Classic Carrot Cake Recipe

This is said to be one of the most reliable cake recipes lifestyle coach and foodie Laura Burgoyne knows. Passed down from her friend’s grandmother, it’s a classic recipe that has been adapted slightly to increase the nutrient content and more convenient for those with allergies or sensitivities.

Classic Carrot Cake


1 cup light olive oil
1 cup coconut sugar
2 tsp ground cinnamon
1/2 ground cardamom
1/2 tsp ground nutmeg
1 tsp vanilla extract
4 eggs

1 cup ground almonds
1 cup whole wheat flour – or alternatively use: ground almond, rice flour or gluten free flour blend.
2 tsp baking powder
2 tsp baking soda
3 cups grated carrot
1/2 cup currents or raisins
optional: 1/2 cup walnuts, roughly chopped

Decoration options: pumpkin seeds, walnuts, coconut chips

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Cream Cheese Icing

250g Cream cheese, softened- for a dairy free icing see notes bellow*
Juice of 1/2 lemon – 1 Tbls
2 Tbls melted honey
1 tsp vanilla extract


Preheat the oven to 180 Degrees and line a cake tin with baking paper.

Combine all the wet ingredients together either by hand or with and electric mixer.

Fold through the dry ingredients until combined.

Pour into the cake tin and bake for 1hr 20 mins, or until a skewer comes out clean.

While the cake is baking you can make the cream cheese icing.

Whip the cream cheese with an electric beater until smooth and creamy, add lemon, honey and vanilla and combine well.

Leave to cool for 10 mins before removing from the tin.

Once the cake is completely cooled ice with the cream cheese icing.

Decorate with walnuts, pumpkin seeds and coconut chips if desired.


*Dairy Free Icing-

Soak 2 cups Cashews for 2-5 hours
Rinse thoroughly
Place in a high speed blender and blend until smooth
Add 1/4 cup coconut oil, 1 Tbls Lemon Juice, 1 Tsp vanilla extract and 2 Tbls honey- Blend until well combined
This cake is wonderfully moist and full of great texture and flavour.


Read now: 4 Foods You Should Eat For Healthier Hair and Skin

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