Healthy carrot cake

Coming from a Dutch heritage, catching up over coffee and cake is the thing to do. Since eliminating wheat, dairy and sugar from my diet this past time has become non-existent. This was until I starting substituting unhealthy ingredients for healthy ones so I could ‘make my cake and eat it too’.

This carrot cake is packed with goodness and the almond meal (basically ground almonds) provides your skin, hair and brain with essential nutrients.

Carrot Cake Mixture. Emma Lauren Food Blog.

Carrot cake batter

The cake batter is quite wet, don’t be alarmed by this as it is a very moist cake.

Lining of pan for carrot cake. Emma Lauren Food Blog.

Pan lined with baking paper

By lining your baking pan, this will prevent the cake from sticking to the bottom and make it easy to remove once cooked.

Fresh out of the oven. mma Lauren Food Blog.

Fresh out of the oven

Whole Carrot Cake. mma Lauren Food Blog.

Decorated with desiccated coconut and walnuts

The cake can be stored in a sealed container in the fridge for up for 4 days.

Healthy Carrot Cake

(Adapted from Roost)

Serves 12


  • 3 cups almond meal
  • 2 tsp salt
  • 1 tsp baking soda
  • 1 TBSP cinnamon
  • 1 tsp nutmeg
  • 5 eggs
  • 1/2 cup honey
  • 1/4 cup macadamia oil*, extra for greasing baking pan
  • 3 cups carrots, grated
  • 1 cup raisins
  • 1 cup walnuts, chopped and extra for decorating
  • Desiccated coconut for sprinkling on top

*See note below


  1. Grease one round 9 inch cake pan with macadamia oil. Place baking paper on the bottom of the pan.
  2. Preheat oven to 180 degrees.
  3. In a large bowl, combine almond meal, salt, baking soda, cinnamon and nutmeg.
  4. In a separate bowl, mix together eggs, honey and oil.
  5. Stir carrots, raisins and walnuts into wet ingredients.
  6. Stir wet ingredients into dry. Mix until all combined.
  7. Place batter into prepared pan and bake for 40 minutes, or until cake is cooked. Test by inserting a skewer into the cake, if it comes out clean then the cake is cooked. If not, cook for a few more minutes.
  8. Cool to room temperature and decorate with desiccated coconut and walnuts. Serve.
  • Note: You can substitute the macadamia oil for coconut oil. Don’t use olive oil as it has a low smoke point meaning when it is heated at a high temperature it starts to degrade and the generation of harmful cancer causing compounds form. This is why olive oil should only be used on salads.

Whole carrot cake decorated with desiccated coconut and walnuts

I’d love to know how your cake turned out!

Happy cooking!

One thought on “Healthy carrot cake

  1. Pingback: Carrot cake quinoa porridge | emma lauren

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