Carrot Cake | Healthy Diet

Carrot Cake

This version of a classic carrot cake is simply delicious. Perfect for afternoon tea or any time. The addition of carrot juice gives it a wonderful colour and incredible moistness.

Healthy Diet

By Healthy Diet

Serves: 8
Carrot Cake


For the cake

1 tbsp ground flaxseed

3 tbsp warm water

Dry Ingredients

280g self-raising flour, sifted

150g coconut sugar

1 tsp each bicarbonate of soda, baking powder and arrowroot, sifted

Pinch of Himalayan salt

1 tsp vanilla powder

2 tsp ground cinnamon

¼ tsp freshly grated nutmeg

50g walnuts, roughly chopped

80g sultanas

Wet Ingredients

290ml carrot juice

150ml sunflower oil

¼ tsp rice wine vinegar

1 orange, zested

140g (about 1 large) carrot, finely grated

1 tsp freshly grated ginger

For the buttercream frosting

150g raw cashews, soaked in water overnight

100g good quality tinned coconut milk, shaken well before opening

40ml coconut oil, melted

4 tbsp maple syrup

1 tbsp lemon juice

1 tsp pure vanilla extract

¼ tsp lemon zest

Pinch of Himalayan salt

To finish

40g walnuts or pecan halves

1 orange, zested


For the cake

Preheat the oven to 180°c and lightly grease two 20cm sandwich tins with sunflower oil. Line the bases with parchment.

Combine the flaxseed with the warm water to make your flax-egg then set aside for 10 minutes to thicken. In an electric stand mixer with a paddle attachment, combine the dry ingredients.

In a separate bowl, combine the wet ingredients including the flax-egg, then add the wet ingredients into the flour mixture, and mix for 2 minutes to ensure they are well incorporated.

Divide the cake mixture evenly between each prepared tin. Bake for 30 minutes in the preheated oven until a toothpick inserted into the centre of the cakes comes out clean. Leave them to cool in the tin for 10 minutes before gently turning out onto a wire rack to cool completely.


For the buttercream frosting

Drain and rinse the cashews, discarding the soaking water. Place them into the blender with all the other ingredients and blitz until the frosting is until creamy and smooth.

Spread the frosting on top of the first cake, then place the second cake on top like a sandwich and cover the top with the remaining frosting.


To finish

Decorate your cake with some walnuts or pecans dotted around the edge and orange zest liberally sprinkled over the top. Enjoy.


This carrot cake was provided by Justine Murphy from her mymuybueno cookbook.

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