My kind of carrot cake


Carrot cake, who does not love it? It has always been one of my favorites, and not least because in some way, it is tricking you to believe, that you are eating something healthy. Which of course in most of the cases is not even true, as the cake (lake most of the cakes) is full of sugar, white flour, butter and and and.. So I wanted to make a little better version of the classical carrot cake, but without taking it too far from the original. This cake is also super easy to make, just the kind of recipe you need when feeling lazy, but still want to bake something. A little grating, mixing and baking – easy!


I changed few classical ingredients into something I use alternatively in my kitchen. So example instead of butter I used coconut oil, white flour I changed into spelt flour and I also ended up cutting the amount of sugar a lot from normal. The classical carrot cake has many times a thick layer of icing in the top, but I wanted to balance the cake a little, so I cut the base into two and added some of the icing as a filling. To get more “naked cake” look, I also added some of the icing in the sides.


Carrot cake

Serves 8-10 // time 120 min.  // ø 23 cm cake tin


Cake base

  • 400 g carrots
  • 4 eggs
  • 1 ½ dl coconut oil
  • 170 g cane sugar
  • 200 g spelt flour
  • 50 g almond crush
  • 20 ml baking powder
  • 10 ml cinnamon
  • 5 ml cardamom
  • 5 ml ginger
  • 1 organic orange (juice and grated peel)

Filling / Icing

  • 300 g cream cheese
  • 15 ml honey
  • one organic orange (juice and grated peel)
  • 50 g almond crush




PREHEAT the oven into 150 degrees (C)

GRATE peeled carrots

MELT the coconut oil

MIX all ingredients in a big bowl until the texture is smooth

GREASE cake tin with coconut oil  and add the dough

BAKE 50-50 minutes

LET COOL completely

MIX cream cheese, honey and orange juice as well as the grated peel

CUT the cake base into two

PLACE bottom part of the cake base on a plate and add half of the icing

ADD the second part of cake base

COVER the cake with the icing – more in the top and only a little amount to the sides

DECORATE with grated orange peel and almond crush






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