Nourish Me Healthiest Carrot Cake Ever with whole vanilla bean & coconut frosting

CategoryDifficultyBeginner

Yummiest healthiest carrot cake ever! Simple, nourishing & delicious!

Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

How great is it to be spontaneous ?  This cake was born out of a conversation with one of my 4 year olds today.

'Mummy I'm going to be the fast running man and you be the finish lion'

'Do you mean the finish line?

'No you are the finish lion and when I run past you - please give a big roar'

He ran. So I roared.

Then he asked if we could make carrot cake...

Which was of course the exact logical next step after running & roaring. I had no intention of making a carrot cake today but I loved that we made it and it wasn't planned!

I was totally surprised this recipe worked as well as it did as I just threw in what I had but it's moist and delicious and is the perfect high protein nourishing cake.  We may or may not have had 3 slices each for dinner.

I hope you enjoy it!  Alisa 🙂

Ingredients

 4 large organic carrots skins on!
 handful of raw almonds (I cook in handfuls but I estimate this is about 30g)
 handful of organic sunflower seeds (25 g)
 pumkin seeds (20g)
 2 tsp cinnamon
 1 tsp numeg
 1.5 cups wholemeal organic spelt flour
 1 tsp aluminium free baking powder
 2 tsp baking soda
 120 grams organic butter
 1/2 cup coconut cream
 5 organic pastured eggs
 1/2 cup rapadura sugar
 8 medjool dates
Frosting
 2 cup desiccated coconut
 70 grams butter
 5 tablespoons honey or maple syrup or more to taste
 40 g organic coconut oil
 1 whole vanilla bean scraped

Directions

1

Preheat oven to 180 degrees

2

Grate carrots set aside

3

Add nuts and seeds to food processor or themomix and grind to make a flour

4

Add dates and mix to make a thick paste

5

Add remaining ingredients except carrots and combine then add carrots and remix

6

Cook until knife inserted in centre and comes out clean. This took me approx 1 hour. This is a very moist cake so you want it to be well cooked.

Frosting - Add ingredients and mix until very well combined. This may take a while if you don't have a powerful blender. Add onto cooled cake.

Eat and enjoy. This is delicious the next day toasted too. My boys loved the cake more than the icing so the icing is absolutely not necessary to make this delicious.  Enjoy!

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Ingredients

 4 large organic carrots skins on!
 handful of raw almonds (I cook in handfuls but I estimate this is about 30g)
 handful of organic sunflower seeds (25 g)
 pumkin seeds (20g)
 2 tsp cinnamon
 1 tsp numeg
 1.5 cups wholemeal organic spelt flour
 1 tsp aluminium free baking powder
 2 tsp baking soda
 120 grams organic butter
 1/2 cup coconut cream
 5 organic pastured eggs
 1/2 cup rapadura sugar
 8 medjool dates
Frosting
 2 cup desiccated coconut
 70 grams butter
 5 tablespoons honey or maple syrup or more to taste
 40 g organic coconut oil
 1 whole vanilla bean scraped

Directions

1

Preheat oven to 180 degrees

2

Grate carrots set aside

3

Add nuts and seeds to food processor or themomix and grind to make a flour

4

Add dates and mix to make a thick paste

5

Add remaining ingredients except carrots and combine then add carrots and remix

6

Cook until knife inserted in centre and comes out clean. This took me approx 1 hour. This is a very moist cake so you want it to be well cooked.

Nourish Me Healthiest Carrot Cake Ever with whole vanilla bean & coconut frosting

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