We felt all inspired after Easter to make a healthy carrot cake with a big dollop of spiced hot cross bun flavour. So here it is out very owned Spiced Carrot Cake.
Good news – if you or your family are gluten or dairy free we’ve taken the guess work out of this recipe and included swaps so you can enjoy a slice too. To make the dairy and gluten free carrot cake version follow the extra details in the recipe below.
Once the cake is made and has had a chance to cool you can let your creativity fly with the decorations – we’ve used caramelised walnuts and some leftover chocolate Easter eggs. Why not try this recipe for a special Mother’s Day afternoon tea.
This really is the best carrot cake recipe ever and you’ll find it had to resist going back for more 😋.
Sue and Nikki
Spiced Carrot Cake
- 250 g grated carrot
- 100 g of brown sugar (we used coconut palm sugar)
- 150 g macadamia oil or coconut oil
- 125 g of almond meal
- ½ cup of plain flour or for a gluten free option we used ½ of tapioca flour
- 2 tsp baking powder
- 1 tsp bicarb soda
- 1 tbsp of ground cinnamon
- 1 tsp of ground ginger
- ½ a grated nutmeg
- ½ tsp of ground cloves
- 1 tsp of vanilla
- 65 g of walnuts chopped
- 4 eggs
- 1 tsp of apple cider vinegar
- ½ cup sultanas
- 1 cup finely diced fresh pineapple
- 500 g of yoghurt
- 3 tbsp of maple syrup
- 4 tsp cinnamon
- Preheat the over to 180C fan forced.
- Line two round cake tins.
- Combine all the ingredients in a bowl and mix to form a thick batter.
- Divide the mixture into the two tins and place in the oven.
- Cook for 45-60mins.
- While the cake is cooking make the cinnamon yoghurt by combining the yoghurt, cinnamon and maple syrup together in a bowl.
- Once cooked allow to cool and then you can assemble the cake adding cinnamon cream between to the two layers of cake as well as on top as icing.
- Decorate the cake a desired. I’ve used caramelised walnuts and little chocolate eggs for an Easter touch.