Our best carrot cake recipe
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 😋.
Happy baking
Sue and Nikki
P.S If you are looking for other tasty dessert options that are also gluten free, dairy free or vegan try our Pear and Chocolate Cake or our Sticky Date Pudding.
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
Cinnamon Cream
- 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.