Recipe: Carrot Cake!

Recipe: Carrot Cake!

Carrot cake is one of my FAVOURITE cakes — second only to strawberry shortcake 🥰

If you’re looking for a cookbook with tons of healthy yet yummy recipes, you should check out Joy McCarthy’s series of cookbooks! You can find a link to her books HERE.

In the meantime, if you’re a carrot cake lover like me, check out the recipe below:


  • 2½ cups almond flour
  • 3 tbsp coconut flour
  • ¼ cup tapioca or arrowroot flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 tsp ground nutmeg
  • ¼ tsp ground cloves
  • 4 large eggs
  • 1 cup carrots — grated
  • ⅔ cups raisins (rehydrated for 20 min in warm water BUT discard water before combining!)
  • 1 cup maple syrup
  • 1 tsp vanilla extract
  • ½ cup chopped walnuts
  • Coconut oil — for greasing the pan



  1. Preheat the oven to 350°F/180°C
  2. Line a 8″ or 9″ springform or cake pan with parchment paper. Grease the sides with coconut oil!
  3. In a large bowl, combine the almond flour, coconut flour, tapioca/arrowroot flour, baking powder, baking soda and spices. Whisk until combined.
  4. In a small bowl, whisk eggs and add the carrots, raisins, maple syrup and vanilla extract. Stir to combine.
  5. Pour the wet ingredients into the bowl of dry ingredients. Use a whisk or hand mixer to combine the wed and dry ingredients until fully mixed.
  6. Fold in the walnuts.
  7. Let the batter settle for a few minutes and then use a spatula to pour batter into the cake pan.
  8. Place in the middle rack and bake for 40-45 min until a fork inserted comes out clean.
  9. Place cake on a cooling rack once baked. Let the cake completely cool before removing from the pan!
  10. Add your icing 😊

note: You can freeze this cake and enjoy over the next month!!



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