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  • Writer's pictureNina Jeanette

Super moist Carrot Cake

Updated: Sep 29, 2020

Moist, tasty and so yummy carrot cake.

Between being packed with good nutrients and super moist, this is a wonderful cake on any occasion. The frosting has two options. One is will a super creamy cheesy taste, and the other one is a sweeter. Pick and choose.

The whole cake is made with your food processor, so it`s simple and fast.

The Cake:


these measurments is for a small cake, if you want a normal size cake just double it and bake it 10 - 15 min more.

200 gram carrots 75 gram dates 50 gram extra virgin coconut oil 1 tbs maple syrup 2 flaxseed eggs (2 tsp grounded flaxseeds + 2 tbsp water) ½ dl oat milk ¾ tsp apple cider vinegar ½ tsp baking powder 1 tsp baking soda 2,5 tsp Ceylon cinnamon 1 tsp grounded coriander 1 tsp cardamom 1 dl gluten free oats 1 dl jute flour (or another gluten free flour)


Turn your oven on. 180˚C. Over- and under heat.

The cake is baked on the lowest rack in the oven for 45 minutes.

The whole batter is made with a food processor. Using both a fine shredder blade and the cutter.

- Peel the carrots

- Finely shred them in the food processor

- Change the blade to the cutter

- Add the dates, and finely chop it

- Add all the other wet ingredients

- Take a bowl and blend all the dry ingredients. Mix it with a spoon for about one minute so everything is well blended.

- Add the dry into the food processor.

- When it`s a nice, smooth batter it is done.

- Get a casserole 20cm x 20 cm, grease it with coconut oil, and pour the batter into it. Pack it down with a spatula to make it even.

- Bake it in the oven on the lowest oven rack, for 45 min.

- Once done, let it cool

- Once cool, add the frosting and garnish it with shredded carrots.



200 gram solid coconut cream 100 gram powder icing sugar

50 gram neutral cream goatcheese ½ tsp lime


- The can with coconut cream needs to be in the fridge over night before using it. Only use the solid part as the water will not be able to mix.

- Add all the ingredients into a bowl and whip it for a couple of minutes until smooth. - Let it cool in the fridge for about 30 minutes to set

- Add it on the cake and garnish with shredded carrots



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