Carrot Cake with 2 Icing Options

by | Nov 6, 2015 | 0 comments

GF, DF, GrF, can be NF. You can make this recipe into a classic two-layer cake with the icing on the top and in the middle. Or you can just do it one layer, or cook it in a beautiful bundt pan and top it off with the icing of your choice for an impressive healthy cake that tastes as good as it looks! Feel free to get creative and make this cake your own.

Yields1 ServingCook Time1 hrDifficultyIntermediate
Carrot Cake
 2 cups almond meal (nut free option- sunflower seeds milled into a flour)
 500 g grated carrot
 Optional Add In: 1 small beetroot grated
 3 organic free range eggs
 150 g raw honey
 1 tsp ground ginger
 1/2 tsp Nutmeg
 1/2 cup Organic walnuts or pecans, crushed
 60 ml ghee or coconut oil
 1 cup organic Raisins
 2 tsp GF baking powder
Coconut Frosting (DF option)
 3 cans organic coconut cream
 1/2 cup Raw honey
 Toasted coconut flakes, walnuts or pecans for garnishing
OR Honey Yoghurt Icing
 450 g homemade full fat organic yoghurt
 Raw honey to taste
1

Preheat oven to 160 degrees and grease and line a cake or loaf tin for the carrot cake.

2

Combine all the ingredients together in a large bowl and mix together until combined.

3

Pour into your chosen tin and bake for 1 hr to 1hr and 30 min or until golden brown and the knife comes out clean (cooking time will depend on your oven).

4

Remove from oven and leave to cool completely before removing from the tin.

5

Coconut Frosting Option: First chill the cans until the cream sets, so you can pour the liquid out and set aside. Then combine coconut cream (the thickest part), honey and vanilla in a large bowl using an electric mixer for 2-3 minutes on high speed. It should become thicker and look like whipped cream.

6

Honey Yoghurt Icing Option: Strain the yoghurt for 4-8 hours using a cheesecloth and collect the whey (liquid part) in a glass jar. Once you are happy with the thickness of the yoghurt add the vanilla and honey to taste, stirring until very smooth and creamy.

7

Now spread whichever icing you have chosen on top of the cooled cake and top with toasted coconut flakes or extra nuts for garnishing, then slice into piece and enjoy!

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Ingredients

Carrot Cake
 2 cups almond meal (nut free option- sunflower seeds milled into a flour)
 500 g grated carrot
 Optional Add In: 1 small beetroot grated
 3 organic free range eggs
 150 g raw honey
 1 tsp ground ginger
 1/2 tsp Nutmeg
 1/2 cup Organic walnuts or pecans, crushed
 60 ml ghee or coconut oil
 1 cup organic Raisins
 2 tsp GF baking powder
Coconut Frosting (DF option)
 3 cans organic coconut cream
 1/2 cup Raw honey
 Toasted coconut flakes, walnuts or pecans for garnishing
OR Honey Yoghurt Icing
 450 g homemade full fat organic yoghurt
 Raw honey to taste

Directions

1

Preheat oven to 160 degrees and grease and line a cake or loaf tin for the carrot cake.

2

Combine all the ingredients together in a large bowl and mix together until combined.

3

Pour into your chosen tin and bake for 1 hr to 1hr and 30 min or until golden brown and the knife comes out clean (cooking time will depend on your oven).

4

Remove from oven and leave to cool completely before removing from the tin.

5

Coconut Frosting Option: First chill the cans until the cream sets, so you can pour the liquid out and set aside. Then combine coconut cream (the thickest part), honey and vanilla in a large bowl using an electric mixer for 2-3 minutes on high speed. It should become thicker and look like whipped cream.

6

Honey Yoghurt Icing Option: Strain the yoghurt for 4-8 hours using a cheesecloth and collect the whey (liquid part) in a glass jar. Once you are happy with the thickness of the yoghurt add the vanilla and honey to taste, stirring until very smooth and creamy.

7

Now spread whichever icing you have chosen on top of the cooled cake and top with toasted coconut flakes or extra nuts for garnishing, then slice into piece and enjoy!

Carrot Cake with 2 Icing Options
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