The best healthy carrot cake
Prep time
Cook time
Total time
For the cake:
  • 200g of carrots
  • 125g of pecan nuts
  • 150g of brown rice flour
  • 150g of buckwheat flour
  • 120g of unsweetened apple sauce
  • 65g of coconut blossom sugar
  • 1 teaspoon of aluminum-free baking powder
  • ½ teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 1 teaspoon of freshly ground ginger (or ½ tsp ground ginger)
  • 1 teaspoon of freshly squeezed lemon juice
  • one vanilla pod or ½ teaspoon of vanilla powder
  • a pinch of sea salt
  • 150g of pecans or walnuts (optional for toppings)
For the almond cream:
  • 55g of almonds
  • 300ml of water
  • 1 teaspoon of fresh lemon juice
  • 1 teaspoon of maple syrup
For the orange-cashew-frosting:
  • 75g raw cashews
  • 2 tablespoons of full-fat coconut milk (the creamy part, not the water)
  • 2 teaspoon of fresh orange juice
  • 1 teaspoon of orange zest (organic)
  • 1 tablespoon of maple syrup
  • a pinch of vanilla powder
  • a pinch of cinnamon
  • a pinch of sea salt
For the cashew frosting:
  1. Soak the cashews in fresh water for 2 - 3 hours. Drain and mix in a blender with all the other ingredients for the cashew frosting and set to cool in the fridge.
For the almond cream:
  1. Soak the almonds in water for one hour. Drain and blend with the remaining ingredients and set aside.
For the cake:
  1. Pre-heat the oven to 180°C. Grease a round baking tin with coconut oil.
  2. Grind the carrots, and chop the pecans with a knife or pulse twice or three times in a food processor. Set both aside.
  3. Add all dry ingredients to a bowl (flour, baking powder, baking soda, spices, ginger and vanilla). Gradually pour in the almond cream, lemon juice, and apple sauce and mix well with a spoon. Add the carrots and nuts until you have a sticky batter.
  4. Fill the batter into the baking tin and cook for 40 minutes until you can pull a knife out of the center of it clean. Let the cake cool down for a bit before generously frosting it with the cashew-orange frosting. Top it with chopped pecans or walnuts.
Recipe by Heavenlynn Healthy at