Carrot Cake

It was my friend Adura’s  birthday today – a fellow Fitter Londoner (check out her health and fitness blog here) and as I know how much Adura likes cake 🙂 I decided to bake one to take to our Kettle Bell class this morning.  I managed to suss last week that she likes chocolate or carrot cake so thought I’d adapt my carrot and walnut muffin recipe into a full blown cake for the occasion.

As it was a birthday cake, it needed to look pretty so thought I’d try some sort of icing to go on top.  The results below were the second attempt at a topping, but actually the end result worked quite well.  In the first mixture I tried warming it up to make it runnier, but burnt it whilst multitasking doing the washing up and cleaning up a smashed egg on the floor – am soooo clumsy!

Anyway… The cake got scoffed in a matter of seconds by everyone this morning, so I hope that was a good sign that it tasted good.  The trouble is with baking a whole cake rather than cupcakes you can’t sample the finished goods!



  • 2 eggs
  • 2 bananas
  • 1/2 to 1 tablespoons of sweet freedom/raw honey (add more or less as taste buds desire)
  • 2 tablespoons of olive oil
  • 1 tsp orange essence (like vanilla essence but from oranges found in baking aisle of large supermarket)
  • 1.5 cups of ground almonds
  • 2 tsps gluten free baking powder
  • 2 medium carrots grated
  • handful of chopped walnuts
  • 1tsp cinnamon
  • Pre-heat oven to 175 degrees Celsius
  • Blend the bananas with a hand blender, then add the eggs, sweetener, olive oil and essence.
  • Meanwhile stir together the ground almonds, baking powder, grated carrots, spices and walnuts
  • Combine the wet with the dry and pour into a greased & lined cake tray
  • Bake in the oven for 35 minutes, or until a knife comes out clean.  The top will be browned.
  • I then turned off the oven and left the cake in there for a further 10 minutes to make sure it was cooked through.
  • Cool, and ice (I baked mine the day before I iced it



  • 1 Tablespoon of coconut oil
  • 1 Tablespoon of sweet freedom (or raw honey)
  • 1 Tablespoon of Arrowroot
  • a little water
  • Handful of dessicated coconut


  • Melt the coconut oil, and stir in the sweet freedom, keep stirring continuously until the 2 are fully combined.
  • Add in the arrowroot and a keep on stirring, adding a tiny bit of water to keep the mixture runny (but not too runny).  The idea here is to provide a sticky, sweet & glaze-y base for the coconut to stick to.
  • Spread the mixture over the cake, and quickly sprinkle the cake with dessicated coconut
  • Place in fridge to set
Eat 🙂

2 thoughts on “Carrot Cake

  1. Adura

    Everyone LOVED it! It was so moist and yummy 🙂

    Thank you soooo much Ceri, this was a beautiful and very thoughtful birthday gift xo


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