Carrot Cake

Naturally Sweetened | Dairy-Free

There is always a good reason tohave some cake.
This time it was a birthday and the birthday child loves this carrot cake as we all do.
Let’s go:

Ingredients (1 cake)

  • 175 g carrots finely grated
  • 2 eggs
  • 100 g soaked dates
  • 75 ml coconut oil
  • 100 g spelt flour
  • 1 tea spoon baking soda
  • 1 tea spoon cinnamon
  • ½ tea spoon ground nutmeg
  • 50 g coconut, desiccated
  • 50 g raisins
  • 1 table spoon vinagar

For the orange icing:

  • 40 g coconut oil
  • 75 g honey
  • ½ grated orange
  • 25 g shelled walnuts


1. Prepare a baking tin with paper or grease and line. Preheat your oven to 190 degree.

2. Blend the dates and mix all wet ingredients together. In a separate bowl mix the dry ingredients, leave the vinegar apart.

3. Now stir the wet mix into the dry mix, add the vinegar and place the mix into the tray.

4. Bake for 20-30 min at 180 degree or until brown at the top.

5. Prepare the icing: beat coconut oil until soft, beat honey and orange grind. Spread over the cake and sprinkle with walnuts.

Tip: As our birthday child loves so much chocolate, I dissolved a 95% chocolate bar and decorated the cake with it. As I baked the cake in a square tin, I cut the corners and bathed them in the chocolate and added it to the decoration.

The cake was delicious and gone at the same day.

Bom appetite!

Much Love, the Avidanja community

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