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Carrot Cake

Serves: 16 Prep: 10 mins Cook: 30 mins


  • 3 eggs

  • ¼ cup coconut oil

  • ½ cup Greek yogurt

  • ¼ cup almond milk

  • 1 tsp vanilla extract

  • 2 grated carrots (around 175g)

  • 1 ½ cups self-raising flour

  • ½ cup coconut sugar

  • 1 ½ tsp cinnamon

  • ½ tsp nutmeg

  • 1/3 cup crushed walnuts

Cream Cheese Icing:

  • 200g cream cheese

  • ¼ cup Greek yogurt

  • 2 tbsp icing sugar

  • 1 tsp vanilla extract


  1. Preheat oven to 150C Fan/ 175 C and line a square baking tin with baking paper.

  2. In a bowl whisk the eggs and melt the coconut oil if it isn’t already soft. Add the melted coconut oil to the whisked eggs along with the Greek yogurt, almond milk, and vanilla extract, mix well.

  3. Add the grated carrot to the wet ingredients and fold through the mix until well combined.

  4. In a separate bowl mix together the flour, coconut sugar, cinnamon, nutmeg and crushed walnuts.

  5. Add the wet ingredients to the bowl of dry ingredients and stir until just combined.

  6. Pour into the prepared baking tray and cook in oven for 30 minutes or until golden on top and a skewer inserted into the middle of the cake comes out clean.

  7. While cake cools you can prepare the cream cheese icing by adding all icing ingredients to a bowl and using beaters to mix well.

  8. Once cake is cooled to room temperature, ice the cake and serve.

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