Carrot Cake – gluten and dairy free

Carrot Cake


Serves 16   ♥   30 Mins Prep  ♥  0 Mins Cooking Time   ♥  370 Cal per serve

Benefits: High Fibre, High Magnesium, High Antioxidants, High Vitamins


Cake Mix:

  • 2 ½ cups brazil nuts
  • 3 cups desiccated coconut or coconut flour
  • 10 medium-sized carrots
  • ½ cup agave
  • ¾ cup of dates, deseeded
  • A thumb of ginger, peeled and chopped
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 Tbsp psyllium husks
  • ½ cup sultanas



  • 1 cup Cashews
  • ½ cup of agave
  • Rind and juice of one lemon
  • Filtered water



  1. Place Brazil nuts into a food processor and blend until finely ground. Transfer to a mixing bowl.
  2. Place all other cake-mix ingredients into the food processor (except for the coconut, carrot and sultanas). Process until smooth.
  3. Peel and finely grate the carrots. Add to the mixing bowl with all other ingredients. Mix with your hands until well combined.
  4. Press into a 22cm non-stick spring form cake tin. Flatten the top of the mixture.
  5. Blend the icing ingredients together into a blender. Blend until smooth and spread over the top of the cake mixture.
  6. Refrigerate or freeze for 2-3 hours before serving.

Nutrition (*per serve)

Calories 370 Cal

Fat Total 30.2g
Fat Saturated 12.0g
Protein 6.6g
Carbohydrates 15.4g
Sugars 13.7g
Sodium 24mg

*Recipe serves sixteen

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