Carrot Cake

Carrot cake

There are so many carrot cake recipes out there, but one thing that many of them have in common is that they have a lot of steps and can get quite messy. I love to bake but don’t have hours to spend in the kitchen baking so most of the cakes & muffins I bake have only 2 or 3 steps.

Carrot cakes seem to work best when cooked in a ring tin. I don’t have one so I grease a small glass or ramekin and place in the centre of my round cake tin (upside down.)

Again, I make this in my thermomix but it would work just as well in a food processor.

This recipe makes two cakes, or 24 cupcakes or you can make a cake and a tray of cupcakes. Simply halve quantities if you don’t want to make so much, although this recipe does freeze well.


  • 400g carrots, roughly chopped
  • 300g chunks fresh pineapple (use tinned if you must but make sure that you drain and add in with the dry ingredients otherwise they will turn into mush)
  • 4 large eggs
  • 80g macadamia oil (or coconut oil)
  • 1 teaspoon of vanilla bean paste
  • 80g honey (raw is best)
  • 300g almond meal
  • 50g coconut flour
  • 1 teaspoon of cinnamon
  • 1 teaspoon gluten free baking powder
  • 1 ½ teaspoons bi carb soda
  • Pinch sea salt
  • 150g walnuts

Note: For a nut free version, just replace the walnuts with shredded coconut.


  1. Preheat oven to 165C. When using honey as a sweetener, it is better to cook for longer at a lower speed to ensure even cooking of your cake.
  2. Add carrots, pineapple and other ‘wet’ ingredients into thermomix bowl and mix on speed 5 for 15-20seconds. If using a food processor, use a moderate speed until mixture is in fine chunks
  3. Add dry ingredients and mix for 10 seconds on speed 5 or until combined. You may need to scrape down side of food processor or Thermomix.
  4. Cook for approximately 30-40 minutes for cupcakes, and 90 minutes for cakes, depending on your oven. Check by poking a skewer into the centre – it should come out nearly clean when the cakes are done. If the cake is getting too brown on top, just cover with foil.
  5. Remove from oven and leave to cool. Don’t cut it straight away while hot – it will be very moist inside and may fall apart. A final bit of cooking will continue to happen once you remove the cake from the oven.
  6. Let them cool, before icing and eating

This recipe is yummy topped with some vanilla bean yoghurt or you can make this coconut cream icing.

Coconut Cream Icing

Note: The coconut cream must be cold (at least 5 hours in the fridge.) I always keep a can or 2 in the fridge for this reason as the cream rises to the top and thickens when cold. Not all brands are the same, so check the ingredients and ensure that coconut is the only ingredient listed. It should make up approx 95% of the content of the tin. Macro organic coconut cream has changed and now only contains around 65% coconut so it is too watery for this purpose.

This quantity is enough for 2x cakes. If you have only made half of the quantity above, just halve the contents below.

  • 200g coconut cream
  • 1 teaspoon vanilla bean paste


  • ½- 1 tablespoon raw honey, maple syrup or coconut sugar to taste


  1. Place all ingredients into the Thermomix bowl, (or your kitchen aid or I a bowl with a hand held mixer) and mix together on speed 5 until just combined.
  2. Place in a bowl a put in fridge to thicken further.
  3. Once cakes have cooled, top hem with the coconut cream
  4. You may choose to sprinkle with some toasted shredded coconut or chopped walnuts.
  5. Store finished cakes in the fridge.

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