Carrot cake

I had my first carrot cake on my London trip around 5 years ago. I didn’t like it very much because it was too sweet and really didn’t taste of anything else than sugar and cinnamon : D

But this version of the carrot cake is pleasantly refreshing and not too sweet …

Instead of the classic cream spread, I used coconut milk (it should be cooled in the refrigerator at least overnight) and sugar powder.

I prepare coconut cream by inserting a mixer’s paddles and a bowl in the freezer for at least 15 minutes. After the coconut cream is cool enough I take the paddles and a bowl out of the freezer, add in powdered sugar and mix everything up.

I make the pineapple mash by mixing pinneapple compote with stick blender. You can also use unsweetened apple sauce.

In the original recipe, one of the main ingredients is cinnamon. The spice is not a good herb for my stomach, which is why I skip adding it and also some of it can be found in our “pumpkin spice” herb blend mixture for which you can find a recipe here .
If you don’t have problems with cinnamon, you can add an extra two teaspoons of it to the mixture.

The preparation is quite simple and quick. The only thing you have to be patient about is the baking. But it’s so worth it.

What’s your experience with the carrot cake? Have you eaten or baked it already?

carrot cake

Carrot cake


  • 2 cups spelt wholewheat flour
  • 1 cup quick oats
  • 3/4 cup cane sugar
  • 1/2 cup coconut oil, melted
  • 1/2 cup pinneapple compote sauce
  • 1 pinch of salt
  • 1/4 teaspoon nutmeg
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 3 grated carrots
  • 1 cup plantbased milk
  • 1 can full-fat coconut milk
  • 2/3 cup powdered sugar
  • 1-2 tbsp chopped nuts


  1. Preheat the oven to 180 °C.
  2. In a large bowl mix all the ingredients (except chopped nuts, powdered sugar and coconut cream) witha wooden spatula.
  3. Grease the cake tin and pour in the mixture for carrot cake. Bake for approximately 40min.
  4. When the cake is ready (passed toothpick test) let it cool completely before we put over the coconut cream and nuts.


Photography: Twofoodiesandacat – Fotografiranje in Stiliranje hrane

Smokey Ines

Leave a reply