Carrot Cake

Preparation: 15 minutes

Baking: 1 hour 10 minutes

Serves: 12




500 g organic carrots, grated

3 organic eggs

300 g almond meal

4 tablespoons unbleached all-purpose flour

2 teaspoons baking powder

2 teaspoons cinnamon

2 teaspoons vanilla extract

½ cup organic maple syrup

4 tablespoons organic butter, melted

½  cup organic raisins



2 tablespoons organic cream cheese

4 tablespoons organic Greek yogurt, plain and unsweetend

2 tablespoons honey

1 teaspoon vanilla extract




Preheat the oven to 160°C ( 320°F)

Mix all the ingredients (except the toping) together.

Pour into a cake pan lined with baking paper.

Bake for 1 hour 10 minutes (or until a toothpick inserted into the center comes out clean).

Let the cake cool down, then turn out onto a cooling rack and let it cool completely.

Mix all the toping ingredients together and pour onto the cake.


Nutrition (per serve):


Calories 197.7, Fat 9 g, Sat. Fat 3.2 g, Carbs 24.4 g, Sugar 16.8 g, Fiber 2 g, Protein 4.5 g