Wheat and Refined Sugar-Free Carrot Cake Recipe



I had a stack of carrots languishing in the fridge so I decided to make a wheat and refined sugar-free Carrot Cake…something that I could fill the kids up with and when they are in full locust mode after kinder and creche and that is a good-for-you-snack.

Wheat & Refined Sugar Free Carrot Cake Recipe

What You’ll Need For the Cake:

2 1/4 cups almond meal

2 teaspoons Gulten Free Baking Powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1/4 cup macadamia nut oil

1/4 cup raw honey (see the benfits of raw honey here!)

3 eggs

2 teaspoons vanilla extract

3 large carrots – grated

1 cup of sultanas


What You’ll Need for the Icing:

125 g cream cheese

2 tablespoons light Agave syrup

Finely grated ring of one lemon


What You Do:

  • Preheat over to 160C. Line the base of a lightly greased 20cm round, baking tin with non-stick baking paper.
  • Place the almond meal, baking powder, cinammon, ginger and nutmeg in a bowl and mix to combine.
  • In a separate bowl mix together the honey, oil, eggs, and vanilla extract.
  • Stir carrot and sultanas into wet ingredients.
  • Stir wet ingredients into dry and mix until just combined – don’t over mix!
  • Pour into prepared baking tin and bake for 1 hour or until cooked when tested with a skewer.
  • Cool in tin for five minutes then turn out onto wire rack and cool.
  • To make the icing, place the cream cheese, agave syrup and lemon rind in a food processor and mix until smooth. Use a palette knife to spread the icing over the cooled cake and serve.


  • For an even healthier alternative, skip the icing and top with natural yogurt.
  • Will keep in the fridge in an airtight container for 3 days.
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