Carrot cake (not too sweet!)

carrot cake


  • 250 g of grated carrots
  • 200 g of wholemeal flour
  • 100 g of coconut oil
  • 100 g of cane sugar
  • 3 eggs
  • 120 g of mixed nuts (almonds, walnuts, pecan nuts, hazelnuts…)
  • 2 teaspoons of baking powder
  • a pinch of salt
  • 4 teaspoons of cinnamon
  • Optional: ginger or other spices
  • 125 g of cream cheese (for the icing)
  • 50 g of icing sugar (for the icing)


  1. Mix the eggs with the sugar.
  2. Add the coconut oil and keep mixing.
  3. Add the flour and the baking powder.
  4. Then the cinnamon and the salt.
  5. Finally add the grated carrots.
  6. And to finish the nuts (crushed). Keep some aside to decorate the cake,
  7. Place in a cake pan covered with baking paper and cook in the oven for 45min at 180 ° C.
  8. Insert a knife into the cake to check the cooking, the knife should come out dry. If not, place in the oven for extra 5 minutes until the knife comes out dry.
  9. Wait at least 5 min to unmold the cake.
  10. Mix the cream cheese with the icing sugar and cover the cake with this icing (the cake has to be cold).
  11. Decorate with nuts.
CategoriesBreakfast Snack