Caramel Carrot Cake (RSF, GF, DF, V)

Refined sugar free, gluten free, dairy free

Processed with VSCO with s1 preset
Processed with VSCO with s1 preset

Caramel carrot cake


For the cake:

☆ 500gm grated carrot (about 5 medium)

☆ 1 ½ cups of medjool dates (soaked in hot water for half hour then whizzed through processor)

☆ 3 organic eggs

☆ 2 teaspoons of sugar free vanilla bean extract or paste

☆ 2 teaspoons cinnamon

☆ ½ teaspoon nutmeg (optional)

☆ 300gm almond meal (you can make this by grounding almonds in your processor)

☆ 60ml coconut oil or macadamia nut oil or extra virgin olive oil or high quality butter if not wanting dairy free

☆ 150gm raw honey or organic maple syrup or date syrup

☆ 2 teaspoons gluten free baking powder


Preheat oven to 160 degree celcius

Combine carrots, dates, eggs, vanilla, cinnamon, nutmeg, almond meal, oil, honey, and baking powder

Mix well to combine (I find it easier to put on kitchen quality rubber gloves and do it by hand, as it’s quite sticky)

Pour into your prepared cake tin (grease the sides)

Bake for 1 – 1 ½ (be sure to keep checking as it bakes quite quickly after the first hour)

Remove from the oven and cool completely before topping

 For the topping: You can whip coconut cream and add two tbsp of honey if you want a basic dairy free topping, but I found some dairy free butter and cream cheese over here so I made this (see below).

If your not phased about it being dairy free, just make the below with regular high quality butter and light cream cheese 

 For the topping:

☆ 100gms of high quality butter

☆ 250gms of light cream cheese

☆ 2 tablespoons of sweetener of your choice (honey, maple or agave)

☆ Juice of one lemon

☆ Rind of one lemon

Ensure the cream cheese is at room temperature and the butter is soft or melted

Combine all ingredients until soft and fluffy (electric whisk is best)

 Once you have iced the cake pop it in the fridge to allow the icing to set.

Add chopped walnuts.




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