Serves you and all the family / Makes 2 Loaves / Preparation: 15 minutes

For the cake:

  • 5 whole large carrots peeled and grated
  • 8oz or organic honey
  • 6oz coconut flour
  • 1 tbsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp salt
  • 12 eggs
  • 10 dates
  • 1 tbsp vanilla extract
  • 80z of coconut oil melted

For the frosting:

  • 1 tbsp vanilla extract
  • 4 0z organic honey
  • 16 oz or full fat soft cheese
  • 2 tbsp of root ginger grated
  • 4 0z or walnuts chopped to garnish


This easy to make carrot cake is made with coconut flour and does not contain any refined sugar and is wheat and gluten free and contains 5 whole carrots!

If you are craving a slice of cake in an afternoon, Yummy Mummy Carrot Cake is the answer.  Keep it in the fridge and have a guilt free slice as this carrot cake does not contain wheat, gluten, refined sugars or unhealthy fats.

  • Peel and grate the carrots and place in a food bag with the honey and allow to marinade in the fridge for at least an hour
  • Pre heat the oven to 160 deg c
  • In a small mixing bowl mixed the sifted coconut flour, cinnamon, salt and baking powder
  • In a food processor blend eggs, vanilla, dates and honey
  • Add the dry ingredients to the wet and blend
  • Remove carrots from the fridge and stir them in to the cake batter
  • Line the loaf tins with baking paper and pour the batter in to the tins
  • Bake for 35 minutes
  • Test centre of the cakes with a tooth pick.  If it comes out clean then they are done
  • Remove cakes from the oven and cool
  • Top the cakes with cream cheese frosting (Put cream cheese, ginger, honey and vanilla extract in a bowl and mix well.  Spread thickly on the top of the cakes with a knife and garnish with crushed walnuts)