A spiced carrot cake is irresistible – but the usual version is full of sugar and wheat flour. This alternative is aromatic and rich with delicious carrot and walnuts and none of those other nasties.


  • 2 eggs (organic or biodynamic if possible), lightly whisked

  • ¹/³ cup maple syrup

  • ½ cup melted coconut oil

  • ¹/³ cup coconut flour

  • ½ cup arrowroot

  • 1 teaspoon bicarbonate of soda

  • 1 teaspoon mixed spice

  • 1 cup coarsely grated carrot

  • ¹/³ cup chopped walnuts, plus extra walnut halves, to serve

  • Lemon Frosting (see below)

  • Flaked coconut, to serve

  • Lemon Frosting

  • ½ cup Vanilla Coconut Cream (see below)

  • 2 teaspoons maple syrup

  • 1 tablespoon finely grated lemon zest

  • 1 tablespoon lemon juice

  • Vanilla Coconut Cream

  • 2 x 400 ml cans coconut cream

  • 2 vanilla pods


  • 1.

    Preheat your oven to 180°C/160°C fan-forced, then line the base and side of an 18 cm round cake pan with non-stick baking paper.

  • 2.

    Combine the eggs, maple syrup, coconut oil, flour, arrowroot, bicarbonate of soda, mixed spice, carrot and chopped walnuts in a bowl and stir until smooth. Spoon into the prepared pan and level the surface. Bake for 30–35 minutes or until cooked – a skewer inserted in the centre will come out clean. Cool in the pan.

  • 3.

    Transfer the cake to a serving plate. Spread the top with lemon frosting. Top with the extra walnuts and the flaked coconut to serve.

  • For the Lemon Frosting:

  • 1.

    Place all the ingredients in a bowl and whisk until well combined and smooth. Makes ½ cup.

  • For the Vanilla Coconut Cream:

  • 1.

    Place the unopened cans of coconut cream in the fridge and leave overnight to set firm.

  • 2.

    Open the cans and carefully scoop out the top thick layer of cream that has set firm. Place in a bowl.

  • 3.

    Remove the seeds from 2 vanilla pods and stir through the chilled firm cream. Makes 1 ½ cups.


Recipe taken from Clean Living Fast Food by Luke Hines and Scott Gooding ($29.99), published by Hachette Australia.

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