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Carrot Cake Recipe
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Healthy Carrot Cake Recipe with Lemon and Cream Cheese from the Eat Smart Cookbook

Baking has always been part of my upbringing. It has this wonderful way of getting the whole family into the kitchen, and this carrot cake recipe is one of my favourites. Just remember, cake doesn’t have to be bad for you, it’s about what you throw into the mixing bowl!

Serves 10


120ml (1/2 cup) melted coconut oil, plus extra for greasing
130g (1 cup) spelt flour
115g (1 cup) almond flour
90g (3/4 cup) unsalted raw walnuts, chopped
60g (1/2 cup) raisins
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
2 tsp baking powder
1 tsp bicarbonate of soda
2 small carrots, peeled and finely grated (you need 115g)
120ml (1/2 cup) unsweetened almond milk
120ml (1/2 cup) maple syrup
1 tsp vanilla powder or 2 teaspoons organic vanilla extract
1 tsp apple cider vinegar

80g (1/2 cup) unsalted raw cashew nuts, soaked
1 tbsp coconut nectar or maple syrup
½ tsp vanilla powder
3-5 tbsp unsweetened almond milk
½ lemon


1. Preheat the oven to 180°C/350°F/gas 4. Grease a 18.5cm x 8.5cm loaf tin with coconut oil
and line with greaseproof paper.
2. In a large mixing bowl, combine the flours, 80g walnuts, raisins, spices, baking powder,
bicarbonate of soda and 100g grated carrot. Toss well to combine thoroughly. This is key, or all your fruit and nuts will sink to the bottom of the loaf! In another bowl combine the almond milk, coconut oil, maple syrup, vanilla and vinegar (this helps with the rise).
3. Add the wet ingredients to the dry and mix until fully combined. Spoon into the lined tin and bake in the hot oven for 60-70 minutes, until cooked through and nicely browned on top. (Don’t be tempted to open the oven door before the baking time is done.) Remove from the oven, leave to cool in the tin for 20 minutes, then place on a cooling rack and leave to cool completely.
4. Drain the cashews and place in a food processor. Pulse until the nuts are broken up. Add the
coconut nectar, vanilla powder and almond milk.. Finely grate in the lemon zest and add a squeeze
of juice. Blend for a few minutes until smooth and creamy, adding more milk if necessary.
5. Transfer into a bowl and refrigerate for 10 minutes, while the cake cools.
6. Spoon the topping onto the cooled cake and sprinkle the remaining chopped walnuts and grated carrots on top.


Eat Smart by Niomi Smart CookbookNiomi Smart’s passion is healthy food and her most popular YouTube video series, What I Eat in a Day, inspires a global audience of millions to look, live and feel better. Now, for the first time, she has compiled all of her favourite recipes into a cookbook to show you the smart way to eat.

Already an online phenomenon, Niomi creates recipes for anyone who wants to feel amazing from the inside out, covering: breakfasts, lunches, dinners, desserts, snacks, baked treats and drinks, she offers a really easy way to eat delicious, healthy food at every mealtime.

Eat Smart by Niomi Smart is available to buy here.

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