Healthy Carrot Cake


By Buffy-Ellen Gill from Be Good Organics.

Buffy-Ellen of Be Good Organics, shares some of her favourite recipes with us from her blog.  All of the red linked items are available from Buffy’s online store.

Did you see our “5 with…” interview with Buffy? You can read it here. 

Buffy always uses certified organic, local and fairly traded ingredients wherever possible.



2/3c plant-based milk (soy, oat, rice or nut)
1/4c macadamia oil (or sunflower oil or a very mild olive oil)
1/3c dark coconut nectar
1tsp vanilla extract

2c wholemeal spelt flour
3tsp baking powder
1 tsp cinnamon
1/4tsp sea salt

2c carrots (grated and densely packed)
1/3c medjoul dates (chopped, or sultanas)
1/2c walnuts (chopped, or pumpkin seeds)
Zest of one large orange

Cream Cheese Icing
1c raw cashews (soaked 2-3 hours, rinsed and drained)
1/4c water
1/2 lemon (juice and zest)
2tbsp light coconut nectar
1/3c + 1 Tbsp coconut oil (melted)
pinch sea salt






  1. Preheat oven to 175 °C fan bake, and grease the sides and line the base of a 19cm springform cake tin.
  2. Whisk wet ingredients with a beater until frothy.
  3. Sift dry ingredients onto wet, and gently stir until just combined with no visible flour.
  4. Pour over carrots, dates, walnuts and orange zest, and fold very gently until only just combined (don’t over mix or your cake will turn out too dense).
  5. Pour mixture into tin and bake for 40 minutes until the top springs back when touched and a wooden skewer inserted into the middle of the cake comes out clean and dry.
  6. Remove from the oven and leave in the tin for 5 minutes, then turn upside down onto a wire rack and carefully peel the baking paper off the base. Turn back over and leave to cool on the wire rack (bottom should be exposed to air so it can dry properly and not go soggy).
  7. Cream cheese icing: Add all ingredients to a powerful blender or processor (I use a Thermomix). Process for 3-4 minutes until super creamy, scraping down the sides a few times in between to make sure there are no lumps. The result shouldn’t have any bits of cashew nut left, it should be completely silky smooth like a thick cream.
  8. When the cake is completely cold, ice with cream cheese icing and sprinkle with extra pumpkin seeds or walnuts. Pop the cake in the fridge before slicing if you want a really clean slice like in the image below, or slice straight away if you don’t mind a rustic look like the one two images above. Enjoy!




It keeps well on the bench for up to 4 days (cover with a large glass bowl so it’s not exposed to air), or in the fridge for up to a week. You can also freeze it for up to a month in a sealed container (slice before freezing so you can pull out the number of slices you want as you go). I think this cake actually tastes better the day or two after you make it, as the flavours have had a chance to infuse and the texture of both the cake and icing firms.



“I love living an organic plant-based whole foods lifestyle,and truly believe it has the power to make such a difference to your health, as well as animals, our environment and communities. I’m passionate about sharing my story and knowledge, so you can benefit from these changes too. You can read more about me here.”– Buffy-Ellen



Source:  Buffy Ellen, Be Good Organics

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