Carrot Cake

With carrot cake or carrot cake you think of the layered cake with a thick layer of cream cheese glaze over it and often also in between. But this is a healthy variant!


  • 200g carrots, grated

  • 10 dates, without the seed

  • 6 eggs

  • 120 ml of coconut oil, liquid

  • 50g coconut flour or almond flour

  • 1 tsp cinnamon

  • ½ tsp salt

  • ½ tsp of cream of tartar

  • ¼ tsp coconut blossom sugar


Preheat oven to 175 degrees and grease a baking pan with a little coconut oil. Combine the dates with 1 egg in the food processor and grind to a fine paste. Add remaining eggs, coconut oil, coconut (almond) flour, cinnamon, salt, baking powder and coconut blossom sugar and grind to a smooth batter. Puree the carrots and walnuts into the batter until it is fully taken up. Spoon the batter into the baking pan and bake 40 minutes until golden brown.

Enjoy it!