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Healthier Carrot Cake 

Prep Time: 10 min
Cook Time: 45-50 mins
Serving Size: 8
  • Dairy Free 
  • Gluten Free 
  • Vegan
Carrots are a wonderful source of the phytonutrient beta-carotene. In the body beta-carotene is converted into vitamin A, which supports healthy immune function, eye and skin health. Vitamin A also plays a role in healthy iron levels. 
INGREDIENTS
METHOD
TIPS & NOTES
  • Dry Ingredients:
  • 1 cup buckwheat flour
  • ½ cup shredded coconut 
  • ½ cup coconut sugar 
  • 1 tsp cinnamon (ground)
  • 2 tsp baking powder
  • Pinch of salt
  • ½ cup walnuts (chopped)
  • ½ cup raisins 
  • 2 carrots (grated) 
  • Wet Ingredients:
  • ¼ cup chia seeds
  • ½ cup water
  • ½ cup Coconut milk (from the carton)
  • ¼ cup coconut oil (melted) 
  • ½ cup vanilla coconut yoghurt  
  • 1 tsp vanilla bean extract or vanilla essence
  • 1 tbsp apple cider vinegar
1.  Preheat the oven to 180℃. 
2.  Soak the chia seeds in ½ cup water until a gel consistency is achieved (approx 30 minutes). 
3.  Add all the dry ingredients (except the grated carrot) into a medium-large bowl and combine well. 
4.  Once the mixture is combined, add in the carrots and mix.  
5.  In a separate bowl, combine the wet ingredients (including the chia seeds once they are ready) and mix until well combined. 
6.  Grease a cake tin with extra coconut oil.
7.  Pour in the mixture and bake for 45 - 50 minutes.
  • You’ll know when the cake is ready when you poke it with a skewer and it comes out clean. 

Healthier Carrot Cake 

Prep Time: 10 min
Cook Time: 45-50 mins
Serving Size: 8
  • Dairy Free
  • Gluten Free
  • Vegan
Carrots are a wonderful source of the phytonutrient beta-carotene. In the body beta-carotene is converted into vitamin A, which supports healthy immune function, eye and skin health. Vitamin A also plays a role in healthy iron levels. 
INGREDIENTS
METHOD
TIPS & NOTES
  • Dry Ingredients:
  • 1 cup buckwheat flour
  • ½ cup shredded coconut 
  • ½ cup coconut sugar 
  • 1 tsp cinnamon (ground)
  • 2 tsp baking powder
  • Pinch of salt
  • ½ cup walnuts (chopped) 
  • ½ cup raisins 
  • 2 carrots (grated)
  • Wet Ingredients:
  • ¼ cup chia seeds 
  • ½ cup water
  • ½ cup Coconut milk (from the carton)
  • ¼ cup coconut oil (melted)
  • ½ cup vanilla coconut yoghurt
  • 1 tsp vanilla bean extract or vanilla essence
  • 1 tbsp apple cider vinegar
1.  Preheat the oven to 180℃. 
2.  Soak the chia seeds in ½ cup water until a gel consistency is achieved (approx 30 minutes). 
3.  Add all the dry ingredients (except the grated carrot) into a medium-large bowl and combine well. 
4.  Once the mixture is combined, add in the carrots and mix.  
5.  In a separate bowl, combine the wet ingredients (including the chia seeds once they are ready) and mix until well combined. 
6.  Grease a cake tin with extra coconut oil.
7.  Pour in the mixture and bake for 45 - 50 minutes.
  • You’ll know when the cake is ready when you poke it with a skewer and it comes out clean. 
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