+ Well Nourished | Carrot Cake Recipe

Carrot Cake Slice

This simple nut-free carrot cake recipe offers a little veg and a lot of nourishment in the form of a sweet treat.  Guaranteed to delight even fussy little (and big) people.

Health benefits
The carrot is obviously a great start.  A little-hidden veg is a good thing.  The spelt flour is a low gluten source of fibre.  The seeds boost the protein, essential fat and mineral profile of the slice.  The rapadura is a mineral rich sweetener and preferable over refined sugar.  The orange zest is a great immune booster.

Ingredients:

1 large carrot, about 140g, grated
70 gram (½ cup) of currants, sultanas or raisins
130 gram (1 cup) of whole meal spelt flour
70 gram (½ cup) ground seeds (I grind sunflower, sesame, linseeds and pumpkin seeds)
60 gram (¼ cup) of rapadura or coconut sugar
1 tsp bicarbonate soda
1 tsp baking powder
1-2 tsp spices (whatever you like eg; cinnamon, cardamom, ginger, mixed spice)
120 ml (½ cup) of butter, melted (or macadamia oil)
3 eggs
Zest of one orange
1 teaspoon of dulse flakes (optional)

Method

  1. Preheat your oven to 150 degrees.  Line a small 20 x 30cm tin with greaseproof paper.
  2. In a mixing bowl mix the carrot, dried fruit, and all dry ingredients.
  3. In a small bowl or jug beat the eggs, butter or oil and zest together.
  4. Add to the dry ingredients and mix until just combined.
  5. Pour into the tin and bake for 20 – 25 minutes or until firm to touch in the middle.

Thermomix method

  1. Grind your seeds, 30 sec, speed 8. Set aside. If you are grinding your own gluten or grain-free flour do this now also.
  2. Weigh and grate your chopped carrot, 5 seconds, speed 5. Set aside.
  3. Melt the butter, 1 minute, 80 degrees, speed 4.
  4. Add the eggs and zest and mix 30 seconds, speed 5.
  5. Add the carrot and dried fruit and mix, 30 seconds, reverse speed 3.
  6. Add the flour, seeds, sugar, spices, bicarb and baking soda. Mix 5-10 seconds until just combined (scraping the sides), speed 4. Don’t over-mix as it will become tough.

Variations
Make it nutty
If you want to add half a cup of walnut halves or pecans to this cake, feel free though obviously it wouldn’t be nut free or suitable for school lunches.

Dairy-free
Replace the butter with macadamia oil, though now not nut free.

Gluten-free
Replace the spelt with half rice, half buckwheat flour.

Grain-free (and gluten-free)
Replace the spelt flour with 100 gram (1 cup) almond meal. Now not nut free.

Don’t want to grind the seeds
Replace with almond or hazelnut meal or LSA, though now not nut free.

Low-fructose
Replace the rapadura with 80 -100gram brown rice syrup. Replace the dried fruit with coconut.

Chocolate version
Omit the dried fruit and zest and add 30 gram of cacao powder at stage 6 of the method.

TIME-SAVING TIP
I use a lot of ground seeds in my baking.  One, because my lunchbox treats need to be nut free and secondly because seeds are very nutritious.  For example, pepitas are a rich source of zinc, a mineral that often assists fussy eaters.  So instead of supplementing to improve their desire and palate for food, include pepitas where you can.  My kids aren’t a fan of their flavour so I grind them.  If you plan to use them this way, you can grind a small batch of one or a mixture of seeds to keep in the fridge in an airtight glass container ( a jar is good).

Store it…
In an airtight container or it can be frozen in an airtight container or bag.

Do you like this recipe?  Let me know, or post a question in the comments below.

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  • Sally

    That was good timing, I was looking for a new recipe this morning! I did the fructose free version and threw in some ground oats too, really tasty, thanks G x

  • Sue

    I’m going to try this tomorrow. I need to try to get my 17 year old to increase her protein and lower her carbs as per her naturopaths suggestions. I’m trying to find alternatives to her usual snacks. so hard with teenagers!! I wish I had found this way of eating when they were young and they didn’t know any better 😉
    What do you think of adding good quality protein powder to recipes like this one? Or would the nuts and seeds provide enough protein.
    Love your website and Facebook page BTW. All you advise and recipes are great. Just wish you were in sydney!!
    thanks
    Sue

    • Hi Sue, thanks for your comment. You know it’s never too late to make changes, good on you for trying. In some ways teens are easier than young kids to motivate because they care more about things like looks or mental/ physical performance and can understand that their diet influences these things. It’s also great they hear about these things from someone other than you (so it’s great she sees a naturopath)!! I always prefer whole foods over supplements if possible so yes my preference are nuts and seeds. You could safely increase the amount a little (and drop the flour quantity). Also try the Vanilla Bean cupcakes – very high in protein and low in carbs especially if sweetened with rice malt syrup. I always make sure protein features in every recipe so try lots of them and see which she prefers. Good luck and happy I can help. G x

  • Another great recipe, I have quite a collection here to try now.

  • Natalie

    Just put carrot cake slice in the oven ready to take to sport training with kids this afternoon. Lets hope it turns out as good as it looks. Thanks for all your recipes. They are my saviour when trying to please 4 young kids all with different taste buds! Keep posting, it is the one blog I make time to read every week. Especially love the nut free recipes as our school is a nut free zone.

    • Thanks so much Natalie. I’m really pleased to help and I appreciate how hard it must be to please 4 kids! Yes, I plan to keep inventing nut free, but nutritious options for the lunchbox. G x

  • Sharon

    G, made this over the weekend, I also added chopped dates, absolutely delicious and all members of the family, young and old, loved it, thanks! Xx

    • Awesome, glad the enjoyed it Sharon and thanks for the feedback. G x

  • Danielle Jupp

    Will try this one this week for teenagers lunchbox. Thanks for all your variations – such a time saver trying to find suitable recipes. 🙂

    • You’re very welcome Danielle, hope it goes down well! G x

  • Lari23

    I just baked this & mine is still raw after 25mins & an extra 10! Did anyone else have this prob??

  • Lari23

    I just baked this & mine is still raw after 25mins & an extra 10! Did anyone else have this prob??

    • I’ve made this one more than any other recipe and have never had an issue. It was one of the first recipes I posted and have loads of positive comments on social media too. Are you using a shallow slice tin (a deep loaf will take longer)? If it’s not burning on top perhaps your oven is running slowly? Grasping at straws for a solution, sorry can’t help more. It is a very moist slice too. G x

    • Tobi Bonifant

      Just having the same issue right now. Think it might be my loaf tin which is making the cake higher. Have turned up the oven slightly as well to see if it will do the trick. Next time I’m make it in my square tin.

      • Tobi – this is definitely not a cake and definitely needs to baked in a shallow slice tin. The square tin will be best for sure. Hope you enjoy it anyway and that it’s worth the wait G x

        • Tobi Bonifant

          Certainly was, it was scrumptious, hit with the kids and wasn’t that much longer to wait. Every recipe I have cooked from your website has worked out perfectly and super yummy. This is definitely not a common occurrence from other resources. Your site will now be my go to. I’ve also got your ebook and been working my way through the various brekky recipes, all been fabulous.

          • Thanks for letting me know Tobi – it is really important to me that my recipes always work the way they should (I go to great lengths to test them independently before publishing). Thrilled this has been the case – phew! G x

  • Luisa sala

    i have nuts in a jar ground & ready to go-but do you soak yours & then roast before grinding. it seems quite a bit of work but would it be that much more benefical. Thanks Georgia- i really apreciate your wonderful emails.

    • Hi Luisa, it is more nourishing to activate nuts, seeds and grain. Whilst it’s optimal, I understand that it’s just not practical for many people to spend time in the kitchen doing so and baking itself is an effort. Totally up to you and thanks for taking the time to write your support, much appreciated, G x

  • Elisa James

    Georgia, this recipe is amazing! Threw it together tonight when unexpected dinner guests arrived. They loved it and there were fights over the crumbs!! Thank you

    • Glad it was a hit. You’re very welcome and thanks for the feedback Elisa,much appreciated G x

  • Zoe

    Hi Georgia, I’m a huge fan of your website, thanks so much for doing what you do! Made this today, subbed honey as the sweetener, rice and buckwheat for spelt and coconut oil for butter and they turned out brilliantly! Plus put into muffins so a dozen muffins has snacks for my toddler sorted for the next fortnight (well nearly, I ate 2 when they came out of the oven they were so good)! Thanks again

    • Thanks Zoe for your comment. Love your subs, yes it is a great, versatile recipe! A favourite with my kids too, G x

  • Robyn

    Love this slice – so easy to do ! I’ve used zucchini as well as carrot and it turned very nicely. Have also added raw cacao powder and it was superb

  • Kate

    How could I make this egg free?

    • Kate, you could try a chia egg replacement, but this is not something I’ve recipe tested so perhaps do a half batch and bake into muffins to start with. Love to know how you go, G x

      • Kate

        Hi! So i replaced the egg with a chia egg and used nuttelex instead of butter. And made it as muffins half the recipe make 6 muffins. Texture is good but taste is lacking. Which of course is from being egg fee and dairy fee. What could i do to fix this as i love the concept of pepitas in sweets?

        • Hi Kate, I would increase the citrus zest (orange, lemon or lime) which will help enhance the taste. Vanilla powder or even cacao if you wanted would work too. I’ve never used nuttelex or margarine in cooking as I don’t eat vegetable oils. I personally use macadamia or coconut oil for dairy free baking G x

          • Kate

            Thank you I’ll see how that goes. Yes we do the bad nutterlex not ideal but too many food issues with the kids.

  • Allisha

    Mine had green flecks in it the next day. Do you know why this would be?

    • Yes the sunflower seeds react to the baking soda and which turns the cake or part there of bright green. Doesn’t effect the taste though – good for St Patricks day!! G x

  • Beck Emerson

    How do u alter this to be chocolatey Georgia? Would u omit the orange zest? U mentioned in the newsletter about making it a chocolate version for easter but perhaps I missed the post with these instructions! Tanks heaps … Your recipes are always a hit with family!

    • So sorry Bec, clearly juggling to many balls, I could have sworn I had a chocolate version there. I have updated it now so your set to go, happy baking G x

  • Deb dunt

    Georgia, I have tried many carrot cake recipes in the past, and I look forward now to trying your slice version.
    Do you have a healthy version of a cream cheese frosting, as in, not using the traditional icing sugar with the cream cheese?

  • I generally don’t ice this, but this recipe has a few recipes for icings I often use http://wellnourished.com.au/vanilla-bean-cupcakes/
    G x

  • Deb dunt

    Thank you Georgia. I will try the cream cheese version when I next make an actual cake. I made your slice yesterday and it was lovely.

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