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Carrot Cake Slice

August 20, 2013 | Baked Sweets, Healthy Lunchbox

Healthy 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.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.


Carrot Cake Slice

Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Serves: 8
Healthy Carrot Cake Slice
ADD TO FAVORITESADDED TO FAVORITES
4.88 from 24 votes
This delicious Carrot Cake Slice is easy to make and with a serve of vegetables, is a great edition to the kids lunchbox. 

Ingredients

  • 1 carrot/s -large (about 140g) grated
  • 70 g currants (½ cup) or sultanas or raisins
  • 115 g wholemeal spelt flour (1 cup)
  • 70 g mixed seeds (½ cup) ground. I grind sunflower, sesame, linseeds and pumpkin seeds but any combo will work. Can also use a nut meal, but no longer nut-free.
  • 60 g coconut sugar or rapadura (¼ cup)
  • 1 tsp bicarbonate of soda (please measure carefully)
  • 1 tsp baking powder
  • 1-2 tsp ground spices (whatever you like eg; cinnamon, cardamom, ginger, mixed spice)
  • 120 g butter (½ cup) melted (or macadamia oil)
  • 3 free-range or organic egg/s
  • 1 orange/s - zest (take care not to include the white pith which can be bitter)
Prevent your screen from going dark

Method

  • Preheat your oven to 150℃/300°F (fan forced). Line a small 20 x 30cm tin with greaseproof paper.
  • In a mixing bowl mix the carrot, dried fruit, and all dry ingredients.
  • In a small bowl or jug beat the eggs, butter or oil and zest together.
  • Add to the dry ingredients and mix until just combined.
  • Pour into the tin and bake for 20 - 25 minutes or until firm to touch in the middle.

Thermomix method

  • Grind your seeds, 30 sec, speed 8. Set aside. If you are grinding your own gluten or grain-free flour do this now also.
  • Weigh and grate your chopped carrot, 5 seconds, speed 5. Set aside.
  • Melt the butter, 1 minute, 80 degrees, speed 4.
  • Add the eggs and zest and mix 30 seconds, speed 5.
  • Add the carrot and dried fruit and mix, 30 seconds, reverse speed 3.
  • 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.

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).

Cakes gone 'green' (or flecked green)

  • You may have noticed that your seed containing cakes or cookies turn or fleck 'green'.
    I can explain...Sunflower seeds contain chlorogenic acid which reacts with the baking powder and bicarb when it's heated and turns various shades of green when cooled.
    To reduce the ‘shrek-look’ you can reduce the baking powder or bicarb (by about a third) or add 2 tsp lemon juice or vinegar to the wet ingredients. But remember - even if they do turn green, they are completely safe to eat. You might even like to use this as a way to turn cakes green on purpose?

Store

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

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 (or another GF flour).

Grain-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.

After more healthy lunchbox inspiration?

My best selling ebook The Well Nourished Lunchbox has you covered and is choc-a-block full of healthy lunchbox inspiration - and not just sweet but heaps of savoury crackers, sandwich-free lunch recipes and so much more. In fact, it's 150 pages of goodness!
Click HERE to find out more about this fabulous ebook (and read the many, many reviews).

 

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

Course: Snack

Share the goodness!

Category: Baked Sweets, Healthy Lunchbox Tags: afterschoolsnack, cake, carrot, coconutfree, cornfree, dairyfree, garlicfree, glutenfree, grainfree, legumefree, lowfructose, lowsugar, lunchbox, nutfree, onionfree, seafoodfree, sesamefree, slice, snack, soyfree, thermomix, treat, vegetarian, wheatfree, yeastfree

Reader Interactions

82 Comments

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  1. Sally says

    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

    August 20, 2013
    Reply
    • Georgia Harding says

      Glad to help and thanks for your your spin, love it. G x

      August 20, 2013
      Reply
  2. Sue says

    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

    August 20, 2013
    Reply
    • Georgia Harding says

      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

      August 20, 2013
      Reply
  3. Caron says

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

    August 21, 2013
    Reply
    • Georgia Harding says

      Please do and let me know what you think? G x

      August 21, 2013
      Reply
  4. Natalie says

    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.

    August 23, 2013
    Reply
    • Georgia Harding says

      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

      August 24, 2013
      Reply
  5. Sharon says

    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

    August 26, 2013
    Reply
    • Georgia Harding says

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

      August 26, 2013
      Reply
  6. Danielle Jupp says

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

    January 29, 2014
    Reply
    • Georgia Harding says

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

      January 29, 2014
      Reply
  7. Lari23 says

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

    March 20, 2014
    Reply
  8. Lari23 says

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

    March 20, 2014
    Reply
    • Georgia Harding says

      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

      March 20, 2014
      Reply
    • Tobi Bonifant says

      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.

      October 27, 2015
      Reply
      • Georgia Harding says

        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

        October 27, 2015
        Reply
        • Tobi Bonifant says

          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.

          October 27, 2015
          Reply
          • Georgia Harding says

            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

  9. Luisa sala says

    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.

    March 28, 2014
    Reply
    • Georgia Harding says

      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

      March 28, 2014
      Reply
  10. Elisa James says

    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

    April 29, 2014
    Reply
    • Georgia Harding says

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

      April 29, 2014
      Reply
  11. Zoe says

    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

    August 3, 2014
    Reply
    • Georgia Harding says

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

      August 3, 2014
      Reply
  12. Robyn says

    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

    September 19, 2014
    Reply
  13. Kate says

    How could I make this egg free?

    December 7, 2014
    Reply
    • Georgia Harding says

      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

      December 7, 2014
      Reply
      • Kate says

        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?

        January 11, 2015
        Reply
        • Georgia Harding says

          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

          January 12, 2015
          Reply
          • Kate says

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

  14. Allisha says

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

    March 7, 2015
    Reply
    • Georgia Harding says

      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

      March 7, 2015
      Reply
  15. Beck Emerson says

    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!

    March 27, 2015
    Reply
    • Georgia Harding says

      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

      March 27, 2015
      Reply
  16. Deb dunt says

    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?

    July 19, 2016
    Reply
  17. Georgia Harding says

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

    July 21, 2016
    Reply
  18. Deb dunt says

    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.

    July 21, 2016
    Reply
  19. Regina says

    5 stars
    Yum! I made this the instant the recipe popped up in my news feed. I didn’t have an orange so I grabbed a lime off my tree and used it instead. Used a combination of cardamom and a fair bit of cinnamon. Hardly any left for the freezer so I am making a second one now 🙂

    January 20, 2018
    Reply
    • Georgia Harding says

      So pleased you loved it Regina and thanks for rating the recipe too. I often double this recipe for that reason. You can even add cacao (or different spices) to half the batter if you’d like them to have a slightly different flavour. Enjoy (again) G x

      January 22, 2018
      Reply
  20. Paula says

    5 stars
    So easy and delicious – will be a regular here. Love this yummy cake, like all your recipes.

    May 13, 2018
    Reply
    • Georgia Harding says

      Thank you. So pleased you love it Paula. Thanks for taking the time to post feedback and rate the recipe too G x

      May 15, 2018
      Reply
  21. Larah says

    5 stars
    My 12yo just made this for tomorrow’s lunchbox, and I just tried it and It was so good!! I did put a thin lemon icing on it though as she wasn’t keen on how “healthy” it was. We used chopped dates, whole pumpkin seeds and LSA with macadamia oil. I can’t believe I haven’t tried this one before, will definitely be making it again soon.

    June 12, 2018
    Reply
    • Georgia Harding says

      Glad she liked it Larah – thanks for your feedback and the 5 stars G x

      June 15, 2018
      Reply
  22. Alex says

    5 stars
    This is SO good! Had to get creative based on what I had in the pantry, so for the flour made up the amount with mixture of spelt, almond meal and oats; and didnt have enough pepitas so made up amount with walnuts, and had to use a bit of brown sugar as had no coconut sugar. This will be made again (and again and again!).

    August 1, 2018
    Reply
    • Georgia Harding says

      Ah brilliant Alex – it’s a very forgiving slice, love your improvisations too. Appreciate your rating and feedback G x

      August 9, 2018
      Reply
  23. Nevinka Groenewold says

    5 stars
    Delicious!!! I used almond meal instead of Spelt . Coconut oil instead of butter and chia in the seed mix . My husband said he hopes the kids don’t like it lol

    October 21, 2018
    Reply
    • Georgia Harding says

      Ha ha Nevinka – love your variations, thanks so much for sharing them. Wondering if hubby got his wish? 😉 G x

      October 23, 2018
      Reply
  24. Robyn says

    5 stars
    So quick and easy. Made in the Thermomix twice this week. Thanks for a great recipe!

    November 29, 2018
    Reply
    • Georgia Harding says

      You’re welcome. Appreciate the 5 stars Robyn and glad you enjoyed it Georgia x

      November 30, 2018
      Reply
  25. Ainsley says

    5 stars
    This is the first recipe I have tried on your website and it’s delicious!! Will be making this often and am looking forward to trying some other recipes.

    January 28, 2019
    Reply
    • Georgia Harding says

      Fabulous Ainsley, thrilled you enjoyed it, thanks for rating it too. I hope you continue to enjoy cooking from my website, Georgia x

      January 29, 2019
      Reply
  26. Cherie says

    5 stars
    A cracking recipe. I did the cacao version and left out the raisins and orange…just like you said!
    I find the ‘Variations’ section of your recipes so fun and that’s where the creativity really comes in.
    I am cooking something from your site each week for my little Preschooler so thanks a million Georgia.
    Love Cherie

    February 10, 2019
    Reply
    • Georgia Harding says

      So glad you enjoyed it and the way I structure my recipes Cherie. It certainly is an oldie but a goodie G x (thanks for rating it too ?)

      February 14, 2019
      Reply
  27. Fiona says

    Just making this recipe for probably the 20th time – it is one of my top five go-to recipes when friends are coming. I make the gluten free version, so easy, full of nourishing ingredients and works perfectly every time. Thank you for this amazing recipe Georgia!!

    September 27, 2019
    Reply
    • Fiona says

      5 stars
      P.S ⭐️⭐️⭐️⭐️⭐️ Forgot the rating!

      September 27, 2019
      Reply
    • Georgia Harding says

      So glad it’s become a favourite Fiona. It’s a long time fave in my house too ☺️ Cheers for your feedback, Georgia x

      September 30, 2019
      Reply
  28. Jess says

    5 stars
    I have been looking for simple, healthier treats for my toddler and this is perfect! I went with the cacao version today but will try with the spices and fruit next time. Easy, tasty and quick, thank you!

    October 3, 2019
    Reply
    • Georgia Harding says

      This was probably my most baked recipe for my kids as toddlers way back when. So glad your little one gets to enjoy it too Jess, Georgia x

      October 7, 2019
      Reply
  29. Beck says

    5 stars
    Delicious! My 5 year old loved it and I had to remember I made it for his lunchboxes not my belly!!

    November 1, 2019
    Reply
    • Georgia Harding says

      Ha ha, so glad you both loved it Beck. Cheers for the 5 ? rating too G x

      November 2, 2019
      Reply
  30. Fiona says

    Just wanting to make sense of activating the seeds/nuts, how long do you soak them for? and do you need to roast them before using them in a recepie, or can I just add to them after they’ve been soaked… thankyou

    February 21, 2020
    Reply
    • Georgia Harding says

      Hi Fiona, so when a nut or seed is activated it is soaked (times vary depending on the nut/seed) and then rinsed and dried (generally in a dehydrator or very low oven). Again the times for drying vary from a few hours to 12 hours or more. This makes them much more nourishing (nutrients are more bioavailable).

      They have to be dried fully to use in baking like this. So either activated (soaked and then dried) or just use them raw (as you’ve bought them). In an ideal world we’d have the time to activate nuts and seeds, but obviously this isn’t always possible so just do the best you can. Hope that makes sense. Gx

      February 21, 2020
      Reply
  31. Teresa says

    5 stars
    OMG!! This was a complete hit with my family. It was all I could do not to eat the whole thing by myself. Much nicer than a carrot cake, great texture and I love how it’s not overly sweet. The batch I pulled out of the freezer also tasted just as good. I thought it might have made it a little soggy when thawed but it was fine.
    Thanks for the great recipe.

    February 24, 2020
    Reply
    • Georgia Harding says

      So glad you loved it Teresa and cheers for feedback and the 5?s G x

      March 1, 2020
      Reply
  32. Wendy says

    5 stars
    This slice was lovely, thanks for the recipe. Is grinding the seeds a necessary step to give the slice some structure or could you add the seeds whole if the family happily eats them whole?

    April 19, 2020
    Reply
    • Georgia Harding says

      So glad you enjoyed it Wendy. You could add them whole, obviously the texture would change is all. Thanks for rating the recipe too G x

      April 20, 2020
      Reply
  33. Carlie says

    Just wondering if you could sub something to replace eggs in this recipe? ?

    July 24, 2020
    Reply
    • Georgia Harding says

      I’m fairly certain chia eggs will be just fine with this cake – it’s very forgiving G x

      July 24, 2020
      Reply
  34. Susan Agnew says

    Thanks Georgia – this was a hit with everyone. There was just one small thing though – after eating I noticed a strange tingling sensation. Does that sound weird? I’m wondering if it may be baking soda? I’ve noticed it a few times of late. Is there a replacement to it please? Would lemon work and how much / when do I put it in? I want to try it to see.

    December 8, 2020
    Reply
    • Georgia Harding says

      Hey Susan, you can always reduce the amount. I find the baking soda does go off. Keeping it airtight in the fridge can extend the shelf life. Glad you enjoyed it though G x

      December 11, 2020
      Reply
  35. Jo says

    5 stars
    So delicious. Underbaked accidentally while I was shovelling and my teen took out of the oven. So I reinvented this as waffles. The result was absolutely appreciated.

    February 3, 2021
    Reply
    • Georgia Harding says

      Ah brilliant save Jo!! G x

      February 4, 2021
      Reply
  36. Sally says

    5 stars
    This is delicious. It has the right amount of sweetness for a sweet treat. My teenage daughter and I love it. My younger children still prefer something sweeter but I will be doing this one again.

    February 7, 2021
    Reply
    • Georgia Harding says

      So glad you enjoyed it. You can certainly up the sugar if you’d like (on any of my recipes). Then you can gradually reduce as their taste buds adapt to less and less of the sweet stuff G x

      February 8, 2021
      Reply
      • Sally says

        Thanks Georgia! Great tip! Also thanks for the advice about the green flecks! I was worried but it still tasted good an was so pleased to see the advice about it in the recipe (I hadn’t seen before).

        February 9, 2021
        Reply
  37. Kara Morvell says

    5 stars
    I am no baker by any means and just the thought of baking gives me anxiety but I gave this a crack and was a winner in Miss 8’s eyes! Thank you once again Georgia for making recipes uncomplicated, quick and extremely nutritious.

    April 11, 2021
    Reply
    • Georgia Harding says

      Ha ha fabulous Kara. I do my best to make my recipes really fool proof, so pleased your daughter loved it G x

      April 12, 2021
      Reply
  38. Elle says

    5 stars
    A regular since ever… my kids say I make the best carrot cake! For lockdown lunches at home, a lazy version full of nuts – all flour and seeds subbed for almond meal (1.5C total). Great way to use up the not so fresh carrots, any random bits and leftover gratings – food waste begone! Only 5 reasons to leave home and good carrot cake isn’t one of them 😀

    August 30, 2021
    Reply
    • Georgia Harding says

      Ah it is the best carrot cake 😉 Love your almond meal version too, great variation, thanks for sharing Elle x

      August 30, 2021
      Reply
  39. Trinity Doyle says

    5 stars
    This turned out so yum!

    November 10, 2021
    Reply
    • Well Nourished Team says

      Happy to hear you loved it!

      November 12, 2021
      Reply

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