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.
If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
Carrot Cake Slice
Serves: 8
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)
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.
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
Georgia Harding says
Glad to help and thanks for your your spin, love it. G x
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
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
Caron says
Another great recipe, I have quite a collection here to try now.
Georgia Harding says
Please do and let me know what you think? G x
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.
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
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
Georgia Harding says
Awesome, glad the enjoyed it Sharon and thanks for the feedback. G x
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. 🙂
Georgia Harding says
You’re very welcome Danielle, hope it goes down well! G x
Lari23 says
I just baked this & mine is still raw after 25mins & an extra 10! Did anyone else have this prob??
Lari23 says
I just baked this & mine is still raw after 25mins & an extra 10! Did anyone else have this prob??
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
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.
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
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.
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
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.
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
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
Georgia Harding says
Glad it was a hit. You’re very welcome and thanks for the feedback Elisa,much appreciated G x
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
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
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
Kate says
How could I make this egg free?
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
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?
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
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.
Allisha says
Mine had green flecks in it the next day. Do you know why this would be?
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
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!
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
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?
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
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.
Regina says
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 🙂
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
Paula says
So easy and delicious – will be a regular here. Love this yummy cake, like all your recipes.
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
Larah says
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.
Georgia Harding says
Glad she liked it Larah – thanks for your feedback and the 5 stars G x
Alex says
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!).
Georgia Harding says
Ah brilliant Alex – it’s a very forgiving slice, love your improvisations too. Appreciate your rating and feedback G x
Nevinka Groenewold says
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
Georgia Harding says
Ha ha Nevinka – love your variations, thanks so much for sharing them. Wondering if hubby got his wish? 😉 G x
Robyn says
So quick and easy. Made in the Thermomix twice this week. Thanks for a great recipe!
Georgia Harding says
You’re welcome. Appreciate the 5 stars Robyn and glad you enjoyed it Georgia x
Ainsley says
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.
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
Cherie says
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
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 ?)
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!!
Fiona says
P.S ⭐️⭐️⭐️⭐️⭐️ Forgot the rating!
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
Jess says
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!
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
Beck says
Delicious! My 5 year old loved it and I had to remember I made it for his lunchboxes not my belly!!
Georgia Harding says
Ha ha, so glad you both loved it Beck. Cheers for the 5 ? rating too G x
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
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
Teresa says
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.
Georgia Harding says
So glad you loved it Teresa and cheers for feedback and the 5?s G x
Wendy says
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?
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
Carlie says
Just wondering if you could sub something to replace eggs in this recipe? ?
Georgia Harding says
I’m fairly certain chia eggs will be just fine with this cake – it’s very forgiving G x
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.
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
Jo says
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.
Georgia Harding says
Ah brilliant save Jo!! G x
Sally says
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.
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
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).
Kara Morvell says
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.
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
Elle says
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 😀
Georgia Harding says
Ah it is the best carrot cake 😉 Love your almond meal version too, great variation, thanks for sharing Elle x
Trinity Doyle says
This turned out so yum!
Well Nourished Team says
Happy to hear you loved it!