For your free sample of my ’30 Days of Yes’ card set

Carrot cakes


These warmly spiced and beautifully moist mini carrot cakes are free of gluten and refined sugar and very simple to make. Yielding eight cakes, there is icing left over for eating with fingers, but that’s the rule with cake, right?



It was a real joy to make these with carrots from the garden and eggs from our chickens.

6 medjool dates
3 tbsp of olive oil
1 1/2 cups of almond meal
1/2 tsp of baking powder
1 tsp of cinnamon
1 tsp of nutmeg
5 free range eggs
1 1/2 cups of grated carrot

Preheat the oven to 180 degrees celsius and prepare your muffin tray by lining each pocket with baking paper. Whizz the dates in a food processor with 2 tbsp of olive oil until they form a puree. Add all the rest of the ingredients, except the carrots, and blend until combined. Stir the carrots through the mixture.

Bake for 20 minutes or until a skewer comes out clean. Leave to cool on a rack.

For the frosting:

1 cup of macadamia nuts, soaked for 3 hours
1/2 cup of almond meal
juice of 1 lemon
1 tbsp of coconut oil
1 tbsp of rice malt syrup
1/4 cup + 1/8 cup of water to aid consistency

Drain the macadamia nuts and blend all the ingredients in the food processor until smooth. Spread over the cakes once they have cooled and decorate with grated carrot and lemon zest.


{ 2 comments… add one }

  • nikki May 27, 2015, 10:41 am

    Loveday, I made these using walnut flour and they didn’t work. Yours look like the rose but mine didnt rise at all, making them seriously dense. I do this regularly with your beetroot cupcake recipe and i guess it tastes better because of the cacao. I can’t imagine almond flour/meal would really be different than walnut flour? Any thoughts? Hope motherhood is everything you could have hoped for. X

    • Loveday July 13, 2015, 12:37 pm

      Hi Nikki, I haven’t actually tried baking using walnut flour as the whole base, but I’m wondering if it may be a little dense, as the nut itself is so much oilier and more robust than an almond. I’m interested to hear that walnut flour works well with the beetroot cupcake recipe though. An idea would be to up the baking soda in this recipe and see if they rise if you want to try again with the walnut flour. Almond meal is definitely the most moist of the nut flours I have experimented with and these cakes rose nicely and were light and fluffy. I’d love to know how you get on. Thank you for your kind wishes too – motherhood is more than I could ever have imagined! Very lucky : ) x

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