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  • 1 ½ cups carrots, shredded
  • 4 dates, pitted
  • 3 eggs, whisked
  • 1 ½ cup almond meal
  • ¼ cup rice malt syrup or maple syrup
  • 2 tablespoons coconut oil
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • pinch of sea salt
  • ¼ cup walnuts, chopped roughly

Foodie Facts

Nuts are high in Healthy Fats, Fibre, Protein, Vitamin E, Magnesium, Copper, Zinc and more!


Preheat oven to 180C

Pop the carrots and dates into a food processor and pulse until well combined

Add the eggs, RMS/maple syrup, almond meal, oil, nutmeg and cinnamon

Pulse until well blended

Remove from food processor and fold in the walnuts

Prepare a cake tin with baking paper or muffin tray with cupcake wrappers

Pour mixture into the cake tin or muffin tray

Pop into the oven for around 35 minutes {if you’re making cupcakes then bake for 15 – 18 minutes}, test by inserting a clean knife into the middle of the cake – if it comes out clean then it’s ready

Remove from oven and cool on a wire rack

Top with coconut cream icing

Coconut cream icing

You will need:

1 can of coconut milk {must be full fat}

1 teaspoon pure vanilla extract

1 tablespoon xylitol

Pop a can of coconut milk into the fridge overnight

Open the can and spoon out the cream at the top of the can and on the lid and pop into a mixing bowl

Pop the bowl into your electric mixer and whisk until you start to see it getting thicker

Add vanilla and xylitol and continue to whip

Once well combined and creamy, top your carrot cake or add dollops onto your cupcakes

Thank you to the beautiful Sheridan Buchanan for this wonderful recipe.


Makes 1 cake or 10 cupcakes