Mum’s Creamy Carrot Cake

  • Prep: 20 Minutes
  • Cook: 50-60 Minutes
  • Serves: 10
Calories 576
Carbs 25
Fat 48
Protein 13
Free From


  • 250g Butter
  • 200g Coconut palm sugar
  • 5 free range eggs
  • Zest and juice of 1 orange
  • 1 teaspoon bicarbonate of soda 
  • 270g ground almonds
  • 100g shelled walnuts (optional)
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger (optional)
  • 250g grated carrots

Cream Cheese Topping (optional)

  • 150g Mascarpone
  • 225g cream cheese
  • Juice and zest of 2 limes
  • 60-85g xylitol or honey (sweeten to your taste)


  1. Pre heat the oven to 180 ̊C/350 ̊F/gas mark 4.
  2. Line a 24cm tin with greaseproof paper.
  3. Beat the butter and sugar together either in a food processor or using a hand whisk.
  4. Add the eggs slowly and mix until mixture becomes pale and creamy.
  5. Add the spices, bicarbonate of soda, orange juice/zest and mix again.
  6. Finally, add the ground almonds, followed by the carrots and walnuts.  Either fold these in with a spoon or give a quick whizz in processor to throughly combine (be careful not to beat the mixture for too long as the walnuts will disintegrate).
  7. Bake in the oven for 50 mins-1 hour.
  8. Test the cake is ready by inserting a skewer or knife into the centre of the cake and ensure it comes out clean.
  9. Once cooled top with cream cheese frosting if desired.