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Easter Carrot Cake

Just in time for Easter, I am sharing this new recipe for my Easter Carrot Cake with you that was born from an abundance of carrots in our garden. Carrot cake is my hubby’s absolute favourite, though in the past it hasn’t been mine. Now it might come close to mine as well! Obviously, you can enjoy this cake at any time of the year.

This cake is designed to be gluten, dairy, nut and refined sugar free. 

Easter Carrot Cake

  • Macadamia oil, for greasing
  • 300 gm carrots, peeled and chopped into 3cm chucks
  • 3 eggs
  • 350 gm coconut sugar
  • 50 gm dairy-free sour cream.
  • 160 gm macadamia oil
  • 250 gm gluten-free flour
  • 1 tsp bicarb soda
  • 3/4 tsp nutmeg, ground
  • 2 tsp cinnamon, ground
  • Pinch of salt


  • 1 lemon, peeled, plus 1 tsp of juice
  • 2 Tbsp coconut sugar
  • 300 gm dairy-free cream cheese
  • 15 gm maple syrup




  1. Preheat the oven to 180°C. Line the bottom and grease the sides of a 20cm round cake tin.
  2. Place all of the cake ingredients into the TM bowl and mix them for 15 seconds on speed 5, MC on. Scrape down the sides and repeat again on speed 5 for 5 seconds.
  3. Pour the batter into your greased and lined cake tin. The tin will be full, this is ok.
  4. Bake the cake for 60 minutes. The cake should spring back, feeling spongy to the touch or a skewer inserted comes out clean.
  5. Let the cake cool completely in the tin. After 30 minutes you can remove it from the tin and cool it further on a cake rack. Make sure the cake is completely cooled before icing.


  1. Place the lemon peel and coconut sugar into a clean TM bowl and blitz for 15 seconds for 10 seconds. Scrape down the sides and repeat. Scrape down the sides again.
  2. Add the lemon juice, dairy-free cream cheese, and maple syrup. Mix this for 20 seconds on speed 3.
  3. Carefully insert the butterfly whisk attachment and whip for 30 seconds on speed 2. It will still appear ‘soft’ due to the alternative cream cheese. Place it in the refrigerator until the cake is completely cooled.
  4. Once the cake is cooled, spread the icing evenly over the top of the cake. Decorate as desired and enjoy!


Sour cream – if you don’t have an intolerance to dairy then you can use cow’s milk sour cream. You can use a nut-based option like cashew sour cream if nuts aren’t an allergen for you. 
Coconut sugar – it might appear like a large amount of sugar, but this is not a sweet cake and helps to make the cake have a lovely outer crust, and its a large cake.
Macadamia oil – is a light, low taste oil. You can sub this with olive oil or avocado oil, but note both will have a stronger flavour in the cake.
Gluten-free flour – if you don’t have a gluten intolerance or allergy then you can do a straight swap for wheat plan flour.
Additions – you can add chopped walnuts if you don’t have a nut allergy.


Note: The recipe is written for the Thermomix, but you can easily convert to mixing in a food processor or in a bowl.

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Posted by Evolved Nutrition and Naturopathy

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