Cake making can be fun and nutritious

Cake making

If I am honest I am not a great cake maker. They never seem to rise properly or as Mary Berry would say they have “soggy bottoms”. Also because of my occasionally occurring gastritis (now much better due to following Emma’s dietary advice), I try to avoid sugar.

Emma’s Advice for sweet treats:

Baking is one of my great loves and I am always delighted to create a recipe that gives me the feeling of a sweet treat but is low in refined sugar and packed with nutrients from the ingredients used.

I have many clients who are avoiding gluten for a short period or who are unable to tolerate it at all and some who cannot tolerate dairy so this cake is ideal for them.

Carrots are rich in the antioxidant beta carotene, the plant form of Vitamin A and also provide ample amounts of vitamins C, D, E and K as well as many minerals such as magnesium, potassium and calcium.  They are also cleansing and nutritious due to their high fibre content.

Carrots are naturally sweet which are ideal for this cake but I have also added dates, a fantastic natural sugar.  They are so lovely and sweet and make a great alternative to eating a sugary cake full of refined sugar.  Dates are naturally rich in carbohydrates making them an excellent source of energy and they are also packed with vitamins and minerals, particularly potassium and magnesium.  My favourite are Medjool dates, they have a deep brown skin colour and a caramel like flavour.  They are a total must in my kitchen!


Makes 30.  

Use a 23cm square baking tin lined with baking parchment

  • CAKE 30g coconut oil melted
  • 3 large eggs
  • 3 – 4 tablespoons of maple syrup (depends how sweet you would like it)
  • 300g grated carrot
  • 75g dates
  • 75g chopped walnuts
  • 250g ground almonds
  • 1 tsp bicarbonate of soda
  • 1 tbsp cinnamon
  • ½ tsp ground nutmeg
  • TOPPING 400g pot of Coyo Natural Yoghurt
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • Decorate with chopped nuts

To make: Heat your oven to 180c/Gas mark 4

In one large bowl beat the eggs with the maple syrup and add the melted coconut oil – cooled slightly. Add the carrot, raisins and walnuts to this mixture and combine.

In another large bowl mix the ground almonds, bicarbonate of soda, cinnamon and nutmeg.

Put the dry ingredients in with the carrot mixture and stir through, the mixture is quite stiff but do not worry that is fine.  Put this into the square baking tin and level.

Bake for 40 to 45 minutes, check that this is cooked by putting a skewer in the cake, if it comes out clean then it is done.  Remove from the oven; cool slightly and then put the cake on a wire rack to cool. Mix in a bowl the yoghurt, maple syrup and vanilla extract. Once the cake is cooled spread this over it and decorate with chopped nuts, I used walnuts

You might also like to check out this delicious and nutritious salad recipe.

Nutritional advice


Disclaimer: We are not medical practitioners. If you have any health issues we would advise you to seek advice from your doctor.


  1. Jeanne
    20th April 2019 / 02:05

    This looks delicious. How do I covert to US measurements? Something I just look up on the internet?

      • Judy
        20th April 2019 / 12:20

        Thank you for the conversion table, cannot wait to try this!

  2. Nicky Keep
    20th April 2019 / 07:04

    I think that this recipe needs proof reading. The gas mark is wrong – it should be 4 and the last sentence is repeated.

  3. 20th April 2019 / 08:41

    Hi Nicky
    Thank you for letting me know. I have corrected. My proof reader went fishing yesterday!

  4. Maisie
    20th April 2019 / 11:27

    I love carrot cake and this recipe is extra healthy ! Just one question, would it be ok to substitute the coconut oil with another vegetable oil ?

    • 22nd April 2019 / 08:53

      Hi Maisie
      I consulted Emma regarding your question and this is her reply:
      “I use coconut oil as it is easy for the body to digest and is not readily stored as fat but instead is converted almost immediately into energy. It makes it a good choice in this cake.
      Vegetable oils are not recommended as they are a processed form of oil and can increase inflammation in the body and potentially contribute to disease.
      A good choice would be olive oil which is an anti-inflammatory oil and has many health benefits.”
      Hope this helps. Personally I no longer keep vegetable oils in my cupborad.

  5. Anon
    20th April 2019 / 18:06

    I bought a small food scale for weighing portion sizes, but now I will usevit for making this cake.

  6. 22nd April 2019 / 00:09

    Love carrot cake! Jeanne already asked my question… measurement conversion. Hope you have a terrific week! Brenda

  7. Maisie
    22nd April 2019 / 16:14

    Thank you for your reply, Josephine.In that case I’ll use olive oil, I don’t normally use vegetable oils, but they are often in carrot cake recipes. I asked because I’m not sure if it will be easy to find coconut oi here.

I love to hear from you please leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sign up for new posts

And don’t worry, you can unsubscribe at anytime.

Disclaimer: Products featured on Chicatanyage sometimes (but not always) include affiliate links. This means that a small referral commission may be paid to the retailer (at no extra cost to you). This contributes to the cost of maintaining this blog including Hosting fees etc. Chicatanyage could not exist without these small payments so thank you for your contribution.