Carrot cake must be one of the most popular cakes for tea-time, as well as a personal favourite. This healthier version is made without flour or refined sugar, but it definitely does not compromise on taste or flavour!

Serves: 10-12

Ingredients

Cake

• 3 large eggs
• 200g xylitol sugar alternative
• 2 tsp vanilla essence
• 120ml melted coconut oil
• 200g ground almonds
• 100g desiccated coconut
• 2 tsp cinnamon
• ½ tsp nutmeg
• 50g grated carrot
• 100g pecan nuts or walnuts, roughly chopped

Dairy-free icing (optional)

• 150g unsalted cashew nuts, soaked in boiling water for 30 minutes, or overnight in cold water
• 60ml agave or maple syrup
• 2 tbsp coconut oil
• 1 tsp vanilla extract
• Pinch of sea salt

Method

1. First make the cake. Preheat the oven to 160 °C/Gas 3. Beat the eggs, sugar, vanilla and oil until light and well combined.
2. Add the ground almonds, coconut, cinnamon and nutmeg, and stir until just combined. Then add the grated carrot and chopped nuts, and mix until well combined.
3. Line a 23cm spring-form tin with baking paper and spray the sides with non-stick baking spray or oil. Spoon the batter into the prepared pan.
4. Bake for 45 minutes to 1 hour, until a toothpick inserted in the cake comes out clean.
5. Allow the cake to cool in the tin for about 10 minutes, then loosen the edges with a knife and remove from the tin to cool.
6. When totally cool, prepare the icing (see below) and spread thickly all over the cake.
7. To make the icing, drain and rinse the soaked cashew nuts.
8. Combine all the ingredients in a high-speed blender or food processor, and blend until smooth and creamy. You may need to scrape the mixture down and pulse a few times to achieve the desired consistency. Remove from the blender and set aside.
9. Spread over the carrot cake once it has completely cooled.

Recipe by Dr Michelle Braude – Michelle also shares daily nutrition tips, advice and delicious healthy recipes on her Instagram page: @thefoodeffectdr