Carrot Cake

I have been thinking about trying this Carrot Cake for a while now. Although I am not the biggest fan of cake in general, I do enjoy a good Carrot cake and who doesn’t like a good cream cheese icing.










Although Carrot Cake sounds deceptively healthy with a good heaping of carrots, most recipes are laden with refined sugar and unhealthy fats! I use a recipe I originally got from a Jenny Morris cookbook, a great recipe which never flops (even for baking novices like me). Over the years I have been making the cake, I managed to reduce to oil and sugar by quite a bit, but never eliminated them completely. But in the time since I last made it, I discovered the apple sauce!! It is the perfect substitute for butter or oil and adds an extra fruit to the cake. I also never added any refined sugar – the apple sauce adds its own natural sweetness and (thanks to Deliciously Ella) I used a bit of organic (REAL) maple syrup for sweetness.



I was so happy with the end result: a moist, delicious, not overly sweet carrot cake with the classic cream cheese icing. Although I am trying to make a “heathy” cake, I don’t want it to taste horrible, like many healthy versions of unhealthy foods often taste, and I think I definitely hit the mark! I am not the biggest supporter of calorie counting, my carrot cake has about 7000 less calories than a usual carrot cake recipe.



Carrot Cake

Adapted from Jenny Morris


  • 2 cups brown bread flour
  • pinch of salt
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 3 tsp ground cinnamon
  • 3 eggs, beaten
  • 2 cups apple sauce
  • 2 heaped cups grated carrots (3 large or 4 medium carrots)
  • 1/4 cup maple syrup (make sure it is proper maple syrup – I used the organic one from Woolworths)
  • 3/4 cup toasted walnuts, finely chopped
  • 1/3 cup poppy seeds
  • 1/2 cup fresh grated coconut
  • 1 can crushed pineapple, drained, retain 1/4 of the syrup


  • 250g cream cheese
  • 4 Tbsp icing sugar
  • 1 tap vanilla essence
  1. Preheat the oven to 180 C and grease a 24-26 cm cake tin
  2. Combine the flour, salt, baking powder, baking soda and cinnamon and combine
  3. Add the eggs, apple sauce and maple syrup to the flour and mix well
  4. Add the walnuts, poppy seeds, coconut, pineapple and carrot to the mixture and combine
  5. Add to the cake tin and bake for 60-70 minutes, or until a skewer comes out clean
  6. While the cake is cooling, combine the icing ingredients
  7. Remove the cake from the tin and when cooled, top with the icing and enjoy!

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