Yesterday was my birthday and the kids & Adam made my all time favourite whole food carrot cake.  Rated the “#1 Low Carb Carrot Cake Recipe” online, from, this recipe definitely lives up to expectations!

The kids absolutely love it too and we all feel great after eating it.  Great for birthdays or any special occasion, or as an excellent alternative to traditional coffee cake.

If you avoid dairy, you could use a cashew cream frosting instead, like this one for example.  *I reduce honey to 1/2-1 TBSP honey in this recipe; the cashew and coconut make the frosting rich and satisfying without any further sweetener.

Adam modified the cake recipe as per below.


🙂 Becca

Whole Food Carrot Cake, recipe modified from Ditch The

Serves: 10 large slices



  • 5 eggs
  • 200g / 7 oz butter melted
  • 2 tbsp honey (or sweetner of choice)
  • 2 tsp vanilla
  • 3 cup grated/shredded carrots (approx 300g/10.5oz)
  • ½ cup chopped walnuts (optional)
  • ½ cup shredded/desiccated unsweetened coconut
  • 1 ½ cups ground almonds/ almond flour
  • 1 tsp ground cinnamon
  • 1 tsp ginger
  • 2 tsp baking powder
  • dash of sea salt


Cream Cheese Frosting *This frosting is runnier than most in consistency. For a traditional frosting consistency, make the cashew frosting above.

  • 1 cup / 200g cream cheese
  • 1 tsp honey (or sweetner of choice)
  • 1 tsp lemon zest




  1. Beat eggs, melted butter, honey, and vanilla together.
  2. Add grated carrot, walnuts, and coconut then mix ground almonds, spices and baking powder.
  3. Pour into a greased and lined 8 inch/20 cm round cake tin. Bake at 180C/350F for 40-50 minutes or until a fork pushed in, comes out clean.


Cream Cheese Frosting

  1. Warm the cream cheese in the microwave for 20 seconds to soften it.
  2. Stir in 1 tsp honey (adjust to taste).
  3. Stir in lemon zest. 
  4. Cool in fridge for minimum 1 hour.
  5. Cover cake with cream cheese frosting.