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Grain-free carrot cake with yogurt frosting
A nourishing twist on a timeless favourite.
If you love baking with wholesome, nutrient-dense ingredients, this grain-free carrot cake is sure to become a favourite. It has everything you love about a traditional carrot cake - warm spices, a moist crumb and plenty of texture - but is made with simple, real food ingredients and finished with a creamy homemade yogurt frosting.
Made with almond flour, this cake is naturally grain-free and packed with freshly grated carrot, coconut, raisins and crunchy nuts. A blend of warming spices gives it its classic flavour, while the tangy probiotic yogurt frosting adds a fresh, creamy finish that perfectly balances the sweetness.
The cake itself couldn't be easier to make, requiring just two mixing bowls. The frosting, however, does require a little planning ahead. For the best results, prepare your homemade yogurt cheese in advance by straining homemade yogurt for 12–24 hours. The longer it drains, the thicker and creamier it becomes, creating a beautifully smooth frosting that's easy to spread. If you've never strained yogurt before, you'll find everything you need to know here. It's a simple extra step that's well worth the effort.
This is also a wonderful make-ahead cake. Prepare it a day or two in advance to give the flavours time to develop. As the cake rests, the yogurt frosting melds beautifully with the spiced carrot cake, making each slice even more delicious.
SWEETENER
We used a combination of maple syrup and coconut sugar to sweeten this cake, but it's easy to adapt to your preference. Coconut sugar can be replaced with Rapadura, conventional brown sugar or your favourite brown sugar alternative. If you prefer a sugar-free option, a powdered sugar substitute will also work well. Grain-free baking is surprisingly forgiving, making this recipe easy to customise without compromising on flavour or texture.
WATCH HOW TO MAKE IT HERE
INGREDIENTS
5 eggs
1 cup coconut sugar(or powdered sugar of your choice)
¼ cup maple syrup
1/3 cup (70 grams) coconut oil melted
2 teaspoons vanilla
3 cups almond flour
¾ cup desiccated coconut
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
Pinch ground cloves
¾ teaspoon salt
2 teaspoons baking powder
2 cups grated carrot
½ cup raisins
¾ cup chopped walnuts or pecans (plus extra for decorating)
Cream cheese frosting
Approx. 250 grams yogurt cream cheese
1 tablespoon melted butter
3 tablespoons of honey or sweetener of your choice*
1 teaspoon vanilla
Pinch of salt
*add the amount necessary to achieve your desired sweetness.
METHOD
1. Preheat the oven to 180°C / 350°F
2. Grease the sides of 2 x 6” cake tins with coconut oil and line the bottom with baking paper.
3. Add the almond flour, coconut, spices, salt, and baking powder into a large bowl then stir to combine.
4. In a separate bowl whisk the eggs and coconut sugar until frothy. (Or blend the eggs and sugar in the Vibe Blender on ‘smoothie’ mode for 60 seconds.)
5. Add the coconut oil and vanilla to the egg mixture, then pulse or whisk to combine.
6. Pour the wet ingredients into the bowl of dry ingredients, then stir to combine using a spatula.
7. Fold in the grated carrot, raisins and nuts.
8. Divide the mixture between the two cake tins.
9. Bake for 25 minutes.
10. Turn the cakes out onto a cooling rack.
11. Make the yogurt cream cheese frosting while waiting for the cakes to cool.
12. Combine all of the frosting ingredients in a bowl then whisk until smooth. Adjust the sweetness if necessary.
13. Spread the frosting on the cake then top with crushed pecans or walnuts.
14. Serve the immediately or place in the fridge - it actually tastes best after a day in the fridge.
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