Healthy, Wholefood Carrot Cake

Prep/Total Time

15 min/45 min






177.1 kcal


8.7 g


5.1 g


18.4 g


3.3 g


Tasty, healthy and decadent!. 

Oil-free, sugar-free flour-free and no added fats!
This cake is a firm favourite!


  • 120g Oats, blended to flour
  • 150g grated Carrot
  • 1 medium Apple, grated
  • 100g tinned Peaches
  • 50g Walnuts, chopped
  • 1 1/2 TSP ground Ginger
  • 1/4 TSP ground Nutmeg
  • 2 TSP Cinnamon
  • 2 TSP Baking Powder
  • 1 TSP Vanilla Essence
  • 1/4 TSP Salt
  • 175ml Soya Milk
  • 1 TBSP Maple Syrup

Cake Frosting

  • 95g Cashews, soaked in water for 2 hours, drained
  • 2 TBSP Maple Syrup
  • 1/4 TSP Vanilla Essence
  • 1 TBSP Soya Milk
  • 1 TBSP Lemon Juice
  • 1/4 TSP Nutritional Yeast


Pre-heat oven to 180 C / 350 F

  • Add Oats, baking powder, spices and salt to a bowl. Mix well.
  • Blend peaches to make a liquid. Add to a separate bowl, add Soya Milk, 1 TBSP Maple Syrup and Vanilla Essence. Mix well.
  • Add liquids to dry ingredients. Mix well.
  • Fold in Carrot, Apple and Walnuts.
  • Add the mixture into a loaf tin, bake for 30 minutes.
  • Allow to cool completely.


  • Add all ingredients to blender, mix until smooth (add another TSP of Soya milk if it is too thick)

Frost the cake with all of the mixture.

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