Another favourite to share. Carrot cake is one of those cakes that you want to have a good recipe for, a recipe you can rely on and end up knowing by heart because you make it so regularly. This is that recipe. It’s totally forgiving of adding a few extra nuts, leaving them out completely or swapping milk for juice, coconut oil for olive oil, gluten free flour for plain etc, so feel free to play with it once you have it down pat. I often change the icing and the cake pan to better suit different occasions, so know this recipe will handle that without complaints. Because I’ve been playing around with dairy-free sour cream lately, I wanted to add that to this recipe too, so you can give it a try if carrot cake just isn’t carrot cake to you without sour cream. And that’s understandable, by all means.
Makes 1 x 26cm bundt cake


2 cups organic spelt flour
1 cup organic panela sugar
1/2 tsp Himalayan salt
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground organic cinnamon
1/2 tsp ground organic cloves
1/4 tsp freshly grated nutmeg
3 cups organic carrots, grated
3/4 cup organic extra virgin olive oil
2/3 cup freshly squeezed organic orange juice
1/2 cup organic raisins
1 cup organic walnuts / brazil nuts / almonds, chopped

1 can organic full fat coconut milk
2 tbsp coconut yoghurt (either homemade or bought)

maple syrup, coconut shavings and hempseeds (optional) to decorate


You will need to start the sour cream the day before you want to eat it. Simply mix the coconut milk and yoghurt together, cover with plastic film and leave at room temperature for at least 12 hours. Taste it to make sure it’s sour enough, and if so, put it into the fridge to thicken up.

Pre heat oven to 180C.

Prepare a 26cm diameter bundt tin with olive oil.

In a large mixing bowl, add spelt flour, panela sugar, salt, baking powder, baking soda and spices and stir with a wooden spoon.

In a separate bowl, mix carrots, oil and orange juice.

Add the wet ingredients to the dry and mix together. Don’t worry that it will seem too dry, keep mixing and the cake will come together.

Finally add the raisins and nuts and give one last mix through before spooning into the cake tin.

Bake for 30-35 minutes until cooked through. Remove from the oven and leave in the cake tin to cool for 10 minutes before turning out onto a cooling rack.

Once the cake has completely cooled, ice it with the sour cream, drizzle maple syrup over the top and sprinkle with coconut and hempseeds.

All The Things