Carrot, almond & coconut cake

Carrot, almond & coconut cake

This delicious crumbly, carrot and almond cake can easily double up as a dessert served with stewed fruit and yogurt. It doesn’t contain any flour and the sugar content is less than most cakes. The grated carrots add sweetness to the cake.

Health Benefits –  low in fodmaps, good source of protein and low in sodium. good for your gut

Prep: 20 Minutes | Cooking time: 60 Minutes | Servings: 6

The almonds, pumpkin seeds, carrots and coconut all provide plenty of dietary fibre and complex carbohydrates which can help gut bacteria to metabolise and to keep the contents of the gut moving.

Including a diverse range of unprocessed foods, such as nuts, seeds and vegetables, in the diet has a positive effect on the microorganisms in the gut.


3 free-range eggs
120g caster sugar
2 tsp vanilla extract
200g ground almonds
100g desiccated coconut
2 heaped tsp ground cinnamon
100ml light olive oil
200g carrot, scrubbed and coarsely grated
50g pumpkin seeds, roughly chopped
icing sugar for dusting


  1. Preheat the oven to 160°C/Gas mark 3.
  2. Line a 23cm springform cake tin with baking parchment – both bottom and sides.
  3. Whisk the eggs, sugar and vanilla essence together in a bowl until frothy.
  4. Add the ground almonds, coconut and cinnamon and stir well.
  5. Add the olive oil, grated carrots and pumpkin seeds and stir until the ingredients are well mixed.
  6. Pour or spoon the mixture into the prepared cake tin and place it on a baking tray in the oven.
  7. Cook the cake for an hour until the top of the cake feels firm to touch and a crust has formed.
  8. Check the cake after 40 minutes to see if the cake is cooking evenly. If it isn’t turn it round.
  9. Remove the cake from the oven when cooked and allow to cool on a wire cooling rack.
  10. Dust the cake with icing sugar and serve.

Cooking Tips

To make decorative mini carrots for the top of the cake, colour marzipan with a little natural, orange coloured food gel. Take nut sized pieces of marzipan and roll into carrot shaped lengths. Top the end of each carrot with a small sprig of parsley.


This cake can be made as individual muffins rather than a whole cake. Just pour the mixture into prepared muffin tins being careful not to overfill. Reduce the cooking time to 30 minutes.

Per Serving (g)Per 100 g
Calories (kcal/KJ)286 / 1185408 / 1694
Fat22 g31 g
Saturates6 g8.6 g
Protein7 g10 g
Carbs13 g19 g
Sodium31.5 mg46 mg
Sugar12 g18 g
Fiber3.9 g5.6 g
Salt equivalent0.08 g0.11 g
Calories per Serving

FODMAPs 24g/20 almonds are high in galacto – oligosaccharides.


Created on 18 Apr, 2021.