Carrot Cake

Pumpkin seeds and carrots blend flavorfully for a delicious carrot cake that is also very healthy for your tummy’s. With the addition of gooey chewy goodness, prunes or dried apricots keep this cake moist, just wait until you taste it!



Makes 1 x 20cm/8in cake , Preparation time 25 minutes, Cooking time 35-40 minutes


For the cake mixture

• 2 eggs

• 125ml/4 1/2fl oz honey syrup

• 75ml/3fl oz mild vegetable oil or melted butter plus extra for greasing

• ¼ tsp black seeds

• 4 cloves

• 150g/5oz paleo flour, plus extra for dusting

• 1 tsp ground cinnamon

• A pinch of grated nutmeg

• 2 tsp baking powder

• A pinch of salt

• 300g/11oz carrots, peeled and finely grated

• 60g/2 1/2oz dried prunes or apricots, chopped 

• Grated zest of ½ organic orange

• 40g/1 1⁄4oz pumpkin seeds

For the icing

• 150g/5oz full-fat cream cheese

• 150g/5oz yoghurt of your choice

• 25g/scant 1oz honey

• 2-3 drops vanilla extract

• 1 tbsp lemon juice

For decoration

• Decorate with pumpkin seeds (optional)


Step 1. 

Preheat the oven to 180°C, 350°F, Gas 4. Beat the eggs and maple syrup in a bowl for several minutes with an electric whisk, gradually adding the oil. Finely grind the cardamom and cloves using a pestle and mortar. 

Step 2.

Combine the flour, spices, baking powder and salt in a second bowl, add to the egg and oil mixture, and mix briefly. Fold the grated carrot, apricots, two-thirds of the orange zest and the pumpkin seeds into the mixture.

Step 3. 

Grease a 20cm/8in tin pan with oil and dust with paleo flour. Transfer the cake mix into the tin, smooth the surface, and then bake in the centre of the preheated oven for 35-40 minutes, until risen and golden brown. When an inserted wooden skewer comes out clean, the cake is ready. Carefully turn the warm cake out onto a wire rack and leave to cool completely.

Step 4. 

For the icing, mix all the ingredients with most of the remaining orange zest and stir until smooth. Spread the mixture evenly over the cake. Sprinkle with the remaining orange zest and, if desired, decorate with edible flowers and some pumpkin seeds.

This modified recipe comes from Natural Baking by Carolin Strothe and Sebastian Keitel.

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