Carrot Cake made with Almond Flour

slice of carrot cake

Sometimes in life you stumble upon things that you would never have imagined yourself doing. But, at the same time, you could never imagine yourself ever not doing again. And when you look back at the process and synchronicities that occurred in order to get you to that point, you can’t help but have a good chuckle, because lifeĀ  knows you better than you ever thought you knew yourself.

That’s how I feel about baking. It has become such a pivotal part of my life. I love everything about it: the challenge of using gluten free flours and healthy sweetener alternatives and combing the ingredients in such a way that you have a cake at the end of it that is moist and delicious. But, there is nothing that can compare to the sense of achievement I feel when someone, who has had to give up cake and all other scrumptious goodies for medical reasons, has a bite and you can physically see every emotion and memory running across her face. That, is pure bliss!

Carrot Cake with Almond Flour


  • 1.5 cups almond flour (I have ground my own almonds to make the flour too)
  • 1/2 cup pecan nuts, finely chopped
  • 1 cup Xylitol
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp salt
  • 3 Tbs coconut oil
  • 1/4 cup Greek yoghurt
  • 3 large eggs
  • 1 Tbs vanilla extract
  • 1 Tbs warm water
  • 1.5 cups grated carrot (excess water squeezed out)
  • Zest of one lemon


  • Preheat oven to 170 degrees Celsius
  • Grease a cake tin
  • Add dry ingredients to a bowl
  • Whisk oil, yoghurt and eggs together and add to dry ingredients
  • Add vanilla extract and water and mix gently to combine
  • Add grated carrot and lemon zest and mix gently to combine again
  • Transfer batter to cake tin
  • Bake for 45 minutes
  • Turn off oven and leave cake in for a further 15 minutes
  • Take cake out of oven and transfer to a cake rack to cool
  • When cake is cool ice with the below


  • Juice of half a lemon
  • 1/8 cup Xylitol
  • 1/2 cup cream cheese
  • 2 Tbs Greek yoghurt
  • 1/2 tsp vanilla extract


  • Dissolve Xylitol in the lemon juice
  • Add all the other ingredients and mix well to remove all the lumps
  • Spread over cake
  • Decorate with chopped pecan nuts if desired