Mix the dry ingredients – flour, salt, baking powder, baking soda in a bowl. Process the carrots in a food processor until fine. Gently mix in raisins and walnuts. In a bowl, beat the eggs one at a time, add sugar, stevia, apple cider vinegar, orange juice and zest and beat further. Add oil and beat further until all well mixed. Fold in gently the flour mix and carrots mix alternating between the two. Don’t over mix otherwise cake can become dense. Bake at 170 degrees until done. It take about 40 min. Serve with coconut cream and maple syrup if you prefer extra sweetness. Enjoy warm!


350gm Carrots peeled and processed in food processor

250 gms or 2 ½ cups spelt wholemeal flour. you can use a mixture of oat, buckwheat and spelt flour

1 ½ tsp baking powder

1 tsp baking soda

½ tsp salt

4 eggs

½ cup coconut or raw cane sugar plus 10 drops stevia. If not using stevia increase the  amount of sugar to 3/4 cup

3 tbsp orange zest

juice of 1 orange

115 gms melted coconut oil or olive oil

1 tbsp ACV

2 tsp raisins

about half cup of walnuts