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!


  • 350 gm carrots peeled and processed in food processor
  • 250 gms or 2 ½ cups spelt wholemeal flour and almond flour. Gluten Free Options – Use almond flour, tapioca, buckwheat, rice flour. 
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 4 eggs. Vegan Option – Omit eggs entirely, no replacement needed.
  • ½ cup coconut / raw cane sugar plus 10 drops stevia. If not using stevia increase the  amount of sugar to 3/4 cup OR 10 medjool dates pureed
  • 3 tbsp orange zest
  • juice of 1 orange
  • 115 gms melted coconut oil or olive oil
  • 1 tbsp apple cider vinegar
  • 2 tsp raisins
  • about half cup of walnuts