Carrot Cake w Cream Cheese Frosting

Carrot cake is one of my all time favourites and this one was an absolute hit in our house. The combination of the fluffy spiced sponge and the rich and the creamy frosting is everything.


11/2 c coconut sugar

1/2 c softened ghee

6 organic eggs

1 tsp vanilla extract

11/2 tbsp cinnamon

1/8 tsp nutmeg

1/2 c coconut flour

11/2 c oat flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tbsp ashwaghanda (optional)

1/4 tsp pink salt

3 c grated carrot

1/2 c toasted and chopped walnuts *


300g vanilla Coyo**

200g organic cream cheese

6 tbsp unrefined cane sugar

1 tsp vanilla extract


Preheat oven to 180c and grease three 8” springform cake pans.

Whisk the sugar and ghee with an electric mixer on high speed for a few minutes until creamed, then add the vanilla extract, then the eggs one by one while whisking and keep going for a couple minutes until thick