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Healthy Carrot Cake

Healthy Carrot Cake

Moist and healthier carrot cake that makes the perfect partner with afternoon tea.

30 minutes
40 minutes
9 people
What you'll need
  • 1 medium orange
  • 130g golden raisins
  • 3 large eggs
  • 210g light brown sugar
  • 475g carrots, grated
  • 140g self-raising flour
  • 1 and a half tsp pumpkin spice
  • 1 tsp baking soda
  • A pinch of salt
  • 115g almonds
  • 30g walnuts, chopped
  • 600g confectioner's sugar
  • 30g full-fat cream cheese
  • 1 tsp fresh lemon juice
  • 1 and a half tsp lemon zest
Step 1

Preheat the oven to 180°C/160 fan/gas mark 4.


Grease a cake tin.

Step 2

Grate the zest of the orange and set aside. Squeeze the orange juice into a bowl and add the golden raisins to the juice. Set aside.

Step 3

Using a handheld or standing mixer, whisk the eggs and sugar with the orange zest for 5 minutes until pale and full of air. Add the grated carrot and beat to incorporate.

Step 4

Slowly add in the pumpkin spice, salt, ground almonds, baking soda and flour, then quickly mix until all the ingredients are combined.

Step 5

Using a spatula, mix in the raisins and walnuts, along with any orange juice left in the bowl, until they are evenly distributed.

Step 6

Pour into the cake tin and bake for 40 minutes or until a toothpick inserted into the centre of the cake and removed comes out clean.

Step 7

Remove from the oven. Cool in the tin for 15 minutes, and then remove. Chill in fridge for an hour once cooled.

To make the icing:
Step 1

In a large bowl, beat half of the sugar with the cream cheese, using a wooden spoon. Once you reach a paste, add the remaining sugar along with the lemon juice and zest. Beat vigorously to combine. 

Step 2

Chill in the fridge for at least half an hour.

Step 3

Ice all over the top of the cold cake, slice into nine portions and serve.

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