carrot cake

BY Ceres Organics


Ready in 1 hour | Serves 9-12



2¼ cups Organic Spelt Flour, Wholemeal (or see method for gluten free mix* )

3 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons Organic Ground Cinnamon

2 teaspoons Organic Ginger Powder

1 teaspoon sea salt

½ cup applesauce, no added sugar

1 cup Organic Coconut Milk

1 cup Organic Coconut Sugar

½ cup Organic Olive Oil, Extra Virgin Cold-Pressed

2 cups grated carrots, medium-packed

½ cup chopped walnuts (optional)


170 grams chocolate

½ cup Organic Coconut Milk


Preheat your oven to 180°C and line a square 9-inch square baking tin with baking paper.

In a large bowl, add the flour, baking powder, baking soda, cinnamon, ginger and salt. Whisk to combine.

In another bowl, whisk together the applesauce, coconut milk, coconut sugar and oil.

Transfer your wet ingredients to your dry ingredients and fold gently to combine. Now fold in the carrots and walnuts if you’re adding those in.

Transfer the mixture to your prepared baking tin and bake for approximately 40-45 minutes, until a toothpick inserted into the centre comes out clean. Let cake cool completely before frosting.

Now prep your ganache. Add your coconut milk to a small saucepan and bring to a gentle boil. Pour over the chocolate and whisk until all of the chocolate is melted and smooth.

Allow to cool to room temperature, stirring every 15 minutes or so until the chocolate has thickened into a spreadable frosting.

Frost your cake and eat! Keep any remaining cake in an airtight container in the fridge. It will keep for 2-3 days – if it lasts that long!

*For an all purpose gluten free baking mix use this ratio: 1 cup Brown Rice Flour or White Rice Flour, ½ cup Maize Flour and a ½ cup Tapioca Flour.