Yummy Carrot Cake

Easy, rich, delicious, moist, nutty – you have to bake it today!



2 medium eggs

100g Xylitol

150 ml of vegetable oil

200 g of finely grated carrots

50 g chopped walnuts

75 g finely chopped pineapple (fresh or canned)

50 g desiccated coconut

200 g spelt flour

1 teaspoon cinnamon and baking soda

pinch of salt

1/2 teaspoon baking powder

almond flakes to sprinkle on the top


  • beat eggs until double in size
  • add the sugar and continue to whip until smooth and fluffy
  • pour a continuous thin stream of oil, while still whisking at high speed
  • add carrots, pineapple, nuts, coconut and mix gently
  • sift flour, cinnamon, baking powder, baking soda and salt
  • gently combine all ingredients with wooden spoon or spatula
  • preheat the oven to 150 C
  • pour mixture into small form (about 21 cm x 21 cm, or circular with a diameter of 21 cm) lined with baking paper
  • sprinkle almond flakes on the top
  • bake for approx. 1 hour until it feels firm and springy when you press it in the centre or a skewer inserted into the cake comes out clean
  • cool in the tin for 5 -10 minutes, then turn it out, peel off the paper and cool on a wire rack.


Enjoy 🙂

4 thoughts on “Yummy Carrot Cake

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