Carrot Layer Cake with Cream Cheese Frosting & Candied Walnuts

Carrot Cake

  • 2 & 1/2 cups spelt flour
  • 1/2 cup oat flour
  • 2 tsp baking powder
  • 1 & 1/2 tsp baking soda
  • 1/2 cup coconut sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • 1/2 cup olive oil
  • 1 & 1/4 cups almond milk
  • 2 cups grated carrot
  • 1 – 2 tsp grated fresh ginger
  • 1/2 cup of mixture of choice eg: raisins, uncrystallised ginger, walnuts (optional)


Mix together the dry ingredients. Then mix in the oil and milk, followed by the carrot and fresh ginger. Lastly add the fruit/nuts if using.

Put into two medium round cake tins lined with baking paper. Bake at 180°C for about 25mins.

Once cooked through, cool until cold. You can speed up the process by placing in the freezer for a while or you can keep overnight in the fridge to make it easier to slice.

Once cold, slice each cake in half to make four layers. Sandwich the layers together with cream cheese frosting, you can also put some on top of the cake or use whipped coconut cream. Top with candied walnuts if liked.

Cream Cheese Frosting

  • 1 cup macadamias & 2 cups cashews soaked in boiling water for 1 hour or so (the longer soaked the easier to blend smoothly)
  • 1/2 cup lemon juice
  • 1/3 cup maple syrup
  • 1/4 cup almond milk
  • 1/4 cup melted coconut oil
  • 2 tsp vanilla extract
  • 1/4 tsp salt

Blend everything until smooth. Add a little more almond milk if needed for smoother blending. Cool then use to frost the cake.

Candied Walnuts

  • 1 cup walnuts
  • 2 tbs coconut sugar
  • 1 tbs maple or coconut syrup
  • 1/8 tsp salt
  • 1/2 tsp cinnamon

Put everything in a pan on medium heat. Stir a few minutes until sugar is dissolved and sticky. Spread onto baking paper to cool. Use as liked.

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