Scrumptious Carrot Cake

Apologies for the lack of blogging and recipes lately. I kinda lost my groove there for a little while but don't worry -  I'm back with a delicious recipe for clean carrot cake, icing and all! This cake is full of flavour with all the aromatic spices and the tangy icing. It makes for a great afternoon tea treat or a delightful dessert. 


2 medium carrots
150g ground almonds
50g buckwheat flour (available from health food shops)
1.5 tsp baking powder
3 large or 4 medium eggs
1/3 cup honey or agave syrup
2 tsp vanilla extract
1 tsp ground ginger
1 tsp freshly grated nutmeg (you can substitute with ground)
2 tsp cinnamon
2 tbsp coconut oil (melted)

200g Greek Yogurt
1tsp vanilla extract
30g honey


1. Preheat the oven to 160c and line and grease a 1lb loaf tin.

2. Peel and grate the carrots. I used a food processor with the grater attachment, but a stand grater will work just as well. Squeeze as much water from the carrots as you can to prevent a soggy cake.

3. Put all the cake ingredients except the carrots into a mixer until throughly mixed, then mix in the carrots until just incorporated. 
Before Carrots
After Carrots

4. Pour into the loaf tin and place in the oven for 40 minutes, then cover with foil and return to the oven for a further 10 minutes. 

5. Make the icing while the cake is cooling by mixing all the ingredients together. Now - this isn't an icing that you should pour over the top of the cake. This should just be spooned onto each slice directly before serving. The icing should keep in the fridge for up to 3 days. 

This recipe is Gluten Free and Sugar Free.

If you try out any of my recipes let me know, send me pictures, tag me on twitter @georgiaeatclean or on Instagram @georgiaeatsclean. I would love to see you making my fabulous clean creations!!

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