Wonderful Carrot Cake with Coconut Mousse

Did you know?


  • People first grew carrots as medicine, not food, for a variety of ailments.

  • A medium-size carrot has 25 calories, 6 grams of carbs, and 2 grams of fiber.

  • The veggie is an excellent source of vitamin A, providing more than 200% of your daily requirement in just one carrot.
  • Carrots are loaded with beta-carotene, a natural chemical that the body changes into vitamin A.
  • The deeper orange the carrot, the more beta-carotene you’re getting.


  • 2 cups (250g) All-Purpose Flour (almond, coconut, chickpea, flax flour, etc.)
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 2 cups (250g) Grated Carrot
  • 1 and 1/2 cups sweetener of choice (brown rice syrup, maple syrup, agave, date syrup, erythritol )
  • 2 tsp of grounded flax seed mixed with a generous splash of warm water
  • 1/2 cup (120ml) Olive Oil
  • 1 tsp Vanilla
  • 1 Tbsp Apple Cider Vinegar
  • 1 cup Chopped Walnuts


For the Coconut Frosting:

  • 1 can of coconut cream (best if you refrigerated for 30)
  • 1 tsp Vanilla
  • 1/4 cup of cranberry
  • 1/4 cup of erythritol (optional)



  • Preheat the oven to 180 Celsius.
  • Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
  • Add the grated carrot and the sweetener of choice.
  • Here come all the wet ingredients, add the oil, vanilla and apple cider vinegar, flax seeds and lastly the walnuts to the mixing bowl.
  • Place into the oven for 30 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool completely on a cooling rack.
  • While the cake is cooling, prepare your mousse.
  • Mix the half-frozen coconut cream with the erythritol.
  • Start mixing on low speed.
  • Add frosting to the top of the cake
  • Let it chill in the fridge for 1-2 hours.
  • Sprinkle with almonds and cranberries.


Enjoy :)

SweetRita DeakComment