Simply Made Carrot Cake
Simply Made Carrot Cake 2
I am not really one for cake, I much prefer a warm fruit crumble or slice of apple pie. Unless we are talking about carrot cake…. which happens to be my most FAVORITE  ~ I like to have it every year on my birthday…..even if it means I’m making it for myself!  😉



  • 2 cups spelt flour
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1-1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp himalayan salt
  • 1/3 cup coconut oil (melted)
  • 1/3 coconut sugar
  • 2 eggs
  • 1/3 cup unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 2 cups grated carrots
  • 1/2 cup crushed pineapple
  • 1/2 cup plain Greek yogurt
  • 1 cup raw toasted walnuts (chopped)


  • Preheat the oven to 350 degrees.
  • Prepare a bundt pan with non stick spray or rub with coconut oil.
  • In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and nutmeg.
  • In a large bowl, whisk together the coconut oil, sugar, eggs, applesauce, and vanilla.
  • Add the carrots, pineapple, yogurt and 1/2 of the walnuts.
  • Stir until well is combined.
  • Slowly add the flour mixture to the carrot mixture and stir until everything is combined.
  • Pour into the prepared pan and bake for 45 – 50 minutes, or until a toothpick inserted into center of cake comes out clean.
    Place pan on a wire rack to cool.
  • Once cool, invert cake onto a serving plate.

For the icing

  • 1/3 cup cream cheese (softened)
  • 2/3 cup icing sugar
  • 1-2 Tbsp unsweetened almond milk
  • 1 tsp pure vanilla extract


  • Beat the cream cheese, icing sugar, and milk in a bowl until smooth.
  • Drizzle over top of the cake.
  • Garnish with the other half of the walnuts.

Makes 12 servings ~ per serving  ~ 304 Calories, 34gr Carbs, 16gr Fat, 7gr Protein, 15gr Sugar, 4gr Fiber