- Medium
- 70 min
- 12 serv.
- 4 synergies
- Now at its best: Carrot
A full-bodied, spiced carrot cake made with finely grated carrot, almond flour, eggs and maple syrup as sweetener, flavoured with cinnamon, ginger and nutmeg. The classic cream-cheese topping is replaced by a frosting based on soaked cashews, lemon juice and a touch of maple syrup — just as creamy and slightly tangy, but plant-based.
Replaces: classic carrot cake with cream-cheese frosting, butter-cream birthday cakes, supermarket carrot cake
The blueprint of a good carrot cake — moist, spiced, with a slightly tangy topping — but rebuilt: almond flour instead of wheat flour, maple syrup instead of refined sugar, coconut oil instead of butter and a cashew frosting instead of cream cheese with icing sugar. The carrots themselves remain the lead: 300 g finely grated, good for colour, texture and natural sweetness.
Why better: Carrots are naturally rich in beta-carotene (provitamin A); vitamin A contributes to the normal function of the immune system and to the maintenance of normal skin (EU 432/2012). Almond flour provides protein and fibre plus vitamin E, which contributes to the protection of cells from oxidative stress (EU 432/2012). Eggs are naturally rich in riboflavin (B2) and vitamin B12; both contribute to normal energy-yielding metabolism and to the reduction of tiredness and fatigue (EU 432/2012). By keeping the sugar load deliberately low (around 10 g of sugars per serving), the cake remains a dessert but with a better macro- and micronutrient profile than the original.
- 25
- min prep
- 45
- min cook
- 70
- min total
Nutritional Synergies
This recipe combines ingredients that enhance each other:
Maple Syrup 
Cinnamon Cinnamon dampens glycemic impact of sugars
Technical: Maple syrup has a GI of 54 (lower than honey or sugar). Cinnamon's MHCP (methylhydroxy chalcone polymers) improve insulin signaling and cinnamaldehyde slows gastric emptying. Together this results in a flatter blood sugar curve: maple syrup already peaks less than sugar, cinnamon flattens that peak further.
What does this mean for you? Add cinnamon whenever you use maple syrup — on pancakes, in oatmeal or when baking. The cinnamon helps keep your blood sugar more stable.
Blood Sugar
Almond Flour Cinnamon Magnesium + chromium for glycemic balance
Technical: Almond flour contains 270mg magnesium per 100g that activates insulin receptors. Cinnamon provides chromium and MHCP polymers that increase insulin sensitivity. Together they stabilize blood sugar levels more effectively than either alone.
What does this mean for you? Use almond flour with cinnamon in pancakes, muffins or smoothies for stable energy without sugar spikes. Perfect for diabetics or weight loss.
Blood SugarEnergy
Almond Flour 
Coconut Oil Almond protein + coconut MCTs for sustained energy and satiety
Technical: Almond flour provides plant protein and vitamin E, while coconut oil's MCTs (medium-chain triglycerides) are quickly converted to ketones for immediate energy. The combination of slow protein + fast MCT energy provides both immediate and sustained fuel.
What does this mean for you? Almond flour with coconut oil in cookies or pancakes provides more stable energy than regular flour with butter.
EnergyWeight LossBlood Sugar
Vanilla Extract Cinnamon Vanillin + cinnamaldehyde reduce sugar craving
Technical: Vanillin activates sweet receptors (T1R2/T1R3) without providing calories, increasing perceived sweetness of dishes by 30-40%. Cinnamon's cinnamaldehyde activates AMPK and supports glucose uptake in cells, biochemically reducing sugar cravings. Together they lower the need for added sugar: vanilla makes sweeter (sensory), cinnamon supports glucose balance (metabolic).
What does this mean for you? Add vanilla extract + cinnamon to your coffee, oatmeal or yogurt instead of sugar. Your brain experiences sweetness but your glucose balance stays stable — the smartest way to eat less sugar.
Blood SugarWeight Loss
Ingredients (12)
-
Carrot — 300 g peeled, finely grated (fine side of the grater) - Almond Flour — 200 g fine, blanched almond flour, not coarse almond meal
-
Eggs — 3 pcs medium, at room temperature
Instructions
- 1 Preheat the oven to 175°C (fan) and line a 23 cm round baking tin with parchment paper. Lightly grease the sides with coconut oil.
- 2 In a large bowl, whisk the almond flour, cinnamon, nutmeg, ginger, baking powder and a pinch of salt. In a second bowl, whisk the eggs with the maple syrup and melted coconut oil.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 4 days in fridge
Tags & Diet
Allergens: Eggs, Nuts