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on July 28, 2020


1 + 1/2 flour (oats + wheat)

2 tbsp baking soda

1 tspn cinnamon powder

1/2 tspn nutmeg powder

2 tbsp ginger (grated or 1/4th tbsp ginger powder)

1/8th tspn salt

1/4th cup coconut oil

2 eggs

1 tspn vanilla essence

2/3rd cup maple syrup (or honey)

1/2 cup greek yoghurt plain

1/3rd cup unsweetened almond milk

2 cups carrots grated

1/2 cup raisins



1 + 1/2 cup plain greek yoghurt

2 tbsp maple syrup

1 tspn vanilla essence



Preparation :

1. Pre-heat the oven at 180 degrees celsius and coat a baking pan with coconut oil

2. In a bowl mix flour, baking soda, cinnamon, nutmeg, cloves and salt

3. In another bowl mix the eggs, coconut oil, vanilla extract, maple syrup, greek yoghurt, almond milk and ginger

4. Mix the wet ingredients with the dry ingredients, add carrots and raisins to this and stir

5. Add this mix to the baking pan and bake for 20 - 25 minutes or until the toothpick comes out clean (toothpick test)

6. You can remove the cake from the baking pan and move it to the serving pan

7. Allow this to cool completely before adding the frosting

8. For the frosting mix greek yoghurt, vanilla extract and the maple syrup

9. Spread this mix evenly on top of the cooled cake and let it set for 1 - 2 hours in the refrigerator before serving.








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