Spiced Carrot Cake with Cranberries and Walnuts

Woho! Guys, it’s my first time baking carrot cake – and it turned out awesome! I love the combination of vegetables in cakes, so I just had to try it. Up until this point, I always grabbed the opportunity to indulge in my mom’s lovingly prepared carrot cake, or to stuff my face with carrot cake at a cozy cafe. But, I don’t like frosting (it’s non-organic dairy + sugar = boo!) so I’m the weirdo scraping off the frosting with my fork and putting it to the side of my plate. So, there’s no frosting in this recipe. But there is a bit of sugar – I did not succeed in making the whole recipe sugar free yet (will have to experiment with that in a later version). If you would like to cut down on the sugar content you can replace the cranberries with another nut, like pecanut or almond.


I love this cake because:

  • It tastes delicious!
  • It’s dairy free and low in sugar – important for hormone balance!
  • It packs healthy carrots (rich in fibre and beta carotenes) – important for skin and eye health!
  • It packs healthy walnuts (rich in fibre and omega 3) – important for heart health!
  • It’s full of fibre – important for healthy bowels.

Small Loaf of Spiced Carrot Cake
with Cranberries and Walnuts

Makes 15 slices. For large loaf, double the ingredients.
Prep time: 20 minutes. Baking time: 50-60 minutes.

Spelt flour, 150 grams (1 cup)
Baking soda, 1/2 table spoon
Cinnamon powder, 2 tea spoons
Nutmeg powder (or freshly ground), 1/2 teaspoon
Vanilla essence powder or 1/2 of real vanilla powder
Cane sugar, 4 table spoons
Eggs, 3
Coconut oil, 1/2 cup, melted
Carrots, 2 large, grated
Cranberries, soaked in warm water for 10 minutes, 70 grams dry weight (3/4 cup)
Walnuts, roughly chopped, 100 grams (1 cup)

Medium-sized baking tray + parchement paper

1. Pre-heat the oven to 160 C (325 F).
2. Mix flour, baking soda, cinnamon, nutmeg and vanilla together in a bowl.
3. Whisk the egg with the sugar. Add grated carrot, chopped walnuts and pre-soaked cranberries to egg mixture and mix well.
4. Step by step, add the dry mixture to the wet mixture while stirring. As soon as all the ingredients are mixed, stop stirring (overmixing can make the cake lose it’s fluffiness).
5. Pour the mixture into a baking tray lined with parchement paper. Bake at 160C for 50-60 minutes, until the top crust is golden brown, and the middle of the cake resists when you try to push it down a little (another trick is to insert a toothpick in the middle of the cake, when it comes out clean the cake is done).

Carrot cake with cranberries and walnuts 4

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