Better Than Carrot Cake



You will love my incredibly moist, highly nutritious carrot cake recipe. Low in fat, carbs and with an ultra-creamy frosting that contains no added sugar, this cake is one you can eat and enjoy without feeling guilty! It's just so much better than other carrot cake! 

Prep Time
: Less than 10 minutes

Cooking Time: 40 minutes

Serves: 10 slices

What You Need:
1 medium fresh mango, peeled, cubed 
¼ cup almond milk (or your preferred milk of choice – soy, coconut are great non-dairy choices)
2 tbls dairy-free butter lite nuttelex or nuttelex with coconut oil 
1 flax egg (1 tbls ground flaxseed + 3 tbsp water mixed together) 
or substitute with 1 fresh egg (Non-Vegan)
2 large carrots, grated
2 large zucchinis, grated
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp baking powder
2 tbls unsweetened, moist coconut flakes 
¼ cup uncrystallised ginger pieces, chopped
1 tbls grated lemon zest 
¾ cup buckwheat flour 
⅓ cup coconut flour

Lemon Mango Coconut Frosting:
juice of 1½ freshly squeezed lemons (discard pips)
¼ cup almond meal
½ fresh mango, sliced 
50mls (3 tbls) ‘light’ coconut cream (canned) 
1 tbls maple syrup 
½ tsp ground turmeric
½ tsp vanilla essence

What To Do:
1. The Cake: Preheat oven to 180° C / 350° F. Grease an 8-inch cake tin (round or square) and line with baking paper. 

2. Combine mango slices, milk, nuttelex and either the flax egg or egg (whichever you prefer) into your blender or processor. Process until smooth. Transfer mixture into a large mixing bowl.

3. Next, stir in grated carrot and zucchini. Add spices, baking powder, coconut flakes, ginger pieces, lemon zest and both the buckwheat and coconut flour. Stir well to combine. Transfer the mixture into the lined cake tin, spreading it out evenly in the cake tin. Place in oven and bake for 40 minutes.
4. When cooked, gently slide a blunt / butter knife around the edge of the cake and turn it out onto a wire cake cooling rack. Remove the paper from the cake and leave to cool before adding the frosting.

The Frosting: Place all ingredients into a blender or processor (Bullet) and blend until smooth and thick. Place cake onto a plate. Smooth frosting over the top of the cake. Garnish with lemon zest, or flaked coconut. Serve immediately or chill until ready to serve.

Nutrition Information:  (135g slice per serve)
Cals: 117.5   kJ’s: 493.5   Protein: 2.8g   Carbs: 17.8g   Fat: 3.9g

Shar’s Tip:
If fresh mangoes are unavailable, use 1 cup (canned) mango slices in syrup, drain well or ¾ cup frozen mango pieces (thawed). 

Store Cake in an airtight container and keep refrigerated up to 4 days. Cut cake into slices and freeze individually in small clip lock bags.

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