Gaye's Carrot Cake - Cook For Your Life- anti-cancer recipes
Gaye's Carrot Cake
Servings: 18 cupcakes
Prep time: 30

This recipe makes a fabulous moist dairy-free (unless you ice it) carrot cake or muffins. You can make these a day in advance and don’t worry if the cake or muffins come out slightly undercooked.


  1. Preheat the oven to 350 degrees. Grease or line 18 muffin tins
  2. In a medium bowl sift together the whole wheat pastry flour, baking soda, salt and cinnamon. Set aside.
  3. In a large bowl, beat eggs and sugar together until light and fluffy. Slowly add in the oil, beating continuously.
  4. Gradually add in the flour mixture, just until absorbed. Then fold in the ground almonds, carrots, raisins and walnuts.
  5. Pour into prepared muffin tins. Bake in the center of the oven until a skewer comes out clean, about 15 to 20 minutes for muffins.
  6. Gradually sift the sugar, beating continuously to avoid lumps. Add the lemon zest and juice, to taste, and beat until smooth. If the icing seems a little too soft or thin to spread, chill before using to stiffen. Ice on top of the cupcakes as desired.



  • 1 cup (8 ounces) whole wheat pastry flour
  • 2 teaspoons baking soda
  • ½ teaspoons kosher salt
  • 3 heaping teaspoons cinnamon
  • 4 eggs
  • 1/2 cup dark brown sugar
  • 1⅓ cup sunflower oil
  • 2 tablespoons ground almonds
  • 1 large carrot, grated
  • ⅓ cup (3 ounces) golden raisins
  • ⅓ cup (3 ounces) chopped walnuts


Cake Icing

  • ½ cup (1 stick) unsalted butter, softened
  • ⅓ cup (3 ounces) cream cheese, softened
  • ½ cup confectioners sugar, or to taste
  • Juice and zest of 1 lemon

Nutritional Information


342 cals


28 g

Saturated Fat

7 g

Polyunsaturated Fat

9 g

Monounsaturated Fat

10 g


23 g


11 g


3 g


4 g


176 mg

*per serving

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