Carrot Cake

Carrot cake would have to be my favourite cake, and this one made from my Spiced Hemp mix is no exception - I love the texture of the carrots and crunchy seeds, with bursts of sweetness from raisins. I hope you enjoy it too!

Refined sugar free, GF, DF, nut free, and vegan

Serves: 10


  • 1 pouch Ginger Buckwheat cookie mix

  • 1 tsp baking powder

  • 1 cup water

  • 1/3 cup coconut oil

  • 1 1/2 cups grated carrots (1 large carrot or 2 small)

  • 1/4 cup raisins

  • 1/4 cup sunflower seeds, or nuts (optional)

  • 1/2 teaspoon vanilla essence (optional)


Preheat oven to 180 degrees Celsius. Grease and line a 18cm cake tin with greaseproof paper. Add the baking mix to a bowl, and then add water, coconut oil, grated carrots, vanilla essence, sunflower seeds, raisins, and baking powder. Mix until combined. Pour into your prepared cake tin, and bake for 35-40 minutes until a knife inserted comes out clean. Let cool before eating. Enjoy!