Home The RecipesBreakfast & Breads Quick and Easy Five Ingredient Carrot Cake

Quick and Easy Five Ingredient Carrot Cake

34 comments

 five ingredient carrot cake


Five Ingredient Carrot Cake

  • flesh of 2 ripe bananas (300 grams), roughly chopped
  • 12 medjool dates, seeds removed
  • 2 carrots, ends trimmed (200 grams), roughly chopped
  • 2 cups almond meal
  • 2 cups desiccated coconut
  1. Preheat your oven to 180°C or 350°F.
  2. Grease and line a square 20cm tin with baking paper.
  3. Place the carrots and dates into your processor and blend until the carrots are finely chopped. Add the remaining ingredients and blend at high speed until the mixture is well combined and sticking together.
  4. Spoon the cake batter into your prepared tin and press it firmly down. Level the top and place it in the oven. Bake for 45 minutes. Remove from the oven and cool in the tin for 10 minutes before gently transferring to a cooling rack to cool completely.
  5. Slice. Serve. Eat and enjoy!

This cake is delicious exactly as it is, but if you are wanting to ice it here are a couple of simple options that we have enjoyed. Be sure to wait util the cake is completely cooled prior to icing.

Icing

  • 1 cup macadamias
  • 2 tablespoons coconut oil
  • 1 tablespoon honey
  1. Blend until smooth.

or

  • 250 grams full fat cream cheese
  • 1 tablespoon honey
  1. Blend until smooth.
Rate this recipe
recipe image
Recipe
Five Ingredient Carrot Cake
Published
Rating
3.51star1star1star1stargray Based on 156 Review(s)

34 comments
1

Recipes Books

You may also like

34 comments

Jess January 5, 2016 - 9:04 pm

Hi 🙂 Is there any way to substitute the almond meal for this recipe? My son’s kindy is nut and egg free. Gluten is ok for us though.

Reply
Bianca Slade January 7, 2016 - 4:40 pm

Often you can sub almond meal with any plain flour but I haven’t tested it out sorry. If you do I would love to hear how you go. x

Reply
Wendywoo January 5, 2016 - 10:46 pm

Oh Gawd, I’m blubbing my eyes out! What lovely, touching words about your three beautiful children. We all know how difficult it has been for you to have your family and I for one cannot express how glad I am that you are all so happy. x I’m sorry I’ve been out of touch recently, but you are all in my heart. HAPPY NEW YEAR to each and every one of you, and thank you for helping me through a tough year. This recipe looks lovely xx

Reply
Bianca Slade January 7, 2016 - 4:41 pm

Thank YOU for sharing a tough year with us. My kids and I all love hearing from you. I am sorry that 2015 was hard, I hope 2016 is brighter. Sending love. x

Reply
Michelle Sobczak-Roe January 5, 2016 - 10:55 pm

Can you use sunflower seeds ground up to replace the almond meal? Nut allergies in our house? Thanks, otherwise looks amazing : )

Reply
Bianca Slade January 7, 2016 - 4:42 pm

You can try that, often any plain based flour (not coconut) can sub almond meal but I have not tested it out myself. If you do I would love to hear how you go. Sorry I have not been much help.

Reply
Alicia Middleton January 9, 2016 - 11:22 am

Could you sub the dates for rice malt syrup? And if so roughly how much? Thanks

Reply
Bianca Slade January 13, 2016 - 3:53 pm

I have tried that sorry.

Reply
Joan McCallum January 27, 2016 - 10:38 am

Not often not completed satisfied with your recipes but I find this one istoo crumbly..delicious taste but falls apart like a sand castle. ..have made it twice,,made sure packed very firmly into tin but still same result. Do you think adding some coconut oil to the recipe will help? Keep up the good work.

Reply
Bianca Slade January 30, 2016 - 11:01 am

Oh I am so sorry Joan!!! You could try adding the coconut oil. It also sounds like it needs more blending time. Perhaps try blending it in two batches? You could even try adding an egg if you wanted too. I hope this helps and I am glad you have found other recipes that have worked well for you. Oh, pre soaking the dates might help. xx

Reply
Heather February 9, 2016 - 12:10 am

I made this today for my kids guinea pigs 1st Birthday. I felt it was quite healthy for the piggies. I only had 1 cup of almond meal, so I added the extra cup of mixed almond, sunflower and linseed meal blend that I had in a packet. I added about 50 mls of water as it just wouldn’t mix. Plus I popped in an egg. It worked a treat. By the way the piggies didn’t eat much but we all did.

Reply
Bianca Slade February 16, 2016 - 11:17 am

This made me laugh! I love it! Thank YOU. I am glad it was enjoyed. x

Reply
Meera Ormea May 27, 2016 - 6:52 pm

Hi Bianca
In your recipes you use cup measurements. How much does that equate to in grams or ounces? I want to measure out 2 cups of almond meal/flour.

Reply
Bianca Slade May 31, 2016 - 8:55 pm

Google tells me that one cup is 105 grams. I hope this helps. x

Reply
Vicky September 15, 2016 - 8:17 am

My kids have a huge dislike of desiccated coconut but are fine with coconut flour recipes – could I is coconut flour instead and if so how? Thank you!

Reply
Bianca Slade October 13, 2016 - 3:38 pm

I wouldn’t do a straight sub in this one sorry. There is a coconut flour based carrot cake on the website, perhaps try that?

Reply
Aithne October 6, 2016 - 5:39 pm

Again, recipe tagged as vegan but cream cheese and honey aren’t vegan. It’s easy for vegan’s to have an idea of adapting recipes and substituting things but if someone isn’t familiar with vegan, finds a recipe tagged vegan and then attempts it they will think they’ve made a vegan dish. A vegan then might eat it thinking it’s vegan.

Reply
Jill October 6, 2016 - 8:52 pm

I think you should write the word ‘vegan’ a few more times.

Reply
Linda October 8, 2016 - 2:22 pm

Oh and I forgot my most important point: I understand every reasons vegans might have to live a vegan life. Still the statement “vegans might eat something not vegan while not knowing” hides the fact that no (non allergic) vegan person will ever die from accidentally eating something that contains an animal product. The worst thing to happen is a feeling of guilt and ….? Opposed to that an allergic person would need an ambulance and a doctor to arrive quickly in order to prevent severe danger caused by an anaphylactic shock in the most extreme case. And yes I know a few people, including me, who do face this fear every time they eat something outside their own kitchen. Please apologise for your almost rude comment on Bianca’s declaration for this recipe. Thanks. Linda x

Reply
Amanda October 8, 2016 - 3:48 pm

If a vegan honestly does not know that cream cheese is not vegan, they aren’t a very good vegan, are they?

Reply
Bianca Slade October 13, 2016 - 7:58 pm

I am sorry but I include recipes that have a vegan option in the vegan section.

Reply
Linda October 8, 2016 - 2:12 pm

This is the second time I comment here, the first time was triggered by my feeling of being connected to what Bianca wrote in her post, this second time is triggered by my anger and lack of understanding towards some peoples mind concepts concerning different diets/lifestyles: Bianca shares her talent, creativity and life with us for free so please be grateful for what she offers to all of us without being so strict in the wrong direction! Many people suffer from allergies and having that in mind it’s funny how veganism is regarded as a choice over instant human life or death. Plus the cake without the icing, which is declared to be optional(!) fulfils the vegan criteria. It’s a shame that people like me suffering from allergies that might cause immediately life threatening states of the body, sometimes don’t receive reliable info on the ingredients when going shopping at certain places, but everything is labelled as vegan. Please understand the comparison. Besides that I know that Bianca’s motivation to start this wonderful blog was not veganism but allergy restrictions among her family. Kind regards from Hamburg, Germany – Linda xxx

Reply
Amanda October 8, 2016 - 3:47 pm

Nicely said, Linda x

Reply
Ingrid December 26, 2016 - 10:51 am

Just one word – DIVINE!!!!!! My family swooned when they tried this. The texture, the taste – all perfect. And, being packed with nothing but healthy ingredients, it’s almost mandatory to go back for a second piece. 🙂 This will become my go-to sweet treat. Thank you!

Reply
Bianca Slade January 4, 2017 - 8:32 pm

That is great to hear Ingrid! Thank YOU for the feedback! I really appreciate it and I am glad you and your family enjoyed it! Be sure to let me know how you go with anything else that you try. x

Reply
Sarah Weber January 24, 2017 - 7:55 pm

Hi!! This looks delish. Can I use normal dates instead of medjool ones? Would be in my money budget:-) Thanks.

Reply
debbie January 25, 2017 - 12:32 pm

Absolutely delicious. I’ll be making this again, for sure.

Reply
Helen January 31, 2017 - 9:49 pm

This sounds divine. How do you deal with substituting out the almond meal for nut free?

Reply
Jacqui February 8, 2017 - 7:34 pm

Could try milling up some seeds maybe, sunflower seeds.

Reply
Katie Brookes September 19, 2017 - 1:47 pm

Could you use a nut alternative, such as linseed meal? My son’s school won’t permit food with nuts.

Reply
Gina February 14, 2018 - 1:02 pm

This recipe is absolutely delicious.
Is it best stored in the fridge or freezer, as I have put the cream cheese icing over it? And do you know ho long it will keep?

Reply
Tori April 11, 2018 - 3:33 pm

I would love to know this as well if anyone has tried it 🙂

Reply
Simone July 1, 2018 - 1:50 pm

I just blew up my old faithful blender making this cake! (Still tastes yummy though!) Could anyone help with a brand of blender worth getting to replace my old faithful with (not Thermomix)?

Reply
Quick and Easy Coconut Mud Cake ~ Wholefood Simply July 18, 2018 - 1:31 pm

[…] If desired you can ice the cake with either of the icing outlined at the bottom of this (delicious!) recipe. […]

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.