One Bowl Carrot Cake

One Bowl Carrot Cake

Mother’s Day - what better excuse than any, to whip up a delectable, sweet treat to spoil your mum with. Carrot cake is one of my all-time favourites! I just love the subtle spice of cinnamon, toasty nuts, and the lemony cream cheese style icing! This is a one bowl cake recipe, so there is less mess to clean up at the end – always a bonus when baking!

Recipe adapted from: Food by Maria


Recipe adapted from: Joy Food Sunshine


For the cake:

2 Tbsp Ground Flax mixed with 6 Tbsp Water (to make flax eggs)

¼ cup plant-based butter

1 Cup Seedy Sister Organic Coconut Sugar

1 Overripe banana, mashed

½ Cup Almond Milk + 1 Tbsp

1 Tsp Seedy Sister Organic Apple Cider Vinegar

1 Tsp Vanilla Extract (Or Seedy Sister Vanilla Bean, scraped)

1 Cup Seedy Sister Activated Spray Free Almond Meal

1 Cup Seedy Sister Organic White Bakers Flour

1 Tsp Seedy Sister Organic Ground Cinnamon

½ Tsp Seedy Sister Pink Lake Salt

2 Tsp Seedy Sister Bi-carbonate Soda

1 ½ Tsp Seedy Sister Baking Powder

2 Cups Finely Grated Carrot

½ Cup Seedy Sister Organic Walnuts or Pecans, Chopped + Extra for garnish

“Cream Cheese” Icing:

2 Cups Seedy Sister Organic Cashews (Soaked in cold water for at least 1 hour)

¼ Cup Icing Sugar

3 Tbsp Seedy Sister Organic Maple Syrup

½ Tsp Seedy Sister Organic Ground Cinnamon

1 Tbsp Lemon Juice

3 Tbsp Almond Milk


Start by preheating your oven to 180c and lightly grease a 24cm spring form cake tin.

In a large bowl, prepare your flax eggs by stirring ground flax seeds with water and setting aside for a few minutes.

Once the flax eggs have firmed up a little, add in melted butter, coconut sugar, mashed banana, almond milk, apple cider vinegar, vanilla, and chopped nuts. Stir until well combined.

To the same bowl, add the almond meal, flour, cinnamon, salt, bicarbonate soda, and baking powder. Stir and fold until well combined with no clumps in the mixture.

Fold in the grated carrot until well combined.

Pour batter into prepared baking tin and bake in the oven for 45-50 minutes.

Remove cake from the oven and check to see if it is cooked. The cake is ready once you insert a skewer into the middle and it comes out clean. If it is not quite ready, only bake for 5-minute increments at a time, checking in between.

Once cooked, leave cake to cool completely before removing from the cake tin.

To make the “cream cheese” icing, simply add all the ingredients to a high-speed blender and blend for 1-2 minutes, until super smooth. Place the icing in the fridge for 10 minutes before icing the cake.

Top with extra chopped nuts to serve.

Lasts for up to one week in an airtight container.

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