Carrot Cake with Lemon Cream Cheese Icing


Oh sweet beautiful carrot cake you are a dream! Made even more delicious with Lemony Cream Cheese icing and crunchy walnuts.  Carrot cake has to be one of my favorite things to bake, I just adore them.  I wanted to keep this recipe low in sugar, that includes natural sugars so have used a small amount of rice malt syrup as the sweetner, it is fructose free.

The joys of following an 80/20 diet is that it gives you the freedom to enjoy cakes knowing that they fit into your 20% "wiggle room".   All of the ingredients in this recipe (except for the cream cheese) are foods that are always in my house as they are the basis for majority for dessert recipes I make.  They are whole foods as given to us in nature - not highly processed or refined.  When you begin to eat more whole foods you get fuller quicker as your body is getting all the nutrients it needs.

You could make this cake double layer by using 2x 10cm spring form tins or keep it single layer like I have.  If you are dairy free sub the cream cheese for cashew icing and the butter with coconut oil, works just as well.

Enjoy! Jx

Carrot Cake

Recipe Type



Prep time:

15 mins

Cook time:

30 mins

Total time:

45 mins


  • Cake
  • 1.5 cups almond meal
  • ½ cup buckwheat flour
  • ½ cup walnuts, coarsely chopped
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 carrots, grated
  • 4 organic eggs
  • 1/3 cup butter, melted (approx 60 grams)
  • 1/3 cup rice malt syrup (can also use manuka honey or maple syrup)
  • -
  • Icing
  • 250 grams cream cheese
  • ½ cup desiccated coconut
  • juice of 1 lemon
  • grated rind of 1 lemon
  • 1 tsp pure vanilla extract
  • 1 tablespoon rice malt syrup (can also use Manuka honey or maple syrup)
  • ½ cup walnuts, finely chopped


  1. Pre heat oven to 160 degrees fan bake and line a 20cm spring form tin with baking paper. Take cream cheese out of the fridge so it can soften.
  2. In a large mixing bowl, combine almond meal, buckwheat flour, walnuts, baking powder, cinnamon and nutmeg.
  3. Add carrot, eggs, butter and rice malt syrup. Stir well so that all ingredients are combined. Mixture should be quite wet but not runny. Transfer mixture to baking tin and cook for 30 minutes. Check the cake with a toothpick before removing from the oven, the toothpick should come out clean once cooked. Leave cake in the oven with the door open for at least 10 minutes to slightly cool.
  4. To make icing, place all ingredients into a food processor or mixing bowl and use hand held electric beater. Blend until ingredients are well combined and creamy. There may be some lumps from the desiccated coconut.
  5. Once cake has cooled ice and top with chopped walnuts.