Spiced Carrot Cake

Here’s a delicious carrot cake spiced with warming cinnamon, nutmeg and ginger. Lower in sugar and boosted with mixed seeds. It’s a doddle to make gluten-free, so it’s a winner for all the family.


Spiced Carrot Cake

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Baking, Lunch Boxes & Picnics, Puddings, Snacks & Treats
Servings 8 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Nut-free, Vegan, Vegetarian



  • 225 g Spelt Flour
  • 1 tsp Bicarbonate of Soda
  • 2 tsp Baking Powder
  • 120 g Coconut Sugar (or light muscovado)
  • 2 Dates (stone removed and diced)
  • 120 g Carrots (peeled and grated)
  • 2 Bananas (over-ripe, peeled and mashed)
  • 50 g Mixed Seeds (eg. chia, flax, sunflower, pumpkin)
  • 2 Eggs (beaten)
  • 150 ml Sunflower Oil (organic preferred. Can use light olive oil)
  • 30 g Dried Apricots (diced)
  • 0.25 tsp Cinnamon (ground)
  • 0.25 tsp Ginger (ground)
  • 0.25 tsp Nutmeg (ground)
  • 1 Orange (just the zest)


  • 250 g Cream Cheese (organic preferred)
  • 2 tbsp Icing Sugar (sifted)
  • 0.5 tsp Vanilla Extract
  • 0.5 Orange (just the juice)


  • Preheat your oven to 180 degrees (160 degrees fan).
  • Grease and line a 20cm (8") cake tin or tray.
  • Measure all of the ingredients into a large mixing bowl, mix together with either an electric mixer or wooden spoon. Pour into the prepared tin and level out the surface.
  • Bake in the oven for 50–60 minutes until the top is a lovely golden brown and just beginning to shrink away from the sides of the tin.
  • You can check whether it is fully baked by inserting a metal skewer into the middle of the cake, it should come out clean.
  • Leave the cake to cool in the tin for a few minutes before turning out onto a wire rack to fully cool.
  • Mix all the ingredients for the icing together. When cool, ice your cake and sprinkle over some extra orange zest to decorate.


Cook's Tip:
  • Make sure your bananas are extremely ripe, the blacker the better.  They give off the best natural sweetness and it will improve your cake hugely.
  • The cake part is suitable from 12 months but keep the sweet icing for the over threes.
  • Store in a cake tin for up to 4 days. Freeze the cake part for up to 6 months and decorate when defrosted.
Allergen Swaps:
  • Gluten Free: swap the spelt flour for self-raising gluten-free flour and omit the bicarbonate of soda
  • Dairy Free: swap cream cheese for a thick vanilla coconut yoghurt like Coconut Collaborative
  • Egg-free: replace the two eggs with 14g (2 tbsp) of ground flaxseeds mixed with 80ml (5 tbsp) water.
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