Spiced Halloween Carrot Cake

Here is a healthy halloweeny twist on the traditional carrot cake. I have added butternut squash and mixed spice to make it more seasonal and totally grain-free, gluten-free, dairy-free as well as low-sugar. Your kids will gobble this down, and won’t even know it’s healthy!

Finding cakes that are healthy and delicious can be quite a challenge. Many children with gut problems do not tolerate grains well and many of the kids I look after in my clinic need to be on a low carbohydrate diet such as the Specific Carbohydrate or Paleo diet. Many more need to be gluten and dairy-free.

I love this recipe because it is so easy to make as you can mix all the ingredients together in one bowl, no need for a whisk or worrying about getting enough air in the mixture. You do need to bake it in a fairly cool oven to prevent the nuts from burning.

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Spiced Halloween Carrot Cake

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Baking, Snacks & Treats
Servings 8 people


Cake Tin Requirements

  • Cake tin 7 inches/18cm in diameter.
  • Parchment paper Cut into a 7 inch diameter circle to line cake tin.
  • Coconut oil A little to grease the bottom and sides of the cake tin.


  • Set the oven to 160 degrees.
  • Melt the honey and coconut oil in a saucepan on a medium heat.
  • Grate the carrot and butternut squash. I like to do this with the grater function of my Magimix but you can do it with a hand grater.
  • Mix all the ingredients well in a bowl using a fork.
  • Lightly grease a cake tin with some coconut oil and line the bottom of the tin with parchment paper.
  • Pour the mixture into the cake tin.
  • Place a few pecan nuts on the top of the cake for decoration.
  • Bake for 50 minutes in a 160 degree oven
  • Cool on a rack and lightly dust with unrefined icing sugar if you want.
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