As Easter was last weekend and the Easter Bunny loves his carrots, I thought this was the perfect time to post a carrot cake recipe.

This carrot cake is pretty dense and super moist. I love packing my carrot cake with the works, walnuts, raisins and loads of carrots.

I originally created this recipe in bar form, but I recently remade it and decided that it was the perfect consistency to be made into a layered cake.

I loved layered cake because layers = more icing.

You could keep this carrot cake in bar form with just icing on the top if you aren’t as big an icing addict as I am, I promise not to judge. I topped the cake with chopped walnuts and shredded coconut to make it look extra pretty.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Carrot Cake

5 from 1 vote
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  • 2 1/2 cups Almond Flour
  • 1/2 cup Coconut Flour
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp ginger
  • pinch of salt
  • 1 tsp vanilla
  • 2 1/2 cups grated carrots
  • 2 tbsp orange juice
  • 5 eggs
  • 1/2 cup coconut oil
  • 1/3 cup honey or maple syrup
  • 1/2 cup walnuts chopped + 1/4 cup for garnish
  • 1/3 cup sultanas or raisins
  • 1/4 cup coconut flakes for garnish


  • Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • Line an 8 inch x 8 inch baking dish with parchment paper
  • In a mixing bowl whisk together the eggs, honey, vanilla, orange juice and coconut oil
  • Add in the flours, baking soda, salt and spices and mix well
  • Stir in the carrot, walnuts and sultanas (or raisins)
  • Pour into the lined baking dish and bake for 50 minutes until a toothpick placed in the center comes out clean
  • Let cool and then cut the cake in half. Frost the middle, top and sides of the cake. Top the cake with chopped walnuts and shredded coconut. 


Coconut Icing

5 from 3 votes
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  • 1 cup cashews soaked in hot water for 30 minutes
  • 1 tsp vanilla extract
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 2 tbsp coconut oil
  • 1/3 cup coconut cream


  • Blend the cashews, vanilla extract, honey and lemon juice in a food processor until completely smooth. 
  • Add in the coconut oil and coconut cream and blend until smooth. If the icing is too liquid, store it in the fridge for a few minutes to firm up. This icing will last for up to 4 days in the fridge.