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+ servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Passive Time: 10 minutes
Total Time: 55 minutes
Servings: 6 PERSONS


  • 1/2 cup coconut flour
  • 1/4 Cup coconut oil
  • 1/2 cup honey
  • 4 medium eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsps sea salt
  • 1/2 tbsp lemon juice
  • 1/2 tsp sodium bicarbonate
  • 1 cup grated carrots
  • 1/4 cup raisins or currants


  • Preheat the oven to 180 degrees C or 160 degrees C for a fan oven. line an eight-inch round cake tin with baking parchment and set aside.
  • Add all the ingredients EXCEPT the grated carrots and raisins and combine thoroughly until you have a batter. Let it sit for 10 minutes as this will help the mixture to swell up a bit.
  • Stir in the carrots and raisins and pour the batter into the prepared cake tin.
  • Bake in the oven for 40 minutes.
  • Once cooked take out of the oven and place on a cooling rack with the cake still in the pan and leave for 10 minutes to rest.
  • Remove the cake from the cake tin and peel off the baking parchment and let the cake cool completely. Cut into slices and enjoy.