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Carrot Cake

Prep:

15 minutes

Bake:

45-50 minutes

Servings:

12

Making your classic carrot cake with a healthier twist.

2 cups grated carrot
1/3 cup olive oil
2 eggs
2 cups flour (whole meal or plain works well, or if GF then GF flour but haven’t tried using it with this recipe)
1 cup Greek yogurt
2/3 cup sugar (I use brown or coconut)
1 cup walnuts
1/2 cup milk of choice (I used oat milk)
1/2 cup coconut shredded/fine
1 tbsp cinnamon
2 tsp baking power
1 tsp baking soda
1 serve (25g) Two Islands Vanilla or Salted Caramel Pea Protein

Icing
1⁄2 cup Greek yoghurt (could also use cream cheese but I had none on hand and found this delicious!)
2 cups icing sugar



  1. Turn oven on to 180C bake and preheat. Line a cake tin.

  2. Grate the carrot. Chop up the walnut into pieces.

  3. In a bowl mix the sugar, oil, and eggs together. Then add the dry ingredients and milk. Mix until well combined (I use my Vita-mix instead of a bowl and spatula but do what works best for you).

  4. Bake for 30-40 minutes or until a knife comes out clean.

  5. Set aside to cool while you make the icing then garnish!