Autumn Spiced Carrot Cake

[ 0 ] May 15, 2010 |
Autumn Carrot Cake (alt text)

Autumn spiced carrot cake

Perfect for the fall season, this take on traditional carrot cake may just very well become a seasonal staple in your kitchen.



  • 7 carrots, peeled and grated
  • 2 cups Brazil nuts, ground into meal
  • 2 cups flax seeds, ground into meal
  • 1 cup agave or honey
  • 1 cup shredded coconut
  • 1 cup golden raisins or cranberries
  • 3 Tbsp psyllium husk powder
  • 1 tsp vanilla extract or bean center
  • 1 Tbsp allspice
  • 1 tsp cinnamon
  • 1 tsp freshly grated nutmeg
  • 1 tsp Himalayan salt
  • 2 drops Young Living Thieves Essential Oil


  • 1 cup cashews, soaked in 1 cup water for 4-6 hours
  • 1 Tbsp lemon juice
  • 2 Tbsp coconut oil
  • 1 cup agave or honey
  • 2-3 drops of Young Living Christmas Spirit Essential Oil
  • Pinch of salt



  1. In a bowl, mix together everything except psyllium.
  2. Add psyllium and mix again.
  3. Press batter in to a cake pan and press down into shape.
  4. Let set up for one hour before spreading frosting on top.


  1. Blend everything together in high-speed blender. Use as much of the soaking nut water as needed to get the texture smooth and creamy. You may need to adjust to taste.
  2. Spread over the cake and refrigerate until completely set up (about 1 hour).
  3. To serve, sprinkle slices with finely chopped walnuts or Brazil nuts and a dusting of cinnamon.

Original recipe by Elaina Love


Autumn Spiced Carrot Cake Recipe (PDF)


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Category: Desserts, Free Recipes

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