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Proudly Australian


Recipe by SpamellaB This carrot cake is absolutely divine. Baked without any added sugars, enjoy this Carrot Cake Loaf served fresh!

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Serves: 8

Prep: 15 minutes

Cook: 45 minutes


100 g Oat flour

100 g Brown rice flour

100 g Natvia (1/2 cup)

100 g Walnut (1 Cup)

50 g Sultanas or rasins

2 teaspoon Cinnamon

1 teaspoon Mixed spice

1 teaspoon Ginger

1 teaspoon Bicarb soda

0.25 teaspoon Nutmeg

2 Carrots, grated

75 mls Oil

2 Eggs

100 mls Almond milk

1 teaspoon Vanilla extract


200 g Quark or thick coconut yogurt

3 tablespoon Natvia

Chopped pistachios

Orange zest (optional)


  1. Preheat the oven to 180C and grease and line a loaf tin.
  2. Mix together the flours, Natvia, spices, walnuts, sultanas, baking powder, bicarb and grated carrots to coat everything.
  3. Whisk the oil, eggs, milk and vanilla then pour into the dry ingredient and fold together until well combined.
  4. Spoon into the prepared tin and smooth out evenly. Bake for 45 minutes until risen, golden and a skewer comes out clean. Leave to cool for 15 minutes then pop out onto a wire rack to cool completely.
  5. Beat together the Quark/yogurt and Natvia and keep in the fridge. Once the loaf has cooled, spread over in a generous layer then sprinkle over chopped pistachios. Slice and enjoy! P
Carbs Pro Fats Energy KJ Calories Serving size
24g 10.4g 17.2g 1280 305 163g

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