You may already know the carrot cake, otherwise you must have thought “uuuh..carrot cake? is this a joke?? » Hey no, it’s not a joke, it’s even super good!

Finally an interesting thing invented by the British! Oh no, in fact it seems that it’s Switzerland… we thought it was weird that the English knew how to cook 😉 .

Okay, let’s stop the gratuitous prejudices and move on to the recipe :-D!


  • Applesauce – 180 (g)
  • maple syrup – 120 (g)
  • coconut oil – 120 (g)
  • coconut milk – 340 (g)
  • Apple Cider Vinegar – 2 (càs)
  • flour – 560 – 100 (g)
  • baking powder – 1 < span>(tsp)
  • 4 spice mix – 2 < span>(tsp)
  • grated carrots – 280 (g)

  • milk coconut – 30 (mL)
  • sugar ice – 150 (g)


  • Preheat the oven to 180° vs. Peel the carrots and grate them.
  • In a mixing bowl, mix the flour, sugar, baking powder, spices and salt.
  • In another container , mix the compote, coconut milk, maple syrup, cider vinegar and melted coconut oil.
  • Pour over the first preparation and mix with a whisk then with a spatula to obtain a homogeneous paste. Add the grated carrots.
  • Pour into two greased molds (about 850g of preparation in each) and bake for about 30 minutes (or else, bake the two cakes successively).
  • For the frosting: mix the coconut milk with the icing sugar to obtain a thick mixture.
  • When the cakes are completely cooled, spread the frosting on both then stack them. Decorate with crushed pecans and some lime zest.
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