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Here is a healthy halloweeny twist on the traditional carrot cake. I have added butternut squash and mixed spice to make it more seasonal and totally grain-free, gluten-free, dairy-free as well as low-sugar. Your kids will gobble this down, and won’t even know it’s healthy!

Finding cakes that are healthy and delicious can be quite a challenge. Many children with gut problems do not tolerate grains well and many of the kids I look after in my clinic need to be on a low carbohydrate diet such as the Specific Carbohydrate or Paleo diet. Many more need to be gluten and dairy-free.

I love this recipe because it is so easy to make as you can mix all the ingredients together in one bowl, no need for a whisk or worrying about getting enough air in the mixture. You do need to bake it in a fairly cool oven to prevent the nuts from burning.

Here are the details...
Print Recipe
Servings Prep Time
people 15 minutes
Cook Time
50 minutes
Servings Prep Time
people 15 minutes
Cook Time
50 minutes
Here are the details...
Print Recipe
Servings Prep Time
people 15 minutes
Cook Time
50 minutes
Servings Prep Time
people 15 minutes
Cook Time
50 minutes
Ingredients
Cake Tin Requirements
  • Cake tin 7 inches/18cm in diameter.
  • Parchment paper Cut into a 7 inch diameter circle to line cake tin.
  • Coconut oil A little to grease the bottom and sides of the cake tin.
Units
Instructions
  1. Set the oven to 160 degrees.
  2. Melt the honey and coconut oil in a saucepan on a medium heat.
  3. Grate the carrot and butternut squash. I like to do this with the grater function of my Magimix but you can do it with a hand grater.
  4. Mix all the ingredients well in a bowl using a fork.
  5. Lightly grease a cake tin with some coconut oil and line the bottom of the tin with parchment paper.
  6. Pour the mixture into the cake tin.
  7. Place a few pecan nuts on the top of the cake for decoration.
  8. Bake for 50 minutes in a 160 degree oven
  9. Cool on a rack and lightly dust with unrefined icing sugar if you want.
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