Aroma Carrot Cake Bake (Gluten-Free, Refined Sugar-Free)
6
15 minutes
20 minutes
The beauty of this bake lies in its simplicity one bowl, minimal fuss, and ingredients you probably already have in your pantry. It’s the kind of recipe that invites you to slow down, savour the process, and enjoy the sweet, spiced aroma that fills your kitchen as it bakes. Whether you’re pairing it with a mug of chai, packing it into lunchboxes, or sharing it with friends over a slow weekend breakfast, this carrot cake has a way of making ordinary moments feel just a little more special.
Ingredients
- 2 cups almond meal
- 1 tsp baking powder
- ½ tsp baking soda
- 1–2 tbsp Secret Spice Co Aroma
- 3 large eggs
- ⅓ cup olive oil or melted coconut oil
- ⅓ cup maple syrup or honey
- 2-3 cups grated carrot (about 4 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup raisins or chopped dates (optional)
Topping
- Seed cycling + Protein with yoghurt or cream cheese
Directions
- Preheat the Oven - Preheat to 180°C (350°F). Line a loaf tin or square baking tin with baking paper.
- Whisk the Wet Ingredients -In a large mixing bowl, whisk together the eggs, oil, maple syrup (or honey), and vanilla until smooth and slightly frothy.
- Add the Dry Ingredients -Stir in the almond meal, baking powder, baking soda, salt, and the Aroma spice mix. Combine until just mixed.
- Fold in the Carrots and Extras -Gently fold in the grated carrots, and if using, the chopped nuts and raisins/dates.
- Bake - Pour the batter into your prepared tin and smooth the top. Bake for 30–35 minutes, or until golden and a skewer inserted into the center comes out clean.
- Cool and Top -Let the cake cool in the tin for 10–15 minutes, then transfer to a wire rack to cool completely.
- Once cool, spread or dollop your seed cycling yoghurt/cream cheese topping over the top, if desired.