Carrot Cake by Shayna (Unrefined Cakery)

Carrot Cake by Shayna (Unrefined Cakery)


Carrot cake would have to be my favourite cake, and this one made from my Spiced Hemp mix is no exception - I love the texture of the carrots and crunchy seeds, with bursts of sweetness from raisins. I hope you enjoy it too!

Refined sugar free, GF, DF, nut free, and vegan

Serves: 10


  • 1 pouch Ginger Buckwheat Cookie Mix

  • 1 tsp baking powder

  • 1 cup water

  • 1/3 cup coconut oil

  • 1 1/2 cups grated carrots (1 large carrot or 2 small)

  • 1/4 cup raisins

  • 1/4 cup sunflower seeds, or nuts (optional)

  • 1/2 teaspoon vanilla essence (optional)


Preheat oven to 180 degrees Celsius. Grease and line a 18cm cake tin with greaseproof paper. Add the baking mix to a bowl, and then add water, coconut oil, grated carrots, vanilla essence, sunflower seeds, raisins, and baking powder. Mix until combined. Pour into your prepared cake tin, and bake for 35-40 minutes until a knife inserted comes out clean. Let cool before eating. Enjoy!