Revisited Carrot Cake

recette de carrotcake bio

Easy, quick and healthy recipe with 100% organic products from The Barn presented by WESH food 🌾☝🏻

For 8 slices


✔ 200g grated carrots

✔ 100g apples

✔ 50g olive oil

✔ 30g sparkling water

✔ 10g cider vinegar

✔ 180g spelt flour

✔ 80g cane sugar

✔ 2 large handfuls of crushed nuts

✔ 1 teaspoon cinnamon

✔ a pinch of salt


For the topping:

✔ 50g cashew nuts (soaked for 12 hours then rinsed well)

✔ 80g grated coconut

✔ 125ml water

✔ 6 tbsp cane sugar


  1. Prepare the topping: Mix all the ingredients in a blender, pour into a container, close tightly and put in the fridge.
  2. Preheat the oven to 180°C.
  3. Chop the apples into slices, put them in a saucepan with a little water, cook until the apples soften and mix everything up to make a sauce.
  4. Mix the liquid ingredients together in a bowl (carrots, applesauce, olive oil, sparkling water and cider vinegar) and the dry ingredients in another bowl (spelt flour, cane sugar, walnuts, cinnamon and salt).
  5. Mix the two mixtures together and pour into a baking pan covered with baking paper.
  6. Bake for 30 minutes.
  7. Let the cake cool down and add the cream over it when serving.

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