Flaxseed & Almond Flour Carrot Cake Loaf

This flour-free carrot cake is nutritious, dense and delicious – enjoy with butter as a plain loaf, or add cream cheese icing for the full carrot cake experience.

  • ¼ cup (56g) Coconut Oil – melted & cooled. Plus 1 teaspoon for greasing the pan.
  • 1 ½ cups HCW Almond Flour
  • 3 heaped Tbsp HCW Ground Golden Flaxseed Powder
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • Big pinch of HCW Fine Himalayan Salt
  • ½ tsp Ground Ginger
  • 3 large Eggs at room temperature
  • 100g HCW Erythritol & Stevia Blend
  • ½ teaspoon HCW Vanilla Extract
  • 2 large carrots, scrubbed, grated on the smallest holes of a box grater (1 ¼ cups packed)
  • ¼ cup Chopped Walnuts or Pecans
  • ¼ cup HCW Raisins


  1. Preheat the oven to 170 C and place a rack in the centre of the oven.
  2. Grease a small cake pan with 1 teaspoon coconut oil and line the bottom with baking paper.
  3. In a large bowl, mix together the almond flour, ground flaxseed powder, baking powder, baking soda and salt.
  4. In a medium bowl, whisk the eggs, melted coconut oil, sugar alternative and vanilla until the mixture is silky smooth and fully combined.
  5. Add the wet ingredients to the dry ingredients and fold in until combined, but don’t over-mix.
  6. Fold in the nuts, raisins and grated carrots.
  7. Pour the batter into your cake pan and smooth the top. Add toppings if desired.
  8. Bake for 1 hour, or until lightly brown and a knife inserted in the centre comes out clean.  The middle of the cake should spring back to the touch.
  9. Let your cake cool in the pan for 10 minutes, then gently remove and transfer to a cooling rack to cool completely.

Add icing if desired, or simply enjoy with butter.

Need ingredients?

Almond Flour

Almond Flour 300g

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Vanilla Extract 25ml

Vanilla Extract 25ml

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Golden Flaxseed Powder 500g

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Himalayan Crystal Salt, Fine 500g

Himalayan Crystal Salt, Fine 500g

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