Clean Carrot Cake with Caramel and Peanut Butter Icing

Carrot Cake Side

So since I finished my bloody degree I’ve had a lot more time on my hands, and if you know me I absolutely HATE not having a plan or a purpose, so I’ve set my mind to creating some ‘clean cheats’. I made this clean carrot cake with my house mate (Millie B) and without blowing my own trumpet – it was DELICIOUS! The only thing I would say is add some extra baking powder, as you can see with using healthy options sometimes the result is a little more dense – so we added 1 tablespoon of baking powder but I would recommend two if I made it again!

Cake Ingredients:

100g Sukrin Gold – 100g (this stuff is incredible – it’s a sugar alternative and is almost 0 calories, I would highly recommend it – available from their website - )

2 Eggs

4 tbsp of Coconut Oil

4 tbsp of Maple Syrup

1 Overripe Banana

100g Grated Carrot

1 tbsp of Cinnamon

90g Blended Oats

50g Ground Almonds

100g Wholemeal Flour

2 tbsp Baking Powder


1)    Pre-heat your oven to 200 degrees

2)    Line two cake tins (I use one cal veg spray to line mine)

3)    Mash together the overripe banana and two eggs

4)    Then add all of the dry ingredients

5)    Pour into your baking tins and cook for 30-35 mins (make sure a knife comes out clean to know that it is cooked through!)

6)    Leave on a rack until it has completely cooled

Carrot Cake Aerial

Icing Ingredients:



100g Dates

2 tbsp of Peanut Butter

2 tbsp of Water

4 tbsp of Maple Syrup


1)    Very simple really – blend it all together in a food processor or nutribullet and hey presto! This icing is good for so many different things as well and is similar to what I used in my recent post on ‘Clean Caramel Slices’.

Enjoy! And let me know if you try it. LP x

Icing Jar
FoodLucy Plenderleith