Mini Oil Free Carrot Cake with Walnuts and Lemon Icing

Satisfy everyone’s sweet tooth with these delicious Carrot Cake with walnuts and lemon icing, they are perfect for a quick breakfast or treat.


Preparation: 10 minutes
Cook: 17-20 minutes
Servings: 4 Pers

Ingrédients  :

For the cake:

  • 1 cup of wholemeal flour.
  • 1/2 tsp of baking powder.
  • 1/2 tsp of baking soda.
  • A dash of sea salt.
  • 2 tsp cinnamon.
  • 1 tsp nutmeg.
  • 2 medium size carrots, grated.
  • 3/4 cup sugar.
  • 1 flax egg (1 tsp of ground flaxseed with 3tsp hot water. Leave for two minutes until thick and give little whisk).
  • 1 tsp vanilla.
  • 1/2 tbsp apple cider vinegar.
  • 1/2 a cup, or slightly less of water.

For the icing:

  • 1 cup of powdered sugar.
  • Juice of half lemon.


Directions :

  1. Preheat oven to 190 degrees Celsius.
  2. Get cake tins (I used mini ones that you put raw desserts in) and spray with non stick spray. You could also use a little coconut oil.
  3. Mix flour, baking soda, baking powder, salt, sugar, nutmeg and cinnamon.
  4. Add the carrot, mix.
  5. Add water and flaxseed egg. You may not need all of the water, or you may need more depending on how you like your mixture. Mix.
  6. Divide the mixture in half and place in cake tins.
  7. Cook for around 17-20 minutes. Insert a toothpick, when it comes out clean it is cooked.
  8. Mix icing ingredients together and ice cake when cool. Top with walnuts.

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