Carrot Date & Walnut Teacake

Carrot, Date & Walnut Teacake

Carrot, Date & Walnut Teacake

By: Lisa Guy

Carrots are bursting with health-promoting antioxidants and vital nutrients needed for good eye health and vision. Orange carrots are packed with beta-carotene, which is a precursor to vitamin A. We need this important vitamin for healthy skin and mucous membranes and for a strong immune system. Carrots also provide plenty of lutein, a potent antioxidant that helps protect the eyes from age-related macular degeneration.



Prep time

Cook time


Vegetarian, Gluten Free


  • 1½ cups almond meal
  • 2 tsp baking powder
  • 2/3 cup walnuts, roughly chopped
  • 1 tsp cinnamon
  • ¼ cup unsweetened shredded coconut
  • 2 organic eggs
  • 80g organic butter
  • 1/3 cup milk of choice
  • 1/3 cup raw honey or maple syrup
  • 1 tsp vanilla extract
  • 170g carrots, peeled & grated
  • 3 Medjool dates, pitted & sliced
  • Topping:
  • 1 tin full-fat coconut cream, cooled in the freezer for approx. 1 hour
  • 1 tsp vanilla extract
  • 1 tsp honey or maple syrup
  • Pinch cinnamon


  • Preheat oven to 160°C and grease a 12-hole muffin or mini loaf tin.
  • Combine the almond meal, baking powder, walnuts, cinnamon and shredded coconut in a large bowl.
  • In another bowl, combine the eggs, butter, milk, honey and vanilla, then add to dry ingredients. Mix well.
  • Fold through the grated carrot and dates and spoon into muffin holes.
  • Bake for 35–40 mins or until a skewer comes out clean from the centre. Once cooked, allow to cool in the tin.
  • To make the coconut frosting, scoop the cream from the coconut cream tin and discard the liquid.
  • Beat the coconut cream with the vanilla, honey and cinnamon. Place in the fridge to firm up until ready to frost cakes.
  • Allow cakes to cool completely before spreading with coconut frosting. Dust with cinnamon and top with walnuts to serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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