Carrot Cake

Carrot Cake

Carrot Cake

By: WellBeing Team

Kfibre™ is a complex and natural fibre supplement that supports microbial diversity by feeding various bacteria in your gut.



Prep time

Cook time



  • 80g brown sugar
  • 170g extra-virgin olive oil (EVOO)
  • 110g maple syrup
  • 3 eggs
  • 1 tsp vanilla essence
  • 180g gluten-free plain flour
  • 1 tbsp Kfibre
  • 3tsp baking powder
  • 1 tsp baking soda
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 300g grated carrot
  • ½ cup walnuts, chopped
  • 250g lactose-free cream cheese, softened
  • 120g butter, softened120g butter, softened
  • 375g icing sugar
  • 2 tbsp walnuts, chopped


  • Preheat oven to 170°C. Grease and line a 20cm (8in) loaf tin.
  • Put brown sugar, EVOO, maple syrup, eggs and vanilla in a bowl and whisk to combine.
  • In a separate bowl, sift flour, baking powder, baking soda, spices and Kfibre. Pour the wet mixture into the dry mixture and stir gently to combine. Fold in grated carrots and walnuts.
  • Pour batter into lined cake tin and bake for 45-55 mins until cooked through. Allow to cool.
  • Make the frosting by placing lactose-free cream cheese and butter in a bowl. Mix with a hand mixer until creamy. Slowly add icing sugar, continuing to mix until well combined. Ice cake once cool.
  • Tip: To make dairy-free, use dairy-free cream cheese for frosting. To make gluten-free, use gluten-free baking soda and icing sugar.


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

WellBeing Team

WellBeing Team

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