Spicy carrot cake without refined sugar

(with apple juice and maple syrup)


The invitation of this recipe is to accentuate the naturally sweet taste of carrots with the wholesome alternative sweeteners. As for the spices, they bring out the warming and comforting side of this dessert which is perfect for so many occasions or without any occasion, by the simple pleasure of enjoying a dessert.




2 cups of flour of your choice (all-purpose white, spelt, gluten-free etc.)

1/4 tsp salt

1 tsp nutmeg

1 tsp cardamom

2 tsp cinnamon

1 stp grated ginger


You can add a touch of freshly ground cardamom seeds in the mortar to increase the aromas and flavors in the cooking.


2 cups cooked grated carrots (about 4 big carrots, baked, boiled or steamed)

1 cup of apple juice 

1⁄2 cup of dried apricots cut into pieces or raisins (optional: soak them for 1 hour to soften)

1⁄2 cup cracked walnuts (almond or walnut; toast lightly for a stronger taste)

2/3 cup maple syrup


Optional: 1 tsp of baking powder with 1 tsp. at t. lemon juice or apple cider vinegar


Adjust the ingredients as desired.

Mix the liquid ingredients and add to the dry ingredients.

Preheat the oven to 375F (depending on the oven, the temperature should be adjusted). Oil the mold. Place the mixture in the mold and cook for 50min-1h.


Savor as is or with a cup of chai tea to complete this gastronomic journey.

597 Rue Saint-Jean, #204, Longueuil, QC J4H 2Y5
438 503 5810
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