Easter Carrot Cake

Easter Carrot Cake

Carrot cake is a delicious treat, especially around easter time. This easter carrot cake has been modified to be healthier and not to make you feel so guilty around the easter period. It is easy to make and serves 12 people, which makes it perfect for an occasion like afternoon tea.

Serves:  12
Dietary: Suitable for vegan, vegetarian
Contains; Milk (Yogurt), Eggs, Wheat, Gluten (wholemeal flour, self-rising flour, baking powder), Tree Nuts (Walnuts)
Preparation time: 20 minutes
Cooking time: 35 – 40 minutes


Carrot cake:
1¼ cup (150 g) wholemeal flour
¾ cup (90 g) self-rising plain flour
1 Tbsp baking powder
1 Tbsp cinnamon
2 Tbsp brown sugar
2 Tbsp honey
2 Tbsp maple syrup
1 cup of Greek Yogurt, 0% fat
1 Tbsp vanilla extract
3 medium eggs
3 cups of grated carrots (5 medium carrots)
½ cup of milk

1 cup of Greek yoghurt,  0% fat
1 Tbsp honey
1 Tbsp maple syrup
1 tsp vanilla extract
½ cup walnuts



Cake Method:

  1. Wash Hands
  2. Make sure your oven temperatures are 180oC/200oC Fan/400oF/Gas Mark 6.
  3. Mix all your dry ingredients together; Wholemeal flour, self-rising flour, cinnamon, and baking powder. Stir these ingredients together.
  4. Add all your wet ingredients in a separate mixing bowl: milk, vanilla extract, 0% fat Greek yoghurt, honey, maple syrup and whisked eggs. Whisk these ingredients together well.
  5. Slowly add your wet ingredients into the mixing bowl with the dry ingredients. Keep stirring until the whole mixture comes together ultimately.
  6. Add your grated carrots to the mix and stir until evenly spread throughout the mixture.
  7. Pour your mixture into a cake tin.
  8. Place in the oven for 35 – 40 minutes.
  9. Let the cake cool before pouring on the topping.

Topping Method:

  1. Place 0% Greek yoghurt, honey, vanilla extract and maple syrup into a small mixing bowl and stir.
  2. Once the carrot cake is cooled, pour the topping evenly over the cake.
  3. Place walnuts along with crushed walnuts onto the top for decoration.
  4. Let set in the fridge.


This recipe has been donated by Aoife Kelly, a Student Nutritionist at ATU



Per serving: Per slice (100 g)
Total calories: 189 kcal
Fat:  4.7 g
 of which saturates: 1 g
Carbohydrate: 28 g
 of which sugars: 14 g
Fibre: 3.2 g
Protein: 7.4 g
Salt: 0.28 g



  • In just one slice of this carrot cake, it provides an excellent source of vitamin A, a great source of manganese and a good source of vitamin B12.
  • Vitamin A contributes to the maintenance of normal vision and normal skin.
  • A slice of cake also contains 7.4 g of protein, making it a good protein source.



  1. This cake can be made vegan by using almond milk instead of regular milk and Alpro yoghurt.
  2. Different nuts of preference can be used, like pecans.


This recipe has been consumer tested by Sylwia Szkup, Student Nutritionist at ATU.

Checked by Kathy Lewis, Registered Nutritionist


© 2023 The Caroline Walker Trust