Carrot cake month with My Foodie Box

February is a carrot cake month as we celebrate National Carrot Cake Day on the 3rd of February. Originally carrot cake comes from England where housewives used sweet products like carrots to naturally sweeten their confections during World War II. In 1943, the Ministry of Food published a short recipe for carrot cake. Carrot cake’s popularity increased in the 1980s due to benefits of consuming vegetables with their highly caloric baked goods. Today, carrot cake is one of the most popular American desserts.

Us here at My Foodie Box meal-kit delivery service Perth are all about hiding some extra veggies in our recipes so that your little ones can load up on their daily nutrients. Sure, cakes are probably not equivalent of eating a big bowl of salad, but adding grated veggies to your cakes, pies and tarts helps bulk them up and add a lovely natural moisture, reducing the amount of flour or sugar you need while not compromising on the flavour.

One of our favourite “veggie cakes” is surely carrot cake! Check out our special carrot cake recipe. It is 100% made from scratch, sugarless, super moist, easy to make, versatile, and utterly delicious.




Serves 8 people / prep time 20 mins / cooking time 40 mins


2 large eggs

1 cup (250g) Greek yoghurt

1/3 cup (60g) unsalted butter or coconut oil, melted

2-3 ripe bananas (about 250g), mashed

½ cup (125ml) milk

1 tbsp vanilla extract

1 cup (120g) almond meal

1 ¼ cup (185g) flour, plain or wholemeal, sifted

1 tbsp cinnamon powder

1 tbsp baking powder

2 tsp bi-carb

¼ tsp sea salt

1 cup (100g) walnuts, toasted and roughly chopped

½ cup(30g) shredded coconut

2 cups (200g) carrots, grated


Whipped cream cheese

Honey caramelised coconut flakes or walnuts

  1. Preheat oven to 190C (170C fan). Grease and line a baking tray (24×30 cm) with baking paper.
  2. Beat eggs in medium bowl. Add Greek yoghurt, melted butter (or oil), mashed banana, milk and vanilla extract. Stir to combine.
  3. In large bowl, combine almond meal, flour, cinnamon powder, baking powder, bi-carb and sea salt.
  4. Pour the wet ingredients into the dry ingredients. Gently stir until almost combined. Stir in the walnuts, coconut and grated carrots.
  5. Pour into the prepared baking tray and smooth out the surface of the cake batter.
  6. Bake for 35-40 mins.
  7. Allow the carrot cake to cool in the tray for 10 mins and place on wired rack to completely cool.
  8. Top with whipped cream cheese and candied walnuts/coconut flakes to serve.

Insert a clean wooden skewer into the centre of the cake and remove it. The cake is ready if the skewer comes out clean. If there are any wet crumbs attached to the skewer, pop the cake back into the oven for several mins.

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Bon Appetit!