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Carrot, Raisin & Walnut Cake

by Pamela Higgins
on 23rd March 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

An Easter treat, this cake is packed full of hidden veggies and spices to form a delicious, indulgent but healthy carrot cake that would be great for Easter celebrations! A nice break from chocolate too 😉

Carrot, Raisin & Walnut Cake

3.8571428571429 - 7 reviews


  • 180g brown rice flour
  • 75g almond flour or ground almonds
  • 50g coconut sugar
  • 1 tsp baking powder
  • 1tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 130ml almond milk
  • 100ml melted coconut oil
  • 3 tbsp maple syrup
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 50g raisins
  • 50g walnut pieces
  • 2 small carrots
  • For The Topping
  • 150g soya, coconut or dairy yogurt
  • 3 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla powder or extract
  • Extra walnut pieces
Prep Time


  1. Preheat the oven to 180 degrees C and grease and line a 20cm loose-bottomed cake tin.

  2. Place the flours, coconut sugar, spices and baking agents into your Ninja Kitchen Auto IQ.

  3. Pour in the almond milk, coconut oil, maple syrup, apple cider vinegar and vanilla and blend well to form a batter. Fold in the carrots, raisins and walnuts and mix well to combine.

  4. Spoon into the prepared tin and smooth out evenly. Bake for about 40-45 minutes until risen, golden and a skewer comes out clean. Leave to cool in the tin then remove and place on a board.

  5. Beat together the topping ingredients then once cooled, spread over and decorate with walnuts. Slice into 8-10 pieces and enjoy!

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins