This pudding-like cake is deliciously light and sweet, the perfect ending to a big festive meal. You’ll be amazed at how good carrots can taste!


 2 lbs carrots, peeled and chopped

 1⁄4 cup honey

 1⁄2 teaspoon nutmeg

 1⁄2 teaspoon cinnamon

 Orange zest of 1 orange

 3 eggs

 1⁄4 cup blanched almond flour (ground blanched almonds)

 1⁄2 cup raisins


  1. Preheat oven to 350°.
  2. Cook carrots in a steamer until soft, about 20 minutes. Allow to cool.
  3. In a large bowl add honey, cinnamon, orange zest, eggs and almond flour to cooled carrots and blend with an immersion blender or food processor until smooth.
  4. Stir in raisins.
  5. Pour mixture into a greased 8 x 8 inch baking dish.
  6. Bake at 350° for 1 hour, until browned around the edges.
  7. Allow to cool completely and then cut into squares.
  8. Remove pieces with a spatula or flat knife and store in the fridge until ready to serve.

Tastes good at any temperature, but in my opinion is best eaten cold.