Please note: all clinics will be closed 29/3/24 - 1/4/24, except Physio services at Stepney, which will be open 8am - 12.30pm on 30/3/24, and Hydrotherapy classes at Welland pool, which will also be open on 30/3/24.

Healthy Carrot Cake

Recipe of the Month – Healthy Carrot Cake

We share our favourite recipe for a moist and delicious carrot cake that doesn’t last long in the office kitchen here!

We hope you like it!



  • 2 cups wholemeal or spelt flour
  • 1 tbsp cinnamon (ground)
  • 1 tsp cardamom (ground)
  • 3 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup plain Greek yoghurt
  • 1/3 cup olive oil (light olive oil or sunflower oil)
  • 2/3 cup maple syrup or honey
  • 1/2 cup milk (alternatives can also be substituted)
  • 1 tbsp pure vanilla extract
  • 1 cup walnuts chopped (toasted)
  • 1/2 cup coconut flakes (toasted)
  • 5-6 carrots, finely grated (2 cups)

Greek Yoghurt Icing:

  • 2 cups plain Greek yoghurt
  • 1/2 cup icing sugar
  • 1 tsp pure vanilla extract
  • Coconut flakes for decoration (toasted)


Preparation time: 4 hours (allowing time for strained yoghurt and cake to cool)

Cooking time: 40 minutes


  1. Preheat oven to 180 degrees celsius (160 degrees for fan-forced). Spray a large 22x28cm baking dish with cooking oil.
  2. Dry ingredient mixture: Sift flour, cinnamon, cardamom, baking powder, baking soda and salt into a large bowl. Set to one side.
  3. Wet ingredient mixture: In another bowl whisk the eggs for 10 seconds.
  4. Add the yoghurt, oil, maple syrup, milk and vanilla extract to the whisked eggs. Continue to whisk briskly. Set to one side.
  5. Heat a large frypan over a low heat. Add the walnuts and toast until fragrant. Add coconut flakes and toast for one more minute before removing the pan from the heat.
  6. Finely grate the carrots.
  7. Add the dry ingredient mixture to the wet ingredient mixture. Gently combine.
  8. Add carrots, walnuts and coconut flakes to the bowl. Gently combine.
  9. Transfer mix to baking dish and bake for 40 minutes or until a skewer comes out clean from the centre.
  10. Remove from the oven and allow to cool completely.
  11. While the cake is cooling, strain your yoghurt through a small colander lined with paper tower. Place in the fridge and allow to strain for a few hours.
  12. Discard the whey from the strained yoghurt and transfer the remaining yoghurt into a medium bowl.
  13. Add the icing sugar and vanilla extract. Mix together well before icing the cake.
  14. Spread icing mixture with over the cooled cake with a spatula and decorate with the toasted coconut and a sprinkle of cinnamon.


Store the carrot cake for up to 2 days in an airtight container.

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