Healthy, Guilt-free, Carrot Cake, Turmeric, Cake, Clean Eating

Everyone loves a guilt-free treat, but what about guilt-free treat that’s packed with health benefits? Chef Cynthia Louise’s nutritional spin on carrot cake incorporates turmeric – an anti-inflammatory spice full of antioxidants – plus chia seeds and psyllium husk to deliver exactly what nature requires from you in a cake.

RELATED: Low-Calorie Brownie Recipe

Serves 8



3 large carrots, unpeeled and grated

2 cups shredded coconut

1 tsp ground cinnamon powder

1 tbsp freshly grated ginger

2 cups soaked almonds (soaked overnight in 2 cups of water, then rinsed well and drained)

10 dried dates

1/2 cup currants

2 tbsp psyllium husk

2 tbsp chia seeds

1/4 cup maple syrup

30 g turmeric, freshly grated

Pinch of salt


1 1/2 cups soaked cashews (soaked overnight in 3 cups of water, then rinsed well and drained)

Juice of one lemon

Juice of one lime

1/3 cup maple syrup

1/4 cup water


  1. Combine all the ingredients for the base in a food processor and process until well combined.
  2. Transfer to a round springform cake tin, pressing down to get an even layer.
  3. Set aside in the fridge while you make the icing.
  4. To make the icing combine all ingredients in a blender and blend until creamy and smooth.
  5. Once creamy and smooth, pour onto the cake and set.