Guilt-Free Turmeric And Carrot Cake Recipe

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.

Carrot, Date and Pistachio Cake Recipe

This fabulous dessert has been developed by the head chef, Michael Robinson, at Margan Restaurant. Margan is an award winning restaurant in Broke Fordwich, a region of the Hunter Valley, and has recently been named as one of the top 10 Regional NSW restaurants by Gourmet Traveller Restaurant Guide 2014.


125 g self raising flour

1/2 teaspoon powdered ginger

½ teaspoon of mixed spice

1/2 cup brown sugar, firmly packed

2/3 cup light olive oil

2 free range eggs

2 cups grated carrot

1/2 cup chopped dates

½ cup chopped pistachio nuts


  1. Preheat oven to 180 degrees Celsius.
  2. Line an 18cm spring form bake tin with Gladbake (or similar).
  3. Sift flour, spices and sugar together.
  4. Lightly beat oil and eggs together and add to flour.
  5. Beat with an electric beater for about a minute until smooth.
  6. Fold in dates, nuts and carrots.
  7. Pour into tin and bake for an hour. Cool.

To Serve

In the Margan Restaurant, it is served with fried carrot ribbons (shredded carrot – do this with a peeler – deep fried in clean oil, drained and cooled); vanilla creme anglaise and praline pistachios (toffee coated pistachios). Or a simple dusting of icing sugar works well.

Recipe by Head Chef Michael Robinson of Margan Restaurant based in the beautiful Broke Fordwich wine sub-region of the Hunter Valley. Known as ‘the tranquil side of the Hunter Valley’, the region offers an authentic, rustic and stunningly picturesque destination for travellers wanting a relaxed getaway. For more information visit brokefordwich.com.au.


Carrot And Walnut Cake Squares

A delicious morning or afternoon tea treat, these carrot and walnut cake squares are topped with a luscious lemon icing. Serve with a cup of English breakfast. The recipe uses the Electrolux TURBOPRO multi-function food processor but you can make this cake by hand, too.


125g salted butter at room temperature

1 cup raw sugar

1 egg

2 cups rolled oats

¾ cup walnut kernels

1 large carrot

1 ¼ cup plain flour

½ teaspoon ground cinnamon

1 teaspoon baking powder

Pinch of salt


1 egg white

1 ½ cups icing sugar

1 tablespoon lemon juice


1. Preheat your oven to 170°C. Grease and line a square 25cm x 25cm cake tin.

2. Using the Electrolux TURBOPRO 1.25L multi-function food processor with the thin shredding disc, finely grate the peeled carrot.

3. Replace the shredding disc with the knife. Add in the walnuts, butter, sugar, egg, oats, cinnamon, baking powder, salt and flour and blend slowly until you achieve a smooth paste.

4. Pour the mixture into the cake tin, spreading evenly with a spatula, and bake for 30 minutes.


5. Put the egg whites and lemon juice into the 1L mixing jug and beat with the double whisk.

6. Gradually add in the icing sugar, continuing to beat.

7. Pour the icing over the still warm cake and put aside to harden (don’t bake the icing in the oven; it will become a hard, brittle meringue that is impossible to cut).

8. Allow to cool completely before cutting into squares and storing in an airtight container.

Tip: For an even richer flavour, add in to the cake mixture the grated rinds of half an orange and half a lemon.

What’s your favourite afternoon tea cake?