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Carrot & Macadamia Cake with Banaban No Nut Spread


This cake is so soft and delicate and has an incredible burst of flavour!


Serves 16 slices


Dry Ingredients


2 cups almond meal
1 cup Banaban Coconut Sugar 1/4 cup chopped macadamias 1 tsp. gluten free baking powder 1 tsp. cinnamon
1/2 tsp. nutmeg


Wet Ingredients


2 cups carrot, grated
1 orange, rind and juice
4 eggs
2 tbsp. Banaban Virgin Coconut Oil

1 tbsp. Banaban No Nut Spread




1. Preheat the oven to 180°C or 356°F.

2. Grease a circular cake tin with spray coconut oil or baking paper.

2. Place dry ingredients into a mixing bowl and mix until well combined.

3. Place wet ingredients into a mixing bowl and mix until well combined.

4. Mix dry and wet ingredients together and place mixture into prepared cake tin.

5. Place in the oven for 30 - 35 minutes until cooked through. To check this, simply place a butter knife in the middle of the cake. If it comes out clean it is ready. If not, pop the cake back in the oven for a few more minutes.

6. Serve on its own or with coconut yoghurt as an icing with chopped nuts and more orange rind. Enjoy! 


Recipe by Brynley King:


A blogger of all things coconut from - and Banaban Virgin Coconut Oil’s Creative Director - Bryn is Australia’s Certified Organic under 30 winner, Going Coconuts Recipe App Creator, International Published Author of Going Coconuts (Australia) & Superfood Kokos (Europe). // You can also check out Bryn’s latest and best selling Going Coconuts Baking Mixes including healthy sticky date + cinnamon donuts in all good health food stores across Australia & New Zealand <3 - See more at:

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