Teresa Cutter's Healthy Carrot Cake
"This is my signature healthy carrot cake… simple, beautiful and made with ingredients that truly nourish.
It’s soft, naturally sweetened and completely gluten free, with warm spices, sweet carrots and a delicate crunch from walnuts. Finished with a light cream cheese frosting, it feels fresh, balanced and effortlessly indulgent.
For this shoot, I’ve styled the cake using Styleware’s sorbet-coloured Nesting Bowls—a collection I reach for daily in my kitchen. They’re perfect for everything from mixing and prepping to serving and entertaining, bringing both function and a soft, modern elegance to the table.
I love pieces that elevate everyday cooking into something special, and these bowls do exactly that. Whether you’re baking for friends or creating something simple at home, they make the whole experience feel considered, beautiful and easy.
This is feel-good baking… styled simply, served beautifully."
— Teresa Cutter @teresacutterchef
HEALTHY CARROT CAKE
Serves: 12–16
Cook time: 50–60 minutes
INGREDIENTS
500 g carrots, grated
4 large eggs
125 ml raw honey or maple syrup
80 ml light-flavoured olive oil
2 teaspoons vanilla extract
300 g (3 cups) almond meal
2 teaspoons ground cinnamon
½ teaspoon nutmeg
2 teaspoons baking powder
120 g (1/2 cup) raisins or sultanas
120 g (1/2 cup) walnuts
1 quantity Lightened Up Cream Cheese Frosting
LIGHTENED UP CREAM CHEESE FROSTING
Makes: enough to generously frost one cake
Prep time: 5 minutes
INGREDIENTS
250 g cream cheese, room temperature
120 ml (1/2 cup) thick Greek yoghurt or labneh or extra cream cheese
2 tablespoons raw honey
METHOD
Preheat your oven to 170°C fan forced. Lightly grease a 22 cm round cake tin and line with baking paper.
Combine carrot, eggs, olive oil, honey, vanilla, almond meal, cinnamon, nutmeg and baking powder in a large bowl. Mix well by hand until combined.
Fold through the raisins and walnuts.
Pour into the prepared cake tin and bake for 50–60 minutes, or until cooked through. If needed, cover with foil to prevent over-browning.
Remove from the oven and allow to cool completely before frosting.
FOR THE FROSTING
Combine all ingredients in a bowl until smooth and creamy.
Spread generously over the cooled cake.
TO SERVE
Sliced and served in our Sorbet Nesting Bowls by Teresa, and snapped tight to keep it fresh for days. For the full macros and more of Teresa’s nourishing recipes, visit Teresa Cutter Chef.
NOTES AND INSPIRATION
Play around and add other flavours to the frosting, such as matcha powder, or smashed raspberries.
GET THE LOOK — Shop Sorbet Nesting Bowls
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