Prep time: 10 min

Cooking time: 45 - 50 min

Serving size: 14

Health Benefits of this Recipe

Carrots are a wonderful source of the phytonutrient beta-carotene. In the body beta-carotene is converted into vitamin A, which supports healthy immune function, eye and skin health. Vitamin A also plays a role in healthy iron levels.


Dry Ingredients:​

  • 1 cup buckwheat flour
  • ½ cup shredded coconut
  • ½ cup coconut sugar
  • 1 tsp cinnamon (ground)
  • 2 tsp baking powder
  • Pinch of salt
  • ½ cup walnuts (chopped)
  • ½ cup raisins
  • 2 carrots (grated)

Wet Ingredients:​

  • ¼ cup chia seeds
  • ½ cup water
  • ½ cup Coconut milk (from the carton)
  • ¼ cup coconut oil (melted)
  • ½ cup vanilla coconut yoghurt  
  • 1 tsp vanilla bean extract or vanilla essence
  • 1 tbsp apple cider vinegar


1. Preheat the oven to 180℃.

2. Soak the chia seeds in ½ cup water until a gel consistency is achieved (approx 30 minutes).

3. Add all the dry ingredients (except the grated carrot) into a medium-large bowl and combine well.

4. Once the mixture is combined, add in the carrots and mix.  

5. In a separate bowl, combine the wet ingredients (including the chia seeds once they are ready) and mix until well combined.

6. Grease a cake tin with extra coconut oil.

7.Pour in the mixture and bake for 45 - 50 minutes.

Tips & Notes

You’ll know when the cake is ready when you poke it with a skewer and it comes out clean.

Like this recipe? Find more in our recipe book for Mama’s.