Carrot Cake Bites

I don’t really adhere to very strict cake recipes, as you might have noticed, and I love experimenting with spices. With this cake, there’s also room to experiment with the cream topping, which makes it even better. My initial plan was to use nutmeg, but my nutmeg grater had mysteriously gone missing, so I used cardamom instead. It gives a very different kind of flavour, but it works really nicely with carrots. As always, I use less sugar than most and never add other types of sweeteners, either, because my goal is not to keep my sweet tooth while pretending to eat healthily; I am, on the contrary, trying to reduce my sweet cravings.

One more note before I share my Carrot Cake Bites: this recipe is for a small cake. I specifically wanted a thin layer of cake that’s not meters long. To trick the eye to make it look like there’s a lot of it, just cut it into small squares or rectangles.


For the cake

  • 1 ¼ cups whole-wheat flour
  • 1 ¼ tsp baking powder
  • 1 ¼ tsp ground cinnamon
  • ½ tsp ground cardamom
  • pinch of salt
  • 1 Tbsp coconut oil, melted
  • 1 egg
  • ¼ cup Greek yoghurt
  • 2 Tbsp maple syrup
  • 5 Tbsp full fat milk
  • 1 ¼ grated carrots


For the cream topping

  • one pack cream cheese
  • 1 Tbsp maple syrup
  • 1 tsp cinnamon



Preheat the oven to 160º C and line your cake tin with baking paper.

In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom and salt. In a large bowl (which will hold the final mixture), whisk the coconut oil and egg. Then add the yoghurt and maple syrup. Gradually add the milk and flour mixture, alternating between the two. Finally, fold in the grated carrots.

Bake the cake for about 20′, then let it cool before you remove it from the tin. If you are using an oven dish or shallow baking tray, you can leave it in, but make sure it is completely cooled before you add the cream topping.


I hope you’ll enjoy it!

The Laughable Baker

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