Healthy Carrot Cake



  1. Preheat your oven to 180C (160C fan) or gas mark 4
  2. Whisk together the sukrin/xylitol and oil (and apple puree if using), before adding the eggs and quark
  3. Then stir in the spelt flour, baking powder, bicarb soda, salt, vanilla and cinnamon
  4. Mix well before adding the raisins, carrots and desiccated coconut (this requires a bit of effort to stir in!)
  5. Divide between 18 silicone muffin cases** or 1 lined or silicone cake tray
  6. Bake in the oven on the middle shelf for 30-40 minutes until golden and a wooden skewer/tooth pick comes out clean when inserted into the middle of the cake/muffins
  7. Whilst the muffins are baking/cooling prepare your topping - simple mix or whisk the ingredients/quark and hot chocolate or sukrin icing sugar together and spoon onto the muffins once cooled
  8. Sprinkle the muffins with desiccated coconut or cinnamon and serve!


*To make a more indulgent topping simply mix 300g icing sugar with 100g unsalted butter, 50g of quark and 1 tbsp of honey.

**I use silicone muffin cases which means that the mixture never sticks - a must when using less fat/oil than usual , or when using oats.

These muffins can be frozen! I personally though would freeze them before adding the quark topping!

Nutrition Facts

Amount Per Serving

Calories 150

% Daily Value

Total Fat 4 g


Total Carbohydrates 25 g


Protein 7 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Nics Nutrition at