6 slices

30 minutes


  • 60g coconut oil
  • 200ml plant based milk
  • 2 tbsp lemon juice, or apple cider vinegar
  • 8 tbsp Sweet Freedom CARAMEL SYRUP
  • 100g carrot, grated
  • 2 tbsp desiccated coconut
  • 150g ground walnuts or almonds
  • 150g self raising flour
  • 2 heaped tsp baking powder
  • ¼ tsp bicarbonate of soda (baking soda)

  • Frylight Coconut Oil Cooking Spray (for greasing)


  1. Preheat oven to 180c.
  2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.
  3. Once melted, add the milk to the same bowl along with the lemon juice - set aside to curdle for ten minutes.
  4. Add in the CARAMEL SYRUP, grated carrot, desiccated coconut and ground walnuts.
  5. Sift in the flour, baking powder and bicarbonate of soda.
  6. Mix well, adding a tiny splash more milk if it's looking too dry.
  7. Spray the inside of your baking tin all over with Frylight Coconut Oil Cooking Spray to grease the edges.
  8. Pour the mixture into the tin.
  9. Bake in oven for 30 - 35 minutes until golden brown and an inserted skewer comes out clean.
  10. Once out of the oven, immediately remove the cake from the baking tin and transfer onto a wire rack to cool.

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