Healthy Carrot Cake


  • 12 dates
  • 1 cup dried apricots
  • 2 grated carrots
  • 4 eggs
  • 3/4 cup buckwheat flour
  • 3/4 cup oat flour
  • 1/2 cup dessicated coconut
  • 1/2 cup coconut oil
  • 1/4 cup coconut cream
  • pinch salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg


  • 1 1/2 cups cashews
  • 1/4 cup coconut cream
  • 1 tsp vanilla
  • 3 tbsp honey


  1. Combine all cake ingredients in food processor.
  2. Pour into a lined round cake tin.
  3. Bake at 180C for 45 mins or until cooked through.
  4. Combine icing ingredients in a high speed blender until it becomes a thick consistency.
  5. When cake is cool, cut in half lengthways and ice.

Rachael is an Australian born certified personal trainer and nutritionist who holds a Bachelor degree in Science.

After struggling for years to find an exercise and diet program that is tailored to women striving for lean and toned body with no bulk she designed her Lean Legs Program. This program is tailored to each body type and focused on helping women get toned but feminine bodies, without getting bulky.

Her mission is to empower women and help them stay in shape in a healthy and balanced way.

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