Updated 17th April 2025
Prof Tim Spector's Carrot Cake with Tahini Orange Frosting
Share this article
For moments when your cup of tea needs a slice of cake, this one really packs in the plants, and the Greek yoghurt ‘frosting’ adds a lovely tartness – just be mindful it won’t set like usual frosting.
The added benefit of the yoghurt is that the protein and fat will help slow the absorption of sugar into your bloodstream from the cake.
This is just one of more than 100 plant-packed, science-backed recipes in the Food for Life Cookbook, now available to pre-order in the US and Canada. Click here to order your copy.
Ingredients
Cake:
85ml extra virgin olive oil
100ml kefir
3 eggs
4 tbsp honey
85g soft light brown sugar
285g ground almonds
2 tbsp ground cinnamon
4 tbsp pumpkin seeds
50g walnuts, roughly chopped
2 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
200g carrots, grated
Frosting:
185g Greek yoghurt
2 tbsp tahini
1 tsp vanilla extract
1 tsp honey
Zest of ½ orange
2 tbsp pumpkin seeds (for garnish)
Prep time: 15 minutes
Cook time: 50 minutes
Makes: 8–10 slices
For the cake:
Preheat oven to 180°C / 160°C fan / 350°F / gas 4.
Grease and line a 20cm round springform cake tin.
In a bowl, mix olive oil, kefir, eggs, honey, and sugar.
Stir in ground almonds, cinnamon, pumpkin seeds, walnuts, baking powder, bicarb, and salt.
Fold in the grated carrots.
Pour into the tin, flatten with a spatula.
Bake for 50 minutes, or until a skewer comes out clean.
Cool completely before removing from the tin.
For the frosting:
Mix Greek yoghurt, tahini, vanilla extract, honey, and orange zest in a bowl.
Spread over the cooled cake.
Sprinkle with pumpkin seeds before serving.
