Lupin Coconutty Carrot Cake

Posted 02/02/2017


160g Lupin Flakes
300g grated carrot (3 large carrots)
⅓ cup (65g) Coconut flour
30g pepita seeds
¾ cup (100g) brown or coconut sugar
80g rice malt syrup
3 eggs, lightly beaten
160ml coconut oil (140g melted)
2 tsp cinnamon
1 tsp vanilla essence
1 tsp bicarbonate of soda


1 cup (250g) softened cream cheese
½ tsp vanilla essence
½ cup (80g) Icing sugar
Zest of 1 lemon (optional)



  1. Preheat oven to 170°C.  Grease a loaf pan lightly with oil and line with non-stick baking paper.
  2. Blend the Lupin Flakes, coconut flour, pepitas, bicarbonate of soda and cinnamon in a large mixing bowl.
  3. Combine the brown sugar, rice malt syrup, vanilla, carrots and eggs in a separate bowl and mix until combined.
  4. Gently melt coconut oil in a small saucepan over low heat.  Cool the oil slightly before pouring the mix into the dry ingredients.  Stir gently until just combined, then add the grated carrot mix gently.
  5. Pour the mixture into the cake pan and bake for about 40 mins.  Set aside for at least 10 minutes, before carefully turning out onto a wire rack to cool completely.
  6. To make the icing, place the cream cheese, icing sugar, vanilla and lemon zest in a bowl, mix with either a wooden spoon or hand mixer until well combined.
  7. Cover cake with icing and enjoy!
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