Lupin Carrot Cake


  • 1 cup Lupin Flake
  • ½ cup almond meal
  • 1 tsp bicarbonate of soda
  • ½ tsp ground cinnamon
  • 1/4 cup brown or coconut sugar
  • 2 carrots – peeled & grated
  • 3/4 cup oil
  • 1/4 cup maple syrup or rice malt syrup
  • 3 eggs
  • 1 tsp vanilla essence
  • Olive oil, to grease


  • 250g spreadable cream cheese
  • ½ cup icing sugar
  • ½ tsp vanilla essence



Preheat oven to 170°C.

Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper.

Peel and grate the carrots, and set aside.

Combine Lupin Flake, almond meal, bicarbonate of soda and cinnamon in a large bowl.

Combine brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.

Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until combined.

Stir in the grated carrot.

Pour the mixture into the pan and bake for 1 hour.

Set aside for 5 minutes, before turning out onto a wire rack to cool completely.

To make the icing, place the cream cheese, icing sugar and vanilla in a bowl.

Use a wooden spoon to mix until well combined.

Spread icing over the cake and serve.