Ayurvedic carrot and almond cake

Ayurvedischer Karotten-Mandelkuchen

Moist carrot cake, simple and Ayurved!


  • 400 g grated carrots

  • 200 g grated almonds

  • 60 g brown millet flour *For alternatives, see the tips

  • 60 g whole grain rice flour

  • 20 g tapioca starch

  • 150 g whole cane sugar

  • 100 ml coconut oil

  • 4 eggs or egg substitute (vegan version)

  • 2 tbsp lemon juice

  • 2 teaspoons of baking soda

  • 1 tbsp orange peel

  • 1 pinch of dried ginger

  • ¼ tsp ground cardamom

  • 1 pinch of rock salt


  1. Line a 26cm diameter springform pan with baking paper or grease with coconut oil. Heat the oven to 180 degrees top and bottom heat.

  2. Peel the carrots, grate them finely and mix with the orange peel, lemon juice, salt and spices. Add the grated almonds and flour.

    If using eggs, separate the eggs, beat the snow and set aside. Beat the four yolks with the sugar and coconut oil. Put everything together and fold the snow into the dough.

  3. Pour the dough into the cake tin and bake the cake for about 40 minutes.

My tip: Carrot cake is suitable for all doshas. All flavors are combined in this cake. If you don't want to buy all the flour, simply use 150g of a gluten-free flour mixture instead of brown millet flour, rice flour and tapioca starch. Chocolate lovers could also cover the cake with a fine chocolate icing.

Genieße auch die ayurvedischen Kuchen ohne Reue - unser Blutzucker-Balance Workbook zeigt dir viele Tipps und Tricks wie du deinen Körper in Balance bringst.