Nutrition Matters by Rebecca Kourmouzi

"Hi, I'm Rebecca! I am here to help you improve your health status, live mindfully and feel your best. Together we’ll manifest your nutritional goals, and personalized meal plan. You’ll get ongoing support from me and educational tools for creating a healthy lifestyle. But above all, you will learn to listen to your body and discover what works best for you! "

Vegan carrot cake

Vegan carrot cake

Rebecca Kourmouzi Dietitian Nutritionist Nicosia Cyprus
Rebecca Kourmouzi Dietitian Nutritionist Nicosia Cyprus
carrot cake photo Rebecca Kourmouzi Dietitian Nicosia
Rebecca Kourmouzi Dietitian Nutritionist Nicosia

Servings: 18 pieces

Serving size (cooked): approx. 100gr

Suitable for vegetarians & vegans

Nutrition information per serving:

Calories: 256kcal

Protein: 4.5gr

Total fat: 15.5gr

Saturated fat: 0.2gr

Carbs: 25.2gr

Sugars: 2.9gr

Dietary fiber: 1.4gr

Salt: 0.01gr


  • 1 cup organic coconut oil (218gr)

  • 2 cups stevia powder (35gr)

  • 3 ½ cups all purpose flour (438gr)

  • 3 cups grated carrots (330gr)

  • 2 cups freshly squeezed orange juice (496gr)

  • 3 tsps baking powder (15gr)

  • 1 cup sliced almonds (92gr)

  • 20 sliced almonds for the topping (20gr)

  • ground cinnamon for the topping


  1. Add the flour and baking powder in a large mixing bowl.

  2. In a second mixing bowl beat the coconut oil with stevia. Add in the orange juice and keep beating until combined. Add in the flour and baking powder (about 3 tablespoons each time) and stir each time until well combined.

  3. Add the sliced almonds and mix well.

  4. Add the grated carrots and mix well.

  5. Grease a baking tray, add the mixture in, and sprinkle on top with ground cinnamon and sliced almonds.

  6. Bake in preheated oven at 180 degrees Celsius for 45-50 minutes.

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