A healthy carrot cake that will help improve your gut bacteria – is that possible? The answer is: yes.

On behalf of your gut flora, we would like to make an agreement with you. From now on, can we agree to always use this recipe for carrot cake? That we crumple up all other recipes that include white refined sugar, wheat flour and philadelphia cream cheese, into small balls of paper, and instead put this on the wall (don’t forget to print it out on paper first).

Ok? Have you crumpled? Good, let’s go.

Put 2 cups of soaked cashew nuts, 2 tbsp of coconut oil, around 6 tbsp of honey, 2 tbsp of lemon, and a little bit of water in a blender. Mix until you have a velvety smooth, fluffy frosting that you, under no circumstances, are allowed to taste. You would eat it all straight from the bowl.

Reach for two large carrots. How big a large carrot is supposed to be is obviously a tricky question. If you’re a toddler, a carrot might seem gigantic, whereas if you’re in the middle of a mid-life-crisis, it might seem smaller. To be on the safe side, we’ve placed some stuff right next to the carrots. Just to make sure you get what size we’re talking about.

Chop or grate the carrots and mix with 1 cup dates, 1.5 cups of oat flour, half a cup of shredded coconut and 1 tbsp of ceylon cinnamon. Put in a springform pan. Done!

No, just kidding. Mix all the ingredients in a food processor until combined and sticky. Place half of the carrot cake mixture in the springform pan, and spread one-third of the frosting on top. Put in the freezer. When the cake is cold enough, remove from the freezer and do the exact same thing all over again: layer the rest of the cake mixture and the frosting evenly on the carrot cake. This way, you will get an incredibly delicious carrot cake with two layers of frosting.

Once you’ve made a cake this tasty, there’s a risk you might want to wolf it down in one bite. After all, it’s a healthy carrot cake, right? Well, we just want to raise a tiny tiny red flag (about a square inch small), and point out the fact that it still raises your blood sugar levels (but unlike a regular carrot cake, it also contains antioxidants and fibers). So don’t revel. Don’t eat it for breakfast. Have it as dessert or Swedish fika.

Sermon is over. Eat your carrot cake slowly and enjoy. It’s worth it.

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