
It's nearly Easter so I thought Carrot Cake would be a good recipe to revisit. I adapted this recipe from the carrot cake recipe from The Healthy Skin Diet, which I used to make all the time.
If you are following our books: This recipe is suitable for The Eczema Detox Program or The Eczema Diet, but not the FID Program (during weeks 1-4).
You can access the Cashew Nut Frosting recipe here.
To make this recipe gluten-free: use gluten free self raising flour instead of spelt... If using gluten-free self-raising flour, omit the baking powder from the recipe.
To make an egg substitute: use 2 tablespoons of finely ground flaxseeds and 4 tablespoons of water, mix together and allow 10 minutes for it to thicken.

Preparation time: 10 minutes, Cooking Time: 30 minutes, Makes 6 large or 10 medium sized cupcakes
INGREDIENTS
- 2 cups plain spelt flour
- 2/3 cup maple sugar (if you can't find it, use soft brown sugar or 1/4 cup real maple syrup, or omit the sweetener)
- 4 teaspoons baking powder
- Pinch of quality sea salt
- 1/3 cup rice bran oil
- 2 free range or organic eggs, lightly beaten (or egg substitute)
- 1 teaspoon real vanilla essence (optional)
- 2 cups grated carrot
- 2 cups grated peeled pear
- 2-3 tablespoons water (if necessary)
Method
- Pre-heat the oven to 180°C (160°C fan forced) or 350°F and line a cupcake tray with paper liners or alternatively grease the tray with rice bran oil.
- In a mixing bowl, combine the flour, sugar, baking powder and salt.
- Stir in the oil, eggs and vanilla and beat well until smooth.
- Add the carrot and pear, and if the mixture is too thick to stir easily, add water 1 tablespoon at a time.
- Mix well, then pour into the cupcake baking cups (patty pans).
- Cook on the lower shelf in the oven for about 30 minutes, checking to see when cooked from 20 minutes onwards. Test with a skewer.
- Allow to cool slightly before removing the cake from the dish.
- Store refrigerated in a sealed container.
- Allow the cupcakes to completely cool before adding frosting, or enjoy these without icing.
Cooking/food prep. by Katie Layland; Photography & styling by Karen Fischer.
Products
At Eczema Life, we recommend nutritionist Karen Fischer's low food chemical program (The Eczema Detox) along with additive-free supplements for skin health and wellbeing. Click on the images to view more details:


Karen Fischer
Karen Fischer is a registered nutritionist, award-winning author, and skin health expert with over 20 years of experience. With a Bachelor of Health Science (BHSc) and ongoing PhD research in eczema, she developed science-backed, toxin-free solutions that have helped thousands. As the founder of Skin Friend, Karen formulates innovative skincare and supplements endorsed by doctors and dermatologists. She’s the author of seven health books, including The Healthy Skin Diet, The Eczema Detox and The Eczema Diet, and her research is set for publication in 2025. Featured in Marie Claire, Cosmopolitan, and Sky News, Karen is dedicated to helping people achieve healthy, resilient skin.