Carrot and Lemon Cake with Bee Pollen

Post by Julie @realfoodsource and Jo @includingCake

Another beautiful springtime recipe just in time for pollen season, Carrot and Lemon Cake with Bee Pollen! Have you tried our new organic bee pollen yet?  It's been a great addition to our range and we're getting loads of great feedback on it, a top quality spanish bee pollen at a really great price, we know it can be expensive for people who take it every day through the pollen season.  We also wanted to experiment and come up with a cake recipe with it as we know it can get repetitive adding it to cereals and smoothies each day so here we add it to a fabulous carrot and lemon cake!

The bee pollen creates a perfect compliment on top of the bright and sunny cake.  If you don't have bee pollen just improvise on the toppings and sprinkle with a little coconut sugar or the likes.

I used buckwheat flour, but you could also use oat flour.  Get baking and enjoy!

carrot cake bee pollen 4a.jpg

Recipe: Carrot Cake with Bee Pollen

Makes 1 8” cake


  • 1 ½ cups grated carrot (appox 2 carrots)
  • 1 tbs ground chia
  • ½ cup orange juice (or water)
  • ¼ cup coconut oil - melted
  • ½ cup coconut syrup
  • ½ cup blanched ground almond flour
  • 1 cup buckwheat flour (other similar gluten free flours may work- such as oat flour)
  • zest from a whole lemon and approx. 1 tbs lemon juice
  • 2 tsp ground ginger (or mixed spice if preferred)
  • ¼ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda 



Mix the chia and orange juice with the syrup, lemon juice and melted coconut oil and set aside.

Mix the dry ingredients together in a large bowl, then mix the grated carrot through. Add the liquid ingredients and stir until evenly mixed and a soft thick batter is formed.

Spoon the mixture into a prepared round cake tin and smooth the top with the back of a damp spoon. 

Bake at 180C for approximately 30 minutes until a skewer comes out clean and the top springs back a little when pressed.

Allow to cool fully before glazing.

To make the glaze; melt the cacoa butter and coconut oil together then add the syrup and lemon juice. Allow the glaze to set so that it is only just runny- ideally it will lay on top of the cake and not soak in. Sprinkle the bee pollen over the wet glaze. You could add a little coconut sugar on top for a crunchy topping.