WW Carrot + Cashew Cake with Pomegranate Glaze

WW Carrot + Cashew Cake with Pomegranate Glaze

I’ve been on a very serious mission to perfect my eggless baking skills. I have always been the egg-snob and I realise I’ve upset quite a few of my favourite followers. I’ve referred most of you to the Flaxseed Egg, but I sense a bit of hesitation there.

Baking without eggs has me nervous – it’s just so easy to add that one magical ingredient and be assured that your cake is going to turn out just fabulous. I’ve spent the week in trial and errors – but surprisingly came to more successes than errors! The magic ingredient for me is yogurt – giving a gorgeously moist texture, with just a slight bit crackling crusts.

This is one of those healthy cakes – carrots, whole wheat flour, honey, brown sugar (which you substitute with coconut sugar or palm sugar), and the pomegranate glaze is, literally, icing on the cake! The pretty pink hues are gorgeous and just perfect for a beautiful afternoon slice with a cup of tea!

So here it is – for all my eggless followers – a delicious and healthy cake!

The Recipe
Serves 6


  • 1/2 cup brown sugar
  • 1/2 cup oil
  • 2 tsp honey
  • 1/2 cup yogurt
  • 1 tsp vanilla essence
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup ground cashews
  • 1 cup grated carrots
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup whole wheat flour
  • 3 tsp Pomegranate juice
  • 1/2 cup icing sugar


  • Heat the oven to 200C and grease and flour a medium loaf tin.
  • Whisk oil, sugar and honey in a mixing bowl for 5 minutes.
  • Then add the vanilla, cinnamon, nutmeg and yogurt and whisk until well combined.
  • Fold in the carrots, cashews, baking powder, baking soda and salt, followed by the whole-wheat flour until just combined. Do not overmix.
  • Pour the batter into the cake tin and bake for 30 minutes.
  • Once a toothpick comes out clean, remove the cake from the oven and let it rest for 10 minutes within the cake tin.
  • Remove from the cake tin and place on serving dish.
  • Whisk the icing sugar with the pomegranate juice until you achieve a dripping consistency, adding more sugar or juice as required.
  • Drizzle the icing on top of the cooled cake, smoothing with a wet spatula.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.