I'm Mikhaela.

I quit sugar five years ago when I was pregnant with my first son. It was making me fat, sick, lethargic and miserable. It was hard, but I got there and the reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.


Healthy and Delicious Carrot Cake

Healthy and Delicious Carrot Cake


This one is for dear Cheryl who not long ago gave birth to her second child, beautiful Edward. X

The other day my friend from the gym, Ali, gave me a carrot cake recipe she thought I would like. WIN! I love a recipe sharer!  As I am doing the no refined sugar thing I tweaked a few things around and added some ingredients that I love too.

Half the cake was gone in the first few hours. That is Sunday baking for you. This carrot cake is moist with a beautiful texture from the chunky bits I have added. Still sweet from a little maple syrup, some pineapple chunks and some finely chopped dates too. So if you're not on the no sugar band wagon, you're still going to love it.

Truth be told.... I had planned on making a cream cheese icing for this cake, but it did not need it.

Let me know what you think. xx



  • 2 eggs
  • 1/2 cup maple syrup
  • 2/3 cup extra virgin olive oil
  • 1 cup wholemeal spelt flour (you can use any plain flour)
  • 1/2 cup finely chopped pitted dates
  • 1 tsp baking powder
  • 1 tsp bicarb soda
  • 2 tbs cinnamon (i love cinnamon so go easy if you don't)
  • 1/2 cups walnuts, roughly chopped
  • 2 cups grated carrot
  • 1 tin pineapple pieces, drained OR 1 cup fresh pineapple, cubed



1. Preheat oven to 180 C. Line a round cake tin with baking paper and a little olive oil to ensure no sticking.

2. Mix all dry ingredients together in a large bowl.

3. In a separate smaller bowl, whisk the eggs, maple syrup and olive oil together for 2 minutes.

3. Add the wet ingredients to the dry and stir to combine. Add the grated carrot, walnuts and pineapple folding through gently.

4. Pour into prepared cake tin and bake for 45 minutes. Skewer test or press down gently on the middle of the cake to see if it springs back. This means it is ready.

*Keep in mind that this cake is very moist so skewer may not come out dry. Check more for a wet batter when doing the skewer test.

* This beautiful cake will keep for 3 days at room temp. You may keep in the fridge if you wish but allow to come to room temp before eating as it is better :)

* Store in an airtight tin or container.

Mikhaela x


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