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 Zucchini and Carrot Cake with Lemon Ricotta Icing (GF)

Healthy Zucchini and Carrot Cake with Lemon Ricotta Icing (GF)

I love zucchini. Zoodles, cakes, breads, frittatas, stir-frys, tempura, lasagne.. so many uses for the wonderful zucchini. Did you know that most of the zucchinis goodness comes from the skin? I only just found that one out. Never peel a zucchini people.

Zucchini is filled with H2O so I figure, if you want a moist cake, zucchini is definitely going to help. Also that coconut flour absorbs so much moisture was one random reason to add zucchini to this otherwise scrumptious carrot cake, I was after balance..

Really happy with the end result. So is 3 year old Albert.. WIN!! It added texture and still tastes like a carrot cake. Yay for zucchini not being at all overpowering.

The addition of ground nutmeg, cinnamon and ginger tops this cake. (I have made it three times in two weeks).. there is something so warming about these spices. This Healthy Zucchini and Carrot cake is dense, tasty, sweet.. it has a good balance. It is SUPERB with the lemon ricotta icing too. Superb..

15 minutes to prepare in two bowls. Win for a busy mother.. Then 1 hour - 1 hour and 10 in the oven. The icing is super easy and divine to smooth over this cake.. You also won't be using cream cheese again. Ricotta is such a nice alternative.

Be warned though. You may be disappointed you didn't make two of these. I was.. The first one was gone in a flash.


wet mix

  • 1 zucchini, grated finely
  • 2 med carrots, grated (2cups)
  • 4 free range eggs
  • 1 tsp vanilla extract
  • 1 cup water
  • 3/4 cup extra virgin olive oil
  • 1/2 cup dried raisins
  • 1 lemon, grated

dry mix

  • 1 cup coconut flour
  • 1 cup almond meal (I ground my own in the nutribullet and left a few chunky bits)
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 3 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg


  • 150 grams smooth ricotta
  • 1 tbs quality honey
  • rind of one lemon
  • 3 tbs lemon juice (more if you want it very lemony)

to decorate

ideas: roughly chopped dates/lemon rind/toasted flaked almonds/ more raisins/orange rind/candied lemon slices



1. Set your oven to 180 (fanforced) and line a loaf tin or medium sized cake tin with baking paper and olive oil.

2. In one large bowl add all the wet ingredients and mix well. Whisking for 1 minute. (you must combine very well)

3. In another bowl, mix all dry ingredients and combine well (i find a fork does a good job)

4. Gradually add the dry mix to the wet mixture. Mix for 30 seconds to one minute to ensure it is combined really well. No lumps!! Wait 5 mins for coconut flour to do its thing and absorb..

5. Pour into prepared tin.

6. Place in pre heated oven for 50-60 minutes. Test with a skewer before removing from the oven.

7. Allow to cool for 20 minutes before tipping onto a wire rack. Ice when the cake has cooled completely. Decorate with your choice.

* This cake will keep, in an airtight container in the fridge for 5 days.

** If you know the whole cake will not be eaten in one sitting, ice what you are serving and keep remaining icing for later in the fridge.


Raw Zesty Lemon Slice (Vegan, GF)

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