Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Metric
Us customary
Smaller
Normal
Larger
Gluten free carrot cake
Print Recipe
Super delicious and moist with a crunchy topping and a delicious coconut icing!
Course
Cake and cookies
Cuisine
gluten free
Keyword
almond flour, carrots, coconut sugar
Diet
Gluten free, Paleo
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Servings
10
people
Calories
450
Ingredients
Voor de cake
200
g
almond flour
25
g
tapioca flour
½
tsp
baking soda
½
tsp
salt
1
tbsp
cinnamon
½
tsp
cardamom
¼
tsp
nutmeg
3
large eggs
at room temperature
250
ml
coconut milk
1
tbsp
lemon juice
95
ml
coconut oil
melted and cooled to room temperature
140
g
coconut blossom sugar
or regular sugar
1
tsp
vanilla extract
170
g
carrot
grated
Topping
50
g
walnuts
chopped
50
g
coconut flakes
Icing
75
g
cashew nuts
soaked
3
tbsp
coconut milk
3
tbsp
maple syrup
juice of half an orange
½
tsp
vanilla extract
Metric
-
Us customary
Instructions
Preheat the oven to 180˚C. (375 F)
Place almond flour, tapioca, baking soda, spices and salt in a large bowl and mix it well. Set aside.
In another bowl mix the eggs, coconut milk, lemon juice, sugar, coconut oil and vanilla
Stir the dry ingredients through the wet ingredients and mix it together well. Add the grated carrot as the last step and stir through.
Take a square or round baking tin and line with baking paper. Put the dough inside and press it firmly into it, if needed.
Sprinkle with the topping and place in the oven for 30 minutes or until cooked and golden brown. It doesn't get very high but that's ok.
Make the icing by draining the cashews and mix it in a blender with the other ingredients until you have a smooth sauce.
Leave to cool the carrot cake completely before you add the icing.
Nutrition
Calories:
450
kcal
|
Carbohydrates:
30
g
|
Protein:
9
g
|
Fat:
36
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.01
g
|
Cholesterol:
49
mg
|
Sodium:
236
mg
|
Potassium:
255
mg
|
Fiber:
4
g
|
Sugar:
15
g
|
Vitamin A:
2915
IU
|
Vitamin C:
2
mg
|
Calcium:
84
mg
|
Iron:
3
mg