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Grain Free Carrot Cake

If you’re looking for a delicious carrot cake recipe without all the refined sugar, grains and oils that most traditional recipes are made of, then you have got to try this one out! This carrot cake is made with good wholesome ingredients and sweetened with a bit of pure maple syrup. I've used a combination of almond and coconut flour which makes this cake full of fibre and protein. You can enjoy them with or without the dairy free coconut whipped topping.

Ingredients:

Cake

  • 1 ¼ cup of almond meal

  • 2 tablespoons of coconut flour

  • ½ teaspoon of baking soda

  • 1/8 teaspoon of Pink Himalayan salt

  • 1 ½ teaspoon of cinnamon

  • ½ teaspoon of ginger

  • ¼ teaspoon of nutmeg

  • 2 eggs

  • 1/3 cup of coconut oil (melted)

  • 1/3 cup of pure maple syrup

  • 2 teaspoons of pure vanilla extract (gluten free)

  • ½ cup of finely grated carrots

  • ½ cup of finally diced pineapple

  • ½ cup of crushed walnuts

(Optional) Whipped Cream Topping

  • 1 can of full fat coconut milk

  • 1 tablespoon of pure maple syrup

  • 1 teaspoon of pure vanilla extract (gluten free)

Instructions:

Cake

  • Preheat oven to 350 degrees.

  • Mix dry ingredients excluding walnuts and set aside.

  • Mix wet ingredients in a separate bowl excluding carrots and pineapple.

  • Add the dry ingredients into the bowl of wet ingredients and mix together.

  • Fold in carrots, pineapple and walnuts.

  • Lightly grease cupcake or donut pan with coconut oil. If you are making cupcakes you may using cupcake liners.

  • Bake for 20 minutes or to check readiness you can insert a toothpick in the centre of the cake. If it comes out dry they are done.

  • Cool for 5 minutes.

(Optional) Whipped Cream Topping

  • Chill 1 can of full fat coconut milk in the fridge overnight.

  • Carefully remove the can from the fridge and do not shake it. Open the can of coconut milk and scoop the thick cream into a bowl. Reserve the remaining liquid in the can for a smoothie.

  • Add pure maple syrup and pure vanilla extract.

  • Mix with a hand mixer on med-high speed until cream peeks. Approx. 5 - 7 minutes

**Note: If you are using the whipped cream topping, these will need to be kept in the fridge or will soften.

Enjoy!

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