I'm not much of a chocolate cake girl, but I would run a marathon for a great carrot cake.
cakes are often loaded with dairy and sugar. My super simple carrot cake will not leave you disappointed, it's moist sweet and damn delicious.
Healthy Carrot Cake
(dairy-free, gluten-free and sugar-free 😵
Cooking time: 170°c for 35 minutes
Servings: 12 pieces of cake
Ingredients:
200g plain gluten-free flour
150g almond meal
1/2 cup stevia sweet baking granules (1-2 tbsp more if you like cakes extra sweet)
2 tsp Baking powder
1 1/2 tsp cinnamon
1-2 tbsp lemon juice (optional)
2 tsp Vanilla
1 cup of melted unsalted butter or oil (coconut, avocado)
3 cups firmly packed grated carrots
4 eggs
1 cup chopped pecan
Icing:
Note:Â You can use vanilla or pre-flavoured coconut yogurt, and you won't need to add the vanilla or sweetener, but it alters the recipe, and I can't guarantee the cake will be sugar-free.
1 tub of natural coconut yogurt
1 tsp vanilla
1/4 cup chia seeds
2-3 tbsp of stevia sweetener ( add one tbsp at a time until the desired sweetness is reached; better less than more)
Directions:
Preheat oven to 170 degrees Celsius.
Line or grease a round cake tin and set aside
In a large bowl, mix together the gluten-free flour, almond meal, sweetener, baking powder, salt, and cinnamon.
Grate around 5-6 carrots and measure three packed cups of grated carrots.
Process the wet ingredients in a blender or mixer: carrot, eggs, melted butter or oil, vanilla and lemon juice until smooth.
Add the wet ingredients to the dry mix and stir well.
Fold through the pecans and pour the cake mix into your cake tin.
Bake in the oven for 35 minutes. Test the cake with a knife before removing it to ensure it's cooked. ( a little moist is great, but the knife should come out 90% clean).
Let the cake cook, and in a large bowl, mix together the chia seeds, coconut yogurt, vanilla, and sweetener and place them in the fridge.
Once the cake is cooled, ice it with the coconut yogurt frosting and serve.
Store in an airtight container in the fridge.
