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Carrot Cake (gluten-free & sugar-free)
Elle

Carrot Cake (Gluten-free, Sugar-free)

4.60 from 10 votes
A simple, moist and super flavourful carrot cake. Make with whole ingredients, this cake is refined sugar-free and gluten-free. Recipe for one 20 cm cake.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Baking
Cuisine: Gluten-free
Calories: 332

Ingredients
  

  • 1 cup fine cut oats, ground (100 g) (certified gluten-free, if needed)
  • 1 cup almond meal (100 g)
  • 1 1/2 tablespoon arrowroot powder (or other starch)
  • 2 tablespoons ground flaxseeds
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 teaspoons ground cinnamon (Ceylon)
  • 1/2 teaspoon ground ginger
  • 3 large eggs
  • 2 tablespoons maple syrup
  • 4 Medjool dates, pitted and chopped (soaked and drained, if not soft)
  • 1/4 cup coconut oil, melted, plus more for greasing the pan (60 ml)
  • 2 carrots, grated (150 g grated)
  • 1/2 cup finely chopped walnuts (see notes) (50 g)
For the frosting:
  • 1 x 400 ml can full-fat coconut milk, refrigerated overnight
  • 1 tablespoon maple syrup
  • 1/8 teaspoon vanilla powder
To garnish (optional)
  • Finely chopped walnuts

Instructions
 

  1. Preheat the oven to 350°F. / 165°C and grease a Ø 20 cm springform cake pan with coconut oil.
  2. To grind the oats, use a high-powered blender or food processor. This takes just a few seconds.
  3. In a large bowl, whisk together the oat flour, almond meal, arrowroot powder, flaxseeds, baking soda, salt, cinnamon and ginger.
  4. Add the eggs, dates, maple syrup, and melted coconut oil to a high-sided container or pitcher and using an immersion blender (alternatively use a regular blender), blend the ingredients until smooth.
  5. A little at a time, add the wet ingredients to the dry, stirring until a batter forms. Stir in the carrots and walnuts.
  6. Transfer the batter to the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and allow to cool completely.
For the frosting:
  1. Chill the can of coconut milk at least overnight (best is 24 hours). The fatty coconut cream will separate from the water in coconut milk. It will accumulate at the top and harden. If you’re short on time, you can place the can in the freezer for about 1 hour to speed up the process.
  2. Remove the solid coconut cream that has risen to the top of the can, and spoon it into a mixing bowl. Using a hand beater, beat the coconut cream, maple syrup and vanilla on high speed until fluffy. The remaining coconut water can be added, a teaspoon at a time, if the whipped cream is too thick. Save the remaining for another use (e.g. smoothies).
    NOTE: if the coconut cream is super hard, break it up a little before beating.
  3. Once the carrot cake is fully cooled, frost the cake and sprinkle with finely chopped walnuts, to garnish.
    TIP: I usually make the icing once the cake is cooled, otherwise store the frosting in the fridge until ready to use.
  4. Enjoy!

Nutrition

Calories: 332kcal

Notes

  • I use organic coconut milk made with 60% coconut. This works beautifully for icing.
  • Walnuts should be finely chopped. Not quite as fine as the almond meal but quite fine.
  • Fresh carrots are important here, as they have lots of moisture. So you will want to grate them fresh. This is prime for creating a tasty, moist carrot cake.
  • I store leftovers of this cake, covered, in the refrigerator. I almost think the cake tastes better chilled. But feel free to bring it to room temperature before serving the next day.

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