Gluten-free carrot cake (carrot flour mix)

DifficultyBeginner

Delicious gluten-free and vegan carrot cake made with our new Gluten-free Carrot & Sunflower Seeds Flour Mix!

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Gluten-free carrot cake
Prep Time15 minsCook Time45 minsTotal Time1 hr
Ingredients
Cake
 200 g carrots (about 3,5 dl grated)
 60 g almond flour (about 1,5 dl)
 150 g sugar, for example 80 g caster sugar and 70 g brown sugar (about 2 dl in total)
 15 tsp baking powder
 ½ tsp baking soda
 2 tsp ground Ceylon cinnamon
 1 ½ tsp ground (green) cardamom
 ½ tsp ground clove
 ½ tsp salt
 2 dl plant-base milk such as oat milk
 1 ½ dl plant-base natural yogurt such as oatgurt or soy yogurt
 1 dl neutral oil
Caramelized pecans
 100 g pecans
 ½ dl maple syrup
 pinch of salt
Frosting
 2 dl plant-based cream for whipping (measured before whipping when the cream is liquid)
 ¾ dl plant-base natural yogurt
Decoration
 Any berries or fruits of the season
Directions

Preheat oven to 180 C.

Line a springform pan with parchment paper or grease the pan well both sides and bottom.

Grate carrots on the smallest hole of the grater.
Mix dry ingredients together. Add plant-based milk and yogurt, oil and carrots. Mix until fully combined.

Pour batter into the pan and bake for about 45-50 minutes or until toothpick test comes out clean.

Let cool before cutting the cake.

Whip up the frosting.

Chop pecans and place them in a dry pan. Toast them in high heat until they become slightly browned. Be careful not to burn them. Lower the heat and pour maple syrup on top of pecans. Mix well and let caramelized nuts cool on a plate or parchment paper.

Cut the cake in half and spread about 1/3 of the frosting inside the cake.
Crumble pecans on top of the frosting and place the second layer on top.
Decorate the second layer with the rest of the frosting and fruits of the season. Enjoy!

Tiina Strandberg | My Berry Forest

Ingredients

Cake
 200 g carrots (about 3,5 dl grated)
 60 g almond flour (about 1,5 dl)
 150 g sugar, for example 80 g caster sugar and 70 g brown sugar (about 2 dl in total)
 15 tsp baking powder
 ½ tsp baking soda
 2 tsp ground Ceylon cinnamon
 1 ½ tsp ground (green) cardamom
 ½ tsp ground clove
 ½ tsp salt
 2 dl plant-base milk such as oat milk
 1 ½ dl plant-base natural yogurt such as oatgurt or soy yogurt
 1 dl neutral oil
Caramelized pecans
 100 g pecans
 ½ dl maple syrup
 pinch of salt
Frosting
 2 dl plant-based cream for whipping (measured before whipping when the cream is liquid)
 ¾ dl plant-base natural yogurt
Decoration
 Any berries or fruits of the season

Directions

1

Preheat oven to 180 C.

Line a springform pan with parchment paper or grease the pan well both sides and bottom.

Grate carrots on the smallest hole of the grater.
Mix dry ingredients together. Add plant-based milk and yogurt, oil and carrots. Mix until fully combined.

Pour batter into the pan and bake for about 45-50 minutes or until toothpick test comes out clean.

Let cool before cutting the cake.

Whip up the frosting.

Chop pecans and place them in a dry pan. Toast them in high heat until they become slightly browned. Be careful not to burn them. Lower the heat and pour maple syrup on top of pecans. Mix well and let caramelized nuts cool on a plate or parchment paper.

Cut the cake in half and spread about 1/3 of the frosting inside the cake.
Crumble pecans on top of the frosting and place the second layer on top.
Decorate the second layer with the rest of the frosting and fruits of the season. Enjoy!

Gluten-free carrot cake (carrot flour mix)

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