Go Back

Healthy Carrot Cake GF, vegan-friendly

Zhenya
Print Recipe Pin Recipe
Course for 8-inch baking form

Ingredients
  

  • Dry Ingredients:
  • 1 cup old-fashioned organic oats use gluten-free if prefer
  • ¾ - 1 cup pecans walnuts
  • ½ cup coconut flakes
  • ½ cup quinoa flour oat flour, brown rice flour, amaranth flour
  • 2 big handfuls of raisins
  • ¼ cup coconut sugar
  • ½ tsp baking powder
  • ½ tsp baking powder
  • + spices:
  • ½ tsp cinnamon or more!
  • ¼ tsp ginger powder
  • ¼ tsp nutmeg
  • ¼ tsp powdered cloves
  • ***
  • Wet Ingredients:
  • Juice with pulp from 1 orange
  • ¼ cup coconut oil
  • 4 shredded carrots
  • Splash of vanilla extract
  • Splash of water only if the batter consistency looks dry
  • ***
  • Icing Ingredients
  • About ½ can of full-fat coconut milk chilled in the fridge for a few hours so you need the only hard part - coconut cream
  • 1 tbsp organic honey or maple syrup
  • Juice of ½ lemon
  • I

Instructions
 

  • Preheat the oven to 375 F degrees.
  • Place nuts, oats and coconut flakes in a blender or food processor and process until coarse flour (takes a few seconds). Transfer to a large mixing bowl.
  • Add the rest of the dry ingredients, stir everything well.
  • Add shredded carrots to the mix.
  • Place on orange into a blender and process for a few seconds until juicy pure.
  • Add the rest of wet ingredients into mixing bowl with dry ingredient and carrots. Stir everything well, add a splash of water if needed, then pour the batter into a cake pan (use parchment paper).
  • Bake for 40 minutes. Try to stick a toothpick in the center of the cake, when nothing sticks on it the cake is ready. Let it cool.
  • Meanwhile, stir or blend together icing ingredients (make sure to use chilled part of coconut milk) until well combined. Place icing in the fridge - it should have a sour cream consistency.
  • Add the icing when the cake is completely cooled of. Decorate each piece with roughly chopped pecans and lemon zest. Enjoy!
  • Store in an airtight glass container in the fridge for a week.