Natural Carrot Cake
Carrot cake is believed to have originated from Medieval Europe, where carrots were used as a sweetener in place of sugar.
This is vegan and gluten free recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 250 gram Carrots
- 200 gram Flour
- 50 gram Almond flour
- 2 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 150 gram Coconut oil
- 150 gram Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Almond milk
- 50 gram Walnuts
- 150 gram Cream cheese
- 50 gram Powdered sugar
- 2 teaspoon Lemon juice
Instructions
- Preheat the oven to 180°C (350°F).
- Grate the carrots and set aside.
- In a large bowl, mix together the flour, almond flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the coconut oil, maple syrup, vanilla extract, and almond milk.
- Gradually add the wet mixture to the dry mixture, stirring until well combined.
- Fold in the grated carrots and chopped walnuts.
- Pour the batter into a greased cake pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, beat together the cream cheese, powdered sugar, and lemon juice until smooth.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.