Carrot Cake – Gluten Free, Dairy Free, Vegan, Low Sugar, Super Moist

This carrot cake is super easy, super moist, and super healthy! I did not add any granulated sugar’s to this recipe. I can eat this for breakfast and it actually feels like I’m eating something healthy and delicious! The cake itself only has honey or maple syrup. The icing has a granulated Monk fruit sweetener and a little bit of honey. What more can you ask for is a dessert that’s good for you! This recipe is vegan friendly if you substitute maple syrup for the honey. You will need to prep the cashews for icing either the night before or four hours before baking the cake. Also place your full fat can of coconut milk in the fridge night before or at least a few hours before.

Ingredients:

1/2 cup chopped pecans

1/2 cup buckwheat flour (or other flour substitute)

1/2 cup almond flour

1/2 cup coconut flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 cup plant milk

4 tablespoons oil

1/2 cup honey or a vegan liquid sweetener like maple syrup

1 tablespoon molasses

4 tablespoons Chia seeds

1/4 cup flax ground

1/2 teaspoon cinnamon,

1/4 teaspoon ginger

1/8 teaspoon cardamom

3 cups grated carrots about 4-5 carrots

one grated apple including skin

Cake instructions:

Preheat oven to 350 F. First mix Chia seed and milk in a small cup or bowl and set aside to form a gel that is your egg replacer. Next, add all your other wet ingredients including carrots and apple to another bowl. Then, combine all your dry ingredients a separate bowl and blend well. Add the egg replacer gel to the wet ingredients and mix well. Then add your dry ingredients to your wet ingredients and mix well. Using an 8 x 8 pan add all of the batter except about a cup and a half to 2 cups. Add 1/3 cup raisins to the remaining dough which will fill 4 muffin tins. Or you can keep all the dough together and use the 8 x 8 pan and have a thicker cake (for thicker cake cook additional 10 minutes) or use a slightly bigger pan. You could also use two small round cake pans.

Bake 8×8 35-40 minutes, muffins bake 25-35 minutes depending on size. Do you want to get a toothpick completely clean because you want this to be moist but you will see a change in the texture if you part with a butter knife in middle to see flour looking more cake like.

Icing Ingredients:

2 cups cashews soaked in water for 4 hours then drained

Canned full fat coconut milk, but only the fat from the top if you shake the can and you hear it shaking then put it in the fridge for a couple hours to harden the fat on the top. Then scoop only the fat from the top of cat and not the runny liquid at the bottom.

3 tablespoons maple syrup or honey

1 tablespoon coconut oil (no need to melt)

1/4 cup Monk fruit sweetener or stevia baking blend (you can double this if you want sweeter)

1 teaspoon vanilla

Orange zest from one orange (optional)

Icing instructions:

Add all ingredients to a high-powered blender. At first you will have to keep scooping the sides down blend until all the way smooth and creamy. Will thicken in the fridge. Wait for cake to cool then ice the cake and keep refrigerated. Cake and icing will keep for one week airtight in the fridge.

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