Description
This Vegan Gluten Free Carrot Cake is a moist, flavorful cake made with grated carrots, almond flour, and gluten-free all-purpose flour. Sweetened naturally with maple syrup and enhanced with warm spices like cinnamon and nutmeg, this delightful dessert is perfect for those seeking a healthy, allergen-friendly treat.
Ingredients
Scale
Dry Ingredients
- 2 cups grated carrots
- 1 cup almond flour
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup maple syrup
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time the batter is ready.
- Mix Dry Ingredients: In a large bowl, combine the grated carrots, almond flour, and gluten-free all-purpose flour, mixing them well to evenly distribute the ingredients.
- Add Wet Ingredients: Pour the maple syrup, melted coconut oil, and unsweetened applesauce into the bowl with the dry ingredients. Stir thoroughly to combine all components into a consistent batter.
- Incorporate Spices and Leavening Agents: Add baking powder, baking soda, cinnamon, nutmeg, salt, and vanilla extract to the batter. Mix well to ensure even flavor and proper rising during baking.
- Prepare Pan and Pour Batter: Grease a cake pan with a little coconut oil or use parchment paper to prevent sticking. Pour the batter evenly into the pan, smoothing the top with a spatula.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center—it should come out clean when the cake is fully baked.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely before slicing and serving to let flavors settle and the texture firm up.
Notes
- Ensure the coconut oil is melted but not hot before mixing to avoid cooking the batter prematurely.
- You can substitute maple syrup with agave nectar or brown rice syrup for a different sweetness profile.
- Use freshly grated carrots for the best texture and flavor in the cake.
- This cake keeps well in an airtight container for up to 4 days at room temperature or refrigerated for up to a week.
- If you prefer, add chopped walnuts or raisins to the batter for added texture and flavor.
