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5 from 3 votes
Best healthy carrot cake
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Gluten free moist carrot cake, it´s paleo and has vegan option. 

Course: Dessert
Servings: 10 portions
Author: Gaspar Carreira
  • 5 cups grated carrots 650g
  • 1 cup coconut flour 160g
  • 1/2 cup honey or maple syrup 150g
  • 1/2 cup apple compote 120g
  • 1/2 cup coconut or muscovado sugar 100g
  • 1/2 cup coconut or sunlower oil 100ml
  • 2 eggs or 2 egg replacement*
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 2 tsp pumpkin pie spices
  • 2 cups cashew nuts, soaked overnight 300g
  • 1 cup coconut cream or coconut milk, chilled 200ml
  • 1/2 cup maple syrup or honey 150g
  • 1/3 cup melted coconut oil 70ml
  • 2 tsp vanilla extract
  1. Preheat the oven to 190°C

  2. In the food processor put 3 cups of grated carrot with the rest of the ingredients of the cake and process until they are well integrated. Transfer to a bowl, add the other 2 cups of grated carrot and mix.

  3. Divide the mixture in 2 or 3 round molds of 16cm in diameter, with parchment paper and floured, and bake for 18-20 minutes or until they are firm and begin to brown on top. Let cool

  1. Process cashews until you get almost cashew butter, you don´t need to get to this point. Add the rest of the ingredients and process until obtaining a thick cream, it should not be liquid, leave the cream in a bowl in a cool place, it isn´t necessary the refrigerator.

  2. To prepare the cake put a layer of cake and a layer of cream on top of each other, and then cover all the cake with the cream, to help smooth the cream you can use the back of a spoon or a knife soaked in water, remove the excess cream from the spoon or knife and re-soak. Let cool and enjoy

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.