Remember the first time you ate carrot cake? Because I do, and I remember the first thought about this cake “what ??? Carrot in a cake? “At first it sounded crazy, after the first bite I fell in love.
I remember this story because the cake was made by my sister and her friend, when they were very young, about 6 years old, they made it completely alone, and it was exquisite! So in addition to being rich, and in this case healthy, it is a very easy cake to make.
This cake is characterized by its texture, it is a moist cake, not very fluffy, rather compact, and has a great flavor of carrots and spices, especially cinnamon, and this is a combination of flavors that
And it’s usually stuffed with cream cheese, although you can also fill it with whipped cream, cashew nut cream, or even a filling of white beans and coconut milk, which although it sounds weird, is delicious and you’ll never realize it’s healthy and that has BEANS!
I leave the decision of the filling to you, although in the recipe I leave you my favorite option, the one of cashew. Although the cream cheese whipped with honey or the cream made from white beans does not fail either. Here you have the recipe for the filling of beans
This recipe is gluten free, the only flour that it contains is coconut flour, and it is mostly carrot, in a ratio of 5 to 1 with the second highest volume ingredient.
It is also a Paleo recipe with a vegan option.
It is also full of spices, I love them and I think everyone should add them to their desserts and use them more often in the kitchen, spices such as nutmeg, cloves and
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Best healthy carrot cake
Gluten free moist carrot cake, it´s paleo and has vegan option.
- 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
Preheat the oven to 190°C
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.
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
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.
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
*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.