No-fuss gluten-free carrot cake
Carrots and cake? The best of both worlds!
Although… that’s not always true. Many commercial carrot cakes are full of sugar and refined flour. Not exactly the kind of cake you want to feed your fussy eater so he would eat his greens.
But this gluten-free carrot cake recipe actually combines health and taste, and can be eaten as a nutritious snack, dessert, or why not even for breakfast.
Many carrot cakes come with a creamy frosting or in different layers. But because most of us have kids, and jobs, and other things to do with our free time, I wanted to keep this recipe as simple as possible.
So here you go, a simple, one-bowl, gluten-free, no-fuss, delicious, and moist, healthy carrot cake recipe.
And if you like some kind of frosting with this recipe, just serve it with a dollop of creamy Greek yoghurt or sour cream, optionally mixed with a few drops of honey or maple syrup. Heaven!
Egg-free option
If you can’t have eggs, you could try this recipe with a flax egg instead: 1 normal egg = 1 tbsp. ground flaxseed + 2 ½ tbsp. water. But please note I haven’t tried this myself.
We love this no-fuss gluten-free carrot cake because it's:
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Gluten-free
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Dairy-free
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Healthy
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Full of fiber
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Protein-rich
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Made with a veggie!
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Easy (one bowl)
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Delicious
If you're more of a chocolate lover, then check out these healthy sweet potato brownies.
Ingredients
Makes about 1 medium carrot cake
* I weighed my carrots after I grated them (without the skin and the ends).
**Unless stated differently, my recipes are measured with US measuring cups like these ones.
Directions
Preheat the oven to 180°C or 356°F and line a spring form or other oven dish with parchment paper. I use a round spring form of 21cm (8 inch) diameter.
Grate and shred the carrots. I used the shredding accessory of my food processor to finely grate them. Set aside.
Pit the dates and cut them in small pieces. Set aside.
In a bowl, mix together all dry ingredients: chopped pecan nuts, almond flour, shredded coconut, coconut sugar, and cinnamon.
In a smaller bowl, beat four eggs with 2 tbsp. olive oil or coconut oil.
Now add the egg mixture to the dry ingredients and mix well. Add in the shredded carrots and Medjool dates and stir well.
Pour the mixture in your oven tray or spring form and flatten with the back of a spoon.
Bake for about 25 minutes and enjoy lukewarm or cold, optionally with a dollop of creamy full-fat yogurt.
Keep on the kitchen counter for about 2 days, or in the fridge for a week (but I bet it will be gone way before that!).
Ingredients
Directions
Preheat the oven to 180°C or 356°F and line a spring form or other oven dish with parchment paper. I use a round spring form of 21cm (8 inch) diameter.
Grate and shred the carrots. I used the shredding accessory of my food processor to finely grate them. Set aside.
Pit the dates and cut them in small pieces. Set aside.
In a bowl, mix together all dry ingredients: chopped pecan nuts, almond flour, shredded coconut, coconut sugar, and cinnamon.
In a smaller bowl, beat four eggs with 2 tbsp. olive oil or coconut oil.
Now add the egg mixture to the dry ingredients and mix well. Add in the shredded carrots and Medjool dates and stir well.
Pour the mixture in your oven tray or spring form and flatten with the back of a spoon.
Bake for about 25 minutes and enjoy lukewarm or cold, optionally with a dollop of creamy full-fat yogurt.
