Indulge in our delicious carrot cake that is gluten-free, vegan, corn-free, soy-free and refined sugar-free. A guilt-free treat for everyone!
Healthy and Allergen-Friendly Carrot Cake Recipe
This juicy carrot cake recipe is packed with healthy ingredients and is perfect for a quick and easy baking session. With a mix of oat, millet, and rice flour, along with coconut blossom sugar, almonds, and grated carrots, this cake is not only delicious but also nutritious. It’s a great option for a breakfast substitute or as a sweet treat in a school lunchbox.
The cake is best enjoyed after 3-4 days, allowing the flavors to fully develop. It’s easy to pre-bake and can be kept covered in the refrigerator until ready to serve. This recipe is versatile and can be customized to suit different tastes, making it a versatile option for any occasion.
Whether you’re a seasoned baker or new to the kitchen, this carrot cake recipe is sure to impress. Give it a try and enjoy a moist and flavorful cake that will be a hit with everyone!
Indulge guilt-free with our wholesome carrot cake!
Carrot cake is traditionally served at Easter time. Hello everyone, welcome to my channel. My name is Melli and today I’m going to show you how I bake my carrot cake. Like all of my recipes, my carrot cake is gluten-free, vegan, cornstarch-free and soy-free. Today we use coconut blossom sugar. You absolutely have to bake this cake three days in advance; it only tastes really good when it has sat for about three days. – Don’t forget – you can find the exact quantities for this recipe under the video in the info box. Have fun baking and feel free to subscribe or write me in the comments if you liked the cake. – For our carrot cake we first mix all the dry ingredients. The oat flour, the millet flour, [music] rice flour, the.
[music] coconut blossom sugar; then we have baking powder – a little baking soda, very finely ground almonds and coarsely chopped nuts. I used walnuts today. – Ground linseed and as a spice we use cinnamon, a little ginger, a little clove and a pinch of salt. – How much you need of which ingredients, i.e. the exact quantities, I have written down for you in the info box below the video. You can read it again in detail there. So – we just mix it up and put it [music] aside for now. – As a second step we mix all the wet ingredients. A plant milk, applesauce, lemon juice (about a teaspoon full) and coconut oil.
Instead of coconut oil, you can also use any other vegan margarine or other oil. That would work too. We mix this together again and as a third step we will simply mix the dry and wet ingredients together . This cake is really easy to prepare! – When making vegan doughs , be careful not to mix them for too long. This doesn’t work well for the vegan batter – and not (!) with an electric mixer, but by hand. So – at the end we mix in the grated carrots. All the ingredients are also listed below the video in the info box. We bake our carrot cake in an oiled form. – Oil well so that the cake.
Comes out of the mold easily later. Then we just fill in the dough [music] – like this – and we then bake the whole thing in the oven at 175° Celsius using the hot air program (about half an hour). To decorate the carrot cake, you can press dried apricots through a garlic press, preferably [music] twice — and add almonds to the resulting puree, or – to this mixture – (the finer it is, the better). Add and knead the whole thing until a marzipan-like mass is created, which you can then use to shape small carrots or whatever you like. This is what the mass looks like. It can be shaped wonderfully. Do you see? There you have carrots; You can then perhaps put small green leaves in there with a little lemon balm or peppermint or whatever you have on hand.
. It looks very pretty on the cake and it tastes very tasty, is healthy – and is quick to make. Here we have our little carrots. When the cake is ready, we let it cool down and leave it covered in the fridge or in a cool room for three days so that it can set properly. Only then is it really juicy and develops its full aroma. While I was just going out into the garden to get the herbs for my carrots, my gaze wandered over the bed and I saw the beautiful rosemary here. It’s blooming so beautifully right now and then I had the idea that I could actually use rosemary too. Then let’s take off a branch like this and use it straight away to make our carrot leaf decoration.
Here you can see my daughter, she just discovered me with the rosemary and this carrot mixture and she wanted to help me now. – So now my daughter will show you how to shape these carrots and how to put the rosemary in there [music] [music].—- And these are our carrots. – This is what the cake looks like when it’s finished baking is. We’ll take it out of the mold now and then I’ll show it to you again. We have now taken the cake out of the oven; it’s all still very hot. I’ll briefly show you what I just did here. This is called the stick test. To test whether the cake is already ready (but of course you do this in the oven) – like this – you poke it, pull the stick out again (it’s a wooden stick) and when there is no.
Longer any moist cake dough sticking to the stick , then the cake is ready. So – we carefully remove the cake from the [music] mold and then I like to turn the cake out. I put a cake rack like this on top — turn it over once — and then you can easily remove the tray and paper from the cake. Look , be a little careful with the next step, well, today it’s going really well. — Yes, that’s what he looks like. So this is our cake. We now place it on this rack (cake rack) here on our cake plate and let it cool until it is completely cold. Then, when it has cooled, we will put it back on the plate, cover it with a cake cover.
And let it sit for three days before decorating and cutting it. If you liked the recipe, please leave me a subscription; Have fun baking.
