Discover a delicious healthy vegan carrot cake recipe that’s plant-based, oil-free, gluten-free, and refined sugar-free. Perfect for all occasions!
Deliciously Wholesome Dessert for Every Occasion
If you’re in search of a healthy carrot cake that satisfies both your taste buds and gut health, consider trying a vegan carrot cake recipe that’s completely free from oil, gluten, eggs, refined sugar, and refined starches. This cake is crafted using whole, nourishing, plant-based ingredients, making it a great option for those on a whole food plant-based lifestyle or anyone seeking to indulge in a dessert without the typical crash associated with conventional sweets. The recipe highlights the natural sweetness of fiber-rich carrots, ensuring that you can enjoy a delicious treat while supporting your digestive health.
Unlike traditional carrot cakes that can lead to digestive discomfort and blood sugar spikes, this refined sugar-free version retains moisture and flavor without compromising health. Made entirely from real food, this cake is not only guilt-free but also proves that a healthy dessert can be just as satisfying as its conventional counterparts. For those who have doubted the possibility of a moist and delightful healthy carrot cake, this recipe is sure to change your mind and provide a nourishing alternative that your body will appreciate.
Indulge Guilt-Free: A Delightful Twist on Classic Carrot Cake for Every Plant-Based Sweet Tooth!
Hello friends and welcome to another epic recipe video. And this video is for all my cake lovers out there. You’re always saying, “Well, if I have to go on this really strict healthy diet, I’m not going to be able to enjoy my cakes. I’m not going to be able to enjoy all those really good food that everyone else is.
Out there enjoying.” Well, I’ve got some good news for you today because I’m going to share with you my epic carrot cake recipe. And this recipe doesn’t use any of those refined sugars, refined starches, none of the gluten, none of the preservatives, no seed oils, cooking oils, or anything like that. This recipe is just amazing. It’s so simple. Yes,.
It’s so simple. Even a 5-year-old can make it. It’s that simple. It’s that easy to make and it’s going to probably be way better than any of those storeboard versions and you’re going to make it for a fraction of the cost. So, as always, let me get into the ingredients of this recipe. And like I said, it’s super simple. So, I’m just.
Going to go with a quick overview of the ingredients. What do I have here? I have chickpea flour over here. Over here, I have you can use any gluten-free flour. The one I’m using is called Ferrari flour. It’s a fasting flour that is normally used. However, you can also use things like buckwheat flour. Just make sure it’s one of those whole grain.
Flowers that are gluten-free. Generally, my preference is to stick to Ferrari flour, buckwheat flour. Those are generally my go-to flowers whenever making these cakes. They end up with a really nice texture and they taste really good. What else do I have? I have cinnamon over here. We’re going to use quite a lot of cinnamon in this uh.
Recipe. Then we have a little bit of salt that we’re going to add some nutmeg, a bit of bout soda, and then apple cider vinegar. And that’s needed just to ensure that the cake is no longer this lump of uh of dough and it actually has a bit of fluffiness to it. So that’s needed for that. And then what I have here, I have three chopped grated.
Carrots that you can use and that is going to add a lot of the sweetness. So as you can see there’s absolutely no sugars, no refined starches. You may be wondering this is going to taste bad. No, it isn’t. It’s going to get a lot of the sweetness from the carrots. So make sure you’re using fresh raw carrots that are very sweet. That’s going to add all.
The sweetness to the cake. And with that said, let’s get right into baking. So, let’s get into adding all the ingredients. First, I’m going to start off with the with the flour. So, this is going to be either your your Ferrari flour or your buckwheat flour. And I’m going to add one cup and a third of this flour.
Now, I never ever make any of my baking from a recipe. I generally just go off the top of my head. Sometimes it’s a disaster and sometimes it’s good. But this one here seems to be working out really good. So, generally aim for about 1 cup and a/3 of this flour. And then I’m going to add four tablespoons of the chickpea flour. And this is.
Really good for for binding the the dough. So, and you can go with full heaps of chickpea flour. Now, what you can also add here is flax seeds. That’s optional. You don’t have to add it, but you can always add your multi flax seeds to it as well. And that’s just going to help it bind.
Better. So, next up, we’re going to add the cinnamon. And I’m just going to add about a teaspoon of cinnamon to it. So, 1 teaspoon of cinnamon. Just a little bit of salt. Not too much. So, more or less about a pinch of salt. and about a pinch of nutmeg,.
Too. Okay. Then what we’re going to do is we’re going to mix all these ingredients up. As I said, I’m going to add a little bit of flax to it as well. So, yeah, I have milk flax seeds. I’m going to add about 2 tspoons about 2 tsp of flax seeds to it. For that, I’m going to mix all these dry ingredients.
Together. So, next up, I’m adding all these grated carrots. And you can add more carrots. More vegetables, the more fresh ingredients, the better. So next, I’m also going to add a full cup of water. And this is, like I said, there’s no oil. It’s just water in here. I’m going to add that full cup of water and mix these ingredients.
Together. Now, as you can see, this is going to require a bit more water. So, I’m going to go ahead and add a little bit more water so that it mixes well. So there you go. That’s the desired consistency that we want. And now I can go ahead and add the bop soda as well as the apple cider.
Vinegar. For the bop soda, I’m aiming for about half a teaspoon. Now what I’m going to do here is I’m going to pour the apple cider vinegar directly over this so that it starts to cause a reaction. And then I’m going to mix it in and that aration is going to get into the dough and allow for the rest of it to rise as.
well. So I generally want all of that to react. I don’t want any clumps of the bop soda to remain. And I’m going to mix all that up. Once it’s well mixed, I’m going to transfer this over to a baking pan. So once you have this, try and just move.
It about so that it covers the entire surface of your So there we go. Looks good. Now what I’m going to do is I’m going to add a bit of cinnamon on top of this. So there we go. before the cake is nicely poured into this baking pan. And.
I’m going to set it into the oven at 400° F and let it bake for about 45 minutes. Now, many of you may be thinking, “Well, this thing is going to taste really dry because there’s no oil. There’s no butter in it to give it that rather moist consistency. However, a lot of that is going to come from the carrots. And that’s why we use fresh.
Carrots. And like I said, if you want to go ahead and add more than three carrots, go ahead and add more. It’s just going to allow it to to have a little bit more density as well as moisture. But there you go. That’s the recipe for this very simple cake. I told you even a 5-year-old can make this cake. It’s that simple and it tastes.
Super delicious. But with that, let’s pop this into the oven and then we’ll get back when it’s all done. All right, friends. My epic cake is baked to perfection and it’s almost ready for consumption. It’s still very hot, so I need to give it a bit of time to cool down. I did transfer it out from.
The baking pan onto a wooden chopping board and I’m going to allow it to cool off over here for a couple of minutes and then it should be ready for cutting. As you can see, it’s a very thin cake. However, I prefer it this way. I like the much more crispiest texture to it. So, I generally leave it a lot little longer in the oven. However, if your.
Preference is not to have it too crispy, then t than to take try and take it out a lot earlier. This cake tastes amazing. You’ll notice the sweetness from the carrots. So if you generally tend to leave it overnight, the next day it’s going to taste really good because it’s going to have a bit more of that moisture content from the steam as it.
Cools down. So as always, if any of this content resonates with you, try this recipe out and you find that you like it or you don’t like it, let me know in the comment section below. This is my go-to cake recipe. I’ve eaten this many times and generally I find this is probably one of the best cakes that I know I can consume guiltfree because it doesn’t.
Have all those toxic ingredients like those oils and refined sugars. There’s none of that in here. It’s super healthy. It’s one that we can consume guiltree knowing that this is a vegan cake. It’s gluten-free. It’s oil free. It’s refined starches free, refined sugar free. It’s like the best recipe you can get and that’s the way cake.
Should have been made. none of the toxic stuff and something that we can consume without that guilt. As always, thanks so much for watching and please do like, share, and subscribe. And with that, I’ll see you in my next epic recipe video.
