To make a deliciously nutritious cake, you’ll have to make sure it contains almond and coconut flour and is organically sweetened with pure maple syrup. This paleo-friendly, gluten-free carrot cake will become your new favourite cake recipe! To add depth of flavour to your carrot cake recipe, combine brown sugar and toasted pecans.
| Recipe Name | Carrot Cake |
| Place of Origin | South India |
| Total Time Taken | 50 minutes |
| Preparation Time | 20 minutes |
Carrot Cake Ingredients
Dry Ingredients:
- 2 cups packed super fine blanched almond flour
- ½ cup coconut flour
- ½ cup unsweetened finely shredded coconut
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet ingredients:
- 4 large eggs, at room temperature
- 3/4 cup pure maple syrup
- 1/3 cup drippy tahini
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/3 cup melted and cooled coconut oil
3 cups shredded carrots
Optional mix-ins:
- ½ cup raisins
- ½ cup chopped pecans or walnuts
For the frosting:
- ½ cup salted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 3 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsweetened almond milk
For the topping:
- Extra pecans and shredded coconut
Method
Step 1: Set the oven to 350 degrees Fahrenheit. Two 8-inch round cake pans or three 6-inch round cake pans should have their bottoms lined with parchment paper. Spray nonstick cooking spray on the parchment paper and pan sides. Use parchment paper to prevent the cake from sticking. Do not forget, please.
Step 2: Almond flour, coconut flour, shredded unsweetened coconut, baking soda, cinnamon, nutmeg, and salt should all be combined in a big bowl. Place aside.
Step 3: The eggs, undiluted maple syrup, tahini, almond milk, and vanilla extract should all be thoroughly combined in a large bowl.
Step 4: Then, stir in the carrots after gradually whisking in the melted and cooled coconut oil. Your eggs must be at room temperature in order to prevent the coconut oil from coagulating. The coconut oil must be melted, but not HOT; rather, it should be closer to room temperature.
Step 5: Adding the dry ingredients after the wet ones, stir everything together thoroughly with a wooden spoon. Add the raisins and nuts, if desired.
Step 6: In order to smooth the tops, divide the batter among the pans in an even layer. Two 8-inch pans should be baked for 22-32 minutes, and three 6-inch pans should be baked for 30-40 minutes.
Step 7: A tester should come out of a cake clean or with only a few crumbs still attached. Before frosting or removing the cake from the pans, let it cool completely.
Step 8: When frosting the cake, it should be at room temperature. This has major significance. If you’d like, you can prepare cakes a day in advance.
Step 9: To prepare the frosting, softened butter and cream cheese should be added to the bowl of an electric mixer, and should be whipped on high speed until light and fluffy. Add the milk, powdered sugar, and vanilla extract and beat for an additional 2-3 minutes.
Step 10: Place about 1 tablespoon of frosting on the cake stand and spread it out to cover the entire surface. The cake should be inverted onto a cake stand before frosting the top and sides with the remaining frosting and adding about a heaping cup of frosting between each layer.
Step 11: Top the cake with shredded coconut and pecans for decoration. After the frosting is complete, put the cake in the refrigerator. The cake should be covered to maintain freshness in the refrigerator for 5-7 days. This is great for 16 servings.
Tips to Enhance the Taste
- For up to two days, store a cake that has been assembled tightly covered with a cake lid. For yoghurt to avoid drying out, it must be airtight.
- Unfrosted cake can be kept for three days after baking, cooling, and being covered with plastic. Prior to serving, frost.
- Cake that hasn’t been frosted can be frozen for up to three months if it’s tightly wrapped in plastic and then foil. Keep it in the refrigerator overnight or on the counter for six hours to defrost.
Nutritional Content in Carrot Cake
| Calories | 256 kcal |
| Fats | 12g |
| Carbs | 32g |
| Protein | 8g |
Frequently Asked Questions About Carrot Cake Recipe
Q. Does carrot cake have the best nutrition?
Not really. Although carrots and nuts are healthy ingredients, carrot cake is also packed with sugar and fat. Your piece of cake could have anywhere between 300 and 600 calories depending on its size.
Q. Are carrot cakes healthy?
A protein-rich sweet treat, carrot cake, is perfect for growing children. Each piece offers 1 g of protein to support the growth of their cells and bones. Carrots are a good source of vitamin A which supports young children's healthy vision development and skin growth.
Q. Can diabetics eat carrot cake?
Because a recent study found no negative changes in blood glucose of patients with type 2 diabetes when they increased sugar intake in the form of carrot cake and maintained a stable body weight. Therefore, diabetics can indulge in carrot cake. However, it is best to ensure that it is not being eaten in excess.
Q. Is a refrigerator necessary for carrot cake?
Carrot cake storage without frosting - While most unfrosted cakes can be stored at room temperature, carrot cake needs to be chilled. A warm or humid environment can cause mould to grow on the cake because it contains fresh carrots.
Q. Is it okay to leave carrot cake out all night?
As long as it's just one night, you can leave carrot cake out in the open without it getting stale. For the best preservation of the cake and frosting, we do advise keeping it chilled.
