As a big cake lover, I’m always looking for ways of making my baking a little healthier. A lot of my readers have also mentioned that they would like to try gluten-free versions of some of the recipes I’ve featured on here in the past. So I did a lot of research on alternative ingredients and healthier baking options and after a lot of experimenting I created an absolutely delicious carrot cake. If anything I prefer this to other carrot cakes I’ve tried in the past. It is also butter free so great if you want to avoid dairy products too.
1 Cup Coconut Flour
1 Cup Almond Flour (Ground Almonds)
1/2 Cup Agave Nectar
1 tsp Ground Cinnamon
1 tsp Vanilla Extract
1 Cup Grated Organic Carrot
1 Cup Coconut Oil
1/2 Cup Chopped Walnuts
1 tbsp Bicarbonate of Soda
For the Icing:
1 Cup Cream Cheese
1 tbsp Agave Nectar
1 Cup Icing Sugar (optional)
How to Make:
Pre heat oven to 180 degrees.
Greese an 6″ cake tin.
Combine all the dry ingredients, I like my walnuts chopped very finely so I use a food processor .
Melt your coconut oil in pan or in the microwave and add this to the mixture.
Then stir in the other ingredients.
Spoon into your cake tin and smoothen out the top.
Bake in the oven for 25-30 until completely cooked.
Allow to cool on a wire rack.
For the Icing:
If you would like to keep the recipe completely sugar-free you can just mix the cream cheese and agave nectar and spread over the cake.
If you don’t mind a little sugar you will get a slightly sweeter icing that will set better if you add icing sugar.
If you’re not sure where to get the ingredients, I managed to get every ingredients in Tesco except for the coconut flour which I got at a local Asian food shop. You can also get it at heath food shops but it will cost you twice as much.
Please let me know if you give this one a go. It really is absolutely delicious and pretty healthy too.