Gluten-free and Sugar-free Carrot Cake / Low Carb, Vegan and Paleo-friendly

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Here is the recipe for this amazing and one of a kind Grain Free Carrot Cake. We’ve baked it several times and it is simply wonderful.

▶︎ Step 1: Ingredients and Equipment

▷Ingredients:

2 x Eggs
80 gr. of powdered Erythritol
200 gr. of grounded almonds
100 gr. of buckwheat flour
2 teaspoons of phosphate-free baking powder
A handful of sultanas
1 x teaspoon of cinnamon
2 x teaspoons of orange zest
1 x teaspoon of fresh ginger
120 gr. of coconut oil / Ghee / OR Butter
50 gr. of water
200 gr. of grated carrots
1 x grated apple

Cream:
200 gr. of coconut cream
25 gr. of erythritol or a tiny pinch of stevia
handful of almond flakes (optional)
orange zest (optional)
▷Equipment:

2 x large bowls
Hand Mixer or Whisk
teaspoon
tablespoon
saucepan
cup
grater
standard loaf pan rounded (23 x 4 cm / 9 x 1 1/2 inches)
Preparation time: 15 – 20 minutes
Baking time: 40 – 50 minutes at 175ºC / 340ºF
Cooling time: 40 – 50 minutes

▶︎ Step 2: Prepare the dough

1 – crack open 2 eggs into a large bowl (00:08)
2 – add 80 gr. of powdered erythritol (00:15)
3 – mix all ingredients with a hand mixer or a whisk (00:19)

4 – add 200 gr. of grounded almonds or almond flour (00:37)
5 – add 100 gr. of buckwheat flour (00:40)
6 – add 2 teaspoons of baking powder (00:45)
7 – add a handful of sultanas (00:48)
8 – add 1 x teaspoon of cinnamon (00:50)
9 – add 2 x teaspoons of orange zest (00:54)
10 – add 1 x teaspoon of grated ginger (00:56)
11 – mix all ingredients (01:00)

12 – melt and add 120 gr. of coconut fat / ghee / OR butter
13 – mix all ingredients (01:09)

14 – add 50 gr. of water (01:29)
15 – mix all ingredients (01:33)

16 – add 200 gr. of grated carrots (01:41)
17 – mix all ingredients (01:48)

18 – add 1 x grated apple (02:13)
19 – mix all ingredients (02:19)

20 – grease the loaf pan with coconut fat / ghee / OR butter (02:32)
21 – fill the loaf pan (02:34)
22 – spread the dough evenly (02:51)

23 – baking time and temperature: 40 – 50 minutes at 175ºC / 340ºF

24 – cooling time: 40 – 50 minutes

▶︎ Step 3: Prepare the cream

1 – add 200 gr. of coconut cream into a large bowl (03:14)
2 – add 25 gr. of erythritol (03:28)
3 – mix all ingredients with a hand mixer (03:32)

4 – add the cream on top of the cake AFTER cooling time (04:23)
5 – add orange zest & almond flakes (04:59)

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