
Spongy, healthy and delicious! My family love this gluten free carrot cake.
- Prep Time20 min
- Cook Time45 min
- Total Time1 hr 5 min
- Ready in65 minutes
- Course
- Breakfast
- Dessert
- Suitable for Diet
- Gluten Free
- Dairy-Free
- No Refined Sugar
Ingredients
The Carrots
- 1 1/2 cups of peeled and shredded carrots
Dry Ingredients
- 1 1/2 cups of almond flour
- 1 cup of oat flour
- 1 1/2 tsp. of baking soda
- 1 1/2 tsp of cinnamon
Wet Ingredients
- 2 organic pasture eggs
- the juice of two limes
- 1 mature banana
- 2 tablespoons of maple syrup
- 2 tablespoons of honey
Method
Prepare the Baking Dish
1
- Use a 9 inches round baking dish (equivalent sizes are: 23 cm round, 2 quarts, or 2 liters). Use tempered oven safe glass, ceramic or other non toxic baking dish.
- Cut a piece of parchment paper large enough to cover the baking dish, wrinkle the paper and extend it to make it pliable.
- Grease the parchment paper with coconut oil.
- Line the baking dish with the parchment paper. The greased side will go towards the cake batter.
- Set it aside.
Preheat The Oven
2
Preheat the oven at 180 oC or 350 oF
The Carrots
3
Peel about 4 large organic carrots, and then shred them. Measure 1 1/2 cups of the shreded carrots and place them apart in a small bowl.
The Dry Ingredients
4
Add the almond flour, the oat flour, the baking soda and the cinnamon to a bowl and set aside.
The Wet Ingredients
5
- Add the eggs to a Kitchen Aid mixer bowl and mix starting from lever 2 then level 4 until well mixed.
Or use an electric hand mixer and mix the eggs well. - Add the juice of the two limes and keep mixing.
- With a fork, mash the banana and add it to the egg and lime mix.
- Add the 2 spoons of maple syrup.
- Add the 2 spoons of honey.
Merge the Ingredients
6
- Slowly add the dry ingredients to the wet ingredients and mix them well.
- Add the shredded carrots
Baking the Cake
7
Bake at 180 oC or 350 oF for 45 minutes.
This cake is so delicious that it does not last long on our table.

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