top of page
Search
Writer's pictureBlanka

Carrot cake

A lighter version of carrot cake that is super easy to make. This recipe is completely dairy free, however, you can easily use the dairy version of cream cheese and yogurt if you are happy to have dairy. The cream cheese topping is totally optional, you can sprinkle chopped nuts on top instead if you prefer. If you choose to use nuts or seeds on top, make sure you add these on before baking.

Carrot cake

Serves: 16 squares Prep time: 15 mins Cook time: 30 mins

Ingredients:

  • 1 + 1/2 cup grated carrots (about 3 medium)

  • 2 eggs

  • 3/4 cup coconut sugar

  • 1/4 cup coconut or rapeseed oil

  • 1 tsp vanilla extract

  • 2 tsp fresh lemon juice

  • 2 tbsp milk (I used oat milk)

  • 1/3 cup Greek yogurt (I used Oatly Greek style)

  • 1 + 1/4 cup Gluten-free flour blend (I used Doves farm plain white)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • few pinches of ground cloves (2-3)

  • 1/2 cup chopped walnuts

  • 1/3 cup raisins (optional)

For the cream cheese topping (optional):

  • 150 g cream cheese (I used Philadelphia plant-based)

  • 3 tbsp Greek yogurt (I used Oatly Greek style)

  • 2 + 1/2 tbsp powdered erythritol or icing sugar


Instructions:

  1. Preheat the oven to 180 degrees and line a baking tin with baking paper.

  2. Peel, wash, and grate the carrots, then set them aside.

  3. In a large bowl, whisk the eggs with coconut sugar, oil, vanilla extract, lemon juice, and milk then, add the yogurt and mix until smooth.

  4. Add the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and cloves to the wet mixture and combine well.

  5. Stir in the carrots, chopped walnuts, and raisins, transfer the batter to the baking tin, and bake it for 30 minutes.

  6. While baking the cake, mix the cream cheese with the yogurt and erythritol or sugar and place it in the fridge for later use. Feel free to adjust the amount of sugar here according to your taste.

  7. Let the cake completely cool before spreading the cream cheese frosting on top. Once the cream cheese is distributed on top, sprinkle over some cinnamon.

  8. Store the cake in the fridge in an airtight container and consume it within 2–3 days.


bottom of page