Flourless Carrot Cake (Gluten-free, Dairy-free)
Carrot cake must be one of the most popular cakes for tea-time, as well as a personal favourite. This healthier version is made without flour or refined sugar, but it definitely does not compromise on taste or flavour!
- 3 large eggs
- 200g xylitol sugar alternative
- 2 tsp vanilla essence
- 120ml melted coconut oil
- 200g ground almonds
- 100g desiccated coconut
- 2 tsp cinnamon
- ½ tsp nutmeg
- 50g grated carrot
- 100g pecan nuts or walnuts, roughly chopped
Dairy-free icing (optional)
- 150g unsalted cashew nuts, soaked in boiling water for 30 minutes, or overnight in cold water
- 60ml agave or maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- Pinch of sea salt
- First make the cake. Preheat the oven to 160 °C/Gas 3. Beat the eggs, sugar, vanilla and oil until light and well combined.
- Add the ground almonds, coconut, cinnamon and nutmeg, and stir until just combined. Then add the grated carrot and chopped nuts, and mix until well combined.
- Line a 23cm spring-form tin with baking paper and spray the sides with non-stick baking spray or oil. Spoon the batter into the prepared pan.
- Bake for 45 minutes to 1 hour, until a toothpick inserted in the cake comes out clean.
- Allow the cake to cool in the tin for about 10 minutes, then loosen the edges with a knife and remove from the tin to cool.
- When totally cool, prepare the icing (see below) and spread thickly all over the cake.
- To make the icing, drain and rinse the soaked cashew nuts.
- Combine all the ingredients in a high-speed blender or food processor, and blend until smooth and creamy. You may need to scrape the mixture down and pulse a few times to achieve the desired consistency. Remove from the blender and set aside.
- Spread over the carrot cake once it has completely cooled.
Recipe by Dr Michelle Braude – Michelle also shares daily nutrition tips, advice and delicious healthy recipes on her Instagram page: @thefoodeffectdr