Maple & Pecan Carrot Cake
Calling carrot cake lovers! 🥕We have the ultimate recipe for you! This beauty by @of.oat.and.earth is perhaps the most delicious recipe ever. Despite being gluten, dairy and refined sugar-free, there is absolutely no compromise to the taste and texture! We rate it even better than a regular flour, egg & sugar carrot cake!
Maple & Pecan Carrot Cake
Rated 5.0 stars by 1 users
Calling carrot cake lovers! We have the ultimate recipe for you! This beauty by @of.oat.and.earth is perhaps the most delicious recipe ever. Despite being gluten, dairy and refined sugar-free, there is absolutely no compromise to the taste and texture! We rate it even better than a regular flour, egg & sugar carrot cake!
Krystle Manning @of.oat.and.earth
Ingredients
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3 flax eggs (3 Tbsp flaxseed meal + 7 ½ Tbsp water)
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½ cup maple syrup
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¾ cup olive oil
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2 cups almond meal
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¾ cup oat flour
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1 firmly packed cup grated carrot
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1 tsp. bicarbonate soda
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½ cup pecans, toasted & roughly chopped
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1 tsp. ground cinnamon
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1 tsp. ground ginger
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½ tsp. ground nutmeg
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½ tsp. ground cardamom
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½ tsp. ground cloves
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1 cup raw cashews, soaked overnight & drained
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1 ½ tbsp. maple syrup
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Pinch of salt
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½ tsp. nutritional yeast
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Juice of ½ small lemon
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1 tbsp. coconut yoghurt
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2 tbsp. Water
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Additional toasted pecans, for on top
Cake
Spice mix
Cream Cheese Icing
Directions
Preheat the oven to 160C and line a 20cm cake tin with baking paper.
Make the flax eggs by combining all ingredients in a large mixing bowl and whisking to combine. Set aside to thicken.
Add the maple syrup and olive oil to the bowl and whisk again before adding all remaining ingredients, including the spice mix. Stir with a wooden spoon until well combined.
Pour the batter into the lined cake tin and place into the oven to bake for 45-55 minutes or until a skewer inserted into the centre comes out clean.
Allow to cool completely in the tin before carefully turning it out onto a serving plate.
Meanwhile, make the cream cheese icing by adding all ingredients to a blender and processing until very smooth and creamy.
Spread the icing over the cooled cake and then top with additional pecans and carrot curls, if you fancy it. To make the carrot curls, simply use a peeler to peel ribbons from a baby carrot, wrap them around your pinkie finger and then carefully place on top of the cake. Serve at room temperature and store in an air-tight container in the fridge for 3 days. Enjoy!
Recipe Note
Gluten Free & Vegan!
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