Simple, moist, gluten-free carrot cake? Made with just one bowl, fluffy and moist inside, topped with creamy coconut cream and coarsely chopped walnuts.
FOR THE CAKE Preheat oven to 175 degrees and grease a square baking dish (24x24 cm) with a little coconut oil and dust with gluten-free flour mix (optional).
For the carrot cake, set the flaxseed eggs in a large bowl and set aside.
2 Piece Flaxseed eggs
Place a sifter over the bowl, sift in the flour, then add the baking powder, baking soda, cinnamon, bourbon vanilla, nutmeg, sea salt, apple pulp, coconut oil, almond milk (or other vegetable milk) raw cane sugar, and the flaxseed eggs and stir until everything is combined into a uniform batter. Alternatively, use a food processor or the dough program of a high-powered blender. NOTE: Do not stir too long, otherwise the leavening power of the natron will disappear.
265 g gluten free flour mix, 3 tbspn Baking powder, 1 tbspn Baking soda, 3 tbspn Cinnamon, 1 tbspn Bourbon vanilla, 1 Pinch of nutmeg, ¼ tbspn Sea salt, 125 g Apple pulp, 105 g melted coconut oil, 250 ml Almond milk or another vegetable milk, 200 g Cane sugar
Finally, fold in the grated carrots and pour the batter into the baking dish.
250 g finely grated organic carrots
Place in the oven, bake for 40-50 minutes and test with a wooden stick to see if the cake is done. When the wooden stick comes out clean, then the cake is ready. Turn off oven and leave cake in it for another 30 minutes. Only then remove from the oven and let cool completely (preferably one hour).
Spread coconut cream over carrot cake, garnish with walnuts and cut into 16 pieces. enjoy!
homemade coconut cream, Walnuts
Store in an airtight container in the refrigerator for up to 5 days, keep frozen for a few weeks. However, fresh is best.