Are you craving a deliciously moist carrot cake without the complicated recipe? Get ready to revolutionize your baking game with this incredibly simple, gluten-free carrot cake that proves you don't need a million ingredients to create a mouthwatering dessert! Perfect for health-conscious bakers and those who want maximum taste with minimal effort, this recipe will become your new go-to sweet treat that'll have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Dessert
Serves: 8 servings
Ingredients
- 1 cup grated carrots
- 1 cup almond flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, ensuring the paper hangs over the sides for easy removal.
- In a large mixing bowl, grate fresh carrots using a box grater or food processor, measuring out exactly 1 cup of grated carrots.
- In a separate mixing bowl, combine almond flour, baking powder, cinnamon, and salt. Whisk these dry ingredients together until well incorporated and free of lumps.
- In another bowl, melt the coconut oil and let it cool slightly. Add maple syrup and eggs to the melted coconut oil, whisking thoroughly until the mixture is smooth and well blended.
- Gradually pour the wet ingredients into the dry ingredient mixture, stirring gently to combine. Fold in the grated carrots, mixing until just incorporated to prevent overmixing.
- Transfer the cake batter into the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Place the pan in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, using the parchment paper, lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, slice into 8 equal pieces and serve. Optional: dust with powdered sugar or add a light cream cheese frosting if desired.
Tips
- Use fresh carrots and grate them just before mixing to ensure maximum moisture and flavor.
- Make sure your coconut oil is slightly cooled to prevent scrambling the eggs when mixing.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- For extra moisture, you can add 1/4 cup of chopped nuts or raisins to the batter.
- Check the cake early - ovens can vary, so start checking at 20 minutes to prevent overbaking.
- Let the cake cool completely before slicing to ensure clean, perfect cuts.
- For a dairy-free option, you can skip the optional cream cheese frosting or use a vegan alternative.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 6g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 45mg
