As mentioned in my last post, I decided to share the recipe for the carrot cake that I baked! At first I wasn’t sure if it was good enough, but when it cooled, it tasted delicious. I will include some modifications to the recipe that I would make if I was baking this next time! But seriously, it’s one of the best creations I’ve made 😉
Stephanie’s Coconut Carrot Cake (with carob or chocolate)
(gluten free and no-added sugar)
- 1/3 cup buckwheat flour
- 2 tbsp coconut flour
- 1 cup grated carrot (2 medium-large carrots)
- 1/4 cup carob chips (or dark chocolate chips)
- 1/4 cup unsweetened shredded coconut
- 1 egg + 2 egg whites
- 1/2 cup applesauce
- 1/2 tbsp cinnamon
- 1/2 tbsp vanilla extract
- 1/2 tsp cardamom
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp xanthan gum (I think you can omit if you wish)
Preheat the oven to 350 F degrees.
First, grate the carrots finely and remove excess moisture with a paper towel. If you are making your own buckwheat flour, grind your groats into flour as well. Blend all the wet ingredients (eggs, applesauce, vanilla) together and pour into the grated carrots. Stir.
Mix all the dry ingredients separately. And then pour it into the wet-mixture. Stir well until all ingredients are well-incorporated. You can pour the batter into a small loaf pan (8 x 4) or muffin tins. Bake in oven for about 30~35 minutes.
The recipe makes a small loaf (I cut into 6 thick slices); probably about 6~8 muffins.
- You can use any other spices that you like. In my original recipe I did not add cardamom, but I realized it was ridiculously good sprinkled on top of the cake/bread. Spices such as nutmeg would be nice.
- I used carob chips because that’s what I had, but I think chocolate chips would be better.
- You can add 1 ~ 2 tbsp honey or sugar if you desire more sweetness. Or use semi-sweet chips.
- I’m not exactly sure how other gluten-free flours would work, but you’d have to increase it by 2/3 cup or so as coconut flour is very dry.
The cake by itself is kind of meh-. BUT, if you add the frosting, it’s ridiculous.
Frosting = Cream Cheese.
I loved it with Liberte cream cheese, which has a “whipped” texture. But I’m sure other cream cheeses would work too! You would need about 4~6 oz of cream cheese for the entire recipe.
(too much cream cheese for small slice, haha)