The Best Healthy Carrot Cake Bake
  • Alaina Hinkle

The Best Healthy Carrot Cake Bake

Updated: Nov 24, 2019

This "breakfast" carrot cake bake is THE best gluten free & refined sugar free carrot cake bake. I decided to top it off with white chocolate frosting... so that is the only aspect of this that isn't completely refined sugar free, but the cake is :) I love 365 white chocolate chips, because that is the best one I have found ingredient wise.


This is perfect for Easter coming up or birthday cake OR anything where you want to treat yourself to carrot cake at any point. We made this last week and it is already gone. You will enjoy this, promise!! I cannot wait for this to be a favorite of yours.


As you can see I couldn't wait to eat a slice before I took the picture :)



Ingredients:


3/4 cup shredded carrot

2 tbsp coconut flour

1 cup oat flour (( I make my own from old fashioned rolled oats, in a high power blender))

1/2 cup sifted almond flour (( this helps it have a smooth texture))

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1 tsp ground cinnamon

1/2 cup coconut sugar

1 tsp baking soda

1/2 tsp salt

1/4 cup shredded coconut

1/2 cup chopped pecans

1/3 cup maple syrup

1/4 cup honey

3 tbsp coconut oil

1/2 cup Fage yogurt ((( you can use a dairy free yogurt, for the cake to be dairy free!)))

3 eggs

1 tsp vanilla extract


Directions:

Grease a cake pan with coconut oil & pre heat oven to 350 degrees


1. In a medium sized microwave safe bowl heat up the 3 tbsp of coconut oil until melted.


2. In a big bowl, add in coconut, almond, oat flour and whisk together. Add in cloves, nutmeg, cinnamon, coconut sugar, baking soda, salt & shredded coconut and whisk that together.


3. In the medium sized bowl, now that the coconut oil has had a little chance to cool, add in maple syrup, honey, vanilla extract, eggs and yogurt. Whisk together throughly, until there is no egg left separate and all liquid looks combined.


4. Add the wet into the dry bowl and stir in throughly, then fold in the pecan pieces that are roughly chopped. Bake in the oven at 350 degrees for 20-25 minutes-- until it passes the tooth pick test :)


5. Let set and cool before adding the frosting. I recommend to not take it out of the pan until it has set for a day. We keep ours in the refrigerator-- that does make the icing harder on top, but we like it that way :) If you want it to be smooth without having to heat it up, leave on the counter top. I also liked to grind up pistachios and sprinkle that on the edges like "crust" :) Pistachios & white chocolate are HEAVENLY!


Seriously cannot wait for you all to have a slice!!


Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!


Icing Directions: feel free to use your favorite dairy free icing as well :)


In a sauce pan on low, add in 1 tsp coconut oil & 5 oz of white chocolate chips. Stir on low until melted. Make sure it is not too high, or the chocolate will burn. Set aside and let cool before spreading on with a spatula.



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