Ingredients
- 3 Tbsp Flaxseed meal
- 8 Tbsp Water
- 1/3 Cup Coconut oil
- 1/4 Cup Maple syrup
- 1 Cup Applesauce
- 1/2 Cup Brown sugar
- 1/4 Cup Sugar
- 3/4 Tsp Sea Salt
- 1 1/2 Tsp Baking soda
- 1 1/2 Tsp Baking powder
- 1 Tsp Cinnamon, ground
- 3/4 – 1 Cup Almond milk
- 1 1 /2 Cups Carrot
- 1 1/2 Cups Almond flour
- 1 1/2 Cups Gluten-free Flour
- 3/4 Cup Walnuts
One Bowl Carrot Cake
Preparation time
5min
Cooking time
45min
Servings
1
Instant Pot
No
Recipe Categories
- Baking
- Cakes & Cupcakes
Main Ingredients
- Almonds
- Carrots
Ingredients
- 3 Tbsp Flaxseed meal
- 8 Tbsp Water
- 1/3 Cup Coconut oil
- 1/4 Cup Maple syrup
- 1 Cup Applesauce
- 1/2 Cup Brown sugar
- 1/4 Cup Sugar
- 3/4 Tsp Sea Salt
- 1 1/2 Tsp Baking soda
- 1 1/2 Tsp Baking powder
- 1 Tsp Cinnamon, ground
- 3/4 – 1 Cup Almond milk
- 1 1 /2 Cups Carrot
- 1 1/2 Cups Almond flour
- 1 1/2 Cups Gluten-free Flour
- 3/4 Cup Walnuts
Directions
- Preheat oven to 350° F or 176° C.
- Oil and flour two 8-inch, round pans with coconut oil and dust with gluten-free flour. Shake out excess. Set aside.
- Prepare “flax eggs” in a mixing bowl, mixing flaxseed meal and cold water. leave it sit for 15min to allow the mix to thicken.
- Add oil and maple syrup to flax eggs and whisk to combine.
- Add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine.
- Add almond milk and stir. Add grated carrot and stir.
- Then add almond flour and gluten-free flour blend and stir.
- The batter should be thick but pourable. If too thick, add remaining almond milk 1/4 cup or 60 ml as original recipe is written // adjust if altering batch size). If adding walnuts, add at this time and stir.
- Divide evenly among cake pan(s).
- Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over-baking!
- Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely.
Notes
If avoiding oil, sub extra applesauce. The cake may not be quite as moist and may not bake up as nicely, however, so proceed with caution.
Coconut sugar can be used instead of brown sugar.
If almond/nut-free, sub the almond milk for rice, hemp, or light coconut milk. And sub the almond flour for another nut/seed flour (such as hazelnut, sunflower seed, or brazil nut). If you can’t tolerate nuts or seeds, try subbing more gluten-free flour blend or oat flour. And omit the walnuts or sub raisins.
The gluten-free blend just takes a little longer to bake. Also, note that the size of pan you use will vary the baking time.
Once cooled, you can serve as is or frost!
Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, it’s best when eaten fresh.
