How can anyone not love a good carrot cake? I personally LOVE it! Normally I go for the classic version with chocolate topping, but this time I decided to switch it up and try a different recipe than the ones I usually make or am used to eating - and it really surprised me in the best way!
Besides being super curious to try a different carrot cake recipe, I was also really eager to try a different topping. This time I went with a light cream cheese frosting that was ridiculously easy to make! You’ll see.
For this cake you’ll need:
- Eggs
- Plant-based milk
- Agave syrup
- Coconut oil
- Oat flour
- Coconut flour
- Carrots
- Pecan nuts
- Raisins
- Cinnamon
- Yummy drops of vanilla or vanilla extract
- Baking powder
For the topping you’ll need:
- Low-fat cream cheese
- Yummy drops of vanilla or vanilla extract
Do I need to make the topping?
Of course not! The topping I made is amazing, true, but you don’t have to use any topping, or you can use melted chocolate or a bit of agave syrup on top.
I don’t like nuts, what now?
You can use any other dried fruit or not add any at all. This cake is just as delicious without that ingredient, and it doesn’t affect the texture.
Are raisins necessary?
Just like the pecans, the raisins are only an extra flavor boost and don’t affect the texture of the cake. So, if you don’t like them or don’t have any, you don’t need to add them.
What other flour can I use, besides oat and coconut flour?
Oat flour is easily substituted with whole wheat flour, rye, or even spelt. However, coconut flour cannot be substituted in the same quantity. For example, in this recipe, I used 20g of coconut flour. If you don’t have it, you’ll need to use 40g of the flour you used earlier.
What plant-based milk should I use?
Any plant-based milk will work or even regular milk. It’s all up to personal preference. In this recipe, I used almond milk, and the nutritional information is based on that milk.
How to make the cream?
It’s very simple, just put the light cream cheese and a few drops of vanilla in a mixer and blend well. I used about 100g of cheese and 15 drops of vanilla (from Prozis). The nutritional information is always based on the cream, as some might prefer it without.
Recipe: Carrot, Pecan, and Raisin Cake
Preparation Time
25 min
Cooking Time
45 min
Total Time
70 min
Servings
12
Ingredients
Preparation
-
First step
Preheat the oven to 185º to warm up while preparing the cake
-
Second step
Place the well-washed carrot in a food processor and blend. Alternatively, grate manually. Set aside.
-
Third step
In a bowl, add the eggs, plant-based milk, melted coconut oil, agave syrup, and cinnamon. Mix well until everything is well combined.
-
Fourth step
If the mixture is not sweet enough, add vanilla. I added 15 drops.
-
Fifth step
Add the grated carrot and mix well.
-
Sixth step
Add the oat flour and coconut flour and mix well.
-
Seventh step
Add the raisins and slightly broken nuts and mix everything well.
-
Eighth step
Add the baking powder and mix well.
-
Ninth step
Place the batter in a baking tin. I used one greased with coconut oil.
-
Tenth step
Place in the oven for 45 minutes.
-
Eleventh step
If you made the cream, let the cake cool down completely and spread the cream over the cake.
Nutritional information
Carrot, Pecan, and Raisin Cake
Per serving (12 servings)
| Amount Per Serving | ||
|---|---|---|
| Calories | 122kcal | |
| Sodium | 16mg | |
| Fat | 6,6g | |
| Saturated | 3,3g | |
| Carbohydrates | 11,2g | |
| Fiber | 1,8g | |
| Sugars | 3,6g | |
| Protein | 3,5g | |
