sugar-free, dairy-free carrot cakes

Sugar-free, gluten-free carrot cakes

Carrot and almond cake is a classic that almost everyone loves, and this refined sugar-free, gluten-free version makes it as inclusive as possible. It is a simple and quick recipe to make: just blend the carrots and mix all the ingredients in a bowl to get a small little treat. This carrot cake muffins are also a perfect hack to get children to eat vegetables.

Thanks to the simplicity and wholesomeness of its ingredients, carrot cake is perfect for a breakfast or a light but tasty snack, perhaps with a good cup of tea or coffee.

Tips and variations

Given the versatility of use of this vegetable, there are numerous ingredients that go well along: carrots pair well with dried fruit such as pine nuts, almonds, walnuts and hazelnuts, but also with spices such as ginger or cinnamon. And to the delight of children and adults with a sweet tooth, it is also perfect when combined with chocolate, in drops or chunks.

If you enjoy the taste of citrus, you can also replace half (or only a part) of the milk amount with orange juice.

Sugar-free, gluten-free carrot cakes recipe step by step:

Sugar-free, gluten-free carrot cakes

5.0 from 1 vote
Course: BreakfastCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • ½ cup almond flour (65 g)

  • 1+ ¼ cup rice flour (150 g)

  • 1 cup almond milk (240 g)

  • 2 tbsp tahini (30 g)

  • 6 Medjool dates

  • 1 tsp baking powder

  • orange or lemon zest (optional)

  • 2 medium carrots

How to

  • Pre-heat the oven at 355°F/180°C before starting.
  • Peel the carrots then chop into large pieces and place in a mixer with the dates and tahini. Mix everything until you get a fine and regular texture.
  • Transfer everything into a bowl, then add the almond flour, rice flour, baking soda, orange/lemon zest. Mix and finally add the milk, then mix again. You will get a soft but not so liquid batter.
  • Pour into a a muffin tin lined with muffin papers. Bake at 355°F/180°C for about 30 minutes.
    Then let it cool completely before cutting!

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One Comment

  1. Pingback: Gluten-free carrot cake (no oil, no butter) - Marta in the jar

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