Baking is one of my biggest passions. Ever since I got my first baking book when I was just 8 or 9 years old, I simply love it to bake. And especially cake! We try to eat very healthy without refined sugar and mostly gluten-free so baking has become a new challenge for me. But it certainly is even more fun now and you can enjoy all results without any guilt. This carrot cake is moist, free of gluten and only sweetened with coconut blossom sugar and maple syrup. A really great recipe during the Easter time and makes the perfect cake for a nice and cozy Easter brunch.
Wishing you all a wonderful easter time!
- 250 grams finely grated carrots
- 200 grams ground almonds
- 50 grams corn flour
- 1 tsp baking powder
- Pinch of salt
- 1 tsp ground vanilla
- 150 grams coconut blossom sugar
- 4 organic free-range eggs
- 1 tsp cinnamon
- 2 tbsp coconut oil
- 2 tbsp maple syrup
For the glaze
- 50 grams cacao butter
- 3 tbsp raw cacao
- 2 tbsp coconut blossom sugar
- Nuts for garnishing
Preheat oven to 180°C/350°F and grease a baking form with coconut oil.
In a mixing bowl mix all dry ingredients. In a separate bowl beat eggs until creamy. Fold in carrots, maple syrup and dry mixture.
Fill into the prepared baking pan and bake on the middle rack for 35-40 minutes.
Take out and let cool on a wire rack.
For the glaze melt cacao butte in a double boiler over barely simmering water. Stir in coconut blossom sugar and cacao and keep stirring until the sugar has dissolved. Let it cool until it thickens. Pour over the cake and garnish with nuts.