This carrot cake recipe is moist, gluten-free, naturally sweetened, and dairy-free cake.
It is made with fresh carrots and decorated with pecan. It is sweet and moist and rich and delicious. A must-try recipe. So are you ready to learn how to make carrot cake at home? Join me in the bistro kitchen!
If you never have eaten carrot cake you may be wondering if carrot cake tastes like carrots?
Well, even though the name implies it contains carrots it doesn’t taste like it.
The carrots melt into the cake and take on the flavor of the brown sugar, the cinnamon, and nutmeg with a hint of sweet carrots.
Even though it contains a lot of carrots and apples that doesn’t mean it is a very healthy cake because it also contains sugar.
As this homemade carrot cake is made with rice flour instead of regular flour you can also eat this cake even when you are gluten intolerant.
Carrot cake ingredients
If you want to make this cake recipe you need to put the following ingredients on your grocery list:
- Rice flour
- Apple sauce
- Coconut oil
- Brown sugar
- Baking powder
- Powdered sugar for decoration
How to make carrot cake
To make this recipe start with grating the apples and put them in a bow. Repeat for the carrots and grate them as well.
Chop the pecan and save about one or two tablespoons for decorating.
Heat the coconut oil in a small saucepan or in the microwave until it is liquid. Then take the dry ingredients and put them in a big bowl.
Then add the wet ingredients to the dry ingredients. Stir with a wooden spoon to combine and turn it into a thick batter.
Preheat the oven to 370℉. Put the cake batter in a springform and decorate with chopped pecans.
Let the cake bake in the oven for about 45-50 minutes. Start to check with a bamboo skewer around the 35-minute mark to see if the cake is done yet.
A bamboo skewer should come out clean. Then take it out of the oven and let it cool before you sprinkle powdered sugar on the cake.
Carrot cake frosting ingredients
I make my carrot cake without frosting because it tastes so much better without and has fewer calories.
However, if you love frosting here are the ingredients:
- 1 (8-ounce) package cream cheese
- ½ cup unsalted butter
- 1½-2 cups powdered sugar
- 1 teaspoon vanilla extract
How to make cream cheese frosting
Let the cream cheese and butter soften to room temperature. This will make beating the ingredients into frosting so much easier.
Then beat the cream cheese and butter together until smooth. You can do this with a mixer or by hand.
Mix in the vanilla extract. Then add the powdered sugar, a half-cup at a time, until the frosting reaches the consistency and taste you like.
Taste to see if it is sweet enough before adding more sugar.
Spoon it on the cake and spread it on in a thin layer.
The best secret ingredients to a moist cake
The secret ingredients to make a cake really moist is to add the following ingredients:
- Grated apples
- Apple sauce
- Coconut oil
How do you know when your cake is done baking?
An easy way to determine if your cake is done baking is to take a long bamboo skewer and pinch the cake in the middle.
When the skewer comes out clean, so no cake attached to the skewer, you know your cake is done baking and you can take it out of the oven.
Always leave your cake in the baking tin while it cools before taking it out. Else you run the risk of breaking the cake.
How long will a carrot cake stay fresh?
A freshly baked carrot cake will stay fresh for up to 1 week. You need to store it in the fridge and put it in an airtight container or wrap it in foil else the cake will dry out.
You can also cut the carrot cake into pieces and wrap each piece in foil and store it in the freezer if you want to eat the cake later.
More great baking recipes
If you like to bake then check out some of my other favorite baking recipes as well:
Have fun making this simple carrot cake recipe!
- 140 gram of grated carrots
- 140 gram of grated apple
- 2 large eggs
- 100 ml of apple sauce
- 120 ml of coconut oil
- 140 gram of rice flour
- 115 gram of brown sugar
- 1 teaspoon of baking powder
- ½ teaspoon of cinnamon
- ⅛ teaspson of nutmeg
- ¼ cup of pecan nuts
- icing sugar for decoration
- Grate the carrots and apple and set aside
- Combine rice flour, brown sugar, baking powder, cinnamon, and nutmeg in a big bowl and stir
- Whisk eggs and add the coconut oil. Add the grated carrot, apples and apple sauce
- Add the wet ingredients to the dry and stir until all the ingredients are mixed properly into a cake batter
- Preheat the oven on 370℉
- Put the mixture in a springform and decorate with finely chopped pecan nuts.
- Bake the cake for 45-50 minutes. Check at 35 minutes if the cake is dry in the middle with a large bamboo skewer
- Cool and sprinkle some icing sugar on the cake
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 366Total Fat: 18gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 96mgCarbohydrates: 50gFiber: 2gSugar: 33gProtein: 3g