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I'm a huge carrot cake lover as you might have guessed given all the carrot cake recipes I have here on the blog! From Carrot Cake Cookies, to Carrot Cake Balls, Carrot Cake Loaf, Carrot Cake Squares, and let's not forget muffins! The only thing missing from this carrot cake party is the actual carrot cake even though I've been making this recipe for many years. I just never got around to posting the recipe here on the blog until now!
As you might have guessed, if you are a cake-lover, this healthy carrot cake recipe is adapted from my ever-popular Almond Raspberry Cake! Over the years, the two cakes that people make time and time again for birthdays, anniversaires and other celebrations are either my almond cake or my Flourless Chocolcate Cake - both winning recipes!
I hope this recipe becomes a favourite with your family too.
The spices, carrots, raisins and walnuts blended together with gluten-free flours make carrot cake heaven!
This carrot cake recipe is...
I have not made this cake without eggs before. However, you can check the comments for the Almond Flour Cake to see if others have tried this cake egg-free by using a flax egg.
For the icing, I would suggest either using Coconut Whipping Cream or Simple Mills Cake Icing. The icing is very sweet so if you want to reduce the sweetness I would suggest using the coconut whipping cream instead.
Here's the recipe!
*If you want to make this nut-free you could try a gluten-free flour blend like Bob's Red Mill. I haven't tried it yet, so it's not tested but I think it would work.
**You can find tapioca flour (aka starch) or arrowroot at your local health food store or online. It's always in the baking section. Bob's Red Mill is a good brand.
***You can half the maple syrup and add 1/2 cup water or non-dairy milk in place of the 1/2 cup maple syrup. You need to add that liquid if you reduce the maple syrup otherwise the cake will be too dry.
I am so thrilled you now have this recipe in your hands because I know you're gonna love it!!