The Best Moist Carrot Cake

Nina Jeanette
Apr 13, 2020
3 min read

Updated: Jun 1

There are few things more comforting than a homemade carrot cake.

This version is wonderfully soft, perfectly spiced, and topped with a creamy frosting that makes every bite feel like a little treat. Whether you're baking for a special occasion, serving guests, or simply fancy something delicious with a cup of coffee, this carrot cake is always a good idea.

One of the things I love most about this recipe is how simple it is to make. The entire batter comes together in a food processor, making preparation quick, easy, and wonderfully fuss-free.

This recipe makes a smaller cake. If you'd like a larger cake, simply double the ingredients and increase the baking time by approximately 10–15 minutes.

The Cake

Ingredients

200 g carrots
75 g dates
50 g extra virgin coconut oil
1 tbsp maple syrup
2 flaxseed eggs (2 tsp ground flaxseeds mixed with 2 tbsp water)
½ dl oat milk
¾ tsp apple cider vinegar
½ tsp baking powder
1 tsp baking soda
2½ tsp Ceylon cinnamon
1 tsp ground coriander
1 tsp cardamom
1 dl gluten-free oats
1 dl jute flour (or another gluten-free flour)

Method

Preheat the oven to 180°C using conventional top and bottom heat.
Grease a 20 cm x 20 cm baking dish with coconut oil.
Peel the carrots.
Using the fine shredding blade on your food processor, finely grate the carrots.
Replace the blade with the chopping blade.
Add the dates and process until finely chopped.
Add the coconut oil, maple syrup, flaxseed eggs, oat milk, and apple cider vinegar.
In a separate bowl, combine all the dry ingredients and stir well.
Add the dry ingredients to the food processor.
Blend until you have a smooth batter.
Pour the batter into the prepared baking dish and smooth the surface with a spatula.
Bake on the lowest oven rack for approximately 45 minutes.
Allow the cake to cool completely before adding the frosting.

Creamy Frosting

This frosting has a beautifully creamy texture with a gentle tang from the goat cheese.

Ingredients

200 g solid coconut cream
100 g icing sugar
50 g mild goat cheese
½ tsp lime juice

Method

Place the can of coconut cream in the refrigerator overnight.
Use only the solid coconut cream and discard or save the liquid for another recipe.
Add the coconut cream, icing sugar, goat cheese, and lime juice to a bowl.
Whip for a few minutes until smooth and creamy.
Refrigerate for approximately 30 minutes to help the frosting firm up.
Spread over the cooled cake.
Garnish with finely shredded carrot if desired.

Nina's Tip

This cake tastes even better the next day once the flavours have had time to develop. If you can resist cutting into it straight away, store it in the refrigerator overnight and enjoy it the following day.