This exceptional cake combines the natural sweetness of carrots with the tropical richness of coconut and the satisfying crunch of ground almonds to create a moist, flavorful dessert that happens to be naturally gluten-free. Unlike traditional carrot cakes laden with oil and refined flour, this lighter version relies on nutrient-dense ingredients that deliver incredible flavor while providing substantial nutritional benefits. The bright lemon zest adds a fresh citrus note that perfectly balances the earthiness of the vegetables and nuts.
Ingredients
- 300g fresh carrots, finely grated (10.5 oz / about 3 cups)
- 150g coconut flour (5.3 oz / 1¼ cups)
- 150g blanched almonds (5.3 oz / 1¼ cups)
- 1 tablespoon cornstarch (15g / 0.5 oz)
- 7g baking powder (½ packet / 1½ teaspoons)
- 4 large eggs
- 150g granulated sugar (5.3 oz / ¾ cup)
- Zest of 1 organic lemon
Instructions
- Preheat and prepare: Heat your oven to 170°C (340°F). Thoroughly butter and flour a 24cm (9.5-inch) round cake pan, or line with parchment paper for easy removal.
- Process almonds and sugar: In a food processor, pulse the blanched almonds with the granulated sugar until you achieve a fine, powdery mixture that resembles almond flour. This creates the cake’s tender base structure.
- Create base mixture: Transfer the almond-sugar mixture to a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment.
- Add wet ingredients and carrots: Add the eggs one at a time, mixing well after each addition. Incorporate the coconut flour and finely grated carrots, mixing until the batter is smooth and well combined.
- Final additions: Add the cornstarch, baking powder, and fresh lemon zest to the mixture. Beat until everything is perfectly incorporated and the batter is uniform in color and texture.
- Prepare for baking: Pour the batter into the prepared cake pan, using the back of a spoon to level the surface and ensure even baking.
- Bake to perfection: Bake at 170°C (340°F) for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool properly: Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time and Serving Information
Prep Time: 20 minutes
Bake Time: 40-45 minutes
Total Time: 1 hour 5 minutes
Serves: 10-12 slices
Calories per serving: Approximately 195 calories
Nutrition highlights: Naturally gluten-free, high in protein from almonds and eggs, rich in beta-carotene from carrots, good source of healthy fats, contains fiber from coconut flour and vegetables.
Why This Coconut, Carrot, and Almond Cake is Perfect for You
This innovative cake transforms traditional carrot cake into a nutrient-powerhouse dessert that satisfies both your sweet tooth and your health goals. The combination of ground almonds and coconut flour creates a naturally gluten-free base that’s significantly higher in protein and healthy fats than conventional wheat-based cakes, helping to stabilize blood sugar levels and provide sustained energy.