TOP Reviews:
This carrot cake is the absolute best that I have ever made. I had many compliments on this. The cake is large and serves many. It only took 40 minutes to bake. I used my own cream cheese frosting recipe which I think is much better and has a richer flavor. It is as follows 1/4 lb. soft butter, 8 oz. cream cheese, 1 tsp vanilla and 1 lb. confectioners sugar.
Combine butter, cream cheese and vanilla, mix till blended. Add sugar and mix til smooth. Enjoy I do not think you will be dissappointed.
My husband said this was the best carrot cake he has ever had!! It was extremely moist and delicious. Here is a little tip: I bought a five pound bag of carrots because I had no idea how many carrots I needed for 6 cups grated. It averages out to about 10 carrots, if that many. Overall, this was an excellent cake and a keeper in our home!
Ingredients
- 2 cups gluten free oat flour (gluten free oats ground into a flour)
- 1/2 cup granulated sweetener of choice (I used a monk fruit zero calorie blend)
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[pinterest-image message=”A delicious healthy flourless carrot cake which is packed with protein, wholesome carbohydrates and healthy fats which is perfectly suitable for breakfast! Fluffy and filling on the inside and tender on the outside, this carrot cake is completely vegan, gluten free, sugar free and dairy free! #dessert #carrot #breakfast #cake #easylife” align=”center” image=”https://01easylife.com/wp-content/uploads/2018/10/Healthy-Flourless-Carrot-Breakfast-Cake.png”]
A delicious healthy flourless carrot cake which is packed with protein, wholesome carbohydrates and healthy fats which is perfectly suitable for breakfast! Fluffy and filling on the inside and tender on the outside, this carrot cake is completely vegan, gluten free, sugar free and dairy free!
Ingredients
- 2 cups gluten free oat flour (gluten free oats ground into a flour)
- 1/2 cup granulated sweetener of choice (I used a monk fruit zero calorie blend)
- 1 T baking powder
- pinch sea salt
- 1 small carrot, grated finely
- 1 cup dairy free milk
- 1 flax egg (can sub for 1 large egg if not vegan)
- 1 tsp vanilla extract
- 6 T nut butter of choice, melted (I used almond butter)
- For the protein frosting
- 3 scoops vanilla protein powder (see recommendations above)
- 1-2 T granulated sweetener of choice (optional)
- 1-2 T nut butter of choice (optional)
- Dairy free milk to form batter
- For the coconut butter frosting
- 4-6 T coconut butter, melted
- 2 T granulated sweetener of choice
- Dairy free milk to thin out
Instructions
- Preheat the oven to 350 degrees and line an 8 x 8 baking tray with cooking spray and set aside.
- In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the shredded carrots and the melted nut butter and mix very well until a batter is formed.
- Pour batter into the greased baking dish and Bake for 25-30 minutes, or until a toothpick or skewer comes out clean.
- Remove from oven and allow to sit for 5 minutes, before removing and allowing to cool on a dry surface.
- Pick one of the above methods, place in a small bowl and add dairy free milk to thin out to a very thick consistency. Once the breakfast cake has cooled, spread over the top.
Notes:
This breakfast cake is best kept in the fridge. It is freezer friendly too.
From: allrecipes.com