G/F Maple Walnut Carrot Cake


๐— ๐—ฎ๐—ฝ๐—น๐—ฒ ๐—ช๐—ฎ๐—น๐—ป๐˜‚๐˜ ๐—–๐—ฎ๐—ฟ๐—ฟ๐—ผ๐˜ ๐—–๐—ฎ๐—ธ๐—ฒ ๐˜ธ๐˜ช๐˜ต๐˜ฉ ๐˜‰๐˜ข๐˜ฏ๐˜ข๐˜ฏ๐˜ข ๐˜๐˜ญ๐˜ฐ๐˜ถ๐˜ณ โฃ
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Excited about this one. First time baking with ๐˜Ž๐˜ณ๐˜ฆ๐˜ฆ๐˜ฏ ๐˜‰๐˜ข๐˜ฏ๐˜ข๐˜ฏ๐˜ข ๐˜๐˜ญ๐˜ฐ๐˜ถ๐˜ณ – and it tastes great! โฃ
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Perfect for a spring long weekend dessert. (Or breakfastโ€ฆ or lunchโ€ฆ) ๐Ÿ˜‹ โฃ
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Straight-up made it in a pie plate ‘cuz I donโ€™t have a cake pan ๐Ÿคทโ€โ™€๏ธ ๐Ÿ™ƒโฃ
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๐—š๐—ฟ๐—ฒ๐—ฒ๐—ป ๐—•๐—ฎ๐—ป๐—ฎ๐—ป๐—ฎ ๐—™๐—น๐—ผ๐˜‚๐—ฟ is gluten free, low FODMAP and has a high fibre content. โฃ
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This recipe is also packed with ๐™œ๐™ง๐™–๐™ฉ๐™š๐™™ ๐™œ๐™ž๐™ฃ๐™œ๐™š๐™ง, ๐™˜๐™–๐™ง๐™ง๐™ค๐™ฉ๐™จ, ๐™ค๐™–๐™ฉ๐™จ, ๐™–๐™ฃ๐™™ ๐™ฌ๐™–๐™ก๐™ฃ๐™ช๐™ฉ๐™จ. โฃ
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Iโ€™ve also included a ๐—ก๐˜‚๐˜-๐—™๐—ฟ๐—ฒ๐—ฒ ๐˜ƒ๐—ฒ๐—ฟ๐˜€๐—ถ๐—ผ๐—ป (read on for mods). โฃ

RECIPE

Dry Ingredients

1 cup oat flour

1 cup green banana flour

1 tsp baking soda

1/2 tsp baking powder

1/8 tsp salt

1/2 tbsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger powder

1/8 tsp ground clove

1/2 cup walnuts 

Wet Ingredients

2 eggs or flax eggs

1.5 cups grated carrots

2/3 cup unsweetened apple sauce

1/4 cup oat milk or nut milk

1/4 cup maple syrup

1 heaping tbsp grated ginger

1/8 cup melted coconut oil

1/2 tbsp apple cider vinegar

Icing ingredients 

1 cup walnuts

3 tbsp coconut butter

4 tbsp maple syrup

1 tsp vanilla extract

6 tbsp oat milk (or alt milk)

Directions (Cake)


1. Preheat oven to 350

2. Grease cake pan (8-10 inch pan will do)

3. Mix wet ingredients 

4. Mix dry ingredients separately

5. Combine & mix together wet & dry

6. Pour into pan

7. Bake 25-30min

8. Cool well before icing. (Fridge overnight and icing next day works well.)

Directions (Icing)

Blend all ingredients together. 

If icing the next day, leave in container out of fridge overnight so it is soft to spread the next day. 

Modifications for Nut-Free Version

Cake: 

Omit walnuts

Optional swap: 1/2 cup raisins or 1/2 cup pineapple pieces

Icing:

1/2 cup tahini

1 cup canned full fat coconut (liquid removed)

2 tbsp coconut butter

2 tbsp maple syrup

2 tbsp oat milk

1 tsp vanilla extract

โฃENJOY!!

Recipe adapted from Kitchen Genie’s @sararosewellness & @nadiashealthykitchen


๐—œโ€™๐˜ƒ๐—ฒ ๐—ด๐—ผ๐˜ ๐˜€๐—ผ๐—บ๐—ฒ ๐—น๐—ฒ๐—ณ๐˜๐—ผ๐˜ƒ๐—ฒ๐—ฟ ๐—š๐—ฟ๐—ฒ๐—ฒ๐—ป ๐—•๐—ฎ๐—ป๐—ฎ๐—ป๐—ฎ ๐—™๐—น๐—ผ๐˜‚๐—ฟโ€ฆ ๐˜„๐—ต๐—ฎ๐˜ ๐˜€๐—ต๐—ผ๐˜‚๐—น๐—ฑ ๐—œ ๐˜๐—ฟ๐˜† ๐—บ๐—ฎ๐—ธ๐—ถ๐—ป๐—ด ๐˜„๐—ถ๐˜๐—ต ๐—ถ๐˜ ๐—ป๐—ฒ๐˜…๐˜?! โฃ
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#carrotcake #๐Ÿฅ•