GLUTEN FREE CARROT CAKE | moist + fluffy
This Gluten-Free Carrot Cake is moist, fluffy and super flavorful. It's 100% free of grains, gluten and refines sugar and so easy to make. This carrot cake would be a great addition to an Easter Brunch, Mother's Day Menu or for your weekend meal prep.
And guess what? You don't have to wait to the spring to enjoy this moist and flavorful carrot cake! It makes a delicious treat all year long. Enjoy!
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GLUTEN FREE CARROT CAKE RECIPE
1 cup grated carrots
1/2 cup blanched almond flour
1/4 cup coconut flour
2 tablespoons tapioca flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/8th teaspoon all spice
3 eggs
1/3 cup coconut oil melted
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 cup raisins
1/4 cup chopped walnuts
3/4 cup plain Greek yogurt
1/4 whipped cream cheese
1 tablespoon maple syrup
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease a 8x8 baking dish with coconut oil, butter, or cooking spray.
Grate carrots using the large holes on a box grater, set aside.
In a large bowl combine almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and all spice. Gently toss everything together.
In a separate bowl combine eggs, coconut oil, maple syrup and vanilla extract. Whisk until well combined.
Add the wet ingredients to the dry and mix until all of the ingredients are just incorporated.
Stir in raisins, carrots and walnuts. Transfer batter to greased pan and pop in the oven for 30 minutes or until cooked through. Cool completely.
Combine yogurt, cream cheese and maple syrup in a medium sized bowl and mix well with a hand mixer. Be sure to get out all the lumps and bumps, mixing until you have a smooth creamy icing.
Spoon over the top of the cooled carrot cake and spread into an even layer. Serve and enjoy!
NUTRITION
Calories: 229kcal | Carbohydrates: 19g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 287mg | Potassium: 123mg | Fiber: 2g | Sugar: 10g | Vitamin A: 80IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 0.8mg
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#carrotcake #glutenfreecarrotcake #healthycarrotcake #easterrecipes
How to make keto vegan carrot cake | Keto vegan gluten-free
Who could say no to a lovely slice of cake and a cup of tea? Certainly not me! This creamy, moist, fluffy carrot cake is no doubt one of life’s simplest yet most luxurious pleasures. All keto vegan and gluten-free x
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INGREDIENTES
-----------------------
Dry Mixture:
200g almond Flour
45g coconut Flour
2 tbsp desiccated coconut
2 tsp baking powder
1 tsp baking soda
1 pinch of Salt
2 tsp ground cinnamon
Wet Mixture:
4 tbsp ground flaxseed
1 cup cold water
1/2 cup erythritol sweetener (adjust for your taste)
80g melted coconut oil
1 tsp vanilla Extract
1 tbsp lemon juice (or apple cider vinegar)
1 cup shredded carrots
Coconut whipped cream:
2 tins chilled coconut cream (400ml each)
powdered sweetener (I use erythritol)
Toppings:
Chopped walnuts
Shredded carrots
Shredded ginger
DIRECTIONS
---------------------
1. Prepare “flax egg” by 1 cup of cold water to the ground flaxseed. Mixell and leave to rest for 15mins.
2. Sift all ingredients for the Dry Mixture into a mixing bowl.
3. Add all the remaining ingredients for the Wet Mixture (bar carrots) into the same bowl as the “flax egg” and mix well. Add in the shredded carrots and whisk everything together.
4. Combining Dry and Wet mixture together using the “folding” action. This helps to retain the air in the mixture.
5. Grease a 8x8 inch cake tin with oil (line the bottom of the tin with a baking sheet). Pour the cake batter into the tin and smooth/even out the surfaces.
6. Bake the batter in a 180C/350F preheated oven for 50-60 minutes in total. At around the 30 minute mark, place a layer of baking sheet (or foil) on the top of the cake tin to prevent over-browning. Bake for the remaining time.
7. Leave the cake to completely cool in the tin before removing the cake.
8. Divide the cake into two equal pieces to create a double layer cake or simply leave it as a single layer. Cover the cake with the “coconut whipped cream” (instructions below). Options to sprinkle chopped walnuts, shredded carrots and fresh ginger as toppings.
COCONUT WHIPPED CREAM
-----------------------------------------
Scoop out the “cream” part of the coconut cream only (skim off coconut water). Whisk the chilled cream till it’s light and creamy. Incorporate powdered sweetener for the sweetness.
#KetoCarrotCake
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50 cal Protein Carrot Cake Recipe (my new favorite) easy and quick low calorie anabolic dessert!
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I am sooo excited to share this carrot cake recipe with you!! I looove it and hope you will too. It is a great recipe for anyone on a weightloss journey, trying to cut out some sugar but still eat your favorite foods or your just a person into fitness who likes making delicious healthy recipes like me.
Thank you for watching this video, I hope you like it :)
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50 cal Protein Carrot Cake Recipe (my new favorite) easy and quick low calorie anabolic dessert!
CARROT CAKE OATMEAL MUFFIN CUPS | easy nutritious recipe
Baked Carrot Cake Oatmeal Muffin Cups are an easy, nutritious recipe perfect for a busy grab-n-go morning. Try Quaker Oats Today! This video is sponsored by Quaker Oats.
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TIMESTAMPS
0:00 Intro
0:35 Getting started
0:56 Adding wet ingredients
1:42 Adding dry ingredients + making oat flour
2:40 Adding add-ins + prepping carrots
3:09 Filling muffin cups with batter + baking muffins
3:24 Making muffin glaze + zesting an orange
4:57 Letiing muffins cool + glaze the muffins
5:28 Storing your muffins
5:47 Outro
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CARROT CAKE OATMEAL MUFFIN CUPS
1 cup unsweetened almond milk
.5 cup canned coconut milk
2 eggs
1/3 cup maple syrup
1 teaspoon vanilla extract
1 cup oat flour
2 cup rolled oats
1.5 teaspoon cinnamon
1 teaspoon baking powder
.5 teaspoon sea salt
1 cup shredded carrots
1/2 cup raisins
1/2 cup walnuts
CREAM CHEESE ICING (*optional)
6 tablespoons dairy-free cream cheese (you can use any type of cream cheese if not dairy-free)
2 tablespoons powdered sugar (choose a monk fruit option to cut back on sugar)
1/2 teaspoon vanilla extract
2-3 teaspoons almond milk or coconut milk
1/2 teaspoon orange zest
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a muffin pan with muffin liners and spray each one with nonstick cooking spray to prevent oatmeal cups from sticking.
In a large bowl, mix together the almond milk, coconut milk, eggs, maple syrup, and vanilla extract until smooth and well combined.
Next stir in dry ingredients: oat flour, rolled oats, baking powder, cinnamon, and salt; stir well to combine. Fold in shredded carrots, raisins, and walnuts.
Evenly distribute the oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are fragrant, golden brown, and set.
Cream Cheese Glaze
In a small bowl, mix together the cream cheese, powdered sugar, vanilla extract, almond milk and orange zest.
Scoop glaze into a small ziplock bag and seal. Cut a tiny hole in the corner of the bag. Once the muffins have cooled, pipe the icing over the oatmeal cups.
NUTRITION
Serving: 1muffin | Calories: 240kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 173mg | Potassium: 327mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1921IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg
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#oatmealmuffincups #healthycarrotcake #oatmealrecipes
Vegan CARROT CAKE ???? (Gluten-Free & Healthy Recipe)
Delicious and moist vegan carrot cake. ???? This simple recipe is plant-based (dairy-free, egg-free), gluten-free, and easy to make! It has a sugar-free icing which is furthermore keto-friendly. A healthy carrot cake is perfect for Easter but can be enjoyed on any other day.
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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???? My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
???? Metric and imperial measurements (cups, ounces, and grams).
???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
???? Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!
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Dry ingredients:
1 cup (160 g) white rice flour
1/2 scant cup (50 g) tapioca flour
1/4 cup (33 g) coconut flour
1/2 cup (45 g) ground almonds
1 1/2 tsp baking powder
1/2 tsp baking soda
spices to taste
Wet ingredients:
2 1/2 cups (375 g) finely grated carrots
1/2 cup (120 ml) coconut milk canned (lite or full-fat)
1/3 cup (110 g) maple syrup or agave syrup
2 tbsp (28 g) coconut oil melted
2 chia eggs (2 tbsp ground chia seeds + 6 tbsp water)
1 tbsp lime juice
1 tsp vanilla extract
Frosting:
1/3 cup (70 g) Erythritol or icing sugar
1 1/2 tbsp (21 g) plant-based milk canned (use less if you use icing sugar)
2 1/2 tsp lime juice or lemon juice
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???? LOW CALORIE CARROT CAKE - Healthy & High Protein Dessert (DELICIOUS)
In this video, I am sharing my recipe for a low-calorie Carrot cake that tastes absolutely delicious for 100 calories per slice including the frosting! You can eat it as much as you want without any guilt! If you were looking for healthy dessert recipes that are easy to make at home and taste incredible, then this video is for you. This is my version of low-fat Carrot cake with high protein and low calories healthy dessert. Weight loss and dieting should not be about starving yourself and hate what you eat, you definitely can eat healthy food that tastes as good as regular food. I hope that this recipe will open your eyes and help you to stick to your diet and enjoy it at the same time.
1 Slice (cut into 8 slices):
100 Calories
10 g Protein
Low Card and Low Fat!
Ingredients:
60 g coconut flour
60 g soya flour
13 g baking powder
5 g cinnamon
Sweetener of choice
150 g egg whites
60 g Sugar-free maple syrup
100 g Unsweetened apple sauce
2 Tsp Vanilla extract
300 g Finley chopped carrots
350 g Unsweetened vanilla almond milk
Frosting
100 g Fat-free cream cheese
100 g Fat-free Greek yogurt
7 g Jello Sugar-free fat-free butterscotch pudding
30 g Crushed cinnamon toast crunch cereal