gluten-free carrot cake

Are you looking for a carrot cake that actually fills you up and keeps your blood sugar stable without compromising on indulgence? This is a hearty and rustic treat for you who prioritise functional ingredients and want to enjoy a bake that's completely Paleo. By combining bananmjöl and kokosmjöl we create a cake with a unique character – it's naturally dense and satisfying, with a texture that leans towards crumbly yet still keeps its moistness thanks to the generous amounts of carrots.

Bananmjöl, or plantain flour, works as a stable Paleo-approved source of starch rich in potassium and magnesium, giving the cake both structure and a nice mineral boost. Kokosmjöl complements this with its high content of dietary fibre and healthy fatty acids, while also acting as an effective moisture absorber. Together with coconut sugar, which has a lower glycaemic index than regular sugar, the cake gets a deep caramelised note that balances the spices perfectly. It's a conscious choice for a more even energy level and a happy stomach, as the base is also completely low-FODMAP and free from both grains and dairy.

Ingredients

The cake:

4 Eggs

2 dl Coconut sugar

• 1.5 dl Neutral coconut oil, melted
• 2.5 dl (150 g) da Carla Bananmjöl
• 0.5 dl (25 g) da Carla Kokosmjöl
• 5 dl (about 325 g) Finely grated carrots
• 75 g Walnuts, roughly chopped
• 2 tsk Baking powder
• 1 tsk Bicarbonate of soda
• 1 msk Cinnamon
• 1 tsk Cardamom
• 1 tsk Ginger

Paleo frosting:

• 200 g Natural cashew nuts (soaked for at least 4 hours)
• 0.5 dl Neutral coconut oil, melted
• 1 dl Coconut cream
• 0.75 dl Inulin (or other sweetener)
• 1 msk da Carla Apple cider vinegar
• 1 tsk Vanilla powder

How to make it

• Set the oven to 175 °C and line a tin (about 25x16 cm) with baking paper.
• Whisk the eggs and coconut sugar until fluffy using an electric whisk. Stir in the melted coconut oil and the grated carrots.
• Mix bananmjöl, kokosmjöl, baking powder, bicarbonate of soda and spices in a bowl. Fold the flour mixture into the batter along with the walnuts. The banana and coconut flour immediately start absorbing liquid, so make sure the batter is mixed properly.
• Pour the batter into the tin and smooth the surface. Bake in the middle of the oven for 35–45 minutes. Check with a skewer that it's fully baked through. Let the cake cool completely; it sets its final texture only once it has cooled.
• Rinse the soaked cashew nuts thoroughly. Blend the nuts with coconut oil, coconut cream and apple cider vinegar in a powerful blender until the frosting is completely smooth. Add the inulin and vanilla last and blend quickly together.
• Spread the frosting over the cooled cake. Let the cake rest in the fridge for a while before serving so the frosting can set.