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Nut free carrot cake is made using apple sauce for a dense and moist cake! Served with cream cheese frosting and perfect for coffee or dessert.

Nut-Free Carrot Cake


  • Author: Kortney
  • Total Time: 1 hour 40 minutes

Description

Nut free carrot cake is made using apple sauce for a dense and moist cake. Served with cream cheese frosting it’s perfect for coffee or dessert.


Ingredients

Scale
  • 3 cups Carrots – grated
  • 2 cups Whole Wheat Flour
  • 3/4 cup Unrefined Sugar
  • 2 tsp Baking Soda
  • 2 tsp Cinnamon
  • 1 cup Canola Oil (Rapeseed oil)
  • 3 Eggs
  • 1 1/2 cup Applesauce (unsweetened)
  • 1 cup Raisins
  • 1 cup Coconut Flakes (unsweetened)

Cream Cheese Frosting

  • 2 cups Powder Sugar
  • 350g Cream Cheese
  • 1/4 cup Butter – softened
  • 1 Vanilla bean – seeds scraped out
  • 1 cup Whip Cream – whipped to form hard peaks

Instructions

Make the cake

  1. Preheat oven to 350°. Butter and flour a 10 x 2-inch spring form pan.
  2. Combine carrots, flour, sugar, baking soda and cinnamon in a large mixing bowl.
  3. In a separate bowl beat eggs and oil together.
  4. Add egg-oil mixture, applesauce, raisins, and coconut to dry ingredients. Mix well.
  5. Pour batter into form and bake from 45 mins to an hour. You want to be able to place a toothpick in the middle of the cake and have it come out clean.

Make the frosting

  1. Whip the cream until hard peaks form.
  2. In a large bowl blend powder sugar, cream cheese, butter, and vanilla seeds.
  3. Once the mixture is smooth fold in whipped cream.
  4. Let chill.

Assembling the carrot cake

  1. Let the cake cool completely before adding the icing.
  2. To assemble the two-layer version of the cake, cut the cake in half through the middle. Adding toothpicks around the cake to act as a guide for your knife is a good way to make the cut even.
  3. Once cake is in two pieces, add half of the icing with more frosting in the middle. Place the second layer on the cake and gently press it down – the frosting in between the layers may ooze out a little.
  4. Frost the top of the cake. The icing will be runny and have a beautiful drip effect.
  5. Keep the cake refrigerated before serving.
  6. Bonus! You can toast some coconut flakes and sprinkle them on top.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Cuisine: Dessert
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