Carrot cake with oat milk recipe

50 minutes

16 servings

The best moist healthy carrot cake you'll ever eat made with almond and coconut flour and naturally sweetened with pure maple syrup. Packed with coconut, raisins and pecans and topped with a delicious cream cheese frosting made with Two Bears oat milk! This paleo-friendly, delicious carrot cake with oat milk will be your new favorite carrot cake recipe.

A moist, healthy carrot cake with hints of coconut, almond and sweetened with maple syrup. Extra fluffy, packed with complementary flavours that play off each other, this carrot cake recipe.

This recipe was adapted from Monique Volz over at Ambitious Kitchen

Carrot cake with oat milk recipe

Ingredients

  • 2 cups super fine blanched almond flour
  • ½ cup coconut flour
  • ½ cup finely shredded coconut
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1/2 tsp salt
  • 4 large eggs, room temperature
  • 3/4 cup maple syrup
  • 1/3 cup tahini
  • 1/4 cup Two Bears oat milk
  • 1 tsp vanilla extract
  • 1/3 cup melted and cooled coconut oil
  • 3 cups shredded carrots
  • ½ cup raisins
  • ½ cup chopped pecans or walnuts

Fosting

  • ½ cup salted butter, room temperature
  • 1 cup cream cheese, room temperature
  • 3 cups powdered sugar
  • 2 tsp pure vanilla extract
  • 1 tbsp Two Bears oat milk
  • Toppings : Pecans and shredded coconut.

Instructions

  • Preheat oven to 350 F. Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of pan with nonstick cooking spray. Without parchment paper the cake is likely to stick.
  • In a large bowl, whisk the almond flour, coconut flour, unsweetened shredded coconut, baking soda, cinnamon, nutmeg and salt. Set aside.
  • In a large bowl, whisk the eggs, maple syrup, tahini, oat milk, and vanilla extract until the mixture is smooth. Slowly whisk in the melted and cooled coconut oil until it’s well incorporated, the stir in the carrots.
  • Add dry ingredients to wet ingredients and mix with a wooden spoon until well combined. Stir in raisins and nuts.
  • Divide batter evenly between pans and smooth out the batter evenly. Bake for 22-32 minutes in the two 8-inch pans and 30-40 minutes for three 6-inch pans.
  • Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow cake to cool completely before frosting or removing from the pans.
  • The cake should be room temperature when you frost it.
  • Make your frosting : In the bowl of an electric mixer, add the softened butter and cream cheese and whip on high until light and fluffy. Add powdered sugar, vanilla extract and oat milk and beat for 2-3 minutes more.
  • Frost the cake : place about 1 tablespoon down onto onto the cake stand and spread out. Invert cake onto the cake stand, add about ½ cup frosting between each layer, repeat with each cake, then frost the top and sides of the cake with the remaining frosting. Decorate cake with pecans and shredded coconut on top. Once you are done frosting, place the cake to the fridge, covered to ensure freshness. Serve and enjoy!


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