Easter is coming up and what would Easter be without a carrot cake! In fact, this carrot cake is a great choice any day of the year for a healthy breakfast and kids’ lunchboxes. Baked goods with almond flour keep you full longer because they contains healthy fats and protein!
I have shared a recipe Video on my YouTube channel. Hope you can check out.
This is a simple mix and pour type of breakfast carrot cake that uses oil instead of butter and maple syrup for sugar, so you must make sure not to use a mixer or over beat, for the softest cake possible. For applesauce, please use unsweetened stuff you can get from the store or make your own with fresh apples, it’s super easy (Recipe here). This will satisfy your craving for a dense, delicious homemade cake infused with plenty of carrots, raisins, walnuts, and warm spices. Baked into a square shape, it’s just so easy to cut into squares and keep tucked away in the fridge or freezer for when you’re ready to sit down with a cup of tea and something delicious.
A carrot cake is usually topped with cream cheese frosting, but I love cakes which shine on their own without any additional layer of sugar on them. If you’re feeling a little bit fancy, serve this up my favorite way: with some honey or maple syrup mixed yogurt, mascarpone, or ricotta on side and some thinly sliced carrot. The rest is up to the person to top their cake square the way they like.
This carrot cake stays soft on the counter for 2-3 days and can be enjoyed in batches. I recommend refrigerating and microwaving before serving, and that makes this carrot cake taste even better. Just tightly wrap the cake in plastic wrap before refrigerating!
Ready to make this healthy breakfast carrot cake? Remember to snap a picture and share it on Facebook or Instagram using #simpleglutenfreekitchen and tagging @simpleglutenfreekitchen in the photo itself! I’d love to see your healthy carrot cake!
Soft and delightfully fudgy carrot cake made healthier with almond flour, oil, maple syrup and unsweetened apple sauce.
Ingredients
- 2 large eggs, room temperature
- 1/4 cup maple syrup
- 1/4 cup raisins
- 1/2 cup apple sauce
- 1/4 cup canola oil
- 2 tsp vanilla extract
- 2 cup GF all-purpose flour (1 1/2 cup almond meal (150 g) + 1 /2 (65 g) Gf all-purpose flour or oat flour)
- 3 tsp pumpkin pie spice (1 tsp cinnamon, 1 tsp ginger, 3/4 tsp nutmeg , 1/4 tsp cloves)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups shredded carrots
- 1/2 cup chopped walnuts
- 1/2 cup thick yogurt or mascarpone or ricotta
- 2 tsp honey or maple syrup
Instructions
- Preheat the oven to 350°F. Cut a piece of wax or parchment paper to fit inside the bottom of a 8x8” pan. Coat the pan with cooking spray or melted butter. Gently press the parchment paper into the bottom of the pan.
- Whisk together the almond flour, Gf all-purpose flour, baking powder, baking soda, spices, and salt in a medium bowl.
- In a large bowl, whisk together the eggs. Add in the oil, maple syrup, apple sauce and vanilla extract.
- Add flour and mix with spatula. Now fold in the shredded carrots, raisins and walnuts till evenly distributed - do not overdo the batter.
- Pour into the pan and spread evenly with spatula. Bake in a preheated oven for 30-35 minutes or until the top feels firm to the touch, the top is evenly brown and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before carefully transferring the cake to a wire rack to cool completely. Once completely cool, cut into squares and serve or tightly wrap in plastic wrap and refrigerate. Microwave before serving.
- Mix 1/2 cup thick yogurt with 2 tsp honey or maple syrup. Spread 3/4 tbsp on each cake square, if using.
I’m bringing this healthy breakfast carrot cake recipe to Angie’s linky party Fiesta Friday.
Tarnjit Hemer
Definitely cozy and comforting! Thank you for this super sweet recipe 💕
Balvinder
My pleasure! Glad you like it.
Carol
Sounds delicious
angiesrecipes
They look wholesome! And cake for breakfast is always welcome 🙂
Pattie
I absolutely love the idea of having carrot cake for breakfast. Often, I have no clue what I want for breakfast. This would make the decision very easy. I find it interesting that you use pumpkin pie spice in this. I’m going to give this recipe a try. It sounds heavenly!
Judee
Carrot cake has always been one of my favorites and why not have it for breakfast! great idea and recipe. Thanks.