This Healthy Carrot & Zucchini Cake Recipe is so delicious and easy to make. It is gluten-free and refined sugar-free however each bite is so moist and sweet the way cake should be.
Countdown till easter, since we are on a ‘shelter at home’ order this year we won’t be doing any gatherings. So sad about this, this will be the first year we don’t do Easter at my mother-in-law’s house. I always get asked to bring dessert and this year I would have brought my Healthy Carrot & Zucchini Cake Recipe for everyone to enjoy! On the bright side… more for me, ha!
Anyone else doing a lot more eating these days? Quarantine life!
I have always had great luck when it comes to baking cakes. For every birthday in my family, I always make the birthday cake! Now I do not consider myself a baker but never say never. I love a dessert that’s just better for you, something that doesn’t leave you with too much guilt! This Healthy Carrot & Zucchini Cake Recipe is sweet, moist, and topped with the most delicious cream cheese frosting!
For this cake, I used more ingredients than I usually do in my recipes, however each is important in creating this epic Healthy Carrot & Zucchini Cake Recipe!! The blend between almond flour and tapioca flour is a dream come true. When I first started working with almond flour I had a lot of difficulties with the texture in baked goods, but when it is blended with tapioca flour baked goods come out so perfect!
You can make this cake the day before, store it in the fridge so the frosting sets. So whose ready to bake a carrot cake?!
Love desserts also try, Black Forest Cake, Chocolate Crinkle Cookies, Pecan Pie Bars, The Best Vegan Dark Chocolate Tart, and Paleo Chocolate Chip Cookie Bars!!
Healthy Carrot & Zucchini Cake Recipe
This Healthy Carrot & Zucchini Cake Recipe is so delicious and easy to make. It is gluten-free and refined sugar-free however each bite is so moist and sweet the way cake should be.
Ingredients
Carrot Cake
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tbsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 cup carrots, shredded
- 1 cup zucchini, shredded
- 1 cup coconut, shredded
- 4 eggs
- 3/4 cup maple syrup
- 2 tsp vanilla extract
- 1/3 cup coconut oil
- 1/4 cup almond milk
Cream Cheese Frosting
- 8 oz cream cheese
- 1 tsp vanilla extract
- 5 tbsp agave
Instructions
- Preheat your oven to 350 degrees F and grease two 8" round cake pans.
- In a medium bowl combine your dry ingredients, almond flour, tapioca flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl using an electric hand mixer, beat together the eggs, maple syrup, vanilla extract, coconut oil, and almond milk.
- Combine the dry ingredients into the wet ingredients and beat on medium/low till batter forms.
- Wring out your zucchini shreds, make sure to squeeze out any excess liquid. You can do this with a dishtowel.
- Fold in your carrots, zucchini, and coconut into your cake batter.
- Divide your cake batter evenly into your prepped cake pans.
- Bake both layers for 25 minutes or until a toothpick inserted in the center comes out clean. Let cakes completely cool before removing from cake pan (about 30-40 minutes).
- In a medium bowl place all your fristing ingredients, cream cheese, vanilla extract, and agave. With your hand mixer beat on medium/high till frosting forms (about 3 minutes).
- Use a blunt knife to spatula to spread the frosting
- Garnish your cake with walnuts. Enjoy!!
- Store in the fridge for up to 1 week.
I wish this had turned out good. It came out way too moist and gooey. Not sure how I could have made it better. Has the perfect flavor just the texture is way off and I’ll be the only one eating eating this cake because I’m scared to even share it with people.
That’s so strange! The only thing I could thing is that it wasn’t cooked all the way! That would make it gooey! Did you insert a tooth pick to see if it was done baking! That’s a great way to know if baked goods are done!! I’m so sorry I wish i could of been there to help cause this cake is so good!!!
Can the 3/4 cup of maple syrup in the cake be replaced with
Agave syrup?
Yes absolutely!
Yes!
This is cannot possibly be a “gluten free cake” I though. OMG!! Both my family and myself though it was the most amazing thing ever. I give it 10 stars!!!!
Whooo!!! Thanks so much!!!????????
I made this yesterday for my husbands birthday and we LOVED IT!
The only things I would add to your instructions is :
1. make sure you melt the coconut oil first – I didn’t and had to beat the after forever which I think made it not rise as much during baking
2. Make sure to grease the pans well and wait until they are cooled to turn them out. I massacred one of my layers getting it out but the other one came out easily once it was cooled.
This really was an amazingly flavorful cake and will definitely be making it again.
Great tips!!! Will definitely edit the recipe I absolutely love your feedback and I’m so happy you guys lab that this is one of my absolute favorites too! Happy birthday to your husband!
Do you know the calories per slice and how many slices should this cake make? Also the amount of carbohydrates, please. If I’m going to keep asking, the amount of fat and sodium. Thank you so much in advance.
Can the almond flour be replaced with coconut or buckwheat?
I would not sub with coconut flour it would make the cake really dry!
1 cup all-purpose: ½ cup whole-wheat + ½ cup all-purpose (white). If you make this 100% whole-wheat, baked goods will be “dense.” Almond flour: substitute 1:1 with all-purpose (white) flour. … ½ cup buckwheat + ½ cup all-purpose to 1 cup all-purpose.
Thats what i found on google, however I have never made it with buckwheat flour, if you do let me know how it turns out!!