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We had a serious conversation with Mr T. and we’ve decided to bake brownie full of chocolate. We got very
We had a serious conversation with Mr T. and we’ve decided to bake brownie full of chocolate. We got very enthusiastic, but on a way to a store we came to our senses. We both knew how it will end up – us two eating it within an hour or so. As we were thinking about a healthier cake, we put our votes on a carrot cake. Then we’ve decided to make it even more healthy and we found a great inspiration on The Healthy Chef (we were googling while standing in a store).
This cake is amazing. It’s healthy, tasty and it’s a carrot cake, so what can be bad about it. It does not contain sugar (replaced with a bit of honey or agave syrup if you prefer), it’s made out of a chickpea flour and an almond flour. Carrot, raisins and vanilla extract give an amazing taste. Ricotta topping helps you to treat this cake as a breakfast. You like healthy breakfasts, don’t you? so why not having a healthy cake for one?
- 3 big carrots, grated
- 3 eggs
- 1 tsp vanilla extract
- 2 tsp cinnamon
- ½ tsp nutmeg
- 1 & ½ cup chickpea flour
- 1 & ½ cup almond flour
- ¼ cup coconut oil
- ¼ cup honey or agave syrup
- 1 cup raisins
- 2 tsp baking powder
- 1 ricotta paccage cheese
- 1 tsp honey
- few drops of vanilla extract
- zest from 1 lemon
Heat your oven to 160*C (325*F). In a big bowl mix together grated carrot, eggs, vanilla extract, cinnamon, nutmeg, chickpea flour, almond flour, oil, honey, raisins, and baking powder.
When all ingredients are well combined, transfer it to a round form with a diameter of 20 cm, greased with a coconut oil. Bake for about 1 hour. After this time check if your cake is baked inside. If not, bake for another 30 minutes.
Cool the cake down and cover with a topping made of a whisked ricotta, honey, vanilla extract and a lemon zest.
PS. You can make an almond flour and chickpea flour by grinding them in a coffee grinder.
Enjoy, Marta
57 Comments
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I am really glad you liked it, happy birthday!
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Hi just wondering if there is anything that you can use instead of the eggs, as I am a vegan?
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Hi Caroline, you can find some good tips over here: http://www.thekitchn.com/5-…
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Very excited to try this! If I am substituting stevia for the honey, should I add applesauce or something else not to alter the consistency? Thank you!
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No, it should be ok 🙂
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Great idea! I have one question: What would happen if I used chickpea flour only? I don’t think I can purchase almond flour in my country. Thanks!
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You can do it yourself, I always do. Just place almonds in a blender or food processor. If not, yes of course you can go with a different flour.
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Delicious!!! I am going to bake this for my birthday! Yay-I wonder, can I substitute coconut oil for ghee or grind coconut flakes into flour and melt over the stove
(as I am out of coconut oil)?? And can I substitute honey for molasses??
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I think that ghee will work, the same with molasses 🙂
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If I use molasses sugar instead of honey, would it be 1/4 cup, or should it be more? Thank you
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1/4 cup should be ok. It depends if you like your cake more or less sweet.
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Hi, How much ricotta cheese do you use (grams)? Thank you
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It will be about 200-250g. Boath are ok, it’s a topping, so if you like more ricotta on top add 250g.
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No where can I find what temperature to bake this cake? Also, what is a 20 cm baking form?
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Thank you for letting me know, I added the informations. Bake temperature is 160*C (325*F). I ment round baking form with diameter 20 cm.
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Marta, the cake is delicious, I have already made it. Should I start telling you I’m from Caracas, Venezuela so this is the reason for my questions. What kind of riccota did you use it? because it seems that our riccota has a different texture (or we have another type and I need to make a research) But now the result was less creamy, the look is not really pretty than yours but is still yummy…Or maybe there is something that I’m missing from the way that you had made it. The last thing is the weight of the package that you’d used it. Thank you very much for everything! 🙂
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What an interesting collection of ingredients! I am sure it is healthy and tastes great – a fantastic way to start the day.
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I love love love the idea of this for breakfast! and your photos are always so so beautiful! xxx
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Chocolate carrot cake? Simply fab!!
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You made something grain-free?! Nice. :)It looks awesome. You’ve been baking a lot, haven’t you? I guess it’s a little cooler now so that’s good. I actually wore a jacket today!Anyway, your cake is so pretty and dainty. Love it
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I love the fact that you vote on dessert 🙂
My mum makes a similar carrot cake but she adds dates for sweetness and uses regular flour.
I think using ricotta for frosting is brilliant, will need to try that soon
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Hi Marta, carrot cake look inviting & delicious. Your photography skill is excellent. 2 thumbs up for you. regards.
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i <3 your blog!that’s it .
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<3
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This looks delicious! I would love a slice right now 🙂
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What can be bad about this? The answer: absolutely nothing what-so-ever!!
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Yeah, we’re that way with chocolate too. Dangerous stuff! This looks wonderful – absolutely beautiful, and sounds so tasty. Good stuff – thanks.
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Splendid! I would choose this carrot cake over brownies, no question. 🙂
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drop. dead. gorgeous girlfriend!!! Just sent it to a friend who is grain and sugar free. Hope she makes it, or I’ll just have to make it for her!
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such an interesting twist on the common carrot cake, i will definitely try it!it looks delicious!!
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You’re right – this is definitely a healthier version of carrot cake! Where’s all the butter and cream cheese? It’s gone – thank goodness! 🙂 Interesting that ricotta is use for the icing. I bet that’s delicious. In fact, the whole cake looks delicious!!
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Your carrot cake looks delicious. What a great way to enjoy dessert, but keep it healthy too.
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I love carrot cake and if it can be mad healthier then I can enjoy a second piece.;) Thanks for sharing the great recipe find.
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Hi Marta! Sorry I’ve been MIA, but I’m back (and thanks so much for all of your kind comments – love them all!). What a super gorgeous carrot cake! As a non-cake maker (besides a few occasion), all I know is store bought carrot cake which doesn’t look like this at all. I want to taste the real (and healthy!) carrot cake!
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I love carrot cake — your version looks great.
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I love that you used both chickpea and almond flour instead of wheat. Lower carbs and extra protein..beautiful!
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Thank you for this recipe! I had been looking for a healthy carrot cake recipe for a while and none of them appealed to me. This one sounds great though. I’m pinning this! xx
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So good looking and it’s healthy, PerFECT.
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Ah! totally loved it. Mouth watering indeed 🙂
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This cake sounds fantastic! I always love an excuse to eat cake for breakfast 🙂 I can’t get chickpea flour, but I’m thinking of making this and still keeping it gluten free by using brown rice flour or something like that. Thanks so much for sharing this great recipe!!
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Love carrot cake, but what could normally be a fantastical, not-too-unhealthy cake is often ruined by lashings of sugar and cream cheese. Love this version Marta – definitely sounds better for the hips 🙂
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So gorgeous!! I would not suspect it to be healthy!
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This is also gluten free, love it.
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This cake is so beautiful!
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I love carrot cake, I’m so glad this is ok to eat for breakfast ;).
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I love the idea of using chickpea flour and almond flour for a change, I’ll have to give it a whirl :)x
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Sorry I was so impatient! Thanks for posting the recipe!
Stacey
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Great healthy cake! I’m not sure if I have a chickpea flour available. Can I substitute it with lets say coconut flour?
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sure! and let me know how it tastes 🙂
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Wonderful! That version sounds interesting. So, does it mean that I can now have seconds? ;-)Cheers,Rosa
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hahaha, yes, you should totally come for a visit. I’ll bake you your own carrot cake 🙂
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I wish I could! 😉
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Yeah so…I need to try this! YUMMY!! Pinned!
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Oh how I adore carrot cake…..must try yours!!
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i love the idea of carrot-chocolate cake. do you think I can substitute almond flour with something else?
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You can use a regular flour, or an oatmeal flour or you can replace it with chickpea flour as well. It will have a small impact on a taste, but will still be yummy 🙂
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I made this for my birthday: wonderful.