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Carrot bundt cake, reinvented (SF, GF, V)

March 30, 2015 By Nora 6 Comments

So, the Easter Bunny is lurking in my garden door again and I have yet another reinvented bundt cake recipe to share. This is an old and trusted favorite of mine: tried it as a bundt cake, mini bundt cakes and even muffins… A versatile recipe based on wholesome ingredients, made sugar-free, gluten-free, dairy-free, egg-free and vegan.

Carrot bundt cake, reinvented (SF, GF, V)

I was so happy to stumble across a small bundt cake form when I started experimenting with this recipe. This way I only need half of the ingredients that would make a normal sized bundt cake. Which was a blessing, as getting the flour ratios right took me a couple of tries.

Ingredients for a small (16 cm or 6 1/2 inch) bundt cake form:

2 small carrots (approx. 250g whole)

1 medium apple (approx. 250g whole)

110g or 1 scant cup millet flour

40g or 1/3 cup buckwheat flour

30g or 1/4 cup brown rice flour

20g or 2 tablespoons rice flour

20g or 2 tablespoons corn flour

80g or 1/4 cup coconut oil

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon stevia powder or other sweetener equivalent to 200g or 1 cup of sugar

almond solids left over from a portion of home-made almond milk

60 ml or 1/4 cup water

1 teaspoon lemon juice

Finally I found a really nice way to utilize leftover almond solids from home-made almond milk. Once I’m finished with the almond milk, I just store the solids in the fridge in case I plan to bake yet another bundt cake.
If you don’t make your very own almond milk, try substituting 130 g or 1 cup ground almonds and some tablespoons of water.

  1. Oil bundt cake form with some coconut oil and sprinkle over with some rice flour. Preheat oven to 160 C / 320F.
  2. Mix solid ingredients in a large bowl: flours, almonds, spices, baking soda.
  3. Peel and grate carrots and apple. Put in a small bowl alongside coconut oil and water. Heat in microwave until coconut oil melts. Add other liquid ingredients: sweetener, vanilla essence, lemon juice. Blend using an immersion blender.
  4. Combine liquids and solids and put into cake form. No, this doesn’t look like your average bundt cake dough. Trust me: if you bake that for 50 minutes at 160 C / 320 F, something like that is going to pop out of your baking form:

Carrot bundt cake, reinvented (SF, GF, V)

 

As there is no gluten or eggs to hold this cake together, its surface is a little rough, something like this:

Carrot bundt cake, reinvented (SF, GF, V)

 

I sprinkled my cake with some sweetener powder for a minimalist decoration:

Carrot bundt cake, reinvented (SF, GF, V)

After I developed this recipe we had it for 2 weeks straight: breakfast, snacks, to accompany a mug of coffee. I checked it with my colleauges and even sent some it off with my husband to a small party at his place of work. My little cake was the first one to be gone… 😉

Let’s talk numbers. The entire cake contains approx. 200g of carbohydrates, so, if you cut this cake to 8 slices, you get 25g CH/slice.

I hope you’ll enjoy this recipe and have a nice Easter with your family!

Carrot bundt cake, reinvented (SF, GF, V)

 

I shared this recipe at Allergy Free Wednesday.

 

Carrot bundt cake, reinvented (SF, GF, V)
 
Print
Prep time
20 mins
Cook time
50 mins
Total time
1 hour 10 mins
 
A rich and moist bundt cake to accompany your cup of morning happiness.
Author: Nora |ingeniouscooking.com
Recipe type: cake
Cuisine: gluten-free, vegan
Serves: 1 small bundt, 8 slices
Ingredients
  • Ingredients for a small (16 cm or 6½ inch) bundt cake form:
  • 2 small carrots (approx. 250g whole)
  • 1 medium apple (approx. 250g whole)
  • 110g or 1 scant cup millet flour
  • 40g or ⅓ cup buckwheat flour
  • 30g or ¼ cup brown rice flour
  • 20g or 2 tablespoons rice flour
  • 20g or 2 tablespoons corn flour
  • 80g or ¼ cup coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon stevia powder or other sweetener equivalent to 200g or 1 cup of sugar
  • almond solids left over from a portion of home-made almond milk
  • 60 ml or ¼ cup water
  • 1 teaspoon lemon juice
Instructions
  1. Oil bundt cake form with some coconut oil and sprinkle over with some rice flour. Preheat oven to 160 C / 320F.
  2. Mix solid ingredients in a large bowl: flours, almonds, spices, baking soda.
  3. Peel and grate carrots and apple. Put in a small bowl alongside coconut oil and water. Heat in microwave until coconut oil melts. Add other liquid ingredients: sweetener, vanilla essence, lemon juice. Blend using an immersion blender.
  4. Combine liquids and solids and put into cake form. No, this doesn't look like your average bundt cake dough. Trust me: if you bake that for 50 minutes at 160 C / 320 F, something like that is going to pop out of your baking form:
Notes
Finally I found a really nice way to utilize leftover almond solids from home-made almond milk - see link tor ecipe above! Once I'm finished with the almond milk, I just store the solids in the fridge in case I plan to bake yet another bundt cake.
If you don't make your very own almond milk, try substituting 130 g or 1 cup ground almonds and some tablespoons of water.
Nutrition Information
Calories: 230 kcal/slice Carbohydrates: 25g CH/slice
3.5.3208

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Filed Under: dairy-free, egg-free, gluten-free, sugar-free, vegan, vegetarian, yeast-free Tagged With: buckwheat, bundt cake, carrots, dessert, millet

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Reader Interactions

Comments

  1. Amrita says

    April 2, 2015 at 10:11 am

    This looks DELISH! Carrot cake is my favourite cake EVER – I'm so glad to have found your much healthier version…most of the recipes I've made call for up to 1 1/2 cups oil :O

    Ill be bookmarking this xx

    Reply
  2. Nora says

    April 2, 2015 at 10:13 am

    Hey, nice to see you here! Hope you'll like this one. 🙂

    Reply
  3. Bethany says

    May 2, 2015 at 8:44 pm

    Looks great!

    Reply
  4. Nóri says

    May 2, 2015 at 8:45 pm

    Thanks, it's yummy, too! 🙂

    Reply
  5. Anonymous says

    July 9, 2015 at 9:37 pm

    What flour would you substitute if you are avoiding corn? You have the ratios so finely calculated, I'm wondering if tapioca flour would work? ( :

    Your website rocks!
    Thanks,
    Karen

    Reply
  6. Nora says

    July 9, 2015 at 9:44 pm

    Hi Karen,
    Thanks for your lovely comment!
    This was one of my very first eggless bakes, hence the funny numbers… 🙂
    I'd suggest to use more of the other flours by keeping their original ratios.
    Please let me know how it works out if you give it a try!

    Reply

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I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

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