Servings
8
Prep Time
30 minutes
Cook Time
1 hour
Author:
Missy J’s
This cake is fudgy and delicious. You cannot even tell there are carrots in it. It's a great way to sneak in some veggies. You can add in traditional carrot cake spices if you’d like. This recipe is adapted from the Chocolate Carrot Cake recipe found at https://butternutbakeryblog.com. We replaced the cocoa powder and chocolate chips with carob, of course, and made a few other changes, like trading the sugar for allulose and SunButter for almond butter. This recipe is vegan and gluten-free. We hope you make it and enjoy it!
Ingredients
1 ½ cups gluten-free baking flour
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½ cup carob powder
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2 tsp baking soda
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1 tsp baking powder
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¼ tsp sea salt
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⅓ cup allulose
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¼ cup pure maple syrup
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3 tbsp almond butter (or other nut or seed butter)
2 tbsp avocado oil
1 cup plant-based milk
1 tbsp plant-based yogurt or apple cider vinegar
2 tsp vanilla extract
1 cup finely grated carrots, tightly packed
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1/2 cup carob chips + more for topping
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¼ cup almond butter (or other nut or seed butter)
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⅓ cup carob powder
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⅓ cup powdered allulose (or other powdered sweetener)
6 tbsp plant-based milk
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½ tsp vanilla extract
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Pinch of sea salt
CAROB CARROT CAKE
Carob Pudding Frosting
Directions
CAROB CARROT CAKE
Preheat the oven to 350F and grease or line a 1 pound loaf pan with parchment paper.
In a medium bowl, whisk together the flour, carob powder, baking soda, baking powder, and sea salt.
In a large bowl, whisk together the allulose, maple syrup, almond butter, and avocado oil.
Once smooth, mix in the milk, yogurt, vanilla, and grated carrots.
Switch to a rubber spatula and pour in the dry ingredients. Gently fold to combine.
Just before the batter fully comes together, toss in the carob chips and fold to bring the batter together.
Pour into the loaf pan and spread even.
Bake for 50-60 minutes or until a toothpick comes out clean with some tacky crumbs.
Allow the cake to cool for about 30-40 minutes, then make the frosting.
Carob Pudding Frosting
Whisk together all the ingredients.
It should reach a pudding consistency. If it’s still too thick, mix in more milk a tbsp at a time.
Remove the cake from the loaf pan. You can invert it by putting the tray on top of the loaf pan and flipping it over. This way, the bottom is now the top and should be smooth and flat. Spread the frosting on top of the cake.
Sprinkle carob chips on the frosting, slice, and enjoy.
Recipe Note
