Sugar free, gluten free carrot cake

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Sugar free, gluten free carrot cake

gluten free carrot cake

Sugar free, gluten free carrot cake, with Bolero


Preparation time: 1 hour

Cook time: 40 minutes

Total time: 2 hours 10 minutes

Servings: 16 People



For the cake:

  • 1 ½ cups sifted coconut flour
  • 1/2 teaspoon ground nutmeg
  • 9 eggs
  • 3/4 cup plain Greek yoghurt (non-fat)
  • 4 cups grated carrot
  • 3/4 cup diced pecans
  • 1/2 cup coconut flakes (unsweetened)
  • 2 tablespoons Bolero Carrot & Orange
  • 4 teaspoons Bolero Cinnamon
  • 2 teaspoons Bolero Vanilla
  • 2 teaspoons Bolero Coconut
  • 1 teaspoon Bolero Yoghurt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

For the icing:


For the garnish:

  • Some diced pecans


How to prepare

The cake:

  1. Preheat your oven to 180 degrees and line two 20 cms cake pans with parchment paper.
  2. Mix together the coconut flour, the nutmeg, Bolero Cinnamon, baking soda, baking powder and salt.
  3. In a separate bowl beat the eggs, Greek yoghurt and Bolero Vanilla, Bolero Carrot & Orange and Bolero Yoghurt with a handmixer until well combined.  Stir in the coconut flour mixture and mix until combined.
  4. Gently admix the carrots, pecans and coconut flakes until well combined.  Let the dough be still for 10 minutes so the coconut flour can absorb the moisture.
  5. Spread out the dough smoothly in the two pans (evenly). Bake for about 35-40 minutes: until the sides are golden brown and a fork pricked into the center comes out clean.
  6. Let the cake cool down completely before putting up the frosting.

The icing:

  1. Beat together the cream cheese and yoghurt in a bowl with a handmixer on high speed until it becomes fluffy.
  2. Set the mixer to low speed and gradually add Bolero Vanilla, Bolero Carrot & Orange, Bolero Yoghurt and Bolero Coconut until it is well combined.
  3. Return to high speed and beat for 2-3 minutes until the icing is fluffy.

How to place the icing:

  1. Place one layer of the cake bottom side up on a plate.
  2. Spread 3/4 cup of the icing all over it evenly.
  3. Place the other cake bottom side up on the top.
  4. Spread a thin layer of icing all over the cake to make the crumb coat.
  5. Chill for at least an hour in the fridge.
  6. Garnish with diced pecans.