Carrot Coffee Cake
This cake is super simple and flavorful, packed with warm spices, shredded carrots, and topped off with a delicious crumble. It is also paleo, vegan, and gluten-free friendly, a perfect cake for breakfast or dessert!
Equipment
- 6 in circular pan
Ingredients
Carrot Cake
- 1 cup Paleo Flour
- 1 Flax Egg
- ¼ cup Apple Sauce
- ¼ cup Grated Carrots
- 1 tsp Nutmeg
- 1 tsp Cinnamon
- 1 tsp Baking Soda
Crumble Topping
- ¼ cup Almond Flour
- 1 tsp Cinnamon
- 1 tbsp Coconut Sugar
- 1 tbsp Coconut Oil
- Pecans
Instructions
- Start by preheating the oven to 325°F and greasing a 6in circular pan.
- Next, in a large bowl, grate the carrots until super fine. If you are using a flax egg combine the flaxseed and water, set it aside to thicken.
- Then add the apple sauce to the carrots and mix. Once the flax egg has thickened up add it in. This should take about 5 minutes.
- Now, sift in the flour. Mix until well combined.
- Lastly, add in the baking soda, spices, and optional add-ins. This cake is not sweet so feel free to add in the coconut sugar if you like sweeter cakes.
- Transfer the mix into the greased pan and set aside to make the crumble topping.
- Grab a medium-sized bowl and add the almond flour, melted coconut oil, coconut sugar, and chopped pecans. The mixture should be crumbly. Once you have your desired crumble topping, sprinkle that on top of the cake.
- Place into the oven for 25 minutes or until a toothpick comes out clean.
- Once the cake has completely cooled, cut it into 8 pieces.