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Carrot Cake

Hiking is always my ultimate all-time favorite. Feeling the wind blowing through your hair, being outside all day and seeing the landscape from a completely different and new perspective is the best! But it's even better to enjoy a freshly baked cake and eat it on top of a mountain! True, carrying a cake up a mountain might not be the best, but what can I say, it's always worth it! This time our dad surprised us with a super delicious carrot cake and I just loved it! This cake is juicy, has a nutty taste and is not only perfect for a picnic on a mountain top, but also with a cup of tea in the afternoon or whenever you long for an autumnal winter treat.

Carrot Cake Ingredients

  • Carrots - obviously the main character here ;)

  • Almond Flour - Adding almond flour to this recipe gives this cake a nuttier taste and an extra moist, but soft texture.

  • Nutmeg - If you’re not a nutmeg fan, I wouldn’t recommend putting it into the cake, since it can be very intense. Nevertheless, this spice provides the perfect autumn feeling.

  • Walnuts - Baked walnuts are simply the best of the best! Especially if they are baked and somewhat soft, but crunchy. With their slightly bitter, picante and earthy taste, walnuts are simply terrific and indispensable.

  • Flax Egg - If this is your first time making your own flax egg, we have a post that will explain what you need to do.

Carrot Cake Tips

  • Carrots - If you ever make juice on your own with your own juice maker which involves carrots, here is what you got to do! Separate your carrot “leftovers” from the rest of your juice “leftovers” and place them into a bowl with a lid on top. Then, either use them right away as they are perfect for this ingenious cake or save them for later. This will help limit the amount of food that is thrown away. (Baby step by baby step ;)


Medium - an 8x8 baking pan - 60 minutes 
  • 2 cups All-Purpose Flour

  • ½ cup Almond Flour

  • 1 tsp Salt

  • 1 tsp Baking Powder

  • 1 tsp Baking Soda

  • 2 tsp Cinnamon

  • 1 tsp Nutmeg

  • ¾ cups Sugar

  • 3 cups Grated Carrots

  • ½ cup Non-Dairy Milk

  • 2 Flax Eggs

  • ½ cup Vegetable Oil

  • 1 tbsp Apple Cider Vinegar

  • ⅔ cups Walnuts


  1. Preheat the oven to 350°F and grease an 8x8 baking pan.

  2. Prepare the flax egg, so that it can thicken while you do the next steps.

  3. Mix both flours, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl.

  4. Add sugar, grated carrots, milk, flax eggs, oil, apple cider vinegar, and walnuts to the flour-spice mixture.

  5. Mix everything with a whisk until everything is evenly combined and pour the batter into the prepared baking pan.

  6. Bake for 35 to 40 minutes or until nothing sticks to an inserted toothpick.

  7. After completely baked, allow the carrot cake to cool.


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