Description
This gluten-free Carrot and Cardamom Cake is moist, flavorful, and naturally sweetened—perfect with tea or as a wholesome dessert.
Ingredients
Scale
- 240g almond flour
- 60g coconut flour
- 120g honey
- 3 large eggs
- 200g grated carrots
- 60g unsweetened yogurt
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 50g chopped walnuts (optional)
- For the Honey Glaze:
- 60g powdered sugar
- 2 tablespoons honey
- 1 tablespoon water
Instructions
- Preheat oven to 175°C (350°F). Grease a 9-inch round cake pan.
- In a large bowl, whisk together almond flour, coconut flour, ground cardamom, baking powder, and salt.
- In another bowl, whisk the eggs. Add honey, yogurt, and vanilla extract. Mix until smooth, then fold in the grated carrots.
- Combine the wet and dry mixtures to form a thick batter. Fold in walnuts if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- While baking, prepare the glaze: whisk powdered sugar, honey, and water until smooth.
- Let the cake cool for 10 minutes in the pan, then remove to a wire rack to cool completely.
- Drizzle with honey glaze and garnish with extra walnuts if desired.
Notes
- Do not overmix the batter to keep the cake tender.
- Ensure your carrots are finely grated for an even texture.
- Let the cake cool completely before glazing.
- Store in an airtight container for up to 3 days or refrigerate for up to a week.
- This cake can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg
Keywords: carrot and cardamom cake, gluten-free carrot cake, cardamom cake recipe, healthy carrot cake, almond flour carrot cake