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Carrot cake with coconut cream frosting by @cheftosca

Looking for something special? Our talented @cheftosca has given the popular carrot cake a new twist. It's quick to make and simply delicious. Whether for Easter brunch, a spring coffee table, or just because – this cake always fits. And best of all: it's even gluten-free and vegan.

A slice of carrot cake with coconut cream frosting and carrot ribbon decoration on a scalloped white plate with a pink rim. A golden fork lies next to it. In the background, other plates, a floral napkin, and a vase with flowers are visible. The scene is arranged on a sunlit table.

Ingredients

240 g gluten-free flour

160 g almond flour

1½ tsp baking powder

1 tsp cinnamon (approx. 4 g)

240 g apple sauce

220 g plant-based drink

20 g ground flaxseed + 110 g water

80 ml oil

150 g sugar

60 g maple syrup

160 g grated carrots and a pinch of salt

80 g walnuts (or pecans, hazelnuts are also good)

For the Frosting

250 g coconut cream (stored overnight in the fridge)

25 g powdered sugar

Here's how to make it:

  1. Preheat the oven to 180 °C. 

  2. Grease a cake tin (20-25 cm) or line it with baking paper.

  3. In a bowl, thoroughly mix all liquid ingredients such as apple sauce, plant-based drink, oil, sugar, maple syrup, and the ground flaxseed with water. Then wait 5-10 minutes for the mixture to thicken slightly.

  4. Grate the carrots and add a pinch of salt. Then gently squeeze to remove excess water.

  5. In another bowl, thoroughly mix the gluten-free flour, almond flour, baking powder, and cinnamon. Add the flour mixture to the liquid ingredients. Stir briefly until everything is just combined.

  6. Fold the prepared carrots and walnuts into the batter. Pour the batter into the tin.

  7. Bake the cake for 40-50 minutes. It's ready when it's golden brown and a wooden skewer or knife comes out clean from the center.

  8. Let the cake cool in the tin for 10-15 minutes. Then place it on a wire rack to cool completely.

  9. Whip the chilled coconut cream with powdered sugar until smooth and creamy.S pread the frosting evenly on the completely cooled cake.

  10. Peel carrots, cut into strips with a peeler, and place them all in a bowl with ice cubes to chill.

  11. Form bows from the cold carrot strips and decorate the carrot cake.

 

Check out the full recipe from @cheftosca on Instagram @ikeaswitzerland.