You don’t need an occasion to make another carrot cake, especially a healthy one. This is a very easy lectin-free carrot cake to make, not very carby as it’s made with almond and hazelnut flours and it is delcious. Paired with the mascarpone cream is devine, but you can make it without and it will still be perfect. The cranberry seasion is a good excuse to make this cake, but if you can’t find fresh cranberries, you can use any berries – fresh or frozen.
What makes a carrot cake healthy?
Well, just because a cake is made with carrots, doesn’t mean it is healthy. A classic carrot cake is made with lots of sugar and the usual wheat flour. I have been introduced to the best carrots cakes while living in Dubai and I can tell you, I’ve had some of the best ones (if by any chance you read this and you know Dubai, you know what I’m talking about: Lime Tree Cafe and More Cafe, both had amazing carrot cakes. And coffee! ). But you know, they are full of sugar (and gluten).
This version of a carrot cake is made with almond and hazelnut flours, it has a minimum amount of sweetener and it only has whole, healthy ingredients like carrots, apple, fresh cranberries (not the sweetened, dry ones) and anti-inflammatory spices like ginger, turmeric, cinnamon, nutmeg. In general I am not scared of carbohydrates but this one is also pretty low in carbs, since it’s only made with nut flours.
You might know already I have two more carrot cake recipes on the website, one is the Happy Birthday Carrot Cake, my birthday cake creation in July 2018, which is great and I totally recommend. In fact I had quite a few happy people making it since then. The second is in fact a review of Dr. Gundry’s carrot cake muffins, from The Plant Paradox Cookbook, with a few modifications I made: Dr. Gundry’s Carrot Cake Muffins, Tried and Tested.
So the reason I’m posting another carrot cake recipe on my website is not because the others were not good, or there are not enough carrot cakes on the internet, but because it just happened that I made a great version using different ingredients and it turned out delicious. And fresh cranberries are in season, this might be a great way to use them. Plus, I am a fan of hazelnuts in desserts, so I think using hazelnut flour gave this cake a super nice texture and taste. My experiment has also a lot to say about how versatile a carrot cake is once you figured out the proportions and how the different flours and ingredients work together, so you can be really creative.
I will split the ingredients in wet and dry for an easy way to follow. I added marine collagen for an extra boost, you can totally skip it. When I first published this recipe, I used Turmeric Tonic, a mix of turmeric and adaptogens that has great anti-inflammatory properties, to spive the cake. But I have updated the recipe to make it easier for those who do not have access to this product.
I sometimes make this cake without the mascarpone cream. It’s still delicious. You can also make a dairy free cream to go with it or use a regular organic cream cheese.
Something about the baking time. It will differ depending on the type of dish you make it in. The sign that your cake is cooked is that is not soft to touch.
As for the sweetener, I use alternatively LAKANTO GOLDEN Monk Fruit Sweetener (granular) and SWERVE (granular) in my recipes. I personally think they work the same. I usually add a small quantity for a cake like this (3 tablespoons) but it’s perfectly sweet for my taste. Feel free to add more if you have a big sweet tooth.
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Ginger Turmeric Carrot Cake with Fresh Cranberries and Mascarpone
A yummy, easy lectin-free carrot cake.
- THE DRY MIX:
- 1 cup blanched almond flour (packed)
- 1 cup coarse hazelnut flour
- 2 tbsp coconut flour
- 2 tablespoons tapioca flour
- 1 tsp cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon ground turmeric
- 2 scoops Marine Collagen (optional)
- 1 tsp baking soda
- 1/2 teaspoon baking powder
- 1/8 tsp salt
- THE WET MIX:
- 2 pastured eggs
- 2/3 cup full fat coconut milk
- 1/3 cup avocado oil or extra virgin olive oil
- 3 tablespoons monk fruit granulated sweetener (Lakanto) OR granulated Swerve
- organic lemon zest OR organic orange zest from one lemon / orange (or both)
- 1 teaspoon vanilla
- THE ADDS ON:
- 1 heaping cup shredded carrots
- 1 heaping tablespoon freshly grated ginger
- 1 grated apple
- 1 cup fresh cranberries (make sure they are dry)
- 1/2 cup shredded coconut
- 1/2 cup toasted pecans, roughly chopped
- THE CREAM:
- Goat yogurt (3 parts mascarpone to one part yogurt)
- Optional: sweetener (I don't add to mine)
Preheat oven to 350F.
Prepare a deep baking dish with parchment paper (you can use any size / type dish you want, any shape, you can even make them as muffins). For this test, mine was rectangular, 8x6 inches and it took about 35 minutes to bake, but there were times when I made it in a round cake dish and it took much longer (about 50 mins to an hour). To test if it's done, try to press with your finger on top of the the cake; if it's no longer soft to touch, it's done.
Prepare the cranberries (wash and pat dry).
Toast (8 mins at 350F) and chop the pecans (you can also use raw but toasted are tastier).
Make the coarse hazelnut flour, by processing the raw hazelnuts in a food processor, on high. I like mine to be a little coarse. It is ok if it's not all the same size, it gives a nice bite and texture to the cake.
In a big bowl combine all the dry ingredients.
Grate the carrots. Grate the ginger.
In the food processor mix the wet ingredients. Add the wet mix over the dry one and mix with a spatula until all incorporated. Add the carrots, ginger, shredded coconut, cranberries and pecans and lightly mix with the spatula. Add the batter to the baking dish and bake for about 35 minutes, or more if necessary. Do the toothpick test. I did mine first at 30 minutes and it came out wet, and left it 5 minutes more. Just make sure you keep an eye on it. Smell and color should guide you. Let it cool down before you eat or remove from the dish. I like this cake best after it had time to rest in the fridge.
To make the cream, just mix 3 parts mascarpone with one part goat yogurt. I didn't make cream for the entire cake, just for few pieces we had that day. You can skip cream entirely, or just use an organic cream cheese mixed with heavy cream, in case you don't have mascarpone.
This cake is better when cold, from the fridge. Even better the second day. My cake was about 2 inch tall, so if you want to make a layer cake you can bake 2 separate ones in smaller dishes and add the cream in between layers. So many possibilities. Be creative!