Carrot and apple cake

Cassandra Brock
3.3 3
No wheat flour, no eggs, no white sugar - instead almond flour, carrots, apples and coconut flakes provide a lot of taste.
75 mins
75 mins


Servings: 12
  • 210 ml Coconut oil (e.g. from Dr. Goerg)
  • 400 g Carrots
  • 1 Apples (e.g. Elstar)
  • 1 Organic Lemon
  • 200 g Xylitol (sweetener; alternatively 180 g raw cane sugar)
  • 1 package/s Bourbon vanilla sugar Raw cane sugar
  • 7-10 Tbsp Cinnamon
  • 7-10 Tbsp Salt
  • 250 g crushed almonds
  • 200 g Almond flour (health food store)
  • 1 package/s Tartar baking powder (health food store)
  • 50 g + something Coconut flake
  • 100 g Organic dark chocolate


  1. 1

    Melt the coconut oil in a hot water bath. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a springform pan (approx. 26 cm Ø) with approx. 1 tablespoon coconut oil. Peel, wash and finely grate the carrots. Peel, quarter, core and grate apple. Mix carrots, apple, lemon peel and juice.

  2. 2

    Mix the remaining coconut oil with xylitol, vanilla sugar, 1 teaspoon cinnamon and 1 pinch of salt with the whisks of the mixer for about 5 minutes. Mix almonds, almond flour, baking powder and 50 g coconut flakes. Stir briefly into the coconut oil mix. M

  3. 3

    Fill the dough into the tin, smooth it down and bake in a hot oven for about 40 minutes. Take out, let cool down.

  4. 4

    Remove the cake from the mould. Melt the chocolate in a hot water bath. Spread the chocolate on the cake with a brush and sprinkle with coconut flakes.

  5. 5

    Tip: This way nothing leaks! Since the springform pan is greased with liquid coconut oil, some of it may leak during baking. So it is best to seal the springform pan with aluminium foil. To do this, place two sheets of foil crosswise on the work surface, place the mould in the middle, fold the outer walls all around with the foil and press on the upper edge.

Nutrition Facts

510 kcal
26 g
38 g
13 g