Get ready to experience a dessert that defies all expectations - a moist, decadent gluten-free carrot pound cake that proves healthy eating doesn't mean sacrificing flavor! This incredible recipe transforms traditional pound cake into a nutritious, allergy-friendly treat that will have everyone asking for seconds. With its perfect blend of sweet carrots, rich coconut notes, and creamy icing, this cake is about to become your new obsession - whether you're gluten-sensitive or just looking for a deliciously different dessert experience.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups gluten-free flour blend
- 1 cup grated carrots
- 1/2 cup coconut sugar
- 1/2 cup almond milk
- 1/4 cup coconut oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut milk (for icing)
- 1/4 cup powdered sugar (for icing)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper, ensuring the sides are slightly overhanging for easy removal.
- In a large mixing bowl, sift together the gluten-free flour blend, baking powder, baking soda, and salt to remove any lumps and ensure even distribution of leavening agents.
- In a separate medium bowl, whisk together coconut sugar, almond milk, and melted coconut oil until well combined and smooth.
- Gently fold the grated carrots into the wet ingredients, ensuring they are evenly distributed throughout the mixture.
- Gradually add the dry ingredients to the wet ingredients, stirring carefully until just combined. Be careful not to overmix, as this can make the cake dense.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the coconut milk icing, whisk together coconut milk and powdered sugar in a bowl until smooth and creamy.
- Once the cake is completely cooled, drizzle the coconut milk icing over the top, allowing it to naturally cascade down the sides.
- Let the icing set for 10-15 minutes before slicing and serving.
Tips
- Always sift your gluten-free flour blend to prevent lumps and ensure a smooth, light texture.
- Use room temperature ingredients for better mixing and more consistent results.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Check your cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before icing to prevent the coconut milk glaze from melting.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the batter.
- Store the cake in an airtight container in the refrigerator to maintain its moisture and freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 14g
Saturated Fat: 10g
Cholesterol: 0mg
