Looking for a dairy-free Carrot Cake recipe to spice up any occasion? This vegan and gluten-free Brazilian-Inspired Carrot Cake with nutpods Chocolate Ganache combines the perfect balance of sweet satisfaction without the gluttony of a traditional carrot cake.
Brazilian Carrot Cake differs from what we usually see in the US because of the actual ingredients used and its texture. Brazilian Carrot Cake is less indulgent, making it more of an all purpose cake, but still equally delectable! The texture differs because instead of grating raw carrots, they are roasted and then blended with the other ingredients until smooth, making this Brazilian-inspired version subtly sweet with a smoother texture. nutpods French Vanilla dairy-free creamer aids in making this cake moist, rich, and balanced with the warming flavors of cinnamon.
- 2 cups carrots
- 1 cup French Vanilla nutpods dairy-free creamer
- 1/ 4 cup applesauce, unsweetened
- 3/ 4 cup coconut sugar
- 1/ 3 cup melted coconut oil, plus more for drizzling
- 1/ 4 cup maple syrup
- 2 teaspoons cinnamon, divided
- 3 cups gluten free 1-to-1 flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- slivered almonds, for garnish
For the ganache:
- 1 1/ 2 cups dark chocolate, (dairy free) chopped
- 2 cups French Vanilla nutpods dairy-free creamer
Preheat the oven to 350º F. Wash, peel, and trim the ends off of the carrots. Place the carrots onto a baking sheet and drizzle with melted coconut oil. Sprinkle with cinnamon and roast the carrots until they are fork-tender, about 35 minutes. Alternatively, you can boil or steam the carrots, they just need to be completely cooked through.
Add the carrots and French Vanilla nutpods dairy-free creamer to a blender or food processor and blend until completely smooth. Add the blended mixture to a bowl.
Mix in the applesauce, coconut sugar, coconut oil, and maple syrup until well combined. Sift in the cinnamon, gluten-free flour, baking powder, baking soda, and salt into the wet ingredients. Mix the wet and dry ingredients until completely combined.
Scoop the batter into a greased bundt pan and smooth with a spoon. Bake for 55 minutes or until a toothpick inserted comes out clean. Cool the cake in the pan for 20 minutes, then place a plate over it and flip to release the cake.
While the cake cools, warm up 2 cups of French Vanilla nutpods dairy-free creamer in the microwave or on the stove until hot, but not boiling. Pour over the chopped chocolate and slowly stir until the ganache comes together. Pour the ganache over the cooled cake and top with the slivered almonds. Serve with coffee and French Vanilla nutpods dairy-free creamer.