Chocolate Carrot Cake

Chocolate Carrot Cake Recipe

Here is a delicious Choco-Carrot Cake, a delicious healthy treat for your cozy winter afternoons or breakfasts! The list looks long since I give you many options to make a carrot cake gluten free and vegan versions as well as regular versions.Otherwise it is really easy to make and sooo delicious to enjoy as breakfast or snack, with some nut butter and drizzle of maple or other syrup, with a cup of ginger-clove-cardamom tea!
Prep Time 25 minutes
Cook Time 1 hour
Course Dessert
Cuisine International
Servings 6 people
Calories 155 kcal


  • Baking Tray
  • pot
  • pan


  • 4 Medjool dates – kept in warm water, drained and pureed with a fork or mixer (or 3/4 cup maple/date/coconut/agave syrup or grape molasses (pekmez)
  • 1 + 1/2 cup Einkorn (siyez) flour (or gluten-free flours like a mix of almond meal, sweet potato, coconut, buckwheat, etc)
  • 1/2 cup Cacao
  • 1cup Crushed pecans or walnuts
  • 1/2 cup Ghee or coconut or olive oil and a bit more to brush the tray
  • 4 Eggs at room temperature and whisked very well until they are fluffy  (or alternatively mix 4 tbs flaxseed powder and 12 tbs warm water – keep 5 min)
  • 2.5 cup Carrots grated (Approximately 4 small carrots)
  • 1/2 cup Pecans / walnuts to decorate
  • 2 tsp Sodium bicarbonate
  • 1/2 tsp Orange peel
  • Spices: cinnamon, clove, vanilla, nutmeg, (optional cardamom, ginger)
  • Pinch of salt
  • 1 tbsp Apple cider vinegar (If you are not using eggs)
  • 1/2 cup Almond milk to add (If the texture is too thick)


  • Adjust your oven to 160 degrees celsius. Prepare your cake mold by lining with paper and brushing some melted coconut or olive oil
  • Swift flours and cacao and mix with spices, salt, baking powder and sodium bicarbonate
  • Mix crushed pecans, orange peel and carrots in another bowl
  • Mix whisked eggs or flaxseed mixture with date puree or your choice of sweetener and melted coconut oil. If you are not using eggs, add 1tbs apple cider vinegar, too
  •  Add these liquids to flour mix, add the pecan-carrots mixture and mix them all well with wooden spoon
  • Check the consistency. If it is too dry add some (plant) milk. If it is too liquid add some flour. Taste for sweetness and add more if necessary
  • Pour into tray, decorate with pecans or walnuts
  • Bake at 160degrees for about 1hour. Check with a toothpick or knife, if it comes out clean, take it out, rest it inside the tray until it cools down completely

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