Chickpea Flour Carrot Cake is moist, naturally sweet, and bursting with cozy spices and wholesome ingredients. Thank you for stopping by—I can’t wait to share this nourishing cake with you! Want more recipes straight to your inbox? Don’t forget to subscribe!
Overview of Recipe Content
This cake works beautifully as a brunch centerpiece, a comforting snack, or a guilt-free dessert. Made with protein-rich chickpea flour and no refined sugar or gluten, it’s both nourishing and satisfying. Expect a warm, cakey crumb with earthy carrot-sweetness and a hint of cinnamon. It’s great year-round—particularly when you crave something cozy yet wholesome!
Why You’ll Love It
- Naturally sweet with no refined sugar
- Gluten-free and protein-packed
- Easy, pantry-friendly ingredients
- Perfectly cozy with cinnamon and nutmeg
Ingredient List
- 1 cup (100 g) finely grated carrots
- 2 large eggs
- ⅓ cup (80 ml) maple syrup or honey
- ½ cup (125 g) plain Greek yogurt (or dairy-free alternative)
- 2 tbsp (30 ml) melted coconut oil
- 1 tsp vanilla extract
- 1 cup (100 g) chickpea flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ tsp baking soda
- ¼ cup (30 g) chopped walnuts or pecans (optional)
Tools Needed
- 8×8” or 9″ square cake pan
- Mixing bowls
- Grater, whisk, spatula
- Measuring cups & spoons
Suggested Substitutions & Additions
- 🥜 Use almond flour plus chickpea flour if you want a lighter texture
- Swap yogurt for applesauce to make it dairy-free
- Add raisins, dried cranberries, or shredded coconut for extra flavor
How to Make Chickpea Flour Carrot Cake
- Preheat & prepare
Preheat oven to 350°F (175°C). Grease and line an 8×8″ pan. - Mix wet ingredients
In a bowl, whisk eggs, maple syrup (or honey), yogurt, coconut oil, and vanilla until smooth and cheerful. You’ll smell the warm vanilla right away! - Combine dry ingredients
In another bowl, whisk chickpea flour, cinnamon, nutmeg, salt, and baking soda. - Combine and fold
Pour wet into dry and gently stir until just combined. Fold in carrots and nuts—your batter will be thick and fragrant. - Bake
Transfer to the pan and smooth the top. Bake 25–30 minutes, or until a toothpick comes out clean. You’ll start smelling that cozy spice as it bakes—simply heavenly! - Cool & enjoy
Let it cool in the pan for 10 minutes, then fully on a wire rack. Slice warm or chilled and enjoy a slice!
What to Serve with Chickpea Flour Carrot Cake
Pair with:
- A dollop of Greek yogurt sweetened with honey
- Fresh berries or a fruit compote
- A warm mug of chai, spiced coffee, or herbal tea
Serve on pretty plates for an elevated brunch spread!
Tips for Making It Perfect
- Don’t overmix — stir just until ingredients are combined for a light crumb.
- Uniformly grate carrots so every bite is evenly sweet.
- Test doneness at 25 minutes. Add up to 5 minutes if needed.
- Make-ahead: Bake and chill; wrap in foil. It’s even better next day!
Storage Instructions
- Room temp: Store cooled cake covered at room temp for up to 2 days.
- Refrigerator: Keeps up to 5 days in an airtight box.
- Freezing: Wrap portions or whole cake in foil + freezer bag; freeze 1–2 months. Thaw overnight in fridge, then warm gently.
General Information
Chickpea flour (besan) lends a nutty flavor and extra protein. Substituting it for all-purpose flour makes this vegan-friendly (swap eggs + yogurt). Carrot cake tradition often uses oil or sugar—this version reduces both! Perfect for spring brunches or autumn snuggly snacks.
Frequently Asked Questions
1. Can I make this dairy-free?
Yes! Swap yogurt for almond or coconut yogurt, and it’s dairy-free.
2. Can I use almond flour?
Yes—replace up to half the chickpea flour for a lighter crumb.
3. Is this cake sweet enough?
Yes—maple syrup plus carrots provide natural sweetness. Adjust syrup by 2 tbsp if you want it sweeter.
4. Can I add frosting?
Sure! A simple cream cheese glaze (2 oz cream cheese, 1 tbsp honey, swirl on top) works well.
5. What if I don’t have baking soda?
You need it for rise. Don’t skip it!
Conclusion
This Chickpea Flour Carrot Cake brings warmth, wholesome ingredients, and simple joy. You’ll love its moist crumb, cozy spices, and protein boost. Try it alongside my Almond Flour Banana Bread or Vegan Zucchini Muffins for more nourishing bakes!
Thanks for baking with me—drop a comment below or tag your photo on Pinterest at https://www.pinterest.com/poulefrecipe/!
Interactive Elements
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Nutritional Information (approx. per serving, 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 5 g |
| Carbohydrates | 18 g |
| Fiber | 2 g |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Sugar | 9 g |
| Sodium | 120 mg |
Delightful Chickpea Flour Carrot Cake: An Unexpectedly Joyful, Protein-Packed Treat 🥕💫
- Total Time: 40 mins
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Moist, naturally sweet chickpea flour carrot cake—protein‑rich, gluten‑free, and perfect for better‑for‑you snacking or brunch.
Ingredients
1 cup finely grated carrots
2 large eggs
⅓ cup maple syrup or honey
½ cup plain Greek yogurt (or dairy‑free alternative)
2 tbsp melted coconut oil
1 tsp vanilla extract
1 cup chickpea flour
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
½ tsp baking soda
¼ cup chopped walnuts or pecans (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8×8” pan.
2. Whisk eggs, syrup, yogurt, coconut oil, and vanilla until smooth.
3. Combine chickpea flour, cinnamon, nutmeg, salt, and baking soda.
4. Pour wet into dry and stir until just combined. Fold in carrots and nuts.
5. Bake 25–30 minutes or until a toothpick comes out clean.
6. Cool 10 minutes in pan, then fully on a wire rack. Slice and serve.
Notes
Don’t overmix batter to keep it light.
Uniformly grate carrots for even sweetness.
Store cooled at room temp up to 2 days or refrigerate up to 5 days.
Freeze for 1–2 months, then thaw overnight in fridge.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 9g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
