Moist, naturally sweet chickpea flour carrot cake—protein‑rich, gluten‑free, and perfect for better‑for‑you snacking or brunch.

Scale

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)

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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.

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.