Top layer carrot cake is moist, chai-spiced and savoury whereas the bottom layer carob cake is nicely bitter sweet and rich. I ended up creating this layered cake cause I like both carrot and chocolate cake. I’m a big fan of using a mix of coconut flour and almond flour which has a good amount of fibre, protein and healthy fat, yet low carbohydrate. It is totally gluten-free, grain-free and refined-sugar free. It tastes awesome and leaves you feel healthy, not heavy!
When you use coconut flour, you need to add more liquid and binding components in the batter cause it absorbs quite a lot of liquid. Normally the rule is 1/2 cup of coconut flour needs about 4 eggs. I used only 3 eggs because I had carrot puree in the mixture as well. Secondly, you need to stir well because it tends to get clumpy in the beginning. So keep stirring until you get a smooth consistency. Let the mixture sit for a bit before you bake to make sure coconut flour has absorbed all the liquid. I made this one big loaf, about 8 servings. Feel free to add any nuts or dried fruits or frosting if you like. Happy baking x
Ingredients
Top layer
1 cup of carrot puree
3 eggs
1/3 cup almond flour
3/4 cup coconut flour
1 tbsp coconut sugar
1 tbsp coconut oil
1 tsp cinnamon powder
1/2 tsp nutmeg
1 tsp ginger
1 tsp cardamom
1 tsp baking powder
1/2 tsp baking soda
a pinch of Himalayan salt
Bottom layer
1 tbsp of carob powder
3 eggs1/3 cup almond flour
3/4 cup coconut flour
1 tbsp coconut sugar
1 tbsp coconut oil
1 tsp vanilla bean powder
1 tsp baking powder
1/2 tsp baking soda
a pinch of Himalayan salt
In a large bowl, gently beat 3 eggs, sugar and oil. Add all dry ingredients for the bottom layer and stir to combine. Pour the mixture into a loaf tin and spread evenly with a spatula. For the top layer, beat 3 eggs in a bowl. Add pureed carrot, sugar and oil and stir. Add all dry ingredients and stir to combine. Spread the mixture over the bottom layer. Bake in the preheated oven (180) for 50 minutes or until cooked.