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Carrot Cake

Juicy Gluten-Free Carrot Cake

Sometimes in life, we encounter things that do not seem promising at first glance but deliver much more in the end.

Such is the case with this recipe, the juicy carrot cake. Its texture may not appear moist at first, but this cake is about believing in the impossible.

In a world where appearances often deceive, this cake proves that sometimes the real magic lies within. With just a handful of simple ingredients and a dash of faith, a cake is conjured that will convince even the biggest skeptics.

Step by step, fresh carrots and crisp apples are transformed into a batter with almond flour, which might seem firm at first. Yet, as it bakes, the liquid is released, and the cake becomes moist, tastes heavenly, and is also gluten-free.

Dive into this culinary adventure and let yourself be enchanted by the magic of a juicy carrot cake that surpasses all expectations.

Ready for a surprise? ;)


Ingredients: 150 g carrots

2 apples

2 eggs

50 g granulated sugar / brown sugar

200 g ground almonds

3 tbsp lemon juice

A splash of cream or oat cuisine


Baking powder

  • Serving: 1 small loaf pan

  • Effor: Low - Medium The preparation is quick, but due to the high moisture content, a baking time of about 50 minutes should be planned.

  • Nutritional value: High This cake is rich in fiber and offers a mindful alternative to traditional cakes.

  • Michaela's Opinion: Juicy, tasty, and conscious – it tastes even better this way.

Juicy Gluten-Free Carrot Cake


1) Wash and finely grate the carrots and apples.

2) Separate the eggs. Whip the egg whites until stiff.

3) In a separate bowl, mix the egg yolks with sugar until creamy. Add the ground almonds, lemon juice, a pinch of salt, and baking powder to the egg yolk mixture.

4) Gently fold the whipped egg whites into the mixture. Add a splash of cream or oat cuisine to improve the consistency.

5) Pour the batter into a greased baking pan and bake in a preheated oven at 170 degrees Celsius (338 degrees Fahrenheit) with top and bottom heat for about 50 minutes until the cake is done.

6) After cooling, turn out of the pan and enjoy.

  • Michaela's Tip: Feel free to adapt the recipe by adding spices like cinnamon or vanilla or stirring in nuts and dried fruits of your choice.


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