At Cal Reiet, we believe that nourishing your body with wholesome, plant-based food is one of the most beautiful ways to practice self-care. This month, we’re sharing a delicious and healthy twist on a classic favorite: Vegan & Gluten-Free Carrot Cake.
This recipe is made with natural ingredients, free from refined sugar, and full of warming flavors—perfect for an autumn treat. Moist, naturally sweet, and rich in nutrients, this cake is a wonderful addition to your breakfast table, an afternoon snack, or a light dessert.
Ingredients (Serves 6-8)
• 100g mild olive oil
• 200g brown rice flour
• 200g coconut yogurt
• 150g coconut sugar
• 350g finely grated carrots (textured like couscous)
• 15g baking powder
• 2 tbsp raisins (soaked in hot water for 15 min)
Preparation
- Preheat the oven to 180°C and prepare a cake tin by lightly greasing it with olive oil or lining it with baking paper.
- In a large bowl, mix the olive oil, coconut yogurt, and coconut sugar until well combined.
- Add the brown rice flour and baking powder, stirring until the batter is smooth.
- Gently fold in the grated carrots and hydrated raisins, ensuring even distribution throughout the mixture.
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake for approximately 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before slicing.
Enjoy this cake as it is, or serve with a dollop of coconut yogurt and a sprinkle of cinnamon for extra indulgence. This simple yet delightful recipe embodies the essence of Cal Reiet’s philosophy: wholesome, nourishing, and made with love.
Would you like to try more plant-based recipes? Explore our blog for more inspiration, and visit Cal Reiet’s Table to experience the magic of healthy, holistic cuisine firsthand.