Brazilian-Inspired Carrot Cake With Nutpods Chocolate Ganache

Brazilian-Inspired Carrot Cake With Nutpods Chocolate Ganache

Dairy-Free

Dairy-Free

Gluten-Free

Gluten-Free

Vegan

Vegan

Brazilian-Inspired Carrot Cake With Nutpods Chocolate Ganache

Dairy-Free

Dairy-Free

Gluten-Free

Gluten-Free

Vegan

Vegan

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Ingredients
2 cups carrots

1 cup French Vanilla nutpods dairy-free creamer

1/ 4 cup applesauce, unsweetened

3/ 4 cup coconut sugar

1/ 3 cup melted coconut oil, plus more for drizzling

1/ 4 cup maple syrup

2 teaspoons cinnamon, divided

3 cups gluten free 1-to-1 flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

slivered almonds, for garnish

1 1/ 2 cups dark chocolate, (dairy free) chopped

2 cups French Vanilla nutpods dairy-free creamer

Instructions
1.
Preheat the oven to 350º F. Wash, peel, and trim the ends off of the carrots. Place the carrots onto a baking sheet and drizzle with melted coconut oil. Sprinkle with cinnamon and roast the carrots until they are fork-tender, about 35 minutes. Alternatively, you can boil or steam the carrots, they just need to be completely cooked through.
2.
Add the carrots and French Vanilla nutpods dairy-free creamer to a blender or food processor and blend until completely smooth. Add the blended mixture to a bowl.
3.
Mix in the applesauce, coconut sugar, coconut oil, and maple syrup until well combined. Sift in the cinnamon, gluten-free flour, baking powder, baking soda, and salt into the wet ingredients. Mix the wet and dry ingredients until completely combined.
4.
Scoop the batter into a greased bundt pan and smooth with a spoon. Bake for 55 minutes or until a toothpick inserted comes out clean. Cool the cake in the pan for 20 minutes, then place a plate over it and flip to release the cake.
5.
While the cake cools, warm up 2 cups of French Vanilla nutpods dairy-free creamer in the microwave or on the stove until hot, but not boiling. Pour over the chopped chocolate and slowly stir until the ganache comes together. Pour the ganache over the cooled cake and top with the slivered almonds. Serve with coffee and French Vanilla nutpods dairy-free creamer.
Julie Resnick
Meet the creator
Julie Resnick

Julie Resnick co-founded The Feedfeed, a food & lifestyle media company, along with her husband, Dan six years ago. 

Julie started Feedfeed started on Instagram, where she began posting pictures of her own food which Dan photographed, and then asked others to also share what they were making by tagging their images with #feedfeed. Since then the company has become the largest crowd-sourced cooking publication/community, and the source for what to cook, bake, eat and drink in today’s world across social media and the web. Feedfeed comes to life IRL for its community through events and experiences it hosts virtually and, pre-pandemic, all over the world, and in particular out of its Brooklyn and Los Angeles test kitchens.