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I wanted to experiment with the tiger nut flour that I bought recently and came up with this carrot cake recipe. The cake texture is rather chewy and sticky and has a very nice caramel taste because of the maple syrup. The sweetness was perfect for me. However, if you tend to have a sweet tooth, you might want to add some more maple syrup or honey.

The cake is very rich in fiber that would support your digestion and won’t spike your blood sugar.


  • 250 g peeled carrots (about 2 cups of grated carrots)
  • 1 cup (90g) tiger nut flour
  • ¼ cup (or 15 g) coconut flakes
  • 1/8 cup (or 15 g) coconut flour
  • ¼ cup coconut kefir (you can substitute it with coconut yogurt)
  • ¼ cup olive oil or coconut oil
  • ¼ cup maple syrup (optional: honey)
  • Gelatin egg (1 tbsp gelatin +1/4 cup water)
  • ½ tsp baking soda
  • Pinch of salt
  • ¼ tsp apple cider vinegar
  • Optional: Cinnamon
Elitsa Dineva IMG_1862 Gluten-free, dairy-free, egg-free, AIP-friendly carrot cake Recipes


Preheat the oven to 175℃ (about 350℉).

Make the gelatin egg by simply dissolving the gelatin in the water for a few minutes.

Grate the peeled carrots in a food processor or using a shred.

In a bowl, mix all dry ingredients together. Add the kefir, apple cider vinegar, oil and maple syrup and stir with a fork. Add the gelatin egg and stir again. Finally, add the shredded carrots and mix well with the fork.

Line a small baking dish with parchment paper or grease it with some coconut oil. I used a small 18 cm round cake pan. Pour the batter into the baking dish. Put in the oven and bake for 40 minutes.

NOTE: The cake may be ready after 30 minutes, depending on your oven performance. So, keep an eye on it 😊