Carrot Cake with Chickpea Flour
Some classics don't need much of an introduction. Carrot cake is definitely one of them.
For this version, we use Grano Pampa Chickpea Flour in a moist, aromatic carrot cake packed with warm spices.
The carrots add moisture and natural sweetness, while cinnamon and vanilla bring everything together. To finish, a simple cream cheese frosting makes the perfect complement to the spiced cake.
It's ideal for an afternoon snack, alongside a cup of coffee or tea, or whenever you're in the mood for something sweet that's a little different from the usual recipes.
And you don't have to tell anyone about the unexpected ingredient.
Yield: 8–10 servings
Preparation Time: 50 minutes
Difficulty: Easy
Nutritional Information: Source of Plant-Based Protein, High in Fiber, Gluten-Free, Vegetarian-Friendly
Ingredients
For the cake
1 ½ cups Grano Pampa Chickpea Flour
2 medium carrots, finely grated
½ cup sugar
2 eggs
½ cup neutral oil
½ cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 pinch of salt
½ cup chopped walnuts
For the frosting
150 g cream cheese
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Instructions
1. Prepare the oven and pan
Preheat the oven to 180°C (350°F).
Grease a round cake pan approximately 20–22 cm in diameter. For easier removal, you can also line the bottom with parchment paper.
2. Prepare the carrots
Peel and finely grate the carrots.
If they release a lot of liquid, gently squeeze them with your hands or use a paper towel to remove some of the excess moisture.
Set aside.
Helpful tip: Finely grated carrots blend more easily into the batter and help create a moist cake.
3. Mix the dry ingredients
In a bowl, combine the Grano Pampa Chickpea Flour, baking powder, cinnamon, ginger, nutmeg, and salt.
Mix well to evenly distribute the spices.
4. Prepare the wet mixture
In another bowl, whisk the eggs and sugar for a few minutes.
Add the oil, milk, and vanilla extract.
Mix until well combined.
5. Combine the mixtures
Gradually add the dry ingredients to the wet mixture.
Stir with a spatula until evenly combined.
There's no need to overmix—just make sure there are no dry pockets remaining.
6. Add the carrots and walnuts
Fold in the grated carrots and chopped walnuts.
Mix gently until evenly distributed throughout the batter.
The batter should be thick and moist.
Helpful tip: If the carrots are particularly dry and the batter feels too thick, add one or two extra tablespoons of milk.
7. Bake
Pour the batter into the prepared pan and smooth the surface with a spatula.
Bake for approximately 35–40 minutes.
To check if it's done, insert a toothpick into the center. It should come out clean or with a few moist crumbs, but no wet batter.
8. Cool
Remove the cake from the oven and let it rest in the pan for about 10 minutes.
Carefully remove it from the pan and let it cool completely on a wire rack.
It's important to let it cool before adding the frosting so the frosting doesn't melt.
9. Prepare the frosting
In a bowl, combine the cream cheese, powdered sugar, and vanilla extract.
Mix gently until smooth.
Avoid overmixing, as this can make the frosting too loose.
10. Decorate and serve
Once the cake has cooled completely, spread the frosting over the top.
Finish with chopped walnuts, a sprinkle of cinnamon, or a few thin strips of carrot.
Slice and serve.
And that's it! A moist, warmly spiced carrot cake with an unexpected ingredient: chickpea flour.
Frequently Asked Questions
Does carrot cake made with chickpea flour taste like chickpeas?
Chickpea flour has a mild, characteristic flavor, but the spices, vanilla, and carrots help balance it. The result is an aromatic and well-balanced cake.
Is this carrot cake gluten-free?
Yes, as long as the Grano Pampa Chickpea Flour and all other ingredients used are certified gluten-free and cross-contamination is avoided during preparation.
Can I make the carrot cake without frosting?
Absolutely. The cake is delicious on its own. You can also dust it with powdered sugar or simply finish it with chopped walnuts.
Can I replace the walnuts?
Yes. You can use almonds, pecans, or leave them out if you prefer a softer texture.
How long does it last?
Stored in an airtight container, it can last approximately 3 days at room temperature. If you use the cream cheese frosting, keep the cake refrigerated.
Can I freeze it?
Yes. You can freeze the cake without frosting, tightly wrapped, for up to 2 months. Thaw it in the refrigerator and add the frosting before serving.
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