Easy Carrot Cake Without Baking Soda Recipe!

Carrots in desserts are something great for me. Its sweetness and juiciness give it an irresistible taste and aroma. Most carrot cakes have baking soda in it, but I decided to make a completely healthy cake for my birthday, without lactose, refined white sugar and gluten, and most importantly, without absolutely any baking soda or baking powder. The result is ingenious!

The cream is made of cashew nuts and sprinkled with dried flowers is just the point of these fragrant desserts as well. The best part? It doesn’t contain any baking soda.

Keep in mind that this is a recipe for a mini cake, so if you want to eat in larger quantities, feel free to double the dose.

Why No Baking Soda?

Baking powder and baking soda are common ingredients used to add volume and lighten the texture of baked goods.

However, baking powder may not always be readily available. And even so, some people with different health conditions such as IBS may refrain from using it for a variety of reasons. Luckily, there are plenty of ingredients you can use instead.

If you’re looking for an alternative type of carrot cake that does have baking soda, I already have one my blog here. ❤️

Carrot Cake Without Baking Soda

Preparing a carrot cake without baking soda isn’t as hard as it seems. The step that takes the longest amount of time is soaking the cashews overnight, the day before you start with your cake. Once you’re done, the rest is – a piece of cake (pun intended)!

Carrot Cake Without Baking Soda

Biscuit ingredients

  • 3/4 cup finely ground almonds (completely finely ground into flour)
  • 1/2 cup oatmeal
  • 1 tbsp psyllium husk
  • 2 tbsp birch sugar
  • 2 tbsp coconut flower sugar
  • 1/2 tbsp vanilla powder
  • pinch of salt
  • 1 cup grated carrots (approximately two medium-sized carrots)
  • 1 tbsp dissolved extra virgin coconut oil
  • 1/2 cup almond milk
  • 1/2 tbsp apple cider vinegar

Cream ingredients

  • 1 cup cashews (soaked overnight or minimum 4 hours)
  • 1/2 cup coconut cream (thick cream)
  • 1/4 cup almond milk
  • 1 tbsp dissolved extra virgin coconut oil
  • 1/4 cup agave syrup
  • 1/2 tbsp vanilla powder
  • a few drops lemon oil (can also juice but the oil is much more intense*)
  1. The first step in preparing your carrot cake wihout baking soda, is to preheat oven to 180 degrees.

  2. Line a 19 cm baking tin with baking paper.

  3. Mix ground almonds, oatmeal, psyllium, sugar, vanilla and salt in a large bowl. If you're using baking soda/powder substitutes/alternatives, such as vinegar or buttermilk, mix them in now as well.

  4. Put grated carrots, coconut oil, almond milk and vinegar in a blender and mix into a homogeneous mixture.

  5. Add the wet ingredients to the dry ones and mix with a food processor.

  6. Let the mixture stand for about 10 minutes, then transfer to a mold and level.

  7. Place the oven, in a preheated oven, for about 35 minutes (until the biscuit is squeezed and gets a yellowish golden color). Keep in mind that this biscuit is not classic and will not rise much, but it will not be completely dry but much juicier, so do not bake for too long.

  8. While the biscuit is baking make the cream. Put all the ingredients for the cream (soaked, washed and drained cashews, coconut cream, almond milk, coconut oil, agave, vanilla and lemon oil) in a blender and blend until you get a thick cream (if it is too thick that the blender does not can work add a little more almond milk). Put the finished cream in the refrigerator for about 20 minutes to squeeze.

  9. When the biscuit is ready, take the mold out of the oven and let it cool in the mold. When almost completely cooled, remove the biscuit from the mold and transfer to a wire rack (along with baking paper) to cool completely. Never cut or take out a hot biscuit as it will crumble!

  10. Spread a thick layer of chilled cream on the cold biscuit and place in the fridge to squeeze a little.

  11. You can sprinkle dried or fresh edible flowers for decoration. Voila! Your carrot cake with absolutely no baking soda or powder in it is done and ready to be served!

* 19 cm diameter mold *
** 1 cup = 250ml **

Instead of baking soda you can use vinegar, buttermilk, or plain yogurt! About 2 tbps of each will be enough. 

* My warm recommendation is to use lemon as it raises the whole cake to some higher level ????

Once done, your carrot cake may look like on the photo below! You may notice that even though it doesn’t have any baking soda in it, it still looks so fluffy (and delicious)!

Decorating your cake with some fresh edible flowers may add that authentic touch and visual aesthetics. Although I doubt anyone will think about that once they’re it, because it is so damn delicious!

Well thank you so much for reading my guide on how to prepare this yummy carrot cake without baking soda! ❤️

Let me know if you have any questions or thoughts in the comments below, rate my recipe if you’d liked it, and as always, I’m sending much love to you!❤️

– Luka