Carrot cake with hemp flour – carrot cake in Polish

Carrot cake is one of those classics where the substitute for wheat flour is hardly noticeable. Carrots provide moisture and natural sweetness, while cinnamon and ginger build the aroma, and hemp flour adds a nutty, earthy profile that perfectly complements the spiced notes of carrot cake. The result is a moist, dense cake without wheat and gluten, with significantly higher protein and fiber content than the classic version. I will show you how to balance the proportions of flours and when to take the cake out of the oven to ensure it doesn’t turn dry.

KEY INFORMATION
• Hemp flour contains about 30% protein and 28% fiber – significantly more than wheat flour (Mattila et al., Journal of Food Composition and Analysis, 2018).
• Hemp flour is naturally gluten-free with a GI below 35 (Siano et al., Food Chemistry, 2019).
• Carrots (88% water) provide moisture that compensates for the high absorbency of hemp flour.
• One serving (about 80 g): approximately 200 kcal, 5–6 g protein, 9 g fat, 22 g carbohydrates, 3 g fiber.

Why are carrots and hemp flour the perfect combination?

Hemp flour has one fundamental problem in baking: exceptionally high moisture absorbency. Dietary fiber (28 g per 100 g of flour) acts like a sponge – it absorbs water from the batter and can result in a dry, crumbly bake. Carrots structurally solve this problem. They contain about 88% water and natural pectins that bind moisture in the batter and gradually release it during baking (Mattila et al., Journal of Food Composition and Analysis, 2018). The result: carrot cake with hemp flour remains moist even after 3 days.

The flavor argument is equally strong. The nutty, earthy profile of hemp flour harmonizes with the spiced flavors of carrot cake – cinnamon, ginger, and nutmeg – rather than contrasting with them. Wheat flour in carrot cake serves as a neutral carrier that allows the spices to take center stage. Hemp flour plays the same role but adds its own deep aroma that enhances the spiced character of the cake.

Nutritional values – what does one serving provide?

One serving (about 80 g of cake without frosting) provides approximately 195–205 kcal, 5 g protein, 9 g fat, and 22 g carbohydrates, including 3 g fiber. The carrots in the recipe (300 g for 12 servings) contribute beta-carotene – a precursor to vitamin A – about 5000 IU per 100 g. Together with omega-3 fatty acids from hemp flour (USDA FoodData Central, 2023) this is a combination that rarely appears in desserts. Vitamin A supports vision, while omega-3s have anti-inflammatory effects – two vastly different nutrients in one slice of cake.

Ingredients – what do you need?

• 300 g of carrots (about 3 medium carrots), grated on a fine grater
• 120 g of hemp flour
• 80 g rice or buckwheat flour
• 3 medium eggs
• 100 ml of melted coconut oil or rapeseed oil
• 100 g of brown sugar, erythritol, or xylitol
• 1 teaspoon of baking powder
• half a teaspoon of baking soda
• 1 teaspoon of cinnamon
• half a teaspoon of ground ginger
• a quarter teaspoon of nutmeg
• 1 teaspoon of vanilla extract
• 1 tablespoon of orange juice (optional)
• a pinch of salt
• optional: 50 g of chopped walnuts or 40 g of raisins

How to prepare carrot cake with hemp flour – step by step?

Preheat the oven to 175°C. Grate the carrot in advance and drain any excess juice. Active work: about 15 minutes, baking 35–40 minutes.

Step 1. Prepare the wet ingredients. Whisk the eggs with sugar and oil for 3 minutes until frothy and lightened. Add vanilla, orange juice, and grated carrot. Mix until evenly combined.

Step 2. Mix the dry ingredients. In a separate bowl, combine hemp flour, rice flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Mix thoroughly – the baking soda and powder must be evenly distributed.

Step 3. Combine and optionally add nuts. Pour the wet ingredients into the dry, mixing with a spatula until lumps disappear. The mixture will be thick, orange with a greenish hue from the hemp flour. Fold in the nuts or raisins if using.

Step 4. Bake and check. Transfer to a lined baking pan. Smooth the surface. Bake at 175°C for 35–40 minutes. Check with a toothpick from the 35th minute – dry or with crumbs = done. Carrots retain moisture, so the center may seem soft – give it another 5 minutes if the toothpick is wet.

Step 5. Cool and decorate. Cool completely before adding the cream cheese frosting. Warm cake will absorb the frosting and make the top soggy. Spread optional frosting made from cream cheese with honey and vanilla on the cooled cake. Sprinkle with hemp seeds or grated carrot.

Tips and variations

We noticed in tests that carrot cake with hemp flour tastes significantly better the next day. The moisture from the carrot slowly migrates throughout the cake during cooling and evens out the texture – areas at the edges that were slightly drier after coming out of the oven are just as moist as the center after a night in the fridge. Bake a day before serving if possible.

Pumpkin version. Replace 100 g of grated carrot with the same amount of grated pumpkin. Pumpkin provides a similar amount of moisture as carrot but has a milder flavor and darker color. The combination of carrot and pumpkin gives a more complex sweetness profile.

Mini cupcake version. Use a 12-cup muffin tin instead of a springform pan. Baking time is reduced to 22–25 minutes. Mini carrot cakes with hemp flour are a practical format for parties and as a lunch box. Everyone has their own portion with frosting.

Sugar-free version. Replace brown sugar with 2 very ripe bananas (about 200 g, mashed) or 80 g of blended dates into a paste. Both substitutes bring natural fructose sweetness and additional moisture. Reduce the oil by 2 tablespoons to prevent the mixture from being too runny. Carrots and bananas together with hemp flour create an exceptionally moist cake – one could say that fiber and pectins work together here, retaining moisture much longer than in wheat cakes.

More recipes for cakes with hemp flour can be found in the article about brownie with hemp flour – a different flavor base, the same rules apply regarding the proportions of flours.

Frequently Asked Questions

Why do carrot and hemp flour work well together?

Carrot (88% water) balances the high absorbency of hemp flour (28% fiber, Mattila et al., 2018). The nutty flavor of the flour complements the spiced flavors of carrot cake. Carrot pectins bind moisture in the batter and keep it moist for several days.

Is carrot cake made with hemp flour gluten-free?

Yes – hemp and rice flour are gluten-free with a GI below 35 (Siano et al., 2019). Check the gluten-free certification of the baking powder if you have celiac disease.

How to store carrot cake made with hemp flour?

Without frosting for up to 3 days at room temperature, up to 7 days in the refrigerator. With cream cheese frosting only in the fridge for up to 5 days. Frozen slices without frosting for up to 3 months (USDA, 2023).

How much protein does carrot cake made with hemp flour have?

One serving (about 80 g) provides about 5–6 g of protein. Hemp flour contains about 30% protein (Mattila et al., 2018) – a 120 g portion in the recipe contributes about 36 g of protein to the entire cake.

What can replace rice flour in this recipe?

Buckwheat flour (more pronounced flavor, good with cinnamon), almond flour (higher fat, more moist effect), gluten-free oat flour (neutral, better fluffiness). Almond flour absorbs less moisture – reduce the oil by a tablespoon to maintain the proper consistency of the batter.

This article is for informational and educational purposes and does not replace consultation with a doctor. If you are pregnant, breastfeeding, taking medications, or have chronic conditions, consult the use of supplements or herbs with a specialist.

Author: Michał Waluk · Published: 2026-05-04 · Updated: 2026-05-04