Print

Incredible Allergy-Friendly, Refined Sugar-Free Carrot Cake

Carrot cake, gluten free carrot cake, healthy carrot cake
Print Recipe

Are you ready to try this incredible allergy-friendly (dairy and gluten-free), refined sugar-free, and kinda healthier carrot cake? I spent so long perfecting this recipe, as it is one of my absolute favorite desserts.

I wanted to make a healthier, allergy-friendly version of carrot cake that’s dairy and gluten-free, but is still moist and rich without all of the refined sugar and heavy dairy products. Although, I still opted in for a more traditional cream cheese icing because damn, it is GOOD!

Ingredients

Scale
  • 1 1/2 cup Gluten-Free flour blend
  • 1/2 cup almond flour, coconut flour, or oat flour
  • 2 tsp. of cinnamon
  • 1 1/2 tsp. of baking soda
  • 2 tsp. of baking powder
  • 1/2 tsp. sea salt
  • 1 lb. grated carrots (approximately 3 cups)
  • 1 can crushed pineapple, drained (approximately 1 cup)
  • 1 tsp. vanilla
  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar or date sugar
  • 4 eggs
  • 1/2 cup melted and cooled coconut oil or extra virgin olive oil
  • 1/2 cup walnuts (optional)

For the Icing:

Instructions

  1. Once you have all of your ingredients and tools together, the first thing you will want to do is preheat your oven to 350 degrees. As the oven heats up, start by peeling, washing, and then grating your carrots. 1 pound of whole carrots should give you about 3 cups worth of grated carrots.
  2. After you have your carrots grated, measure out the following dry ingredients: gluten-free flour, almond flour or oat flour, baking powder, baking soda, salt, and cinnamon. Then, add them to one of your mixing bowls to combine.
  3. Set that bowl aside and combine the following ingredients in the other mixing bowl: coconut oil, maple syrup, coconut sugar, eggs, carrots, pineapple, vanilla, and nuts.
  4. Following this step, slowly add in the dry ingredients and stir, adding about 1/2 cup at a time.
  5. Once it is all mixed together, oil your baking sheet with coconut oil or another kind of baking oil, like EVOO. I use a Bundt pan for this recipe and it comes out fantastic, but always feel free to use whatever you have available.
  6. Pour all of the batter into the pan to bake for 45 minutes, or until cake tester comes out clean.
  7. As the cake bakes, add the following ingredients to a stand mixer or blender for icing: dairy-free cream cheese, butter or vegan butter, powdered sugar, and vanilla
  8. Finally, once the cake is finished, take it out and allow it to cool completely before adding the icing. It will get melty and soggy if you put it on while it’s hot!

Keywords: dairy free, gluten free, refined sugar free

Find it online: https://thezenmommy.com/2021/03/01/incredible-allergy-friendly-refined-sugar-free-carrot-cake/