Gluten-Free Carrot Cake Recipe

Gluten Free Carrot Cake Recipe

This carrot cake was a special request recipe, as I needed to bring a dessert to a family event. It is sugar free and mostly fruit sweetened. This carrot cake uses a coconut flour base and a dozen eggs, so it is quite protein dense and fairly nutritious for a dessert.

My kids actually enjoy this for breakfast, and I don’t mind giving it to them occasionally since it has so much protein.

Gluten Free Carrot Cake Recipe
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3.86 from 7 votes

Gluten-Free Carrot Cake Recipe

A healthy carrot cake made with coconut flour and a lot of eggs for extra protein. Filling and delicious!
Course Dessert
Servings 8 -10
Calories 391kcal
Author Katie Wells

Ingredients

For cake:

For Icing:

  • 8 oz cream cheese (softened)
  • ¼ cup butter (softened)
  • ¼ cup honey (or stevia taste)
  • 1 tsp vanilla extract

Instructions

For cake:

  • Preheat oven to 350°F.
  • Grease a 9x13 baking dish with butter or coconut oil.
  • In a blender or food processor, combine the raisins or dates, coconut milk, and warm water and blend until smooth. This will create a sweet liquid base for the batter.
  • Add eggs and vanilla and blend until smooth.
  • Add pumpkin puree or applesauce and blend until smooth.
  • Pour into a large bowl.
  • Add coconut flour, cinnamon, nutmeg, cloves, sea salt, baking soda, and baking powder and mix until well incorporated.
  • Add melted coconut oil or butter and mix well.
  • By hand, stir in crushed pineapple, grated carrot, shredded coconut, and honey if using. You can also wait and drizzle honey on top after baking.
  • Add extra coconut milk or pineapple juice if needed to thin. It should be spreadable, not pourable.
  • Spread batter in prepared pan.
  • Bake at 350°F for 60-90 minutes, until middle is set and no longer soft. Coconut flour takes a while to bake, so be patient. You might also need to reduce heat and cook longer, depending on your oven.
  • When done baking, remove and let cool.

For icing:

  • Whisk together ingredients for icing and spread over cake just before serving.
  • Enjoy!

Notes

Make into muffins for a fun hand-held treat, just reduce cooking time accordingly!

Nutrition

Calories: 391kcal | Carbohydrates: 30.5g | Protein: 8.6g | Fat: 27.8g | Saturated Fat: 20.6g | Cholesterol: 148mg | Sodium: 271mg | Fiber: 8.5g | Sugar: 15.3g

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What’s your favorite cake? Have you made a healthy version yet?

 

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