Gluten-Free Carrot Cake Recipe

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Gluten Free Carrot Cake Recipe
Wellness Mama » Blog » Recipes » Dessert Recipes » 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

Gluten-Free Carrot Cake Recipe

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


8 -10


For cake:

For Icing:

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


For cake:

  • Preheat oven to 350°F.
  • Grease a 9×13 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!


Nutrition Facts
Gluten-Free Carrot Cake Recipe
Amount Per Serving
Calories 391 Calories from Fat 250
% Daily Value*
Fat 27.8g43%
Saturated Fat 20.6g129%
Cholesterol 148mg49%
Sodium 271mg12%
Carbohydrates 30.5g10%
Fiber 8.5g35%
Sugar 15.3g17%
Protein 8.6g17%
* Percent Daily Values are based on a 2000 calorie diet.


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

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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


Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


32 responses to “Gluten-Free Carrot Cake Recipe”

  1. Rachel Avatar

    3 stars
    This cake was moist and very filling. However, even with all the spices, the cake still seemed a bit bland to me. I added honey to the mixture before I baked it. I likely won’t make it again just because it called for a dozen eggs and wasn’t out of this world. I will say that the icing was very good though. It almost made up for the blandness of the cake.

  2. Debbie Avatar

    I also would like to know what could be substituted for the pineapple.


  3. Debbie Avatar

    Very excited to find your website Katie! Will be trying a couple of your recipes for my first dinner party in my new home. Your gluten free carrot cake looks wonderful. Would the gluten free flour mix from Trader Joe’s, containing rice and tapioca flours and potato starch work just as well as the coconut flour? Please advise.

    Debbie R

  4. Sonia Avatar

    Hoping to make this for my sons birthday but hubby is dairy free. Any suggestions for a dairy free frosting? Love your site. Reference all the time.

  5. Hanna Avatar

    I am not a fan of coconut flour…can I sub almond flour directly?

    1. Wellness Mama Avatar

      They don’t substitute in equal amounts as coconut flour absorbs much more liquid. You could try experimenting with using almond flour but you’ll need a lot more and should have a thick but spreadable texture before baking.

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