It may surprise you, but the best cake I ever had was a slice of carrot cake. It was spiced, sweet (but not too sweet), and had a decadent cream cheese frosting. Unfortunately, like any cake, traditionally carrot cake has gluten, a lot of sugar, and other processed ingredients to stay away from. This recipe, however, is a Gluten-Free Carrot Cake that will still taste just as good as a regular carrot cake, and with no added sugar! This cake is truly perfect for an Easter dessert, or any other special occasion.
The Power of Carrots
Carrots are an amazing vegetable because they are full of nutrients that your body needs. They have potassium, antioxidants, and vitamin A, to name a few. They can lower your risk of cancer, promote eye health, have few calories, and help lower cholesterol. Honestly, with all those wonderful benefits, you should really make sure you are eating your carrots as much as possible! Read more HERE.
Best Healthy Carrot Cake
- 2 cups packed super fine blanched Almond Flour
- 2 cups Coconut Flour do not pack
- 1/2 cup Unsweetened finely shredded Coconut
- 1 tsp Baking Soda
- 1 tbsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Salt
- 4 large Eggs at room temperature
- 3/4 cup pure Maple Syrup
- 1/3 cup drippy Tahini (or sub Almond Butter, but tahini has a better flavor for this cake)
- 1/4 cup Unsweetened Almond Milk
- 1 tsp pure Vanilla Extract
- 1/3 cup melted and cooled Coconut Oil
- 3 cups shredded Carrots medium grate
- 1/2 cup Raisins
- 1/2 cup chopped Pecans or Walnuts
- 1/2 cup salted Butter room temperature
- 8 oz. Cream Cheese room temperature
- 3 cups Powdered Sugar
- 2 tsp pure Vanilla Extract
- 1 tbsp unsweetened Almond Milk
For the Topping
- extra chopped Pecans and shredded Coconut
- Preheat oven to 350 degrees F. Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of pan with nonstick cooking spray. USE PARCHMENT PAPER or the cake is likely to stick.
- In a large bowl, whisk the almond flour, coconut flour, unsweetened shredded coconut, baking soda, cinnamon, nutmeg and salt together. Set aside.
- In a large bowl, whisk together the eggs, pure maple syrup, tahini, almond milk, vanilla extract until smooth.
- Slowly whisk in the melted and cooled coconut oil until it’s well incorporated, then stir in the carrots. Note: It is important that your eggs are at room temperature, otherwise the coconut oil with coagulate. The coconut oil should be melted but not HOT, but rather closer to room temp.
- Add dry ingredients to wet ingredients and mix with a wooden spoon until well combined. Stir in raisins and nuts, if using.
- Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 22-32 minutes in the two 8-inch pans and 30-40 minutes for three 6-inch pans.
- Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow cake to cool completely before frosting or removing from the pans. The cake should be room temperature when you frost it. This is very important. Cakes can be made a day ahead if you’d like.
- Make your frosting: In the bowl of an electric mixer, add the softened butter and cream cheese and whip on high until light and fluffy. Add powdered sugar, vanilla extract and milk and beat for 2-3 minutes more.
- Now it’s time to frost the cake: place about 1 tablespoon down onto onto the cake stand and spread out. Invert cake onto the cake stand, add about ½ heaping cup frosting between each layer, repeat with each cake, then frost the top and sides of the cake with the remaining frosting.
- Decorate cake with pecans and shredded coconut on top. Once you are done frosting, place the cake to the fridge. Cake will stay good for 5-7 days in the fridge, and should be covered to ensure freshness. Serves 16.
I hope you love this yummy Gluten Free Carrot Cake recipe, and if you do, please let me know! You can tag us on Social Media or leave a comment here. Come back next week for another healthy recipe, or check out some of my previous recipes!