Gluten Free Carrot Cake Recipe

Makes about 8 servings
Prep Time: about 20 minutes plus baking time

Vegan, Gluten Free Carrot Cake Recipe with No Refined Sugar

gluten free carrot cake recipe

Since my initial breast cancer diagnosis, I am a clean eater and don’t use refined sugars or artificial anything when I cook. My recipes are not overly sweet and super healthy. This gluten free carrot cake recipe is so good! It is also vegan and healthy enough to eat for a meal. Carrots are super charged with nutrient value. To learn more about the nutrition content of carrots, check out this article which underscores the benefits of eating carrots. The ingredients are so super clean and the only sugars used in this recipe are low-glycemic coconut sugar, apple sauce and orange juice. The cake is creamy, rich and will hold up for about a week in the fridge, if it lasts that long! In my house, I make sure I have a piece right away or I may lose my opportunity. I do all the cooking and everyone else does all the eating! But, I have to say that I am thrilled that my cooking, clean as it is, is so well received. I must be doing something right!

Fresh carrots make this recipe. I use my food processor with the grating blade to feed the carrots through. They come out perfectly shredded. But, I have also used a magic bullet in a pinch. Although the shreds are smaller and more ground up, it doesn’t change the recipe one bit. So, use the equipment you have available. It won’t damage the integrity of the recipe. You may chose to leave out the raisins or walnuts, which is perfectly fine. We like the added textures and flavors bring to the finished product. It is all personal preference though.

As a finisher, I like to top the cake, once frosted, with shredded, unsweetened coconut. It just makes the cake look a bit prettier, but again, not required. You may want to top it with some more shredded carrot or walnuts.

Gluten Free Carrot Cake Ingredients

Gluten Free Carrot Cake Ingredients
2 cups oat flour
1/2 cup of coconut sugar
2 drops stevia extract
1/2 tsp of salt
2 tsp of baking powder
1/2 tsp of baking soda
2 tsp of cinnamon

2 flax eggs (2tbs ground flax with 6 tbs water)

1/2 cup of raisins
1/2 cup shredded, unsweetened coconut
1/2 cup of chopped walnuts

3 cups shredded carrots
1/4 cup apple sauce
1/2 cup of orange juice

Preheat oven to 350 degrees and grease two 8 inch round cake pans with coconut oil.
Mix together the flour, sweetners, salt, baking powder, baking soda and cinnamon until thoroughly combined.
Add the shredded carrots, flax eggs* and the apple sauce to the dry ingredients and mix well with a spoon (not a hand mixer!).
Add the orange juice and mix again, then fold in the nuts, raisins and coconut.
Put the batter into pans then spread and smooth until even.
Bake for 45 minutes or until knife/toothpick comes out clean when inserted in the center.
Let cool before frosting

NOTE: *for flax eggs, grind flax in a coffee grinder or magic bullet, at 3 tbs of water for each tablespoon of ground flax. Mix together and let sit for about 5 minutes until the mixture thickens and becomes a bit gel like.

For the super delicious cake frosting recipe to top this masterpiece, click here!

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