Healthy Carrot Cake (Gluten-Free!)
User Reviews
4.3
135 reviews
Good
Healthy Carrot Cake (Gluten-Free!)
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This healthy Carrot Cake is high in protein, made with gluten-free coconut flour. I love that it's grain-free and naturally-sweetened!
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Ingredients
- 1 cup coconut flour
- 1 cup maple syrup (for a less sweet cake, you can use 3/4 cup)
- 1/2 cup melted coconut oil
- 8 eggs , at room temperature
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon baking soda
- 2 cups shredded carrots (about 4 carrots)
- 1/3 cup diced pineapple (optional)
- 1/4 cup raisins (optional)
Frosting Options:
- Vegan Cream Cheese Frosting
- Maple Pecan Glaze
- Cashew Frosting
Instructions
- Preheat the oven to 350F and generously grease a 9-inch pan, a bundt pan, or two 6-inch pans. (Tip: Add a square of parchment paper on the bottom for easier removal later.)
- To prepare the cake, combine the coconut flour, maple syrup, coconut oil, eggs, cinnamon, ginger, nutmeg, salt, lemon juice and baking soda, and whisk well to create a uniform batter. If any of your ingredients are cold the mixture will be thicker than traditional cake batter, but don't worry, it will still bake just fine! Once the batter is uniform, stir in the shredded carrots, pineapple, and raisins (if using them).
- Pour the batter into your prepared pan(s) and bake at 350 until the center is firm, about 40 to 50 minutes. (If using a deep bundt pan, it takes about 50 to 60 minutes.)
- Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before frosting. For best shelf-life, store the cake covered in the fridge for up to one week.
Notes
- I have tried lowering the number of eggs in this recipe, by replacing 1 egg with 1/4 cup of mashed banana instead. The result is a slightly drier cake that doesn't hold together as well. You can get away with this swap if you need to reduce the recipe by 1 egg, but I don't recommend trying to lower it by much more or the cake won't hold together.
- You can also reduce the maple syrup to 3/4 cup if you want a less-sweet cake. I assume honey would work similarly, if that's what you have on hand. (In fact, for honey I wouldn't use more than 3/4 cup because the flavor is stronger than maple syrup.)
Nutrition Information
Show Details
Calories
256kcal
(13%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
10g
(50%)
Cholesterol
124mg
(41%)
Sodium
268mg
(11%)
Potassium
171mg
(5%)
Fiber
4g
(16%)
Sugar
18g
(36%)
Vitamin A
3737IU
(75%)
Vitamin C
2mg
(2%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 268mg | 11% |
| Potassium | 171mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 3737IU | 75% |
| Vitamin C | 2mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
135 reviews
Good
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