Healthy Carrot Cake (Gluten-Free!)
User Reviews
4.3
Healthy Carrot Cake (Gluten-Free!)
Description
The Healthy Carrot Cake (Gluten-Free!) recipe combines coconut flour with maple syrup, melted coconut oil, eggs, and warm spices—cinnamon, ginger, nutmeg, and salt—to form a thick batter. Lemon juice and baking soda act to help leaven the cake. Shredded carrots add moisture and texture, while optional pineapple and raisins introduce sweetness and slight tartness.
Baked in a greased pan at 350°F, the cake requires 40 to 60 minutes depending on pan type. Once baked, the cake has a moist, dense crumb characteristic of coconut flour cakes. The layered flavors from spices and fruit make it flavorful without excess sweetness. It can be served plain or with frostings like vegan cream cheese, maple pecan glaze, or cashew frosting, supporting different dietary preferences.
Storing the cake covered in the refrigerator extends freshness up to one week. This carrot cake offers a gluten-free alternative that balances pleasant textures and tastes derived from natural ingredients and spices.
Notes suggest reducing maple syrup for less sweetness or substituting 1 egg with mashed banana, though the latter may affect cake structure and moisture. These adjustments provide some flexibility based on ingredient availability or dietary needs.
Ingredients
- 1 cup coconut flour
- 1 cup maple syrup (for a less sweet cake, you can use 3/4 cup)
- 1/2 cup coconut oil melted
- 8 egg 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 carrot about 4 carrots, shredded
- 1/3 cup pineapple optional, diced
- 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
- Replacing one egg with 1/4 cup mashed banana is possible but results in a drier cake that holds together less well; do not reduce eggs by more than one.
- Maple syrup can be reduced to 3/4 cup for a less sweet cake; honey may be used similarly but should not exceed 3/4 cup due to stronger flavor.
- Store cake covered in the refrigerator to keep freshness for up to one week.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.3
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