4.3 from 135 votes
Healthy Carrot Cake (Gluten-Free!)
This Healthy Carrot Cake uses coconut flour, maple syrup, eggs, and spices with shredded carrots and optional pineapple and raisins to create a gluten-free moist cake. The coconut oil adds tenderness, and warming spices like cinnamon and ginger give the batter a fragrant base. The texture is dense but tender, typical of coconut flour cakes. Multiple frosting options such as vegan cream cheese or maple pecan glaze complement the cake while keeping it aligned with the gluten-free version.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
12
Calories:
256 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 256
% 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.