While any type of dark chocolate dessert tends to be my go-to, carrot cake has a special place in my heart. 

I don’t know if it’s the nostalgia (my mom making it every Easter) or the fluffy cream cheese frosting (my absolute kryptonite), but either way I’m a die hard fan. 

Unfortunately, I can’t eat most carrot cakes around, as they tend to contain gluten (something I cannot digest without completely feeling awful), conventional dairy (hello bloat) and tons of refined sugar. 

But luckily, my mom (who has Celiac’s disease) is also a carrot cake lover and talented baker, and began making me this gluten-free, dairy-free option years ago. 

She passed the recipe on to me, and over the years I’ve made a few tweaks (less sugar, more nutrients, dairy and non-dairy options) until I had the BEST EVER gluten-free carrot cake (with a dairy-free option).

And now I’m beyond excited to share that recipe with you and your families! I hope you enjoy it as much as we do.

Snag the recipe and details below!

HEALTHIER GLUTEN-FREE CARROT CAKE INGREDIENTS

+ Gluten-Free All Purpose 1: 1 Baking Flour

This gives the carrot cake it’s texture without using any gluten (which can be difficult to digest and cause inflammation in the gut). I love this brand. 

+ Organic Shredded Carrots

I always feel like I’m winning when a dessert sneaks in veggies! Carrots also provide a good dose of fiber (15 grams) which is essential for regulating gut and hormone health. *Pro-Tip: Try using an electric shredder, it makes grating all those carrots way easier. 

+ Pasture-Raised Eggs

The binding ingredient that also adds a bit of protein (24 grams) + nutrients from the yolk like B vitamins and choline!

+ Avocado Oil

Any good dessert needs some fat and avocado oil is an anti-inflammatory option (i.e. most baked goods use inflammatory seed oils) that gives this carrot cake a delicious, moist texture.

+ Chopped Pecans 

Not only do these add some delicious, crunchy texture but they’re rich in healthy fats, fiber, vitamins and minerals, such as magnesium, which have been linked to alleviating PMS and regulating a healthy menstrual cycle. 

+ Coconut Sugar

Sugar is sugar, but I prefer coconut sugar for the cake base as it gives it a subtle sweetness and is a less refined (re: processed) option than white sugar. *I still use confectioner’s sugar for the cream cheese frosting, as I have yet to find a replacement that will give the frosting that ideal fluffy texture. 

+ Cinnamon, Ginger + Nutmeg

These spices add so much flavor, as well as antioxidants and digestive and blood flow boosting properties. 

+ Grass-Fed Butter

Grass-fed butter is rich in nutrients like omega-3 fatty acids, conjugated linoleic acid and vitamin K2, which support bone health and density (directly linked to your metabolism!), reduce inflammation and can potentially improve insulin sensitivity. I love this brand. 

WHAT MAKES THIS GLUTEN-FREE CARROT CAKE HEALTHIER?

Obviously, dessert is not a necessary pillar of a hormone-healthy diet (i.e. sugar is not a vital macro or micronutrient needed for hormone production or synthesis the way protein, fat, fiber, vitamins and minerals are). That being said, this carrot cake recipe is a fantastic option for anyone with gluten and/or dairy sensitivities, and has much less sugar and inflammatory ingredients then most store-bought or bakery style carrot cakes. 

It also also contains a solid dose of fiber from the carrots and pecans, as well as some protein and anti-inflammatory healthy fats from the eggs, avocado oil and grass-fed butter, which help to counteract a blood sugar spike. *I still advise eating this cake after a protein-rich meal (like dinner) in order to keep blood sugar stable. 

GLUTEN-FREE CARROT CAKE SWAPS/ADD-IN’S

+ Swap The Pecans For Walnuts

I personally love pecans in this recipe, but walnuts would also offer a similar taste and texture, as well as health benefits. 

+ Add in Pineapple

I personally don’t think this recipe needs pineapple (it’s sweet enough as is) but if you grew up eating pineapple in your carrot cake, you can add one 8 ounce can of crushed pineapple, drained, in with the batter. 

+ Leave Out The Raisins

I also love raisins in carrot cake, but some people don’t, and if that’s you, feel free to leave them out altogether!

+ Omit the Dairy

To make this carrot cake completely dairy-free, simply swap out the cream cheese and grass-fed butter for dairy-free alternatives (using a 1:1 ratio). I like this dairy-free cream cheese and butter brand. 

+ Make it Vegan

To make this recipe completely vegan, use the frosting swaps recommended above and swap the eggs for 4 flax eggs, which can each be made whisking together 1 tablespoon ground flaxseed meal with 2 1/2 tablespoons warm water (per “egg”), then letting it gel for 5 minutes.

+ Use Less Sugar

I tried to minimize the sugar as much as possible without sacrificing the taste (especially tricky to do with the frosting) however I think you could omit up to 1 more cup of confectioner’s sugar in the frosting, using 2 cups instead of 3, and it would still taste pretty decent :)). 

+ Swap The Avocado Oil for Unrefined Coconut or Olive Oil

If you don’t have avocado oil, you could also use extra virgin olive oil in this recipe or melted coconut oil, just note the coconut oil will change the flavor profile of the cake, whereas avocado and olive oil are more neutral. 

HOW TO MAKE GLUTEN-FREE CARROT CAKE + CREAM CHEESE FROSTING

Using a sheet pan to bake the carrot cake in a single layer is so much easier than a multiple cake pan/layered approach. You just need to follow a few simple steps: 

1) Preheat your oven to 350 F and coat a 9×13 inch baking pan lightly in avocado oil spray.

2) Whisk together the dry ingredients, then add in the wet ingredients, continuing to mix well. 

3) Pour into your baking pan evenly and bake in the oven for 40 to 45 minutes, until golden brown. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. 

4) Once cooled, combine the cream cheese, butter, and vanilla extract in a large mixing bowl and beat until smooth. Add in the powdered sugar 1 cup at a time, continuing to mix until fluffy and creamy. Spread evenly on top of the cake and enjoy.

GLUTEN-FREE CARROT CAKE TIPS

+ Don’t Replace The Powdered Confectioner’s Sugar

I know there are recipes that use maple syrup to keep the cream cheese frosting refined sugar free (and believe me, I’ve tried them), but I just don’t think you’re able to obtain that delicious fluffy taste and rich texture without using confectioner’s sugar. 

+ Avoid Over Baking

I’ve found carrot cake can dry out pretty quickly if you’re not careful with the timing, so I always check the cake at 40 minutes by removing and inserting a toothpick or knife into the center. If it comes out clean, no need to bake any longer. 

+ Use An Electric Shredder

I don’t know about you, but my arm gets so sore shredding carrots, lol! This electric salad shredder is by no means necessary, but it does save you some time and makes shredding carrots for this recipe (and many others requiring shredded veggies) so much easier!

MORE GLUTEN-FREE DESSERTS

+ Flourless Chocolate Peanut Butter PMS Brownies

+ Gluten-Free Chocolate Chip Banana Bread

+ Gluten-Free Peanut Butter Chocolate Chip Cookies

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Photography by: Tanya Pilgram

Mom's BEST EVER Gluten-Free Carrot Cake (with Dairy-Free Option)

DF

GF

VG

This healthier gluten-free carrot cake is absolutely delicious, simple to make (baked in a sheet pan) & has a dairy-free option.

PREP TIME:	TOTAL TIME:
10 Mins	00:50 Mins

• Author: Lauren Chambers

• Servings: 10

• Recipe Type: dessert, baking, snack

• Cuisine: American

Ingredients

Gluten-Free Carrot Cake:

• Avocado Oil Spray
• 2 cups All Purpose Gluten-Free Baking Flour (I like Bob’s Red Mill)
• 1 ½ cups coconut sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• ¾ cup avocado oil
• 4 large pasture-raised eggs
• 1 teaspoon pure vanilla extract
• 3 cups grated organic carrots (about 6 large carrots) *highly recommend this electric shredder
• 1 cup coarsely chopped pecans
• ½ cup raisins (no-sugar added)

Cream Cheese Frosting:

• 1 8 ounce package organic cream cheese, softened to room temp (or substitute for your favorite dairy-free version)
• ¼ cup grass-fed butter, softened (or your favorite vegan alternative)
• 2 teaspoons pure vanilla extract
• 3 cups powdered confectioner’s sugar

Instructions

1. Preheat your oven to 350 F and coat a 9×13 inch baking pan lightly in avocado oil spray.
2. Whisk together the flour, sugar, baking powder, baking soda and spices. Add the avocado oil, eggs and vanilla extract, continuing to whisk until smooth. Stir in the grated carrots, chopped raisins and pecans, continuing to mix well. 
3. Pour into your baking pan evenly and bake in the oven for 40 to 45 minutes, until golden brown and a toothpick inserted into the center comes out clean.
4. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. 
5. Once cooled, combine the cream cheese, butter, and vanilla extract in a large mixing bowl and use a kitchenaid or handheld mixer to beat until smooth. Add in the powdered sugar 1 cup at a time, continuing to mix until fluffy and creamy. Spread evenly on top of the cake and enjoy.

Notes

*Store in an airtight container in the fridge for up to 5 days.

Recipe Rated:

5/5 (1)

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