Description
This HEALTHIER CARROT CAKE is not only gluten-free and sugar-free but also packed with delightful flavors from spices and fresh carrots. Perfect for dessert or a sweet treat, you’ll love the simple prep and wholesome ingredients!
Ingredients
Scale
- 1 ¼ cups gluten-free flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 large eggs, at room temperature
- ½ cup nut milk
- ¼ cup avocado oil
- ½ cup coconut sugar
- ½ cup maple syrup
- 2 teaspoons vanilla
- 1 cup shredded carrot, loosely packed
- ¼ cup raisins (optional)
- ¼ cup chopped pecans (optional)
- 8 ounces dairy-free cream cheese
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Grease an 8-inch cake pan and line it with parchment paper for easy removal.
- In a small mixing bowl, combine gluten-free flour, baking powder, baking soda, salt, and spices, stirring gently.
- In a large mixing bowl, mix together the wet ingredients: eggs, nut milk, avocado oil, maple syrup, and vanilla, along with the coconut sugar until smooth.
- Gradually add the dry mixture into the wet mixture and mix with a hand mixer until smooth and lump-free.
- Stir in the shredded carrots, raisins, and pecans if using.
- Pour the batter into the prepared cake pan.
- Bake for 35 to 37 minutes, checking with a toothpick to ensure it comes out clean.
- Remove it from the oven and allow cooling completely on a cooling rack before frosting.
- For frosting, combine dairy-free cream cheese, maple syrup, and vanilla in a bowl and stir until smooth.
- Frost the cooled cake, slice, and enjoy!
Notes
For best results, ensure your eggs are at room temperature.
Store leftovers in an airtight container to keep them fresh.
Experiment with mix-ins like walnuts or chocolate chips for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg