Are you ready to try this incredible allergy-friendly (dairy and gluten-free), refined sugar-free, and kinda healthier carrot cake? I spent so long perfecting this recipe, as it is one of my absolute favorite desserts.
I wanted to make a healthier, allergy-friendly version of carrot cake that’s dairy and gluten-free, but is still moist and rich without all of the refined sugar and heavy dairy products. Although, I still opted in for a more traditional cream cheese icing because damn, it is GOOD!
2 mixing bowls
bundt pan/cake baking pan
canned crushed pineapple
softened butter/vegan butter
All measurements are in the recipe card at the bottom of this post
Once you have all of your ingredients and tools together, the first thing you will want to do is preheat your oven to 350 degrees. As the oven heats up, start by peeling, washing, and then grating your carrots. 1 pound of whole carrots should give you about 3 cups worth of grated carrots.
After you have your carrots grated, measure out the following dry ingredients: gluten-free flour, almond flour or oat flour, baking powder, baking soda, salt, and cinnamon. Then, add them to one of your mixing bowls to combine.
Following this step, slowly add in the dry ingredients and stir, adding about 1/2 cup at a time.
Once it is all mixed together, oil your baking sheet with coconut oil or another kind of baking oil, like EVOO. I use a bundt pan for this recipe and it comes out fantastic, but always feel free to use whatever you have available.
Pour all of the batter into the pan to bake for 45 minutes, or until cake tester comes out clean.
Finally, once the cake is finished, take it out and allow it to cool completely before adding the icing. It will get melty and soggy if you put it on while it’s hot!
Want some nutrition info? Check out the health score for this recipe at Whisk.com.
Make sure to save this recipe to your photos and tag us on Instagram with your version!!
This post contains affiliate links, but I promise, they are all my personal ingredient recommendations from experience, even if I do get a little compensation from sharing these with you.
Founder of the Self-Love Collective
Yoga teacher, culinary savant, overcomer, mom (of four) on a mission
Host of the Mom, Slow Down! podcast