Gluten-Free, Dairy-Free Carrot Cake Recipe
This wholesome carrot cake is gluten-free, dairy-free, and refined sugar-free—perfect for those with food sensitivities or following GAPS, Paleo, or Whole30-inspired lifestyles. Made with coconut flour, coconut oil, and naturally sweet carrots, it's a delicious dessert that doesn’t compromise on flavor. Whether you’re celebrating a special occasion or just craving a healthy treat, this easy carrot cake recipe is a nourishing indulgence your whole family will love!
Equipment
- glass 9×13 pan
- mix master or large mixing bowl
- immersion blender
Ingredients
Cake Batter Ingredients:
- 6 pcs eggs (preferably pastured)
- 1.5 cups ground/pureed raw carrots (tightly packed)
- 1/2 cup honey
- 1/4 cup coconut oil melted (or grass-fed lard, avocado oil, palm oil, ghee or duck fat)
- 3/4 cup coconut flour (may need 1 cup - depending on brand)
- 1 tspn real vanilla extract
- 1 tspn cinnamon
- 1/2 tspn ground cloves
- 1/2 tspn ground ginger
- 1 handful toasted, chopped nuts, to sprinkle on top of cake or muffins (optional: organic walnuts, organic pecans, etc. See recipe notes for toasting details.)
Frosting Ingredients:
- 3 blocks cream cheese (or 4 cans coconut cream or 2 cups lard or 2 cups palm shortening)
- 2 sticks butter (or 1 extra cup of above fat)
- 1 cup honey
- 1 tbsp vanilla
Instructions
Instructions for Cake:
- Preheat oven to 350 degrees.
- Grease glass 9×13 pan or muffin tins.
- In a mix master or large mixing bowl, combine eggs, honey, coconut oil, and vanilla and mix well (softening/melting the fat ahead is helpful). Puree carrots and add to mixture.
- Add the dry ingredients and mix.
- Pour batter into greased pan.
- Add to your preheated oven and let bake for 30 minutes or until cooked through.
- Once baked, allow cake to cool before removing from greased pans.
- When cake is cool, spread frosting, if using and add chopped nuts (optional).
Instructions for Frosting:
- Add softened butter, cream cheese, or desired fat (see recipe notes) to mix master.
- Whip until smooth and fluffy. An immersion blender will also work, though it is more time consuming.
- Slowly pour in honey and continue mixing until well-incorporated.
Notes
-
- Allow the cake to fully cool before adding the frosting so the frosting does not melt.
-
- While we love this cake fresh, I think it tastes even BETTER the next day, cold from the refrigerator!
-
- You can freeze the batter in a 9x13 pan to bake fresh later, or freeze the already cooked cake.
-
- If you are preparing for the freezer ahead of time, it is better to freeze the frosting separately and spread it on the cake when thawed/baked fresh.
-
- You can substitute any healthy fat for both the batter and/or the frosting: coconut oil, grass-fed lard, coconut oil, avocado oil, palm oil, ghee or duck fat, etc.
-
- Frosting Note: We have made this recipe with cream, cream cheese, butter, and coconut cream (straining the liquid and using just the more dense cream). The frosting texture seems to be the most thick and creamy with the cream cheese. However, when we were on strict GAPS, we enjoyed the other variations, too! While a little more of a thin texture, they still work for frosting. We even love this recipe with zero frosting!
-
- We sometimes like to toast nuts, such as walnuts or pecans in a frying pan with a bit of butter (or alternate fat) and honey. These can be sprinkled on top of the cake or muffins. Be sure to cool them before adding on top of frosting.