Gluten Free Carrot Cake with Maple Cream Cheese Frosting (Grain Free, Sugar Free, Vegan Option)

Name: Gluten Free Carrot Cake with Maple Cream Cheese Frosting (Grain Free, Sugar Free, Vegan Option)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: Cooking spray or oil, for pan; 1/3 cup currants OR ½ cup raisins; 3 medium carrots (7-8oz /220g), peeled, trimmed and coarsely chopped; 2 large eggs; 1/4 cup plus 2 tablespoons maple syrup; 1/4 cup unsweetened applesauce; 1/4 cup milk or nut milk; 1/4 cup coconut oil, melted and cooled slightly (or you can use butter or a neutral vegetable oil); 2 teaspoons cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cardamom; 1/8 teaspoon ground nutmeg; 3/4 teaspoon fine sea salt; 1 teaspoon vanilla extract; 1 1/2 cups (165g) almond flour; 1/2 cup (42g) unsweetened shredded coconut; 1 teaspoon baking powder; 1/3 cup (38g) chopped walnuts or pecans, plus more for garnish (optional); Maple Cream Cheese Frosting (recipe link in header)

Instructions

Prep:20minCook:45min

You can leave your mixing bowls in the cupboard for this healthy, gluten free carrot cake! The batter gets whizzed up right in the Vitamix or food processor, and the result is seriously amazing. It’s an ultra moist cake, and nobody will know it’s naturally sweetened. The cake is taken over-the-top with this Maple Cream Cheese Frosting. Be sure to take the cream cheese out of the fridge before making the cake, as it needs to soften before making the frosting. Check out the notes for a dairy-free option! If you prefer to make cupcakes, divide the batter between 12 lined muffin cups, and bake for 30 minutes. See the Tips below for a vegan option!

Updated at: Sat, 19 Apr 2025 14:44:49 GMT