If you’re looking for a dessert that’s as nourishing as it is delicious, this gluten-free, refined sugar-free carrot cake is about to become your new favorite treat. It’s moist, tender, and perfectly spiced – everything you love about a classic carrot cake, but without the gluten or refined sugar.
Made with naturally sweet ingredients like fresh carrots and a touch of unrefined sweeteners, this cake is a better-for-you indulgence that doesn’t compromise on flavour. Each bite is packed with warm cinnamon, hints of vanilla, and the satisfying texture of freshly grated carrots. It’s a dessert that feels decadent while staying mindful of healthier ingredients.
Whether you’re celebrating a birthday, hosting a brunch, or simply craving a slice of comfort, this carrot cake is the perfect option. It’s easy to make, wonderfully moist, and sure to impress family and friends – even those who aren’t gluten-free!
So, preheat your oven and get ready to bake a cake that’s not only a feast for the taste buds but also a wholesome twist on a beloved classic.
🥕 Carrot Prep Matters
Use freshly grated carrots – They add moisture and sweetness. Pre-shredded store-bought carrots tend to be drier and won’t blend as well into the batter.
Grate finely for even texture – A finer grate ensures the carrots distribute evenly throughout the cake and keeps it moist.
🧁 Choose the Right Gluten-Free Flour
Use a quality gluten-free flour blend – Look for one that includes a mix of rice flour, almond flour, or oat flour with xanthan gum for structure.
Almond flour adds richness – Consider replacing a small portion of the flour with almond flour for extra moisture and a tender crumb.
🍯 Natural Sweeteners Work Best
Maple syrup or honey – Both add natural sweetness and moisture. Adjust the quantity slightly if you prefer a sweeter cake.
Coconut sugar – A great option if you want a more caramel-like sweetness while keeping the cake refined sugar-free.
🥥 Keep It Moist
Don’t overbake – Gluten-free cakes can dry out quickly. Check for doneness by inserting a toothpick – it should come out with a few moist crumbs.
Add applesauce or crushed pineapple – These can enhance moisture without making the cake too heavy.
🥄 Mixing Matters
Don’t overmix the batter – Stir gently until just combined to avoid a dense cake. Overmixing can break down the structure of gluten-free flours.
Let the batter rest – Allowing the batter to sit for 5-10 minutes before baking helps hydrate the gluten-free flour for a better texture.
🎂 Perfect Frosting Pairing
Opt for a refined sugar-free frosting – Try a cream cheese frosting sweetened with maple syrup, or a whipped coconut cream for a dairy-free option.
Chill before frosting – Allow the cake to cool completely to prevent the frosting from melting or sliding off.
📦 Storage Tips
Store in the fridge – Gluten-free cakes stay fresher longer when chilled. Keep it in an airtight container for up to 4-5 days.
Freeze for later – Wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Ingredients:
For the Carrot Cake:
240g gluten-free flour blend (with xanthan gum)
200g coconut sugar
1 tsp baking soda
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground nutmeg (optional)
½ tsp salt
3 large eggs, room temperature
120ml unsweetened applesauce (for moisture)
180ml melted coconut oil (
2 tsp vanilla extract
220g finely grated carrots (about 3 medium carrots)
60g chopped walnuts (optional)
80g raisins (optional)
For the Buttercream Frosting - can do cream cheese frosting if preferred (Refined Sugar-Free):
230g unsalted butter, softened
4 tbsp coconut cream (or heavy cream)
80ml maple syrup (or honey)
1 tsp vanilla extract
Pinch of salt
Preheat the oven to 180°C. Grease and line two 8-inch (20cm) round cake pans with parchment paper.
In a large bowl, whisk together the gluten-free flour, coconut sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk the eggs, applesauce, melted coconut oil, and vanilla extract until smooth.
Combine wet and dry ingredients, stirring gently until just combined—don’t overmix.
Fold in the grated carrots, walnuts, and raisins (if using).
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. (Time will need adjusting if doing cupcakes or loaves so keep an eye on your cakes!)
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Beat the butter using a hand mixer or stand mixer on medium speed until light and fluffy (about 3-4 minutes).
Gradually add coconut cream, maple syrup, vanilla extract, and salt. Beat for another 2-3 minutes until smooth and creamy.
Tip: Adjust sweetness by adding more maple syrup if desired.
Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
Add the second layer and frost the top and sides. Smooth with a spatula.
Optional: Decorate with chopped walnuts, shredded coconut, or a sprinkle of cinnamon for a beautiful finish.
Enjoy!!
Enjoy Every Bite!
This gluten-free, refined sugar-free carrot cake proves that wholesome baking can be just as indulgent and satisfying. With its moist texture, warm spices, and rich buttercream frosting, it’s a treat that’s perfect for celebrations—or simply to satisfy your sweet tooth in a healthier way.
Whether you’re sharing it with loved ones or enjoying a slice with a cup of tea, this cake delivers all the comforting flavours of a classic carrot cake without the gluten or refined sugar. Give it a try, and you might just find your new go-to dessert!
Happy baking – and even happier eating! 🧡
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