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Carrot Cake

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This moist, tender carrot cake is naturally sweetened with maple syrup and applesauce, made with gluten-free flour, and topped with a dairy-free “cream cheese” frosting. It’s a healthier take on a classic favorite, perfect for special occasions or weekday treats.

Ingredients

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For the Cake:

  • 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 2 eggs (room temperature)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 1/2 cups finely grated carrots (about 3 medium carrots)
  • 1/2 cup crushed pineapple (drained)
  • 1/2 cup unsweetened shredded coconut (optional)
  • 1/3 cup raisins or chopped dates (optional)

For the Dairy-Free Frosting (Optional):

  • 1 cup dairy-free cream cheese
  • 2 tbsp maple syrup or honey
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×9″ pan or line with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. Combine wet ingredients: In a large bowl, whisk eggs, applesauce, maple syrup, coconut oil, and vanilla extract until smooth.
  4. Fold in add-ins: Stir grated carrots, pineapple, coconut, and raisins (if using) into the wet mixture.
  5. Mix the batter: Add dry ingredients to the wet mixture and gently fold until just combined—don’t overmix!
  6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 32–36 minutes or until a toothpick comes out clean.
  7. Cool: Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.Optional frosting
  8. Optional frosting: Beat dairy-free cream cheese, maple syrup, and vanilla until smooth. Spread over the cooled cake.
  9. Slice & enjoy!

Equipment

Notes

  • Ensure your carrots are finely grated so they blend smoothly into the batter.
  • If your gluten-free flour doesn’t include xanthan gum, add ½ teaspoon to help bind the cake.
  • You can skip the frosting for a breakfast-style cake or top with a light dusting of cinnamon instead.

Nutrition

Find it online: https://www.brokenpranch.com/gluten-free-carrot-cake/