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–+ servings

Carrot Cake

Nichole Sheley
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.
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Prep Time 20 minutes
Cook Time 35 minutes
30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 136 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • 9x9" or 8" round cake pan
  • Box grater
  • Whisk
  • Spatula

Ingredients
  

For the Cake:

  • 1 ½ cups gluten-free all-purpose flour with xanthan gum
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 ½ tsp cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 2 eggs room temperature
  • ½ cup unsweetened applesauce
  • ½ cup pure maple syrup
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 ½ cups finely grated carrots about 3 medium carrots
  • ½ cup crushed pineapple drained
  • ½ cup unsweetened shredded coconut optional
  • ⅓ 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
 

  • Preheat oven to 350°F (175°C). Lightly grease a 9x9" pan or line with parchment paper.
  • Mix dry ingredients: In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  • Combine wet ingredients: In a large bowl, whisk eggs, applesauce, maple syrup, coconut oil, and vanilla extract until smooth.
  • Fold in add-ins: Stir grated carrots, pineapple, coconut, and raisins (if using) into the wet mixture.
  • Mix the batter: Add dry ingredients to the wet mixture and gently fold until just combined—don’t overmix!
  • Bake: Pour the batter into the prepared pan and smooth the top. Bake for 32–36 minutes or until a toothpick comes out clean.
  • Cool: Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.Optional frosting
  • Optional frosting: Beat dairy-free cream cheese, maple syrup, and vanilla until smooth. Spread over the cooled cake.
  • Slice & enjoy!

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

Calories: 136kcalCarbohydrates: 24gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.003gCholesterol: 27mgSodium: 171mgPotassium: 84mgFiber: 3gSugar: 11gVitamin A: 48IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Keyword gluten-free carrot cake, healthy carrot cake, maple-sweetened cake, naturally sweetened
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