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–+ servings

Healthy Gluten-Free & Dairy-Free Carrot Cake

A moist and flavorful carrot cake made without gluten or dairy, perfect for a healthy dessert option.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
Wet Ingredients
  • 3 large eggs room temperature
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla extract
Main Ingredients
  • 2 cups grated carrots
  • 1/2 cup walnuts chopped

Method
 

Prepare the Batter
  1. Preheat the oven to 350°F (175°C) and grease a baking pan.
  2. In a mixing bowl, combine the dry ingredients: almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the wet ingredients: eggs, maple syrup, melted coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Fold in the grated carrots and chopped walnuts.
Bake the Cake
  1. Pour the batter into the prepared baking pan and smooth the top.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 5000IUVitamin C: 2mgCalcium: 100mgIron: 1.5mg

Notes

This cake can be topped with a dairy-free frosting or served plain for a healthier option.

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