Carrot Cake Gluten Free Casein Dairy Free
Indulge in the wholesome flavors of this Carrot Cake that's not only gluten-free but also casein- and dairy-free, making it a delightful treat for those with dietary restrictions or simply seeking a healthier dessert option. Crafted with nutrient-rich almond and coconut flours, naturally sweetened with coconut sugar and applesauce, and bursting with the comforting aromas of cinnamon and nutmeg, this moist and tender cake is a guilt-free indulgence. The finely grated carrots add a signature sweetness and vibrant texture, while optional mix-ins like chopped walnuts and shredded coconut take it to the next level. Perfect for celebrations or everyday cravings, this easy-to-make cake bakes to perfection in just 35 minutes and can be enjoyed plain or topped with a luscious dairy-free cream cheese frosting. Ready in under an hour, it's a crowd-pleasing dessert that doesn't compromise on flavor or dietary needs!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.75 cup Coconut sugar
- 0.5 cup Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 2 cups Finely grated carrots
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.25 cup Unsweetened shredded coconut (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper or lightly grease it with coconut oil.
In a medium-sized bowl, whisk together the almond flour, coconut flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a larger mixing bowl, beat the eggs and coconut sugar together until well combined. Add the applesauce and vanilla extract, continuing to mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until a thick batter forms.
Gently fold in the grated carrots, and, if using, the chopped walnuts or pecans and shredded coconut.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Optional: Frost with a dairy-free cream cheese frosting or enjoy as-is!
Nutrition Facts
Calories |
2934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2505 mg | 109% | |
| Total Carbohydrate | 315.1 g | 115% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 225.7 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 781 mg | 60% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2446 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
