Description
This HEALTHIER CARROT CAKE – SUGAR FREE is not only gluten-free but also refined sugar-free, packed with flavor, and made simple. Perfect for health-conscious food lovers looking for a delightful dessert.
Ingredients
Scale
- 1 ¼ cups gluten-free flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 large eggs, at room temperature
- ½ cup nut milk
- ¼ cup avocado oil
- ½ cup coconut sugar
- ½ cup maple syrup
- 2 teaspoons vanilla
- 1 cup shredded carrot, loosely packed
- ¼ cup raisins (optional)
- ¼ cup chopped pecans (optional)
- 8 ounces dairy-free cream cheese
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Grease an 8-inch cake pan and line it with parchment paper for easy removal.
- In a small mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, and spices.
- In a large mixing bowl, mix together the wet ingredients: eggs, nut milk, avocado oil, maple syrup, vanilla, and coconut sugar until smooth.
- Gradually add the dry mixture to the wet ingredients, mixing until no lumps remain.
- Fold in the shredded carrots, raisins, and pecans if using.
- Pour the batter into the prepared cake pan.
- Bake for 35 to 37 minutes until the center is springy or a toothpick comes out clean.
- Cool the cake completely on a rack before frosting.
- To make the frosting, mix the cream cheese, maple syrup, and vanilla until smooth.
- Once cooled, frost the cake, slice, and enjoy!
Notes
For a dairy-free option, use a dairy-free cream cheese like Miyokos.
Chill the cake in the fridge before slicing to make cleaner cuts.
Feel free to adjust the spices to your taste for a unique flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg