Healthy Carrot Cake with Maple Frosting
A gluten and dairy free take on the classic carrot cake. Refined sugar-free and naturally sweet.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 12 serving (or 5 mini cakes)
- 2 c gluten free flour blend we used America's Test Kitchen but King Arthur or Bob's Red Mill work just fine
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/4 tsp ginger
- pinch clove
- 1/4 tsp nutmeg
- 3 eggs
- 1 tsp vanilla
- 1 c coconut sugar
- 1 tbsp molasses
- 1 c applesauce
- 1/3 c coconut oil, melted
- 2 c carrots, grated
- 1/2 c walnuts, chopped
- 1/2 c raisins
- 1 can coconut cream 14 oz approx.
- 1-2 tbsp pure maple syrup
- 1/4 tsp vanilla
- 1/8 c crystallized ginger, chopped optional
Preheat oven to 350 degrees.
Mix dry ingredients (GF flour, baking powder, baking soda, salt, cinnamon, ginger, clove and nutmeg) and set aside.
Combine eggs, vanilla, sugar, molasses, applesauce and mix on high until creamy. Whip in melted coconut oil.
Add the dry ingredients to the wet slowly. Mix until well combined.
Fold in grated carrots by hand.
Fold in any nuts or dried fruit.
Pour into 9x9 greased baking pan.
Bake 40 minutes or until toothpick comes out clean.
Allow cake to cool completely before frosting.
Chill the can of coconut cream while prepping the cake.
Pour the entire can into a mixing bowl. Beat on high until light and fluffy. Be patient it takes a minute.
Whip in maple syrup and vanilla.
Gently fold in crystallized ginger, if using.
Ice cake quickly. If the frosting gets to warm place in fridge to chill for 15 minutes and start again.
- Hand grate carrots, using a food processor makes them too moist.
- Sub 1 cup granulated sugar or 1/2 c granulated sugar + 1/2 c brown sugar for the coconut sugar and molasses.
- Not AIP elimination phase compliant.