Description

This HEALTHIER CARROT CAKE – SUGAR FREE is a quick and flavorful treat. Made with gluten-free flour and naturally sweetened, it’s perfect for dessert lovers seeking a delicious, homemade option.

Ingredients

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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

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Instructions

Preheat the oven to 350°F.
Grease an 8-inch cake pan and optionally line with parchment paper for easy removal.
In a small mixing bowl, combine gluten-free flour, baking powder, baking soda, salt, and spices.
In a large mixing bowl, mix together wet ingredients, including eggs, nut milk, avocado oil, maple syrup, vanilla, and coconut sugar until the mixture is smooth.
Incorporate the dry ingredients into the wet mixture, using a hand mixer until no lumps remain.
Fold in the shredded carrots, raisins, and pecans, if desired.
Transfer the batter to the prepared cake pan and bake for 35 to 37 minutes until a toothpick comes out clean.
Allow the cake to cool completely on a cooling rack before frosting.
For frosting, combine cream cheese, maple syrup, and vanilla in a bowl and stir until smooth.
Once the cake is cooled, frost it, slice, and serve.

Notes

Ensure all ingredients are at room temperature for better mixing.
Feel free to customize mix-ins like nuts or dried fruits to your liking.
Store leftovers in an airtight container to keep it moist.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 10g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 3g
Cholesterol: 30mg