Carrot Cake (gluten-free & sugar-free)

I finally made a cake that I can get excited about. A simple carrot cake that is refined sugar-free and gluten-free…and most of all delicious! It’s naturally sweetened with Medjool dates and a little pure Canadian maple syrup, so, sweet but not so sweet. Let’s say flavourful…and moist…and perfectly dense. There’s ground oats and almonds, plus finely chopped walnuts to give it that tasty, nutty flavour that goes so well with carrots. And the icing on the cake, so to say, is that the icing is actually made with coconut cream, a terrific dairy-free alternative to classic icing. And in my opinion way tastier. I think you’ll be so excited when you realize how easy it is to make as well!

Ingredients for Gluten-Free Carrot Cake Without Sugar or Flour

This healthy carrot cake relies on simple pantry ingredients that come together beautifully. Here’s what you’ll need and why they work so well:

• Oats: For baking, I prefer fine-cut rolled oats (quick oats). Blend them into oat flour using a high-speed blender or food processor. Make sure the oats are certified gluten-free if needed. Ready-made oat flour also works.
• Almonds: Ground almonds (almond meal) add a delicate nutty flavour and keep the cake wonderfully moist. You can buy them pre-ground or grind whole almonds yourself.
• Arrowroot starch: Helps give the cake structure. It’s often found in organic or health food shops. Cornstarch or potato starch are easy substitutes.
• Flaxseed: Adds extra nutrients and works as a natural binding ingredient in the batter. Flaxseed is also rich in fibre and known to support digestion.
• Baking soda: A classic baking ingredient that helps the carrot cake rise and stay light.
• Warm spices: Ceylon cinnamon and a little ground ginger give this carrot cake its cosy, comforting flavour.
• Eggs: For the best flavour, I like to use organic eggs whenever possible.
• Natural sweetness: Maple syrup provides gentle sweetness, while soft Medjool dates add natural caramel notes. If the dates are a little firm, soak them briefly before using.
• Coconut oil: Keeps the gluten-free carrot cake moist and tender.
• Carrots: The star ingredient. Fresh grated carrots bring natural sweetness, moisture and colour.
• Walnuts: A handful of chopped walnuts adds crunch and nutty flavour. They pair beautifully with carrots and warm spices.
• For the coconut cream icing: Full-fat, canned coconut milk, a little maple syrup and vanilla powder create a simple dairy-free frosting that tastes light, creamy and naturally sweet.

How to Make This Gluten-Free Carrot Cake

This carrot cake recipe is simple and straightforward. Once the ingredients are ready, the batter comes together quickly.

1. Prepare the dry ingredients: Start by grinding the oats into a fine oat flour if needed. Combine the oat flour with ground almonds, arrowroot starch, flaxseed, bicarbonate of soda, salt, cinnamon and ginger in a bowl.
2. Blend the wet ingredients: In a blender, mix the eggs, Medjool dates, maple syrup and melted coconut oil until smooth and creamy.
3. Make the batter: Add the wet mixture to the dry ingredients and stir until combined. Fold in the grated carrots and chopped walnuts.
4. Bake the carrot cake: Transfer the batter to a greased baking tin and bake until the cake is golden and set. Allow it to cool completely before adding the icing.
5. Prepare the coconut cream icing: Chill the coconut milk overnight so the cream separates from the liquid. Scoop out the thick coconut cream and whip it with maple syrup and vanilla powder. If it becomes too thick, add a spoonful or two of the coconut water. Spread the whipped coconut cream over the cooled carrot cake and finish with a few walnut pieces on top.

The exact quantities and detailed instructions for this gluten-free carrot cake can be found below in the printable recipe card.

What does this carrot cake taste like?

First of all I would say it sets the standard for all healthy carrot cakes out there. It’s deeply moist and most of its flavour comes from the ever so slight sweetness of dates and a touch of maple syrup, spices like cinnamon and ground ginger, carrots and the nutty taste of almonds and walnuts. Ginger adds sounds a nice subtle flavour that really compliments the cinnamon. Neither of which are overpowering. This cake is moist, dense, and every fork full has lots of taste and elements of texture. I love it. The cake itself also has a subtle coconut flavour, thanks to coconut oil (the exact thing that keeps it soft, tender and moist) which is also terrific with the creamy coconut icing. Yes to cake!

What makes this carrot cake healthy?

• Unlike standard carrot cake, this is recipe is gluten-free, meaning instead of refined white flour, this is made with oats, a whole grain and ground almonds. Plus arrowroot powder which adds structure and texture to the cake as well as binding abilities together with ground flaxseeds. Apropos flaxseeds…they also contain all kinds of nutritional benefits, from ample fiber, to omega-3s, and so much more.
• Coconut oil replaces butter in the cake. And coconut cream replaces cream cheese in the icing.
• Real maple syrup and Medjool dates replace refined sugar, so this carrot cake is naturally sweetened.
• Carrots! Yes, of course carrots. We all know they are good for us!

I really hope you will love this simple carrot cake. It’s moist, naturally sweetened (perfect for non-dessert and dessert lovers alike!), carrot and nut packed, undetectably gluten-free and insanely delicious! This would really make a great cake your Easter celebrations, Sunday tea, or any kind of summer celebration. If you are hoping for something a little more in the direction of chocolate, I also have a delicious gluten-free chocolate cake recipe. Or how about my walnut date loaf with pumpkin — it’s also sugar-free and gluten-free. And absolutely delicious!

Elle

Carrot Cake (Gluten-free, Sugar-free)

4.60 from 10 votes

A simple, moist and super flavourful carrot cake. Make with whole ingredients, this cake is refined sugar-free and gluten-free. Recipe for one 20 cm cake.

I’d love your feedback – just click on the stars to rate this recipe! ⭐

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Baking

Cuisine: Gluten-free

Calories: 332

Ingredients

  

1x2x3x?

• 1 cup fine cut oats, ground (100 g) (certified gluten-free, if needed)
• 1 cup almond meal (100 g)
• 1 1/2 tablespoon arrowroot powder (or other starch)
• 2 tablespoons ground flaxseeds
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 2 teaspoons ground cinnamon (Ceylon)
• 1/2 teaspoon ground ginger
• 3 large eggs
• 2 tablespoons maple syrup
• 4 Medjool dates, pitted and chopped (soaked and drained, if not soft)
• 1/4 cup coconut oil, melted, plus more for greasing the pan (60 ml)
• 2 carrots, grated (150 g grated)
• 1/2 cup finely chopped walnuts (see notes) (50 g)

For the frosting:

• 1 x 400 ml can full-fat coconut milk, refrigerated overnight
• 1 tablespoon maple syrup
• 1/8 teaspoon vanilla powder

To garnish (optional)

• Finely chopped walnuts

Instructions

 

1. Preheat the oven to 350°F. / 165°C and grease a Ø 20 cm springform cake pan with coconut oil.
2. To grind the oats, use a high-powered blender or food processor. This takes just a few seconds.
3. In a large bowl, whisk together the oat flour, almond meal, arrowroot powder, flaxseeds, baking soda, salt, cinnamon and ginger.
4. Add the eggs, dates, maple syrup, and melted coconut oil to a high-sided container or pitcher and using an immersion blender (alternatively use a regular blender), blend the ingredients until smooth.
5. A little at a time, add the wet ingredients to the dry, stirring until a batter forms. Stir in the carrots and walnuts.
6. Transfer the batter to the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and allow to cool completely.

For the frosting:

1. Chill the can of coconut milk at least overnight (best is 24 hours). The fatty coconut cream will separate from the water in coconut milk. It will accumulate at the top and harden. If you’re short on time, you can place the can in the freezer for about 1 hour to speed up the process.
2. Remove the solid coconut cream that has risen to the top of the can, and spoon it into a mixing bowl. Using a hand beater, beat the coconut cream, maple syrup and vanilla on high speed until fluffy. The remaining coconut water can be added, a teaspoon at a time, if the whipped cream is too thick. Save the remaining for another use (e.g. smoothies).

   NOTE: if the coconut cream is super hard, break it up a little before beating.
3. Once the carrot cake is fully cooled, frost the cake and sprinkle with finely chopped walnuts, to garnish.

   TIP: I usually make the icing once the cake is cooled, otherwise store the frosting in the fridge until ready to use.
4. Enjoy!

Nutrition

Calories: 332kcal

Notes

• I use organic coconut milk made with 60% coconut. This works beautifully for icing.
• Walnuts should be finely chopped. Not quite as fine as the almond meal but quite fine.
• Fresh carrots are important here, as they have lots of moisture. So you will want to grate them fresh. This is prime for creating a tasty, moist carrot cake.
• I store leftovers of this cake, covered, in the refrigerator. I almost think the cake tastes better chilled. But feel free to bring it to room temperature before serving the next day.

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