Deliciously moist Carrot Cake or Cupcakes. This recipe is a family favorite! Gluten-free, Dairy-free, Sugar-free Trim Healthy Mama- Crossover
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
This carrot cake is so delicious and moist your family and friends will be surprised that it’s gluten-free! It’s the perfect cake or cupcakes for your Easter celebration or anytime. It’s one of our favorites!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get more yummy recipes every week!
I use this Dairy-Free Vanilla Frosting on my carrot cake. If you don’t have to be dairy-free then use your favorite cream cheese frosting.
Trim Healthy Mamas this cake is a crossover!
Carrot Cake – Gluten, Dairy, and Sugar Free
- Yield: 12 servings 1x
- Category: Dessert
Ingredients
- 3 cups of finely shredded carrots, about 9–10 medium carrots
- 1/2 cup of pecans, chopped fine
- 5 large eggs
- 3 cups blanched almond flour
- 1 cup homemade sweetener* or Trim Healthy Mama Gentle Sweet
- 1 1/2 teaspoons aluminum-free baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 350°.
- Prepare pans: for two 9″ or 8″ round cake pans, line with parchment paper, for 9 x13 cake pan or cupcake pans spray with coconut spray
- Using a food processor or electric mixer blend the eggs.
- Add in almond flour, sweetener, baking powder, cinnamon, ginger, and nutmeg. Mix well.
- Add in carrots and pecans mix until well combined.
- Pour into prepared pans.
- Bake “cake pans” around 25-30 minutes. Bake “cupcakes” 20-25 minutes. Check center with toothpick or cake tester for doneness.
- Let cool completely before adding frosting.
Notes
*Homemade sweetener – 1 cup of erythritol+ 1 teaspoon of Now Brand Stevia
Rhonda Devine
Been looking for a THM friendly carrot cake recipe–thanks so much, can’t wait to try it!
MamaShire
Rhonda, it’s one of our favorite cakes. I hope you all enjoy it, too!
Gertrude Wells
Thank you for sharing. The carrot cake looks delicious.
MamaShire
Gertrude, you are welcome and thank you! It’s one of our all-time favorites!
Debbie Copoc
i would like to know how many calories are in each muffin if I was going to make them. Thank you
MamaShire
Hi Debbie,
I don’t count calories, so I don’t know off hand. I follow Trim Healthy Mama and it gives me the freedom to not have to count numbers. I’ll look into loading it into a calorie counter for you this coming week and post it.
MamaShire
I used My Fitness Pal to figure the calories for me. It shows them at 360 calories per serving. My Fitness Pal has a wonderful feature to help figure your calories. If you are getting a recipe from online you simply enter the URL for that recipe and it will figure the numbers for you.
Debbie Copoc
Thank you
Diana
Could I substitute with honey or agave?
MamaShire
If you are following Trim Healthy Mama the honey or agave would be off plan. If you aren’t following THM I think coconut sugar is the best choice to substitute the sweetener with.
Ricki
I dont have almond flour. I have a blend almond/coconut/flax seed or just plain coconut. Would either be ok?
MamaShire
I haven’t tried making it with those flours so this would only be a suggestion. The blend may work but maybe cut the amount back just a bit. Coconut flour is a much thirstier flour and will soak up more of the liquid so normally you would use a lot less coconut flour.
Joy C.
You are my favorite person! I can’t wait to try this!!! I HATE coconut flour, so the THM baking blend isn’t my jam. I had a thought – wondering if we subbed the carrots for pumpkin…then it could be an S instead of a XO. I’m not opposed to the occasional XO…but a pumpkin spice cake with pecans also sounds amazing… Hmm… Have you tried a swap like this?
MamaShire
Hi Joy, no I haven’t tried that but it could work. Let me know if you try it.