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You are here: Home / Desserts / Carrot Cake – Gluten Free, Dairy Free

Carrot Cake – Gluten Free, Dairy Free

March 11, 2016
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Deliciously moist Carrot Cake or Cupcakes. This recipe is a family favorite! Gluten-free, Dairy-free, Sugar-free Trim Healthy Mama- Crossover

Gluten-Free Dairy-Free Carrot Cake-MamaShire.com

(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!

Vanilla Frosting - MamaShire

I use this Dairy-Free Vanilla Frosting on my carrot cake. If you don’t have to be dairy-free than use your favorite cream cheese frosting.

I use a food processor to make quick work of this cake. One of my most used kitchen appliances is my Cuisinart Food Processor. I’ve had several less expensive models over the years that couldn’t keep up, but this one is built to last and work hard and I work it hard. It’s on my list of must haves in the kitchen.
I’m sharing a different version of this recipe on Raising Homemakers using coconut sugar and maple syrup.

Trim Healthy Mamas this cake is a crossover!

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Gluten-Free Dairy-Free Carrot Cake-MamaShire.com

Carrot Cake – Gluten, Dairy, and Sugar Free

  • Author: MamaShire
  • Yield: 12 servings 1x
  • Category: Dessert
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Ingredients

Scale
  • 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

  1. Preheat oven to 350°.
  2. 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
  3. Using a food processor or electric mixer blend the eggs.
  4. Add in almond flour, sweetener, baking powder, cinnamon, ginger, and nutmeg. Mix well.
  5. Add in carrots and pecans mix until well combined.
  6. Pour into prepared pans.
  7. Bake “cake pans” around 25-30 minutes. Bake “cupcakes” 20-25 minutes. Check center with toothpick or cake tester for doneness.
  8. Let cool completely before adding frosting.

Notes

*Homemade sweetener – 1 cup of erythritol+ 1 teaspoon of Now Brand Stevia

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Filed Under: Desserts, Trim Healthy Mama S Tagged With: almond flour, dairy-free, dessert, gluten-free, grain-free, S dessert, sugar-free, Trim Healthy Mama, Trim Healthy Mama S

Reader Interactions

Comments

  1. Rhonda Devine

    March 12, 2016 at 11:40 am

    Been looking for a THM friendly carrot cake recipe–thanks so much, can’t wait to try it!

    Reply
    • MamaShire

      March 18, 2016 at 8:44 am

      Rhonda, it’s one of our favorite cakes. I hope you all enjoy it, too!

      Reply
  2. Gertrude Wells

    March 22, 2016 at 6:55 pm

    Thank you for sharing. The carrot cake looks delicious.

    Reply
    • MamaShire

      March 22, 2016 at 7:05 pm

      Gertrude, you are welcome and thank you! It’s one of our all-time favorites!

      Reply
  3. Debbie Copoc

    April 03, 2016 at 7:37 am

    i would like to know how many calories are in each muffin if I was going to make them. Thank you

    Reply
    • MamaShire

      April 03, 2016 at 9:10 am

      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.

      Reply
    • MamaShire

      May 01, 2016 at 5:47 pm

      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.

      Reply
  4. Debbie Copoc

    April 04, 2016 at 8:01 am

    Thank you

    Reply
  5. Diana

    February 10, 2017 at 4:33 am

    Could I substitute with honey or agave?

    Reply
    • MamaShire

      March 04, 2017 at 11:08 am

      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.

      Reply
  6. Ricki

    February 01, 2019 at 7:07 pm

    I dont have almond flour. I have a blend almond/coconut/flax seed or just plain coconut. Would either be ok?

    Reply
    • MamaShire

      February 08, 2019 at 11:27 am

      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.

      Reply
  7. Joy C.

    October 22, 2019 at 9:43 pm

    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?

    Reply
    • MamaShire

      October 24, 2019 at 10:02 pm

      Hi Joy, no I haven’t tried that but it could work. Let me know if you try it.

      Reply

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