Carrot Cake – Gluten Free, Dairy Free

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

(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!


Carrot Cake – Gluten, Dairy, and Sugar Free

Gluten-Free Dairy-Free Carrot
  • Author: MamaShire
  • Yield: 12 servings
  • Category: Dessert


  • 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


  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.


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





  1. Rhonda Devine

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

    • MamaShire (Author)

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

  2. Gertrude Wells

    Thank you for sharing. The carrot cake looks delicious.

    • MamaShire (Author)

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

  3. Debbie Copoc

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

    • MamaShire (Author)

      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 (Author)

      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.

  4. Debbie Copoc

    Thank you

  5. Diana

    Could I substitute with honey or agave?

    • MamaShire (Author)

      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.


You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

All Content Copyright © 2015 by MamaShire
Design by Emily Rose