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!
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.
Trim Healthy Mamas this cake is a crossover!
Print
Yield:
Category:
Print
PinIngredients
- 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 says
March 12, 2016 at 11:40 amBeen looking for a THM friendly carrot cake recipe–thanks so much, can’t wait to try it!
MamaShire says
March 18, 2016 at 8:44 amRhonda, it’s one of our favorite cakes. I hope you all enjoy it, too!
Gertrude Wells says
March 22, 2016 at 6:55 pmThank you for sharing. The carrot cake looks delicious.
MamaShire says
March 22, 2016 at 7:05 pmGertrude, you are welcome and thank you! It’s one of our all-time favorites!
Debbie Copoc says
April 3, 2016 at 7:37 ami would like to know how many calories are in each muffin if I was going to make them. Thank you
MamaShire says
April 3, 2016 at 9:10 amHi 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 says
May 1, 2016 at 5:47 pmI 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 says
April 4, 2016 at 8:01 amThank you
Diana says
February 10, 2017 at 4:33 amCould I substitute with honey or agave?
MamaShire says
March 4, 2017 at 11:08 amIf 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 says
February 1, 2019 at 7:07 pmI dont have almond flour. I have a blend almond/coconut/flax seed or just plain coconut. Would either be ok?
MamaShire says
February 8, 2019 at 11:27 amI 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.