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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
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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 then use your favorite cream cheese frosting.
Trim Healthy Mamas this cake is a crossover!
PrintCarrot 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.