This Gluten Free Carrot Cake is made with an oat flour base, sweetened with maple syrup, and can easily be made vegan!
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You don’t need to carrot all about eating half this cake – its made with all real, whole ingredients, refined-sugar free (and low sugar), and has a ton of healthy nutrients from superfoods like oats, Greek yogurt, and CARROTS, of course! Its basically the best healthy carrot cake recipe you will find.
I did not expect the outpouring of messages I got when I posted a photo of this carrot cake on my Instagram. Almost immediately, I got a ton of messages and comments asking for the recipe – so here it is, sooner than I planned, but I don’t want to keep anyone waiting from this delicious cake!!!
Other Carrot Cake Recipes
Robbie is a serious Carrot Cake fan and had kept mentioning his cravings for it. I looked up “healthy” carrot cake recipes and still found the recipes either called for white flour and/or a good amount of brown/refined sugar; or, on the other end, some super-niche healthified baking ingredients, which most people do not have on hand. I wanted to created a simple Healthier Carrot Cake recipe that I could make with everything in my kitchen that moment.
I checked all ingredients I had in my house at that moment, which luckily included some large fresh carrots, and pulled together the ingredients to make this carrot cake. And it turned out pretttty, prettty darn well to my surprise! I am shocked at how easy it actually was. Note you will need a Food Processor to grind up the carrots – I recommend this one, which I got for less than $30 on Amazon!
If you make this Healthy Carrot Cake, please leave a comment and tell me what you thought! Everyone has been recreating it lately!
For more Gluten Free Baking Recipes, check out these amazing recipes:
- Carrot Cake Muffins
- The Best Peanut Butter Cookies You’ll Ever Eat
- Flourless Chocolate Chip Cookies
- Paleo Tahini Banana Bread (Dairy Free)
- Blueberry Lemon Breakfast Bread
Gluten Free Carrot Cake Recipe
By The Granola Diaires
- 2 – 4 large carrots
- 1/4 C Almond milk
- 1.5 C Oat flour* (simply grind oats in blender/food processor, measure AFTER blending)
- 1.5 tsp. baking powder
- 1/2 tsp baking soda
- 1.5 tsp cinnamon
- 1/2 tsp pumpkin pie spice**
- generous dash of salt
- 1 large egg (or flax egg: 1 Tbsp. ground flax + 2 Tbsp warm water, set for 10 min)
- 2 tsp. pure vanilla extract
- 1 tbsp coconut oil, melted and cooled (measured when liquid)
- 1/4 C Greek Yogurt, 2% or Full fat (I would not recommend non-fat) (Or sub: coconut yogurt)
- 1/2 C Maple Syrup***
* If you do not have oat flour, simply grind oats in blender/food processor for a few seconds until it resembles a flour. Measure AFTER blending.
**Can sub with nutmeg, cloves, or more cinnamon.
***You can cut this down to 1/4 C if you want even lower sugar, but may need to add a splash more Almond milk, to keep everything moist.
- Oven to 350 degrees and grease a 9″ cake pan with coconut oil.
- Scrub + rinse your carrots and leave on a cutting board or plate to air dry.
- In a medium bowl, add all dry ingredients and mix – oat flour, baking powder, baking soda, cinnamon, pumpkin spice, salt.
- In a large bowl, add egg, coconut oil, and vanilla. Give it a good whisk, you should see little bubbles on the top.
- Add Greek yogurt and maple syrup to the egg mixture and give another light whisk, until there are no more clumps. Do not over-whisk!
- Cut the carrots into 1 – 2 inch pieces and add to food processor. Its OK if they are still a little wet, as you want your cake to be moist! Pulse a few times until carrots resemble rice-like shapes.
- Add the dry ingredients to the wet ones. For best results, use this method:
- Add about 1/3 of the dry mixture into the wet mixture, folding as you pour.
- Then, add about half the almond milk (1/8 C).
- Add the next 1/3 of the dry mixture. Repeat until all the oat flour and milk have been incorporated. Mixture should be liquidy but not TOO runny.
- Add in the carrots, 1/2 C at a time, folding them into the batter. I ended up using about 1.5 – 2 C of carrots, but you can add more/less, depending on your preference, and how the cake mixture looks. It should be fairly thick, but still run off a spoon.
- Add the cake to the pan and bake in the oven. Check on it after 26 minutes; it should be done (fork comes out clean). If it needs more time, check on it in 2 minute increments. Let it cool for at least 10 minutes, then enjoy warm, or bring it to room temperature to frost!
Make sure to tag me in your creations and use #thegranoladiaries so I can see your creations!
UPDATE: A note on icing: For my icing, I simply whisked some Greek yogurt, vanilla, and honey to taste. It tastes more like a vanilla/yogurt icing than a cream cheese icing, but I like it. If you prefer a more traditional cream cheese icing, I would recommend throwing some room temperature cream cheese in the mix too. Simply play with the proportions and mix to your taste!
For a healthy vegan twist on “creamcheese” icing using cashews and coconut cream, check out this recipe by Paleo Running Momma.
- I personally do not think its necessary to peel the carrots, but you can if that is your preference.
- When measuring oat flour, its best to spoon the flour into the measuring cup, rather than scooping it up.
- For VEGAN option, use Flax Egg and Coconut Yogurt or other non-dairy yogurt