Carrot Cake Gluten Free Casein Dairy Free

Indulge in the wholesome flavors of this Carrot Cake that's not only gluten-free but also casein- and dairy-free, making it a delightful treat for those with dietary restrictions or simply seeking a healthier dessert option. Crafted with nutrient-rich almond and coconut flours, naturally sweetened with coconut sugar and applesauce, and bursting with the comforting aromas of cinnamon and nutmeg, this moist and tender cake is a guilt-free indulgence. The finely grated carrots add a signature sweetness and vibrant texture, while optional mix-ins like chopped walnuts and shredded coconut take it to the next level. Perfect for celebrations or everyday cravings, this easy-to-make cake bakes to perfection in just 35 minutes and can be enjoyed plain or topped with a luscious dairy-free cream cheese frosting. Ready in under an hour, it's a crowd-pleasing dessert that doesn't compromise on flavor or dietary needs!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 1 teaspoon Baking soda
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Salt
• 4 large Eggs
• 0.75 cup Coconut sugar
• 0.5 cup Unsweetened applesauce
• 2 teaspoons Vanilla extract
• 2 cups Finely grated carrots
• 0.5 cup Chopped walnuts or pecans (optional)
• 0.25 cup Unsweetened shredded coconut (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper or lightly grease it with coconut oil.

Step 2

In a medium-sized bowl, whisk together the almond flour, coconut flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.

Step 3

In a larger mixing bowl, beat the eggs and coconut sugar together until well combined. Add the applesauce and vanilla extract, continuing to mix until smooth.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring just until a thick batter forms.

Step 5

Gently fold in the grated carrots, and, if using, the chopped walnuts or pecans and shredded coconut.

Step 6

Pour the batter into the prepared cake pan, spreading it evenly with a spatula.

Step 7

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Step 9

Optional: Frost with a dairy-free cream cheese frosting or enjoy as-is!

Nutrition Facts

Serving size	(1305.3g)

Amount per serving	% Daily Value*
Calories	2934.3

Total Fat 167.8g	0%
Saturated Fat 27.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 744mg	0%
Sodium 2504.6mg	0%
Total Carbohydrate 315.1g	0%
Dietary Fiber 55.7g	0%
Total Sugars 225.7g
Protein 87.5g	0%

Vitamin D 164IU	0%
Calcium 781.0mg	0%
Iron 20.9mg	0%
Potassium 2445.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 11.2%

Carbs: 40.4%