This delicious gluten free carrot cake holds a special place in our hearts because it was served at our wedding. Yes, you can have your cake and eat it too! This dessert contains a beautiful blend of spices, moist carrots and is topped with creamy, dairy-free frosting.
Our guests loved this cake and could never guess our secret ingredient. Hint: An immune-boosting blend of essential oils!
Table of Contents
- What You Should Know About Grains
- Healthy Gluten-Free Cake Ingredients 101
- Make Gluten Free Carrot Cake
- Easy Dairy-Free “Cream Cheese” Frosting
What You Should Know About Grains
There’s a lot of discussion about grains lately, and it seems like everyone has a differing opinion. Grains were created by God, leading me to believe that He intended we consume them! Here are some facts about grains that will help you navigate this area with wisdom.
Grains Look Nothing Like They Used To
Grains have been consumed since Bible times, but those grains look nothing like what we see in our food today. In Bible times, there was a standard of purity that we don’t have today. There were no pesticides, the air was clear, and they didn’t have the technology to genetically modify food.
Because their harvesting process was entirely different from today’s, people could eat grains with fewer health issues. This doesn’t mean grains are totally off-limits, but it does mean we need to be mindful and aware of what we consume.
Grains Used to Be Sprouted
Sprouting or soaking your grains benefits your body in many ways. Historically, this happened because storage procedures were different. Instead of factory-sealing grains right away, they were left in the elements, which caused them to sprout.
These days, sprouted grains aren’t the default option, but you can still find many products, including sprouted bread. Sprouting lowers the carb count in grains by eliminating starches, which makes it a popular choice for many low-glycemic diets. (1) Sprouted grains are easier for the body to digest as they contain lower levels of gluten. (2)
A Healthy Diet Consists of Balance
There is such a thing as gluten overload, and it just so happens to be the standard of the American diet. If you find that you have sensitivities to gluten, you may be able to enjoy your favorite things in a new way with alternative flour blends.
You should note that sensitivities are entirely different than life-threatening allergies, which you should always take seriously. If regular rice upsets your stomach, try organic brown or basmati rice.
If white flour is the issue, purchase a gluten-free version such as almond flour. Ancient grains such as organic quinoa and organic gluten-free sprouted quick oats are fantastic options available in gluten-free flour blends as well.
Get creative! We’ve found success with many recipes that use healthy flours!
Healthy Gluten-Free Cake Ingredients 101
This delicious gluten-free carrot cake uses simple ingredients to create a gourmet-tasting dessert! You probably already have most of these everyday ingredients in your pantry.
Cooking Spray: Most cooking sprays contain canola vegetable oil made from genetically modified plants. (3) We recommend you use unrefined (non propellant) coconut oil, avocado oil OR olive oil cooking spray. It has healthy omega-3s and makes greasing pans a breeze!
Grass-Fed Organic Sea-Salted Butter and Coconut Oil, Extra-Virgin and Unrefined: Every cake needs healthy fats to add decadence and keep the cake moist. Contrary to what many margarine fans believe, butter is good for your body.
If you can, purchase grass-fed organic butter. I usually prefer salted butter over unsalted butter for my baking purposes, too. Not only is there a difference taste-wise, but it’s also made with milk from cows that aren’t pumped full of hormones.
We use a mixture of fats, but if you prefer to keep this cake dairy-free, you can use coconut oil. Coconut oil is packed with medium-chain triglycerides that your body converts into energy. (4) For optimal health benefits, use raw coconut oil.
Organic Raw Local Honey: I love using honey in this recipe because it adds a full-bodied flavor. It contains flavonoids that fight free radicals and prevent cardiovascular disease.(5)(6)
When purchasing honey for healthy recipes, it’s best to go with raw. This honey undergoes minimal processing to filter out honeycomb pieces and other debris. Other than that, it’s just as God intended it to be!
Many cake recipes call for white sugar, brown sugar, or powdered sugar. However, with God-given natural sweeteners, we don’t have to use processed granulated sugars to make delicious desserts!
Gluten-Free All-Purpose Flour: If you’ve been missing bakery-style cakes, you’re in for a treat! High-quality gluten-free flour helps this recipe have a traditional cake-like texture.
Organic Coconut Flour: Coconut flour adds more bulk to our batter. I love using this low-carb ingredient in my baking recipes! This alternative flour tends to soak up other liquids, so I only add a little at a time. Coconut flour is a great addition to gluten-free flour blends for cakes.
Organic Carrots: No carrot cake recipe is complete without the main ingredient. Carrots combined with spices and essential oils are heavenly! The beautiful orange color of this veggie comes from beta-carotene, which your body turns into vitamin A. (7) Fresh carrots have a high water content, so they add a lot of moisture to this dessert.
Vitamin A strengthens the immune system and can help improve eye health (8). This carrot cake is a tasty way to eat your veggies, and grated carrots add sweetness and amazing texture.
Immunity Blend: This is a great blend to have on hand when a few “yucks” are going around!
This recipe makes a 5ml bottle that you can use on your body with carrier oil or in your culinary creations. If you like the taste of the warm spices in our Immunity Blend in your cake, be sure to try Immune-Boosting Matcha Latte!
To make this blend: Place 10 drops each of cinnamon bark, clove, eucalyptus, lemon, orange, and rosemary essential oils in a 5-ml bottle. Gently shake to combine.
Safety Disclaimer: Adding essential oils to your culinary creations is safe if you use wisdom. Whenever you add an EO to a recipe, you also need to include a dispersant. In this recipe, healthy fats are two ingredients that ensure the essential oils distribute evenly.
Without them, your mouth would get irritated. Remember, you should never ingest an essential oil neat.
Make Gluten Free Carrot Cake
This recipe requires just 10 minutes of prep work—it’s easy-peasy! One sheet cake generously serves 18 people. Trust me, you won’t have any leftovers!
Gluten-Free Carrot Cake
Servings
Ingredients
- Unrefined non propellant coconut oil, avocado oil OR olive oil cooking spray, for greasing the pan
- 1 cup (2 sticks) grass-fed organic sea-salted butter, softened, OR 1 cup coconut oil, extra-virgin AND unrefined AND ½ teaspoon pink Himalayan salt OR sea salt, ground OR a combination of both
- 1½ cups raw organic local honey
- 4 large pasture-raised organic eggs OR 2 tablespoons egg replacer PLUS ½ cup purified OR distilled water
- 3 cups gluten-free all-purpose flour OR 2¼ cups gluten-free all-purpose flour AND ¾ cup organic coconut flour
- 2 teaspoons baking soda
- 2 teaspoons organic ground Ceylon cinnamon
- 3 cups organic carrots, shredded OR grated
- 1 cup chopped organic raw pecans, organic raw walnuts, OR a combination (optional)
Supplies
- Mixing bowls OR blender
Instructions
- Preheat the oven to 300°F. Spray a 9 x 13 x 2-inch pan with cooking spray.
- In a large mixing bowl, thoroughly blend the butter, honey, and eggs.
- In another bowl, combine both flours, the baking soda, and cinnamon. Sift 1½ cups of the flour mixture over the egg mixture.
- Stir, then add the remaining sifted flour mixture and stir until well blended. Fold in the carrots, and nuts (if using.)
- Spread the batter in the prepared pan and bake for about 45 minutes, or until a toothpick inserted near the center comes out clean.
- Remove the cake from the oven and cool on a wire rack before frosting. Top with cinnamon.
Step One: Prepare the Cake Pan
Preheat the oven to 350℉. Mist a 9 x 13 x 2-inch pan with cooking spray.
Step Two: Combine the Wet Ingredients
In a large mixing bowl, thoroughly combine the butter, coconut oil, honey, and eggs.
Step Three: Mix the Dry Ingredients
In a separate medium bowl, combine both flours, baking soda, and ground cinnamon.
Step Four: Add Essential Oils
Sift 1½ cups of the flour mixture over the egg mixture. Stir, then add the remaining sifted flour mixture and stir until well blended. Fold in the grated carrots, nuts (if using), and Immunity Blend.
Step Five: Bake the Carrot Cake
Spread the batter in the prepared cake pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and cool on a wire rack before frosting.
It’s important to let the cake cool completely before frosting it. If it’s still warm, the icing will contain unsightly crumbs.
Easy Dairy-Free “Cream Cheese” Frosting
This easy frosting recipe comes together in just 5 minutes. Natural sweetener, vanilla extract, and spices are quick to whip up.
The dairy-free cream cheese frosting alternative will become a staple in your kitchen! Use it to top gluten-free cinnamon rolls, cakes, and even sugar cookies.
Dairy-Free “Cream Cheese” Frosting
Servings
Ingredients
- 1 8-ounce container dairy-free almond-milk cream cheese or plain cream cheese-style spread (vegan), room temperature*
- ⅓ cup raw organic local honey
- 1 tablespoon organic pure vanilla extract
- Organic ground Ceylon cinnamon
- Organic pumpkin pie spice powder**
Supplies
- Blender OR food processor
Instructions
- In a blender or food processor, combine the dairy-free cream cheese, honey, and vanilla. Blend until smooth and fluffy. Top with cinnamon and/or pumpkin pie spice. Store in the refrigerator for up to a week.
Step One: Blend the Frosting
In a blender or food processor, combine the dairy-free cream cheese, honey, and vanilla extract. You may have to scrape down the sides a few times to combine it. Blend until smooth and fluffy. Top with cinnamon or pumpkin pie spice.
You can store this icing in the refrigerator for up to a week until you’re ready to spread the carrot cake with frosting or use it for another purpose. Enjoy!
- https://pubmed.ncbi.nlm.nih.gov/2692609/
- https://pubmed.ncbi.nlm.nih.gov/17497874/
- https://scholarworks.iupui.edu/bitstream/handle/1805/808/GE%20canola.pdf?sequence=1
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5044790/
- https://pubmed.ncbi.nlm.nih.gov/12358452/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3005390/
- https://pubmed.ncbi.nlm.nih.gov/20980645/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3142734/
