Fresh water peaches

Gluten-Free Chocolate Carrot Cake Recipe

Why you'll love this recipe!

Healthy - This delicious Chocolate Carrot Cake is made without refined sugar, vegetable oil, or cream cheese! Instead, I used organic coconut sugar as a sweetener, coconut milk for moisture, and canned full fat coconut milk for the frosting. Allergy Friendly - This recipe is great for anyone who is gluten-free, dairy-free, or follows a Paleo diet. The base of the cake is made with almond flour instead of all-purpose flour which makes it naturally grain-free!

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Ingredients

– 2 Cups Shredded Carrots – 2 Eggs – ¾ Cup Coconut Sugar – ½ Cup Coconut Milk Or any dairy-free milk. – 1 Teaspoon Vanilla Extract Dry Ingredients – 1+½ Cups Almond Flour – 1 Cup Cacao Powder – 2 Teaspoons Cinnamon – 1+½ Teaspoon Baking Powder – ½ Teaspoon Baking Soda – ½ Teaspoon Ground Ginger – ½ Teaspoon Ground Nutmeg – ¼ Teaspoon Clove – ¼ Teaspoon Salt

Fresh water peaches 

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Dry Ingredients

Start by adding almond flour, cacao powder, spices, and salt into a mixing bowl. Whisk together until fully combined.

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Wet Ingredients

Next, add shredded carrots, eggs, coconut sugar, coconut milk, and vanilla extract into a large bowl.

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Cake Batter

Pour the flour mixture into the wet mixture and stir together until all flour has been absorbed.

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Baking

Pour the cake batter into a greased 9" round baking pan. Bake at 350 degrees for about 30 minutes. Check with a toothpick - if it comes out clean, the cake is done baking.

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Cooling & Serving

Let the cake cool completely before carefully removing it from the baking pan.

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Helpful Tips

Do not pack the cacao powder into the measuring cup. Spoon it in and use a knife to scrape off the excess. – Let the cake cool completely before frosting the cake. – To easily remove the cooled cake, use parchment paper at the bottom of the baking pan and grease the edges with coconut oil or a non-stick spray.

Chocolate  Carrot Cake

FRESH WATER PEACHES

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Hi, I'm Mariah!