Grain Free, Gluten Free, Dairy Free Carrot Cake
A modification of a to die for carrot cake. This version is gluten free, dairy free, grain free and sugar free.
| Servings | Prep Time |
| 16slices | 15 minutes |
| Cook Time |
| 35-45 minutes |
|
|
Ingredients
One
- 1.5Cups organic unsweetened applesauce
- 2Cups Swerve granulated sweetenerSwere is made from erythritol a natural occuring sweetner
- 3 EggsRoom temperature
Two
- 1Cup Wild Tree Farms Walnut FlourWalnut flour has the lowest glycemic load
- 1tsp baking soda
- 1.5tsp baking powder
- 1/2 tsp sea salt
- 1tsp cinnamon
Three
- 2Cup grated carrotsI have also used bagged shredded carrots
- 1Cup shredded, unsweetened coconutI like Trader Joe’s brand
- 1 Cup chopped nutsI use Trader Joe’s unsalted, dry roasted pecan pieces
- 1tsp vanilla
- 1Cup crushed pineapple, not drainedMake sure it is in juce, not syrup!
- 1Cup dried raisins, cranberries and/or cherriesThis is optional for raisin lovers out there
Frosting
- 1/2 Cup Butter or Myokos non dairy butter, softened
- 8 oz Kitehill Cream Cheese softenedThis is my favorite nondairy cream cheese. It is nut based though
- 2Cup Swerve Confectioners Sweetner
Instructions
Cake
- Preheat oven to 350 degrees. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients. Pour into a lightly greased (I use coconut oil) 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans for easy removal and clean up. Bake for 35-45 minutes for the 9×13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You’re looking for an inserted toothpick to come out clean. Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
Frosting
- Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. Invert the cake onto a cake plate or stand. Apply a generous dollop of frosting and spread… Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three. Refrigerate for an hour before serving for best results.
Recipe Notes
Swerve is the sweetener I chose but you can also use Xylitol, Lankanto Monk Fruit Sweetener or Stevia based products.
