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Carrot Cake

So moist and delicious!

~ Gluten & Dairy Free ~

12 muffins or 1 carrot cake (makes 18 square pieces) 


3 cups carrots, grated

1/2 cup unsweetened applesauce

1/2 cup olive oil or vegetable oil

4 eggs or 4 tbsp ground flaxseed with 8 tbsp of hot water (let sit for a minute) 

2 tsp gluten-free vanilla

1 1/2 cups gluten-free flour blend

1 cup coconut palm sugar

2 tsp baking soda

2 1/2 tsp baking powder

1/4 tsp xanthan gum

A dash of sea salt

1 tsp ground allspice

1/4 tsp ground nutmeg

2 tsp ground cinnamon

1) Preheat oven to 350 degrees.


2) In a large bowl or in a stand mixer add all the wet ingredients, mix well. In a separate bowl mix, all the dry ingredients then add them to the wet.

3) Grease an 8x8 glass baking dish to make carrot cake or a loaf pan or a muffin pan.

4) Fill muffins cups or cake pan.

5) Bake muffins for about 14 minutes, or cake for 30 minutes, until cooked in the centre when pierced with a fork.

6) Store in a covered container at room temperature or you can freeze them.


You can put the icing on top if you wish.

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