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Carrot Cake


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Rate this recipe 4.6/5 (15 Votes)


  • 2 cups gluten free flour (I used sorghum flour)
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 2 heaping tsp cinnamon
  • 1/2 tsp sea salt
  • 1/4 tsp nutmeg
  • 3 flax eggs (real eggs work too)
  • 1 cup unsweetened applesauce
  • 1 1/2 cups carrots (shredded)
  • 1 tsp vanilla extract
  • 3/4 cup almond milk
  • 1/2 cup raisins


Preparation time 10mins
Cooking time 45mins
Adapted from


Step 1

•Preheat oven to 350.
•Mix all the dry ingredients in one bowl.
•Mix wet in another bowl.
•Add wet to dry and mix until combined.
•Fold in the raisins.
•Grease a 9 inch cake pan and then sprinkle it with a little flour.
•Pour batter into the cake pan.
•Bake in the oven for about 35 minutes or until a toothpick comes out clean.
•Wait until the cake has completely cooled before flipping it over onto a plate.

Store this cake in the fridge. It should last at least 7-10 days. You may even be able to freeze it, but I haven't tried. If you do freeze, I recommend freezing it without the frosting. Enjoy!

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