Scrummy Gluten and Sugar-Free Carrot Cake

Whilst carrot cake contains the word ‘carrot’, in some cases it can be more of a health disaster than we are led to believe. Akin to the banana bread phenomenon. Such a common breakfast or afternoon snack these days and often slyly marketed as a nutritious choice. I remember once being hoodwinked, blissfully unaware of the copious amounts of sugar, and other non-ingredients that I was scarfing down. Just because the name makes reference to one healthy ingredient, it does not promise that the majority of the ingredients aren’t wreaking havoc on your health or immune system.

As for carrot cake, when I discovered the truth about its ingredients list, I was somewhat dismayed. I have fond memories of a respectable carrot cake with a virtuous thick, creamy frosting, filled with wholesome chunks of walnuts and that delicious mix of subtle sweetness and notes of spice. So I set about creating my own that would dance to the beat of its own drum and my tingle taste buds at the same time.  Just because you may be intolerant to gluten or dairy, or you want to avoid sugar from your diet, it doesn’t mean that you need to miss out on delicious desserts. In fact, with a little bit of research, familiarity in the kitchen, and some creativity, it is amazing what recipes you can compose to suit your health needs.

This scrummy carrot cake really lives up to its name, containing no gluten, no dairy and no sugar. In fact, you can rest assured with every bite that you are bringing health and vitality into your body. It embodies everything that a carrot cake should be, yet still contains a luscious to-die-for lip-licking creamy icing.  You won’t ever want to return to the old version.

If people ask you why it’s so healthy and what are the benefits of the ingredients list, you can point out to your family and friends while they devour this seemingly sugar laden treat that;

The superstar ingredient, the humble carrot, should never be underestimated for its amazing nutritional benefits. Carrots are a hearty vegetable that are easy to grow in a variety of climates; making them an ideal food to include in your diet on a regular basis. Carrots contain vitamins B, C, D, E, K and beta-carotene, and the minerals calcium, iron, phosphorous, chromium, magnesium, potassium and silica. Carrots are excellent for skin problems, and have been known to have great healing effects on ulcerous and inflamed conditions of the stomach and intestines. They have also been found to promote high quality breast milk and a healthy pregnancy.

The ‘creamy’ icing is actually comprised of coconut cream and raw cashews. Cashews are a nutrient dense ingredient containing heart healthy monounsaturated fats similar to olive oil, known as oleic acid. Oleic acid helps to lower cholesterol, and is great for diabetics and people with heart conditions. Cashews are also high in the mineral copper, which helps to generate bone and connective tissues, and so it is great in preventing osteoporosis, arthritis and joint issues. Coconut cream contains Medium Chain Triglycerides (MCT), providing an instant energy source, and boosting brain power, by converting MCT into ketones which are used by the brain as fuel. Coconut cream also boosts immune function due to its antimicrobial, antibacterial and antifungal properties.

Nutmeg is a delicious, nutty spice used for both culinary and medicinal purposes in traditional Chinese, Malaysian and Indian cultures. The anti inflammatory properties of nutmeg have been found to reduce pain, and swelling associated with tooth and gum problems. According research conducted at the University of Wisconsin, nutmeg has been shown to also reduce internal, systemic inflammation.

Cinnamon is a deliciously sweet, aromatic spice and medicine. Cinnamon contains a powerful property called cinnamaldehyde, which has significant effects against harmful blood platelet clotting. It achieves this by inhibiting the release of a fatty acid responsible for the inflammatory response, known as arachidonic acid, from cell membranes. Cinnamon is therefore a wonderful anti inflammatory. Cinnamon also boasts wonderful antibacterial and antimicrobial properties.

So guess what?  You can have your cake, and eat it too, whilst imagining all of these wonderful reactions of health occurring with every bite!

Carrot Cake Recipe

Makes 1 cake

  • 1 1/2 cups almond flour, or gluten free flour of your choice
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 3/4 teaspoon stevia powder
  • 2 eggs, beaten
  • 3 tablespoons butter, coconut oil or light olive oil
  • 4 tablespoons coconut milk
  • 1 1/2 cups (200 g) grated carrot

Creamy cashew coconut icing:

  • 3/4 cup of raw cashews
  • 1 300 ml tin of coconut cream
  • The zest of one lemon, finely grated
  • The juice of half a lemon
  • 5 or 6 drops of stevia (to taste, according to your sweet tooth!)


Preheat the oven to 170°C and grease an 18 cm round cake tin. In a bowl place the almond flour, walnuts, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and stevia, and stir to combine. In a separate bowl put the eggs, grapeseed oil and coconut milk and whisk together. Add to the dry ingredients and fold through.

Squeeze the excess water out of the carrots (using your hands is best) then add them to the bowl. Fold in lightly. Spoon the mixture into the prepared tin and bake for 45 minutes, or until the cake springs back when pressed in the centre. Turn out onto a wire rack to cool.

For the icing, place all ingredients minus the stevia, including just half of the coconut cream into a food processor and blitz for a few minutes, slowly adding more coconut cream until the consistency is like crème fraiche (not runny, but not like thickened cream). You will need to blitz until the consistency is smooth. Add your stevia at the end, blitzing little by little, until you get the desired sweetness of your icing. Place into the coldest section of your fridge to thicken, until the cake has cooled. Alternatively, you can throw it into the freezer for 5-10 minutes and it will thicken it quicker. When the cake has cooled, spoon your icing all over the top.

For more gluten, wheat, dairy, yeast and sugar-free recipes visit supercharged.wpengine.com

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36 Responses to “Scrummy Gluten and Sugar-Free Carrot Cake”

  1. Thank you Lee this recipe is just what i’ve been looking for! Can’t wait to try it this weekend xx tegan

  2. That looks amazing. I am on no sugar, no gluten, no fruit – I was despairing of finding anything yummy to eat ! Thanks !

  3. Sounds scrummy! 🙂

  4. Looks great Lee…love love love the icing

  5. Fiazavs says:

    Yeah its really a good ultimate diet and I have lose my weight upto 5 pound in a month its so perfect for the persons on diet…

  6. Lisa says:

    Lee, I’ve been making almond milk (soaking overnight) and blending then straining through a cloth, can I use that for almond meal in recipes?

  7. Blinky Bill says:

    Trying this again – sorry if it ends up with repeat posts – something whacky is going on with my internet connection:

    My question was whether you had an idea of how much to use of a substitute such as Natvia (after my liquid stevia smashed all over the floor natvia is all i have)

    thanks Lee!

  8. Jenny says:

    Hi Lee,
    I’m yeast free (also diary, and sugar free as well as focussing on low GI foods) and was wondering how I make sure the flours I use don’t have yeast in them. i can have gluten and wheat, but not yeast, but I’m getting so confused with all the different types of flours out there.

    • The flours that I use mostly that don’t contain yeast are almond and nut flours buckwheat brown rice coconut flour and quinoa. I’m not sure other flours actually do contain yeast as this is added in as a separate ingredient when making bread so it rises.


  9. Katrin says:

    Having dealt with systemic candida and finally on the way to knocking it on the head can I just suggest that including your Carrot Cake (which I’m sure is really lovely) should be avoided by those suffering candida and that it’s misplaced under the heading of ‘Candida Friendly’. Carrots contain a high amount of sugar which candida yeast loves!! Just a suggestion from someone who’s battled with Candida for many years and researched and tested many different foods along the way. I will definitely be trying your recipe once I know I have this damn annoying and frustrating condition well under control. Thanks.

    • Thanks Katrin, yes you are right once candida is under control and after three months on a strict candida diet carrots can be reintroduced in moderation. Obviously juicing them would not be a good idea but combining them with good fats to slow the delivery of sugars and having a small slice of carrot cake occasionally would not be a harmful thing to do and a much better option than sugar if you are craving something sweet. Thanks for your feedback and I will update the heading 🙂 Lee

  10. Justine Rofe says:

    Just made the carrot cake, is divine! Thanks so much, finally recipes that don’t make me feel sick

    • Have some really yummy new dessert recipes which i will be posting soon, think lime and lemon cheesecake, chocolate torte and orange cake. They won’t make you sick either 🙂

  11. Tali says:

    Hi, I have stevia liquid – how much do I use instead of powder? Thanks 🙂

  12. […] for people with type 2 diabetes. Use it in soups, stews, or in sweet recipes such as this Scrummy Gluten Free Carrot Cake, or this Quinoa Porridge with Cinnamon and Apple for a nutrient packed brekky […]

  13. Donna says:

    Loved, loved loved it! On a candida friendly diet, which allows carrots. Made my birthday delicious, thanks for offering such amazing foods!

  14. Carrot cake is the yummiest cake I have ever tasted! My grandma used to make the best carrot cake in the world. I wish I had asked for her recipe.

  15. Sophia says:

    Brilliant recipe, Lee! I’m on heavy antibiotics for parasites and have also been put on a strict gut diet and this desert has saved me! I didn’t have coconut cream but coconut butter which worked well as well.
    Delicious, thank you.

  16. Bonita says:

    Hi, I am very new to your receipes and was given your book “Eat Clean, Green and Vegetarian as a gift. I tried making the carrot cake, however the mix ended up very dry instead of a batter. Are the liquid measurments correct in this book. It could have been my mistake, but I just wanted to check before I end up wasting another batch of ingredients. By the way the receipes in this book look amazing and cant wait to try more.

  17. angie says:

    Hello! My sister and I are both on an anti-candida diet and I made the carrot cake today for her 50th birthday – IT WAS DELICIOUS!!!! Thank you 🙂

  18. Jayne says:

    Has anyone tried to make a vegan version of this? Would love to try it but I’m not the best baker!

    • lee says:

      To make a vegan version of this Carrot Cake you would use 2 Tbsp chia seeds or flaxseeds to a ratio of 6 Tablespoons of water. Place that in the fridge to set for 15 minutes and then you should be good to go! Lee x

  19. Belinda says:

    I tried to make this today and unfortunately it didn’t work out so well. I used coconut flour and the amount called for made the mixture so dry and thick that I had to add more coconut milk, oil and eggs. Once baked I realised that it was too egg-y. Also, the frosting – I blitzed it in the food processor for several minutes following the instructions and it never got thicker, it stayed quite runny. Any other advice to make it creamier and thicker?

    • Lee says:

      Hello, because you changed the flour from almond meal to gluten free flour to coconut flour it won’t work as well as coconut flour absorbs way too much moisture and then if you add too much moisture it will not set as well. I would recommend putting the coconut milk in the fridge when you do the frosting 🙂 Lee

  20. Kerry says:

    Hi Lee,wanting to make this a muffins for school,just need to reduce cook time maybe?any other changes? thanks

    • Lee says:

      Hello, I would reduce cook time by 10 mins and test to see if a skewer comes out clean. Let me know how you go 🙂


  21. Tiffany says:

    Hi! Is there a replacement for psyllium husk?

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