Carrot cake is the quintessential Easter dessert and this gluten free, vegan, and healthy version will sure to please everyone at the table, including those who enjoy the traditional version.
Carrot cake can be deceiving. It’s got carrots in it, so it’s healthy, right? Due to the sugar, cream cheese frosting, and other unhealthy ingredients, a generous piece of carrot cake will set you back between 600 to 800 calories. #caloriebomb But worry no more…
I was bound and determined to make a carrot cake that was healthy, gluten free, and vegan… AND still had the same amazing taste and flavor of the traditional version.
My parents were in town for a taste test. My father, who doesn’t like carrot cake, had several pieces and said this one was Easter-worthy.
Some people like to add walnuts and/or raisins to their carrot cake. Not me, I’m a purist. But you can add them if you like!
Carrot cake is one of Stepson’s favorite dessert. He said that he likes Grammy’s carrot cake better than mine. But then again, Grammy’s is full of sugar and no one bakes a cake better than a Grandmother right?
Hubby enjoyed the cake as well, although he said the cream cheese frosting tasted like cream cheese, but wasn’t sweet enough for cake frosting. So I added a splash of maple syrup to the cream cheese frosting and hello perfection!
This recipe calls for 6 carrots. Yes. Six. Hello beta-carotene!
I used the Organic Pumpkin Pie Spice from Primal Palate, which adds the deep flavor needed to compensate for the lack of sugar.
Be sure to check the label on your baking powder – some have gluten in them.
You will want to make sure the cake is completely cooled before you add the cream cheese frosting. I make mine in the Nutri Ninja. Quick and easy peezy!
You don’t have to enjoy this cake only at Easter, you can eat it any time of the year!
Click on the recipe cards to open a new window for a printable version.
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What about you? Do you like carrot cake?
Love, hugs, andHERE.