After trying a delicious carrot cake the other day at the farmer’s market, and craving it for days I decided to make one on my own. The cake I had at the farmer’s market was barely sweet, non-greasy and coated with walnuts. It was gluten, dairy, and (I think) sugar free.

I looked up a for a gluten free carrot cake recipe on Pinterest and followed the ratios “to the t”. Long story short, it was way too sweet for my taste and way to oily.

My husband was actually impressed by the amount of oil this “healthy” recipe had. Then, just to make sure it wasn’t only this recipe, I looked up several cake recipes and I was shocked to see that almost every single “regular” cake recipe had equal amounts (or close) of flour, sugar and oil (or butter). Ughhh I think I’ll never eat a regular piece of cake again.

To be honest, I’ve never liked sweets or desserts. What I liked about this cake was that it was barely sweet.

So, I tried the recipe again, this time I used less than half the oil and sugar suggested by the recipe. And it was just right.


(The walnuts turn black while baking for some reason.)

Even though it was the perfect ratio for me and I really loved the flavors and texture, I want to do some tweaks to it. Next time, I want to try adding banana and stevia to avoid sugar completely out of the recipe and make it 100% guilt free. But if you don’t mind the sugar content, which is actually waaaay less than most recipes, go ahead and try it. You won’t regret it.

  • 2 cups of gluten free flour. I used a mixture of almond flour (find here) and coconut flour which you can find here.
  • ½ cup of oil (I used coconut and avocado oil)
  • ½ cup of sugar
  • 3 eggs
  • 1 ½ tsp of baking powder
  • 1 tsp of baking soda
  • ½ tsp of salt
  • ½ tbs of cinnamon
  • ½ cup of almond milk
  • 1 tbs vanilla extract (not the imitation kind you find at some supermarkets)
  • 2 cups of shredded carrot
  • 1 cup of chopped walnuts
  1. Pre-heat your oven to 350º.
  2. First, shred your carrot. If you didn’t buy chopped walnuts, you can chop them yourself with a knife.
  3. I use two separate bowls. In one bowl, mix the oil, sugar, eggs, vanilla extract and almond milk.
  4. In another bowl, mix the flour, salt, baking powder, baking soda and cinnamon.
  5. Then, slowly start adding the “wet” ingredients to your “dry” mixture. And mix well.
  6. Once you have everything mixed, add the carrots and walnuts. You can save some of the walnuts to sprinkle on top.
  7. So now, grease your pan and pour the mixture in. If you saved some walnuts, now’s the time to sprinkle those on top.
  8. Bake for 25 minutes. To make sure if they’re done, always check the center.

Note: From what I read, gluten free cakes tend to be a bit dry. But in my case, they were actually too moist. (which isn’t a bad thing). I guess it depends on the ingredients you use.


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