I love carrot cake! Making a carrot cake that met my family’s dietary restrictions was a big deal. My husband was quite skeptical at first, but was impressed with the results. The cake was soft and delicious. It tasted like real carrot cake. I hope you enjoy my recipe!


2 1/4 cups gluten free flour (I prefer Cloud 9)
3 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1/2 cup applesauce (I make my own, recipe below)
1 cup coconut milk beverage or almond milk
1 tablespoon vanilla
1/2 cup raw sugar
1/2 cup coconut oil (melted)
2 cups grated carrots

  1. Preheat the oven to 350 degrees Fahrenheit, grease an 8 x 8 pan
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  3. In a second bowl, whisk together the applesauce, coconut beverage or almond milk, vanilla, sugar and oil.
  4. Mix the dry ingredients into the bowl with the wet ingredients.
  5. Add the carrots and stir until combined
  6. Bake for about 35 minutes
  7. Add the frosting once cake is cooled


4 apples – cored, peeled and sliced
3/4 cup water
1/4 cup raw sugar
cinnamon to taste

Combine all ingredients into a pot and bring to boil. Once boiling reduce heat and simmer for about 20 minutes, or until apples are soft. Once apples are cooked mash them with a potato masher or fork.


1 14 ounce can of coconut milk
2 tablespoons maple syrup
1 teaspoon vanilla

  1. Chill the coconut milk in the refrigerator overnight
  2. To whip the coconut milk you have two options: 1. you can use a hand mixer or 2. you can use a vitamix. I prefer the vitamix, but both work well. If you are using a hand mixer scrape out the top, thickened cream (leave the liquid behind) into a chilled bowl and beat until creamy. If using a vitamix, place the  thickened cream in the vitamix and blend on high for a few seconds.
  3. Add the maple syrup and vanilla and blend for a few more seconds.