You can have your Carrot Cake and eat it too (Gluten Free Carrot Cake)

Updated: Oct 10, 2019

You’re on a health buzz. You’re a few days in and you’re biting your nails because you haven’t had a sweet treat in days. Things are starting to get ugly. You wanna throw things at people. Never fear, I AM HERE.

I’ve removed the sugar from this gluten-free carrot cake recipe and replaced it with my mate Equal Spoonful to help you have that treat you desire without the guilt that sugar can bring (let me just be clear I don't think you should feel guilty for eating ANYTHING) With Equal Spoonful, because of the lesser calories than normal sugar, you can have your gluten-free carrot cake cake and eat it too.

You’re welcome!

FYI – this carrot cake is very savoury but the icing is very bittersweet – it’s the perfect indulgent balance.

Here’s what you’ll need: 2 large carrots 2 cups of gluten-free flour (I used Edmonds gluten-free flour for this) ½ cup of Equal Spoonful 1 cup of cooking oil 3 eggs 1 tsp of cinnamon 2 tsp of baking soda ¼ tsp of salt

For the icing: 250 grams of cream cheese Juice of 1 lemon plus ⅓ of the zest, grated 2 teaspoons of Equal Spoonful

Preheat your oven to 180 degrees.

In a large bowl, whisk eggs and Equal Spoonful until pale. From there, add the oil and mix until combined.

Sift in flour, cinnamon, baking soda and salt. Mix until combined thoroughly, and then fold in carrots.

Distribute the batter evenly into a greased cake tin, and bake for approx 35 – 40 minutes or until a knife runs cleanly through the middle.

Set aside to cool and make your icing!

To make the icing, place all of the ingredients into a blender, and whip until smooth. Once the carrot cake is cool, ice and place your favourite nuts and dried fruits on top.

Serve with coconut yoghurt or whipped cream.

You can find more delicious sweet recipes at

*This post has been sponsored by Equal Spoonful