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+ servings
healthy carrot cake slice

Healthy Carrot Cake Recipe

Enjoy this moist carrot cake recipe that’s low histamine, low lectin, and low to medium oxalate.  
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 256.6 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat the oven to 350 F. 
  • If needed, melt the coconut oil in a small pan so it is liquid.
  • Shred or grate the carrots with a food processor attachment or box grater.
  • Line a 9 x 13 glass baking dish with parchment paper.
  • In a large bowl, combine the dry ingredients of coconut flour, ginger, cardamom, salt, baking soda, camu camu, vanilla powder, and half the monk fruit. (Save the other half to sprinkle on top.)  
  • In a medium bowl, whisk the eggs until smooth. Add the wet ingredients of coconut oil, water, (and lemon juice and stevia if using).  
  • Dump the medium bowl of wet ingredients into the large bowl of dry ingredients. Combine well.  
  • Then fold in the shredded carrots. It will seem dryer than a typical cake, but the carrots will release water as they cook. 
  • Cook for 30 to 40 minutes until you can put a fork or toothpick in the middle and no crumbs come out. 
  • Let cool for 20 minutes. 
  • While the cake is cooling, put the coconut cream into a bowl with the monk fruit powder and raw vanilla powder. Use a whisk to combine until desired consistency.
  • When the cake is cool, spread coconut cream frosting on top.
  • If desired, sprinkle a very light dusting of monk fruit on top like powdered sugar.

Notes

Nutritional Information includes all optional ingredients except for coconut cream frosting.  

Nutrition

Nutrition Facts
Healthy Carrot Cake Recipe
Serving Size
 
1 slice
Amount per Serving
Calories
256.6
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword dairy free, gluten free, grain free, low histamine, low lectin, medium oxalate