Delicious Sweetener Free, Sugar Free, Grain Free, Gluten Free Carrot Cake2

Delicious Sweetener Free, Sugar Free, Grain Free, Gluten Free Carrot Cake.

Carrot cake is one of our old favourite sweets! We’ve shared our raw carrot cake recipe with you all but we really really REALLY wanted to perfect a Sweetener Free, Sugar Free, Grain Free, Gluten Free Carrot Cake – BAKED! And guess what?! We’ve done it! Hooray, yay for delicious, amazing, HEALTHY carrot cake!

We know you’re going to love this delicious sweetener free, sugar free, grain free, gluten free carrot cake. It’s full of nutrient dense, healthy ingredients, we used absolutely no sweetener and we think it tastes amazebites… but if your taste buds need a teeny bit of sweetness, add 1-3 tablespoons of 100% maple syrup or honey!

We think this cake is the perfect post Yoga Flow treat. It’s like an afternoon or nourishment. Do the Yoga, make some tea and have a slice of this cake (or any other healthy treat. 

If you’d like to sign up for a FREE yoga or Pilates Class. CLICK HERE.

MerryBody-pilates-yoga-blog-2

 

Delicious Sweetener Free, Sugar Free, Grain Free, Gluten Free Carrot Cake3

We wanted to make sure that this cake was really easy and accessible for everyone. We’ve made sure that all the ingredients can be bought from your local supermarket. That’s right you don’t even need to venture in to a health food store for this cake! PLUS it’s a one mixing bowl kinda recipe. Less washing up = always winning!

We shop at our local SupaBarn in Canberra City and we LOVE it there. Everything is fresh and as local as possible  and they have a killer health food aisle… we’ve spent hours there. PLUS we keep seeing new merrymaker approved ingredients pop up on all the shelves… like last week… we found cacao butter! HELLO delicious chocolatey goodness coming our way! Go team SupaBarn! Love your work!

Delicious Sweetener Free, Sugar Free, Grain Free, Gluten Free Carrot Cake

Let us know what you think about our sweetener free, sugar free, grain free, gluten free carrot cake and why not have fun re-creating it (double decker cakes rock!). We’d love to see your delicious photos on social media, don’t forget to hashtag #themerrymakersisters!

Always merrymaking,

Emma + Carla

Delicious Sweetener Free, Sugar Free, Grain Free, Gluten Free Carrot Cake4

Get merry app

sweetener free, sugar free, grain free, gluten free carrot cake
Serves 6
Prep Time
15 min
Cook Time
30 min
Total Time
50 min
Prep Time
15 min
Cook Time
30 min
Total Time
50 min
Stuff you need
    For the cake
    1. 1 cup blanched almond meal
    2. 3/4 cup walnuts, chopped
    3. 175 g (6 oz.) carrot peeled and grated
    4. 100 g (3 1/2 oz.) butter melted
    5. 1/4 cup coconut milk (canned)
    6. 2 eggs
    7. 1 tsp. cinnamon
    8. 1/2 tsp. nutmeg
    9. Pinch of salt
    For the frosting
    1. 1 1/2 cups unsweetened shredded coconut
    2. 1/2 cup butter cubed
    3. 1 lemon juice and rind
    4. 1 tsp. 100% vanilla extract
    Now what
    1. Preheat oven to 160°C (320°F) and line 2 x 10 cm (4 inch) cake tins. Or you can use 1 x 20 cm larger cake tin. Don't use springform cake tins.
    2. In a large bowl combine the almond meal, walnuts, cinnamon, nutmeg and salt.
    3. Add the eggs, butter, coconut milk, carrots and stir really well.
    4. Fill the cake tins with the cake batter and place in to the oven for 30 minutes.
    5. Allow to sit for 10 minutes before turning out and allowing to cool completely on a wire rack.
    6. Meanwhile, let's make the frosting!
    7. In your blender or food processor whiz the coconut until super fine.
    8. Add the butter cubes and continue to whiz, it should be getting smooth.
    9. Add the lemon juice, rind as well as the vanilla and continue to whiz.
    10. Once the cakes have cooled, spread frosting on top of both cakes evenly, the carefully place one cake on top of the other.
    11. Sprinkle with a few extra walnuts!
    Merrymaker tip
    1. If your taste buds like it a little sweet, add 1/4 cup of 100% maple syrup or honey to the cake batter and/or frosting.
    Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation https://themerrymakersisters.com/
    We developed this delish healthy carrot cake recipe as part of our SupaMerry campaign!

    Comments 77

    1. Oh, well done Emma & Carla. What an excellent recipe. I’m trying to reduce the amount of unrefined sugar/sweeteners in my cooking and this is great. Thank you. Happy Easter to you both.

    2. Sounds delicious!!!

      I’m dairy free. Can I substitute the butter for coconut oil or ghee? Which do you think would work better?

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    6. OMG! I absolutely love carrot cake and so happy you have created a healthy version. Cannot wait to give this a go. Thank you! 🙂 x

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    8. Hi ladies,
      I’ve just discovered your site, and love it!

      This cake looks great, about to try it….have noticed no raising agent…is that right?

      🙂

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      Hi Victoria! Welcome! We’re so glad to have you here! No rising agent required! You fill the cake tins with batter (2 x mini tins or 1 larger 20cm tin) 🙂 the batter fits perfectly! Let us know how you go!

    10. I made this carrot cake yesterday and I thought it was pretty satisfying and feels healthy. My partner were expecting their usual carrot cake so were a touch disappointed but they have come round! They had some for morning tea, my partner didnt bother having lunch his tummy was really satisfied. my boys have named it my koo koo cake and said they will eat it if I cook it again. This is a major achievement for me as we work out way getting off grains and sugar… thank you you beautiful merrymakers

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      Hi Colleen! Ohhh this has made our easter so special to read this! YAY! 🙂 🙂 We are so glad that your partner and boys have come around yahoooo! 🙂 e + c

    12. I would love to make this cake for this Friday and would need to make either a 10″ or 12″ round cake. Would you be able to email me a revised recipe to make at least 6 – 7 1/2 cups batter and enough frosting to cover both tops of cakes?

      Thank you!

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      HI MJ! We won’t have time to re-make our cake this week to suit your serving size! Give it a try as is and just keep an eye on it in the oven! 🙂 It may be that it needs less time if it’s quite thin! OR you could double it! e + c

    14. Just made your carrot cake, I added 1 tblspn of honey to the mix and used a mandarin as I didn’t have a lemon. It was delish!! Thanks so much I love having a dessert to eat guilt free!

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      Hey Steve! Ghee is clarified butter 🙂 which means the lactose is removed from the butter. It’s common for people who are usually intolerant to dairy to not be affected by ghee 🙂 but YES still dairy, that’s why we called this cake Sweetener Free, Sugar Free, Grain Free, Gluten Free Carrot Cake 🙂 not #paleo 🙂 but almost and pretty much 😉 e + c

    17. Cake in the oven now. Cannot wait to have my first taste.
      Thank you for being so inspiring.

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    21. Hi lovely ladies,
      By coconut milk do you mean the canned variety or the carton? If carton would almond milk work?
      Cheers,
      Luana

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      Hi Luana! In this recipe we mean canned full fat coconut milk 🙂 We have started saying which variety in the newer recipes hehe. 🙂 Hope you like it! xox

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      Hi Beety, we are not experts when dealing with diabetes. We have some close friends who have type 1 diabetes and we know it depends on sugar levels to know what you’re going to eat. With type 2 diabetes, changing your lifestyle to paleo is a great way to regaining health. This cake is one of the best options as it has no sweetener at all! If you’re worried we’d suggest talking to an integrated doctor. We believe it’s ok to include a healthy treat 1-2 times a week (but again we don’t know your personal condition so we suggest talking to your doc first). Hope we helped! We have a whole selection of sweetener free treats on the site too! Our favourites are the apple crumble and the coconut jam slice! xxxx

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    25. Hi I used coconut oil instead of butter as Paleo but doesn’t taste right and like butter was bubbling oil out of cake
      Guess the butter makes it taste better ????

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    27. Hi from sunny South Africa! Thank you for an amazing website! I love the the ease of the recipes!!! Keep on Merrymaking! ????❤️

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    30. Hello, this looks great! Just wondering if you think this cake could be frozen and if anyone has tried freezing it? Thanks 🙂

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    32. Looks amazing. I’m making this today but with a coconut cream filling (so that I don’t waste the rest of the can!) fingers crossed! I’ve given up refined and added sugar for lent so in always on the look out for alternatives 🙂

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      Hey Ella! We have LOADS of other recipes that use natural sweetener. If you’re not used to no sweetener we don’t reccommend these recipes : )

    35. Hey beautiful girlies x
      I just made your carrot cake recipe and I absolutely love it. Not too sweet at all & beautifully moist. I used 2 tsps of coconut oil as I didn’t have any butter left in the fridge. 😉
      Keep up the great recipes. I’ll be sharing this one with my Neighbour next door- she will love it!

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      Hi Sharon! Depends on how big your lemon is and how much you love lemon. Start with half and then add more to suit your taste. WE love lemon so we’d add the whole!

    38. I was contemplating using coconut flour as I have an almond allergy. I’ve been reading about how coconut flour is much more absorbent and recipes usually require less in exchange for other flours. After reading all of the comments about the butter, I wonder if subbing coconut flour would help the problem? I’m a whole30er most of the time and am new to the Paleo desserts…any words of wisdom?

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      The switching between almond meal to coconut flour is pretty tricky. It’s usually less and then add another egg or other liquid. The only thing we can suggest is start playing around with recipes. Don’t ever throw out ‘fails’ just use them as crumbles or we’ve even made a baked cake… didn’t taste good then whizzed it in the blender… added berries and froze it! It was like a cooked raw cake 😛 Good luck! and keep us posted! x

    40. Hi I’ve just discovered you. I’m a Ketogenic/Vegetarian, though I eat dairy and eggs LOL!
      I really love carrot cake too so I was pleased to find this recipe. I will try it out as soon as possible.
      Thanks a million for such a good site, love you.

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    43. Thank you Merry Maker Sisters for this recipe. It really came the rescue when I needed some birthday cake for my son who can not have wheat, diary, sugar etc etc at the moment. The cake is lovely and moist and despite the warning worked perfectly for us.

    44. I’ve just made this cake, but only had a 20cm tin. It’s been in the oven for 40 mins and still no sign of it firming up. Is that normal?

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    47. Hi, I was hoping to double the recipe and still make it in a 20″ tin and cut in along the middle (Ok so it’s really a ploy to get extra frosting) – I’m not a very good cook so do you think this would this work if I doubled your recipe but in the 20″ tin?

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      Hey Sam! Ooo we’re not sure! But we don’t see why not?! Otherwise, our new black forest cake is a winner too! And it’s nice and big 😀 hehe

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    50. Hi girls, I’m planning on making this today for a party tomorrow- do you think it will taste just as nice or should I make it fresh tomorrow? Also I only have a 20cm tin – do I cut it in half when it’s baked and put frosting in between or do I just pop frosting on top? Any advice would be very gratefully received!! Thanks a million, Cathy

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      Hey Cathy! We’d suggest making something different for a party! This doesn’t have sweetener so mant people might not like it! What about salted carmale slice?!

    52. Hi ladies,
      I was f happy to stumble on your recipe. How how fine should the carrots be grated?
      Also, for the frosting, should the butter be soft or hard?
      Thank you.
      Keep up the good work!

    53. Do you like only the bottom of the cake, or the side as well?
      And, do you grease the pan prior to adding the paper?
      Also, do you add grease on top of the paper?
      Thanks.

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    56. Is the stated oven temp 160 for a conventional oven or for fan forced? I set my oven temp at 140 degrees which is fan forced and ended up turning it up to 160 after 30 mins and cooked for another 20 mins…… as was still not set. Plus the butter completely split from the rest of the cake, did I not mix it enough?
      Tastes good as is, but would obviously be so much better if the butter was not sitting in the bottom of the tin or swimming on top. Added some chopped dates to the mix – perfect amount of sweetness.

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      Hey Alex, sounds delish! The butter does come out a little, but once you let it cool it settles back in and makes it super moist! YUM! It’s a fan forced oven 😀

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    59. Is there any reason why I couldn’t add a tsp of carb soda or baking powder so it will rise a little?

    60. I’ll be making this for my Mum’s birthday over the weekend! I was just wondering if I could bake it in a square 20x20cm tin with a 7cm depth?

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      Hey Ally! You could try our cupcakes instead, they’re yummier! Hehehe! That size sounds ok 🙂 It might be a little thinner, so make sure you watch it 😀

    63. The cake looks amazing and I’m so excited to try it but I’m in the UK and we measure everything out in grammes etc. I’m happy to convert but now I find out that there is a difference between US and Australian cups (which may have been the reason for my previous disasters)! Can you let me know what cups your recipes are measured in so I can make your delicious-looking cake? Thanks!

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