I can’t get over how amazing this grain-free carrot cake is! It has everything necessary to give you the whole carrot cake experience: soft, moist, and flavorful! Carrot cake is one of my top favorite cakes (ranking just below moist chocolate cake) and this recipe does not disappoint. The cake recipe is super easy to make and yields a carrot cake that has a wonderful texture and an amazing taste! It can easily be enjoyed as a simple single-layer cake or you can double the recipe and make an amazing two-layered carrot cake. No matter how you make this cake, it will quickly get devoured on your homestead by modern pioneers of all ages!

a slice of grain-free carrot cake on a white plate

Modern Pioneer Recipe

This grain-free carrot cake is a modern pioneer recipe, but cake definitely has heritage pioneer roots! From old fashioned johnny cakes to Mormon cakes to depression cakes, I don’t think even the early pioneers went without their cake!

I have always wanted to make a grain-free carrot cake. For one, I love carrot cake, and when I went on a low inflammation diet, I knew I had to find a way to have carrot cake. My mom also loves carrot cake. It used to be her traditional birthday cake request…. until my dairy-free chocolate pudding pie stole the show.

However, carrot cake still ranks up pretty high on the favorite dessert list. I just love the soft, moist texture and sweet flavor of carrot cake. What’s even better is when it is frosted with a cream cheese frosting!

Creating a modern pioneer, allergy-friendly version of carrot cake was my goal. I knew it had to be free of tree nuts, use gluten-free ingredients, contain no processed sugars, use grain-free flours, and be made with a healthy fat or oil.

This carrot cake hits all my modern pioneer targets and more! It is…

grain free- uses cassava flour
tree nut free– no almond flour or coconut!
gluten-free– certified GF flours, no corn
dairy-free- uses avocado oil
all-natural sugar- use maple sugar!

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a dairy-free carrot cake frosted with dairy-free frosting

Is Carrot Cake Healthy?

Well…. that’s debatable, but I think that carrot cake is healthy! I mean, this cake uses healthy sweeteners and contains over two cups of carrots (when you make a two-layered cake). If you have a big enough slice… I’m sure you get a serving of vegetables in. But all debating aside…

Carrots are fantastic for your health! Some may argue that they are not the healthiest vegetable due to the fact that are higher in sugar than some other vegetables. However, they only contain natural sugar, and, when eaten in moderation and combined with other vegetables, they can benefit your health!

Now, I am not going to say that this grain-free carrot cake provides you with all these health benefits just because it contains carrots! While it would be nice if one slice of carrot cake provided you with a serving of carrot, I’m not so sure we will stretch it that far.

Still, you’ve got to be getting at least some nutrition from the carrots, so I would still like to cover some of the health benefits that raw carrots provide for your health!

Benefits of Carrots:

Heart Health– They help promote a healthy heart by reducing cholesterol levels and by containing coumarin.
Properties– Carrots are antiseptic and antibacterial.
Immune Support– They boost the immune system which helps you fight off disease.
Fiber– Carrots are a good source of fiber, which aids digestion, and they are also a good source of vitamin C and an excellent source of vitamin A.
Eye Health– Their beta-carotene content helps prevent cancer and promotes good eye health.

Not to mention carrots are a super easy vegetable to grow on the homestead! Carrots are one vegetable that we have had great success with in our poor-soil, shaded homestead garden. Homegrown carrots are the best!

Maybe carrots aren’t your thing. I know my dad doesn’t like carrots, so carrot cake isn’t a family dessert. For a dessert that the whole family enjoys, I like to make this grain-free chocolate cake or this grain-free vanilla cake!

a slice of homemade gluten-free carrot cake served on a white plate

Carrot Cake Recipe Tips

Can I substitute any other flours for the cassava flour?

I have not tested this recipe with any other grain-free flours. Cassava flour is an excellent stand-alone grain-free flour that works great as an all-purpose flour in grain-free baking. However, it is a pretty absorbent flour, which makes it difficult to sub in any other grain-free flour without messing with the batter consistency.

Additionally, you will want to be careful with what brand of cassava flour you use in this recipe. This recipe performs the best with Otto’s Naturals organic cassava flour or Anthony’s premium cassava flour. Other brands of cassava flour may not yield the same results.

Can I make this cake egg-free?

I have not tried making this cake egg-free or with egg replacements. Grain-free flours really need the proteins from the eggs to give the recipe structure and lift.

What can I use instead of crushed pineapple in this recipe?

If you don’t have crushed pineapple on hand, you can easily replace the pineapple with dairy-free yogurt! Here’s a quick conversion ratio:

1/2 c. crushed pineapple = 1/4 c. dairy-free yogurt + 2 T. more of cassava flour

Is my cake batter too dry? Or too moist?

This grain-free cake batter should seem thicker than traditional cake batter. You don’t want to thin the batter out too much otherwise you will have a moist, flat cake. Still delicious, but not the look or texture you are going for. I like to compare the consistency of this cake batter to a very thick muffin batter. It should be thick and not quite pourable but still moist enough that is barely holds its shape when scooped.

If the batter seems too dry, add a little water, additional crushed pineapple, shredded carrot, or dairy-free yogurt to the batter to get it moistened. If the batter seems too moist, add a little more cassava flour until the correct consistency is achieved.

Can I make a two-layered cake with this recipe?

This recipe makes a nice 9″ cake. However, if you want to make a layered cake, simply double the recipe and divide the batter between two 9″ cake pans. The bake times should remain the same since the cakes will still be the same thickness. Make sure the cakes have cooled completely before layering and frosting them.

If you want to go on a carrot cake kick this Easter season, make sure you check out this gluten-free carrot cake baked oatmeal or these gluten-free carrot cake muffins or these gluten-free carrot cake whoopie pies! They are all fantastic!

What’s the best dairy-free frosting for this cake?

While I have yet to master a clean-ingredient dairy-free frosting that actually tastes good and works like normal frosting…. I do indulge and buy dairy-free frosting made by Miss Jones Bakes. Miss Jones Bakes dairy-free ‘cream cheese’ frosting works great for dairy-free cakes. While it does contain sugar and palm fruit oil, at least all the ingredients are organic, non-GMO, and Rainforest Alliance Certified.

The key with using Miss Jones Bakes frosting is to warm the frosting slightly before using it. I scoop the frosting out of the carton and into a glass bowl. Then I microwave the frosting for about 20-30 seconds (time will vary depending on your microwave oven) until I can easily whip the frosting with a spatula.

a slice of two-layered carrot cake frosted with vanilla frosting

I love this moist, flavorful grain-free carrot cake! It will definitely be an Easter tradition in my house! This carrot cake is the perfect modern pioneer, allergy-friendly dessert! I hope you give this carrot cake a try, whether it be for your Easter celebration or just to make any day special with a cake!

Dairy-free Carrot Cake (grain-free)

Recipe by The Pioneer Chicks

Prep Time 30

Cook Time 45

Total Time 1 15

Servings 1 9″ cake

Author Alexa Lehr

Ingredients

1 1/4 cup Anthony's cassava flour
1 cup maple sugar (or cane sugar)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg optional
3/4 cup avocado oil
2 medium organic, pasture-raised eggs room temperature
1 cup organic carrots, finely shredded
1/2 cup organic crushed pineapple

Instructions

Preheat the oven to 325°F. Lightly oil a 9" cake pan with coconut oil. Use a circular parchment paper liner on the bottom of the pan to further prevent sticking.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add the avocado oil, eggs, shredded carrot, and pineapple. Stir until everything is thoroughly combined. The batter will seem thicker than traditional cake batter, more like a very thick muffin batter. But it should not seem dry.
Transfer the batter into the cake pan. Make sure it is spread out into an even layer.
Bake for 40-45 minutes. A toothpick inserted into the center of the cake should come out clean and the cake should bounce back when gently pressed.
Remove the cake from the oven an allow it to cool for 10-15 minutes. Then remove the cake from the cake pan and allow it to cool completely before frosting and decorating. The cake will deflate some as it cools, but that is normal.

Where to Find the Ingredients

a homemade grain-free carrot cake with slices removed to show texture

I love the taste and texture of this grain-free carrot cake and I know you will too! It has a nice soft and moist texture. Not too dense, not too eggy, and not too coconutty! Made with a grain-free flour, natural sweeteners, and a healthy oil, this cake is sure to be the highlight of any celebration.

Looking for more delicious and nutritious meals and recipes to fit into your healthy lifestyle? Or maybe you need some baking tips to get you started on working with these tricky and exotic sounding healthy baking ingredients? Become a modern pioneer with us and get recipes and tips delivered to your inbox on a weekly basis! Trust me, you won’t be disappointed!