Gluten Free Carrot Cake, No Added Sugar

This is the Brazilian style of carrot cake: raw carrots blended straight into the batter rather than grated in, which gives a bright orange, very moist crumb. It is naturally gluten free here and sweetened with erythritol, and it takes about ten minutes of actual work.

If this is your kind of baking, try our sugar free chocolate cake (gluten free, one bowl) next.

Browse the full index of sugar free and gluten free recipes to plan the week.

Ingredients

• 3 medium carrots (about 10 oz / 280 g), peeled and chopped
• 3 large eggs
• 1/2 cup (120 ml) light olive oil or melted coconut oil
• 3/4 cup (150 g) granulated erythritol
• 1 1/2 cups (170 g) almond flour
• 1/2 cup (60 g) tapioca starch
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon (optional)

Instructions

1. 1

   Heat the oven to 350°F (175°C) and grease a 9-inch round or 8x8-inch pan.

2. 2

   Blend the carrots, eggs, oil, and sweetener until completely smooth, about 2 minutes.

3. 3

   Add the almond flour, tapioca starch, salt, and cinnamon. Blend for 20 seconds more, just to combine.

4. 4

   Stir in the baking powder by hand with a spatula — blending it destroys the lift.

5. 5

   Pour into the pan and bake 30 to 35 minutes, until a skewer comes out clean and the top springs back.

6. 6

   Cool 15 minutes in the pan, then turn out. Glaze with sugar free chocolate sauce if you like.

Frequently asked questions

Can I use grated carrots instead of blending?

You can, but the cake will be denser and less orange. If you grate, use the fine side of the box grater and whisk the wet ingredients well before folding them in.

Does this taste like the American cream cheese version?

No — this is the Brazilian style: plainer, moister, and traditionally topped with chocolate rather than cream cheese frosting. Both are carrot cake, but the texture and flavor differ.