Eating a grain-free, paleo, or GAPS lifestyle doesn’t mean you can’t have a treat now and again. This healthy cake recipe is deliciously moist and flavorful, without junky ingredients that may burden your body!
When I set out to write a GAPS Diet-friendly holiday cookbook, I knew a healthy carrot cake recipe had to be included. Not only it is a quintessential fall treat, but it is a favorite in my family. I make it for my husband’s birthday in October every year, so creating a recipe our whole family could eat and one we would love was imperative!
After experimenting with several types of flours and sweeteners, I’ve found I actually prefer the paleo-style version over ones made with grain-based, gluten-free flours and refined sugars. Not only does the grain-free version leave me feeling better, but I found it to be the best texture and taste-wise to boot!
While I love the version that ended up in my cookbook, this updated healthy carrot cake recipe is my favorite yet. I increased and modified measurements and ingredients to create a really special, two layer cake, worthy of your holiday table or any special celebration.
Baking tips
Now, this recipe isn’t difficult to make, but it does require several steps. I like to make my cakes the day before I plan to frost and serve them when possible. I prefer to place them in the freezer to set up overnight, and when they are firmer, they are easier to frost. Otherwise, I like to pop them in the freezer for at least an hour prior to frosting. Be sure to remove them from the cake pans before freezing. I place my cakes on a parchment-lined cookie pan in a single layer before freezing. Once I begin the frosting process, I place the cakes in the refrigerator several times between layers to accomplish a more even finish. I use a long, flat frosting spatula for the nicest frosting finish.Ingredient options
Aside from the main base ingredients, you have some flexibility. I like to use half honey and half maple syrup in desserts to create a more neutral flavor, but you can use one or the other for the total amount as well. As for the frosting, to keep it dairy-free, sub the butter out for a dairy-free option like Miykono’s, and use a dairy-free cream cheese like Kite Hill (the flavor and texture are still spot-on!).
Baking supply deets
To keep my baking toxin-free, I use these stainless steel cake pans. When lined with parchment, I never have trouble with my cakes sticking, and I avoid aluminum and teflon. I love buying these pre-cut parchment circles to make lining my cake pans a breeze. Otherwise, it’s pretty easy to trace your cake pans on a piece of parchment and cut the circles out. Like I said, not difficult, but it is a bit tedious, though well worth it for this extra-special dessert. Please enjoy! I can’t wait for you to tag me with your beautiful creation.
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