I developed this recipe for several reasons. The first being that while I have no food intolerances myself, I truly believe that sugar and dairy are indulgences and should be eaten sparingly. I also developed this recipe because an alarmingly increasing number of people I meet are unable to eat gluten, dairy or cane sugar for one reason or another.
I have had a really hard time finding people who make really delicious healthy sweets. I have also had a hard time finding recipes that are simple, delicious and using all natural ingredients. That is definitely not to say that there aren't people out there doing a truly lovely job of this (my best friend Chelsea at The Naked Fig makes some of the best, yummiest recipes I've ever tried and they just happen to really fresh and healthy.)
These little carrot cakes (which you could absolutely bake in one pan making one big carrot cake) are sweet, delicious, soft and moist. They also happen to be gluten free, cane sugar free and dairy free. There ARE eggs though. Not vegan. Sorry! This recipe would be great for a children's party or a little smash cake.
To frost, I would recommend the coconut whipped cream recipe that you can find here
Healthy Carrot Cake
3/4 Cup Honey or Maple Syrup
1 Cup Coconut Oil
4-5 Medium Carrots, finely grated
EITHER 1 3/4 cup Gluten free flour mix (NOT Bob's Red Mill! They use chickpea flour and it gives the cakes a strong metallic flavor)
OR 1 Cup Brown Rice Flour, 1/2 Cup Potato Starch, 1/4 Cup Tapioca Flour
1 tsp. Xanthan Gum
1 tsp. Cinnamon
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Sea or Kosher Salt
1 1/2 Cups Chopped Walnuts OPTIONAL
Preheat oven to 350F
With an electric mixer, beat the eggs for like, a long time. You want the eggs to be light and fluffy. I beat mine for about 8-10 minutes.
While your eggs are whipping up, mix together your flours, xanthan gum, salt, cinnamon, baking powder and baking soda. Set aside.
Drizzle your honey or maple syrup into the eggs once they are light and fluffy. Next, slowly add the coconut oil followed by the carrots.
Add your dry ingredients and mix until everything is just combined.
Line a muffin tin with muffin papers and fill each cup 3/4 of the way.
Bake until a toothpick comes out clean when you poke the middle of a muffin. Baking time will vary based on what size cakes you are making. The mini muffins took about 20 min. A cake could be double that. Just keep an eye on them!