Food Faith Fitness · by Taylor Kiser★ 4.9 (27)
Vegan, Gluten-Free, Dairy-Free Carrot Cake
NUTRITION · PER SERVING80M COOK
CAL 20%·PRO 10%
CARBS 52G52% OF CAL
3G FIBER37G SUGAR12G OTHER
FAT 20G46% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A richly spiced, moist carrot cake made with almond flour and topped with a dairy-free cream cheese frosting. Loaded with pecans and pineapple, it's vegan and gluten-free but you'd never know it.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3 cups almond flour (270 grams )
- 1 1/4 cups tapioca starch (152 grams)
- 1 cup coconut sugar (packed)
- 5 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsweetened coconut flakes
- 1/2 cup pecans (diced, plus additional for garnish)
- 1 cup carrot baby food
- 1/2 cup crushed pineapple (drained well)
- 1/4 cup coconut oil (melted, plus extra for greasing cake pans)
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1/4 cup water
- 2 cans Miss Jones dairy-free cream cheese frosting
At a glance
PER SERVING · TIME 80M
CAL 20%·PRO 10%
CARBS 52G52% OF CAL
3G FIBER37G SUGAR12G OTHER
FAT 20G46% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 236mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 193mg
- Calcium
- 54mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 236MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.