Carrot Cake

Tanya Eisenwasser

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A tender, spiced carrot cake with coconut cream frosting. No gluten, no dairy, and no cinnamon.

Prep 20 min

Cook 45 min

Serves 12

Gluten-freeDairy-free

Ingredients

Cake

• 2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/2 cup coconut sugar
• 1/2 cup maple syrup
• 3/4 cup melted coconut oil
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 cups finely grated fresh carrots (about 6 medium)

Coconut Cream Frosting

• 1 can (13.5 oz) full-fat coconut cream, refrigerated overnight
• 2 tablespoons powdered sugar or 1/2 teaspoon monk fruit powder
• 1/2 teaspoon vanilla extract

Instructions

Prep

1. Preheat oven to 350°F (175°C).
2. Line a 9x13 inch baking dish with parchment paper, or grease well.
3. Grate fresh carrots using a box grater or food processor. Set aside.

Make the Batter

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, and cardamom.
2. In a separate bowl, whisk the coconut sugar, maple syrup, melted coconut oil, eggs, and vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined.
4. Fold in the grated carrots. The batter will be thick.

Bake

1. Pour the batter into the prepared pan and spread evenly.
2. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
3. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Frosting

1. Open the chilled coconut cream without shaking. Scoop out the thick cream from the top, leaving the liquid behind.
2. Add the coconut cream, powdered sugar or monk fruit, and vanilla to a bowl.
3. Whip with an electric mixer for 2-3 minutes until light and fluffy.
4. Spread over the cooled cake.

Tips & Substitutions

• Why no cinnamon? Cinnamon can be a histamine liberator for some people. Ginger and cardamom provide warm, spiced flavor without that risk.
• Flour choice. Use a 1:1 gluten-free baking flour that contains xanthan gum. Bob's Red Mill and King Arthur both work well.
• Coconut cream tip. Refrigerate the can for at least 24 hours. The cream separates and firms up, making it easier to whip.
• Egg-free option. Replace each egg with 1/4 cup unsweetened applesauce. The texture will be denser, more like a moist tea cake than a light sponge.
• Eggs. Fresh eggs are generally well tolerated, but some people with histamine or mast cell issues find eggs triggering. Pay attention to your own response.
• Less sweet? Reduce the maple syrup to 1/4 cup if you prefer a less sweet cake. The carrots provide natural sweetness.
• No walnuts. Traditional carrot cake includes walnuts, but nuts are often high in histamine. If you tolerate them, macadamia nuts are generally the best tolerated.
• No raisins. Dried fruit is typically high in histamine due to the drying process.

Why This Works

Carrots. Low in histamine and naturally sweet. Grating them finely distributes moisture throughout the cake, keeping it tender.

Ginger and cardamom. Warming spices that give this cake its signature flavor without cinnamon. Ginger is often discussed for its potential digestive benefits, though individual response varies.

Coconut oil. Adds richness and moisture without dairy. Coconut oil is generally well tolerated by most people with histamine intolerance.

Coconut cream. Creates a light, fluffy frosting without cream cheese. Look for brands without guar gum or carrageenan if you're sensitive to additives.

Fresh ingredients. Freshness matters for managing histamine. Use freshly grated carrots and make sure your eggs are fresh.

Storage

Store unfrosted cake at room temperature for up to 2 days, or freeze slices with parchment between them for up to 1 month. Once frosted, refrigerate and eat within 2-3 days. The coconut cream frosting firms up when cold, so let it sit at room temperature for 10-15 minutes before serving. Some people are sensitive even to leftovers, so pay attention to your own tolerance.

Not sure if an ingredient is safe? Histamine Tracker includes a database of 1,000+ foods with histamine ratings to help you cook with confidence.