Gluten free carrot cake with chocolate chips

This week my six-year-old told me that carrot cake is her “favorite way to eat carrots,” so of course I had to make one (I also had an abnormally large bag of carrots that needed to be used). I wanted it to be a little healthier than your typical cake, but I didn’t want to pretend I enjoyed a brick made of almonds and dates either. So this recipe was me compromising between something more like a bran muffin and a n actual cake. However, it doesn’t taste like compromise. This cake is moist and somehow fluffy at the same time, was easy to make and is downright decadent. My husband, who is typically not a carrot cake fan, loved it (he said it’s the best carrot cake he’s ever eaten). It’s gluten free and can be used with any cream cheese frosting recipe, like this one.

Wet ingredients:

  • 4 medium to large large carrots, shredded finely in a food processor
  • 1/4 cup whole milk
  • 2 eggs
  • 2 Tbsp warm water
  • 2 tsp. vanilla extract
  • 1/2 stick grass fed butter, melted

Dry ingredients:

  • 1 cup oat flour
  • 1/2 c gluten-free flour mix, cup for cup with xantham gum. I used this kind.
  • 1.5 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp cinnamon
  • 1/2 cup sugar
  • generous dash of salt
  • 1 cup mini chocolate chips


Mix all dry ingredients except chocolate chips thoroughly in a large bowl. Mix all wet ingredients in another bowl with a whisk. Fold the dry ingredients into the wet ingredients a large spoonful at a time and mix by hand until combined. Add the carrots and chocolate chips and combine thoroughly. Spread the batter evenly into a greased 10-inch springform pan and bake at 350 degrees for about 22 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

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