I tried this recipe today. I made some adjustments, so I wanted to share them with those who are interested. I replaced the maple syrup in the cake batter with 1/4 cups coconut sugar (same amount honey would work too). I did not add the applesauce. For the frosting, I used honey and it turned out amazing!
I used 'flaxseed' eggs (instead of eggs), soaked four pitted dates which I added to the batter (instead of maple syrup and currants), a ripe mashed banana (instead of apple sauce). I kept the water that I soaked the dates in and added it to the cream cheese. Perfect for breakfast.
Great tips. Thanks! I've got lots of honey and everything else, but no coconut sugar or applesauce, and I don't love maple so I'm going to make this very soon!
Ingredients Cooking spray or oil, for pan 1/3 cup currants OR ½ cup raisins 3 medium carrots (7-8oz /220g), peeled, trimmed and coarsely chopped 2 large eggs 1/4 cup plus 2 tablespoons maple syrup 1/4 cup unsweetened applesauce 1/4 cup milk or nut milk 1/4 cup coconut oil, melted and cooled slightly (or you can use butter or a neutral vegetable oil) 2 teaspoons cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cardamom 1/8 teaspoon ground nutmeg 3/4 teaspoon fine sea salt 1 teaspoon vanilla extract 1 1/2 cups (165g) almond flour 1/2 cup (42g) unsweetened shredded coconut 1 teaspoon baking powder 1/3 cup (38g) chopped walnuts or pecans, plus more for garnish (optional) Maple Cream Cheese Frosting (see recipe below!) Instructions Preheat the oven to 350˚F. Grease an 8-inch baking pan with coconut oil or cooking spray. Line the pan crosswise with parchment paper, leaving an overhang (this will make it easy to pull the cake out of the baking pan later, but you can skip this step and simply serve the cake in the pan). Put the currants (or raisins) in a small bowl and cover them with warm water. Let sit. Put the carrots in the Vitamix or food processor. If using a Vitamix, turn the machine on and gradually increase the speed to medium (Variable 6 or 7), stirring with the tamper. Blend until the carrots are very finely chopped but not pureed (it will only take a few seconds)-the carrots should look a bit bigger than rice. If using a food processor, pulse until very finely chopped. Scrape the sides and give the carrots one more pulse to make sure they're evenly chopped. Transfer to a bowl. Put the container back on the base (no need to wash it-it’s ok if there are still some carrots around the edges and bottom), and add the eggs, maple syrup, applesauce, milk, coconut oil, cinnamon, ginger, cardamom, nutmeg, salt and vanilla. Blend until smooth. Add the almond flour, shredded coconut and baking powder. Blend on low (Variable 2 or 3) or pulse (if using a food processor) until incorporated. Drain the currants (or raisins), and add them to the batter along with the chopped carrots and nuts (if using). Blend on low (Variable 1), stirring with the tamper, or pulse if using a food processor, until just incorporated (don't over-mix). Using a rubber spatula, scrape the sides and stir to fully incorporate all of the ingredients. Scrape the mixture into the prepared pan and spread it in an even layer. Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Set the pan on a cooling rack and let cool 10 minutes. Run a thin knife along the sides of the pan then carefully use the parchment handles to transfer the cake to a rack (if you prefer, you can skip this step and serve the cake straight from the pan). Let the cake cool completely. Spread the Maple Cream Cheese Frosting evenly over the top of the cake. If you’d like, sprinkle the top of the cake with chopped nuts. Refrigerate the cake for 15 minutes, or until you’re ready to serve. Notes Do Ahead: The frosted cake can be refrigerated for up to 3 days. The unfrosted cake can be wrapped tightly and frozen for up to 3 months. Tips: You’ll need a Vitamix blender or food processor to make this carrot cake. This cake gets baked in an 8-inch square pan. I prefer a metal pan, which allows for even browning (and sharp corners!), but you could use a glass dish-just start checking for doneness about 5 minutes early. I always suggest using an inexpensive kitchen scale when baking, not only because it’s more accurate, but also because it’s much easier (no messing with measuring cups!). Be sure to let the cake cool completely before slicing. Since the texture is very moist, the cake can benefit from refrigerating (and it gets even better with time!). I prefer to use dried currants in this cake since they distribute evenly in the batter, but raisins work great as well. You can use honey instead of maple syrup in the cake batter. It’s important that the cream cheese is completely softened before making the frosting, so take it out of the fridge before starting the cake. (To soften the cream cheese more quickly, place it on or near the warm oven.) For a dairy free cake, simply omit the frosting, or serve the cake with a dollop of non-dairy coconut whipped cream instead. Process shot showing beaters mixing the maple cream cheese frosting. Print Recipe Pin Recipe Maple Cream Cheese Frosting This irresistibly light and creamy frosting is made with only 2 ingredients! It’s important that the cream cheese is completely softened when making this frosting, otherwise it could turn lumpy. Also, be sure to add the maple syrup very slowly-start with just a few drops, then add it slowly in a steady drizzle (patience is key!). If you go too fast the frosting could develop lumps (but don’t worry, it will still taste great). Prep Time 5 mins Total Time 5 mins Course: DessertCuisine: AmericanKeyword: easy cream cheese frosting, healthy cream cheese frosting, maple cream cheese frostingServings: 1 8-inch cakeAuthor: Nicki Sizemore Ingredients 8 ounces cream cheese, at room temperature 1/4 cup pure maple syrup Instructions Using hand beaters, beat the cream cheese on high until smooth and fluffy. Scrape down the sides of the bowl. Start the beaters again and very slowly add the maple syrup in a thin drizzle while beating (if you add it too quickly, it might get lumpy). Continue beating on high until completely smooth, stopping and scraping down the sides as needed. Use the frosting right away
My gf cant eat gluten or sugar without getting sick. Thank you for this recipe ill make some for her Edit: she broke up with me because I said being an illegal citizen isn't a good thing
I made the carrot cake and it is heavenly: light , full of flavor and has just the right amount of sweetness! I'm so happy to have a great carrot cake recipe that is gluten free, healthy and there were zero glitches with the recipe. Thank you so much!!
I have been finding amazing food channels tonight. I can heal my body and spirit while still eating delicious favorites. I love you and your energy, subscribed. Thank you.
This is the first recipe I tried from your channel, and everyone loved the carrot cake. I baked it for my family and friends. Your recipe is easy, elegant, and so delicious. Thank you for providing this content. The cream cheese icing is a winner! I like to bake these into cupcakes, so everyone could enjoy a bit!
I made this one today, I don't like raisins so I just skipped that part. The cake turned out so good!! My whole family loved it. I'm allergic to gluten and I don't eat sugar and this is by far the best sugar- and glutenfree cake I've made. Thank you!!!
This makes me so happy to hear!! Like you, I can't eat gluten either, and all of my recipes are gluten free (and most are naturally sweetened). Thank you so much for your comment, and I hope you'll follow along!
This is absolutely amazing especially the way the frosting is made I my mind is blown! I just cannot wait to make this it is so incredible it looks so delicious!
Thank you for this amazing recipe ! My partner & I love it and so do my neighbours now too lol ! I’ve made it 3 times now as cup cakes ;) such a good snack.
Refined sugar in this recipe: raisins, apple sauce, maple syrup. Sugar and syrups are basically the same for your body: fast absorbing carbs that spike blood sugar. You might as well use sugar, it's cheaper. If you use syrup because you like the taste, that's something else, but if you think it's any different than using sugar, you're fooling yourself.
@@ismt9390 Actually, there is absolutely no REFINED sugar in the ingredients you mention. There are still simple carbohydrates, yes, but they have not been refined and hardly even processed. If you want to know why refined sugar is cheaper than other sweeteners, it is because a LOT of junk is added in the million-step-process of turning a plant into white sugar. Watch “How it’s made - Sugar” and compare that to the simple process of boiling and filtering maple syrup or drying raisins. Some of us simply prefer our food to resemble food. Also, there are absolutely zero nutrients in sugar, whereas natural sweeteners have many. Good day. 😊
@@nerdtress8385 Sematics... Yeah, my bad, that's what i meant though: simple carbs (i did give a definition too). If you have problems with your insulin (like i did), there's really little difference between eating 100 calories of sugar or apple sauce or raisins or maple syrup. It still spikes your insulin, don't be fooled by the "natural" lable on them, it's still processed the same by your body. The other benefits you claim they have are really negligible. If you want health benefits eat apples instead of apple sauce, eat grapes instead of raisins. As for the syrup... come on... as i said, if you like the taste go ahead and use it, but it's not any better or worse than sugar.
Just made this cake. Used the gram measurements. It’s delish and will definitely be a new go to cake in our house. It only lasted 1 day...I actually cut the baked cake in half and stacked the layers for a two layer cake (with frosting in the middle, of course). The recipe for the cream cheese maple frosting was enough frosting for a middle layer of frosting and to entirely cover the two layers of cake. Thx so much for sharing this recipe!!!!
For an even healthier cake and diabetic friendly, replace the maple syrup with organic stevia as it does not spike your blood sugar like honey or maple syrup would. Make sure to get a trusted stevia brand as many of them ironically add sugar under different names such as “dextrose”. I learnt a lot from Flavcity. Definitely recommend his channel
Man stevia leaves a really weird after taste that i HATE. I usually add pitted, soaked in hot water dates. They are very healthy and do not spike the blood sugar too. You only need 4-5 for one cake. If i don't have them i just add half a cup of raw sugar, don't like my desserts too sweet so it works. Better than processed anyway.
Oh my this look delicious ! I can’t wait to try this! I plan to swap out the eggs with a flax egg as well as the cream cheese with cashews to make it vegan. I hope it still turns out just as good. Thanks for sharing 🙏🏽
I love how all these people think that maple syrup is any different than cane juice. I use it occasionally because if I'm going to have sugar I want it to be tasty but it is sugar and it f's up my inflammation just as bad cane sugar. Honey is also sugar but has some health benefits so you have to weigh them against each other. Also a white piece of bread turns into sugar in our bodies. Fruits are a better source of sugar, and yes they are also sugar, because of all the nutrients and the fiber. So the metabolize a bit differently and at least they provide a bunch of beneficial stuff. So if you are trying to go low sugar then you weigh these out.
Oh, this looks so good, I will definitely be trying it!! I just began being sugar-free and am trying to cut back on gluten so this is awesome. Thank you so much for sharing this with us! :)
I haven't tested this cake with oat flour, but I think it should work! Just note that the cake will likely be more dense, as oat flour is "stickier" than almond flour. Another nut flour, such as pecan flour, would work as well. Keep me posted!
If you are looking for a good and clean gluten free carrot cake recipe, look no further! This is absolutely the best recipe out there, my family doesn't even eat gluten free, and they loved it! They have requested more 😄 You can't tell it's made with almond flour and no sugar...it tastes so good, you'll just have to try it😋🥕🥕🥕
If you liked this video, you may also want to know that while marketing makes you think brown sugar is more natural than white sugar, the only difference is that brown sugar is turned to white sugar by adding phosphate! And when it comes to gut health, brown and white sugar have similar effects!
Since you loved this, you may also want to know that The way that sugar affects the gut depends upon quantity and your individual health. If you’re struggling with candida, for example, sugar can make your symptoms worse!
If you loved this video, you may also want to know that the World Health Organization (WHO) recommends consuming no more than 25 grams per day (or 6 teaspoons) of added sugar. This is the amount of added sugar found in 1 cup of most orange juices, 1 container of yogurt, a 3 inch donut 2 tablespoons of honey barbecue sauce, or ½ a small brownie!
@@FromScratchFast I will make it soon. I have one day left on the carnivore diet and then....I will make the cake! By the way, I saw that you have a few cookbooks. By any chance do you have one focusing on these gluten free and blender desserts? Your recipes are amazing for people with food sensitivities.
Thanks for sharing this! To add to this, sugar has a lot of different names on ingredients labels. The first item on the list is what there’s the most of in a product! Companies don’t want to have sugar on their ingredient list, so they’ll use other names for it. Cumulatively, these different names add up to a good amount of sugar in the product!
I tried this today and OMG! absolutely delicious without the guilt. I used monk fruit sweetener instead of maple syrup. Also forgot to put in the baking powder.....still absolutely delicious....so glad I stumble upon your channel. This will be my special treat to myself when ever I feel like carrot cake. Thanks so much for this recipe! 😃
@@alanlevine3984 I don't recommend swapping out the almond flour for coconut flour, as it would really affect the texture (coconut flour absorbs much more liquid and would result in a drier cake). :)
You are pure joy! Well joy and love are the main ingredient in any recipe. I have gluten intolerance and diabetes. I will try your recipe for my husband, and for me a tiny piece, because of the maple syrup. Gluten can cause me horrible pain. First time in your channel...new subscriber! Hugs from Idaho! 🤗🌷
Since you loved this, you may also want to know that For overall health and preventative care, it's beneficial for everyone to keep added sugar intake under the World Health Organization's (WHO) recommendation of 25 grams per day added sugar. This is the same as 6 teaspoons per day!
I have been looking for a healthy carrot cake recipe! Thank you for sharing. New subscriber to your channel from California. Looking forward to more of your recipes! Cheers!
I tried this recipe today. I made some adjustments, so I wanted to share them with those who are interested.
I replaced the maple syrup in the cake batter with 1/4 cups coconut sugar (same amount honey would work too). I did not add the applesauce. For the frosting, I used honey and it turned out amazing!
Thank you so much for these tips!
I used 'flaxseed' eggs (instead of eggs), soaked four pitted dates which I added to the batter (instead of maple syrup and currants), a ripe mashed banana (instead of apple sauce). I kept the water that I soaked the dates in and added it to the cream cheese. Perfect for breakfast.
@@nina1996ization great tips!
very creative.
Great tips. Thanks! I've got lots of honey and everything else, but no coconut sugar or applesauce, and I don't love maple so I'm going to make this very soon!
Ingredients
Cooking spray or oil, for pan
1/3 cup currants OR ½ cup raisins
3 medium carrots (7-8oz /220g), peeled, trimmed and coarsely chopped
2 large eggs
1/4 cup plus 2 tablespoons maple syrup
1/4 cup unsweetened applesauce
1/4 cup milk or nut milk
1/4 cup coconut oil, melted and cooled slightly (or you can use butter or a neutral vegetable oil)
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
3/4 teaspoon fine sea salt
1 teaspoon vanilla extract
1 1/2 cups (165g) almond flour
1/2 cup (42g) unsweetened shredded coconut
1 teaspoon baking powder
1/3 cup (38g) chopped walnuts or pecans, plus more for garnish (optional)
Maple Cream Cheese Frosting (see recipe below!)
Instructions
Preheat the oven to 350˚F. Grease an 8-inch baking pan with coconut oil or cooking spray. Line the pan crosswise with parchment paper, leaving an overhang (this will make it easy to pull the cake out of the baking pan later, but you can skip this step and simply serve the cake in the pan).
Put the currants (or raisins) in a small bowl and cover them with warm water. Let sit.
Put the carrots in the Vitamix or food processor. If using a Vitamix, turn the machine on and gradually increase the speed to medium (Variable 6 or 7), stirring with the tamper. Blend until the carrots are very finely chopped but not pureed (it will only take a few seconds)-the carrots should look a bit bigger than rice. If using a food processor, pulse until very finely chopped. Scrape the sides and give the carrots one more pulse to make sure they're evenly chopped. Transfer to a bowl.
Put the container back on the base (no need to wash it-it’s ok if there are still some carrots around the edges and bottom), and add the eggs, maple syrup, applesauce, milk, coconut oil, cinnamon, ginger, cardamom, nutmeg, salt and vanilla. Blend until smooth.
Add the almond flour, shredded coconut and baking powder. Blend on low (Variable 2 or 3) or pulse (if using a food processor) until incorporated.
Drain the currants (or raisins), and add them to the batter along with the chopped carrots and nuts (if using). Blend on low (Variable 1), stirring with the tamper, or pulse if using a food processor, until just incorporated (don't over-mix). Using a rubber spatula, scrape the sides and stir to fully incorporate all of the ingredients.
Scrape the mixture into the prepared pan and spread it in an even layer. Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Set the pan on a cooling rack and let cool 10 minutes. Run a thin knife along the sides of the pan then carefully use the parchment handles to transfer the cake to a rack (if you prefer, you can skip this step and serve the cake straight from the pan). Let the cake cool completely.
Spread the Maple Cream Cheese Frosting evenly over the top of the cake. If you’d like, sprinkle the top of the cake with chopped nuts. Refrigerate the cake for 15 minutes, or until you’re ready to serve.
Notes
Do Ahead: The frosted cake can be refrigerated for up to 3 days. The unfrosted cake can be wrapped tightly and frozen for up to 3 months.
Tips:
You’ll need a Vitamix blender or food processor to make this carrot cake.
This cake gets baked in an 8-inch square pan. I prefer a metal pan, which allows for even browning (and sharp corners!), but you could use a glass dish-just start checking for doneness about 5 minutes early.
I always suggest using an inexpensive kitchen scale when baking, not only because it’s more accurate, but also because it’s much easier (no messing with measuring cups!).
Be sure to let the cake cool completely before slicing. Since the texture is very moist, the cake can benefit from refrigerating (and it gets even better with time!).
I prefer to use dried currants in this cake since they distribute evenly in the batter, but raisins work great as well.
You can use honey instead of maple syrup in the cake batter.
It’s important that the cream cheese is completely softened before making the frosting, so take it out of the fridge before starting the cake. (To soften the cream cheese more quickly, place it on or near the warm oven.)
For a dairy free cake, simply omit the frosting, or serve the cake with a dollop of non-dairy coconut whipped cream instead.
Process shot showing beaters mixing the maple cream cheese frosting.
Print Recipe
Pin Recipe
Maple Cream Cheese Frosting
This irresistibly light and creamy frosting is made with only 2 ingredients! It’s important that the cream cheese is completely softened when making this frosting, otherwise it could turn lumpy. Also, be sure to add the maple syrup very slowly-start with just a few drops, then add it slowly in a steady drizzle (patience is key!). If you go too fast the frosting could develop lumps (but don’t worry, it will still taste great).
Prep Time
5 mins
Total Time
5 mins
Course: DessertCuisine: AmericanKeyword: easy cream cheese frosting, healthy cream cheese frosting, maple cream cheese frostingServings: 1 8-inch cakeAuthor: Nicki Sizemore
Ingredients
8 ounces cream cheese, at room temperature
1/4 cup pure maple syrup
Instructions
Using hand beaters, beat the cream cheese on high until smooth and fluffy. Scrape down the sides of the bowl. Start the beaters again and very slowly add the maple syrup in a thin drizzle while beating (if you add it too quickly, it might get lumpy). Continue beating on high until completely smooth, stopping and scraping down the sides as needed. Use the frosting right away
Impressive
Im bored in a house and in a house im bored lets rewrite the hole video 🤣
Thank you GallopingHearts!
Thank you very much
Thanks
My gf cant eat gluten or sugar without getting sick. Thank you for this recipe ill make some for her
Edit: she broke up with me because I said being an illegal citizen isn't a good thing
I hope you both enjoy the cake!
🥺 a real one
How come she can't eat sugar, but she can eat maple syrup? Sounds like more of a fuss than a real condition.
@@ismt9390 I can always substitute it with some sugar free maple syrup
@@drishtys idk much but theres a substitute called just eggs it can be used in some baking products Idk if it can be used in this but you can use that
I made the carrot cake and it is heavenly: light , full of flavor and has just the right amount of sweetness! I'm so happy to have a great carrot cake recipe that is gluten free, healthy and there were zero glitches with the recipe. Thank you so much!!
Woohoo!! I'm so happy to hear this!
I have been finding amazing food channels tonight. I can heal my body and spirit while still eating delicious favorites. I love you and your energy, subscribed. Thank you.
Welcome and thank you for subscribing! I absolutely believe that food can heal, both emotionally and physically. Please keep in touch!
Just made this and it is amazing! My fam loved it
I'm so happy to hear that!
This is the first recipe I tried from your channel, and everyone loved the carrot cake. I baked it for my family and friends. Your recipe is easy, elegant, and so delicious. Thank you for providing this content. The cream cheese icing is a winner! I like to bake these into cupcakes, so everyone could enjoy a bit!
Thank you so much for your comment Saymin; it truly means so much!! I'm so happy to hear your family enjoyed the cupcakes. 😊
I made this one today, I don't like raisins so I just skipped that part. The cake turned out so good!! My whole family loved it. I'm allergic to gluten and I don't eat sugar and this is by far the best sugar- and glutenfree cake I've made. Thank you!!!
This makes me so happy to hear!! Like you, I can't eat gluten either, and all of my recipes are gluten free (and most are naturally sweetened). Thank you so much for your comment, and I hope you'll follow along!
I’m excited for you! I will be trying this too!!
I just tried this recipe... And WOW, SO moist and delicious, you can’t even tell it’s a healthy version! 🤤😱
I’m so happy to hear you liked it!!
Now you know I’m taking this one 😂
Can you recommend a sugar-free, starch-free cake for me? ketofoodsbyquinn
This is absolutely amazing especially the way the frosting is made I my mind is blown! I just cannot wait to make this it is so incredible it looks so delicious!
Hooray! Thanks so much, and I hope you enjoy the cake!
First cake I make and my family loved it. Thanks!!
Your family is so lucky to have you cook for them ❤️
Aww, you are so kind!!
Thank you for this amazing recipe ! My partner & I love it and so do my neighbours now too lol
! I’ve made it 3 times now as cup cakes ;) such a good snack.
Hi there, I'm thrilled that you (and your neighbors!) love this cake! Thank you so much for sharing. 💜
What's a partner?
I am gonna try to make this on the weekend as a cupcake style. Hopefully, my toddler will like it 😀
Made this today for my mum as she doesn't eat gluten or sugar, oh my goodnessssss, it was divine!!! Thank you so much for making mama happy!
Hi Sara, that makes me so happy to hear!! Enjoy the cake with your mama!
This looks phenomenal!! 😍😍 can’t wait to make this
Thank you! I hope you enjoy!
I've just made this and it tastes amazing! I used agave syrup instead of maple syrup and it is totally the same, i love this recipe.
Love from Italy ❤
That's such a great tip about the agave syrup! Thank you!!
@@FromScratchFast Agave syrup is much worse than maple syrup, pls google if you want a healthier version
No sugar means no refine sugar, especially in baked goods. I love seeing no gluten and no sugar recipes for desserts.
Thank you! All of my recipes are gluten free, and the majority of the desserts on my website are also naturally sweetened. 😀fromscratchfast.com/
Refined sugar in this recipe: raisins, apple sauce, maple syrup. Sugar and syrups are basically the same for your body: fast absorbing carbs that spike blood sugar. You might as well use sugar, it's cheaper. If you use syrup because you like the taste, that's something else, but if you think it's any different than using sugar, you're fooling yourself.
@@ismt9390 I'm going to use s/f maple syrup and 1 chopped apple to replace the apple sauce and no raisins.
@@ismt9390 Actually, there is absolutely no REFINED sugar in the ingredients you mention. There are still simple carbohydrates, yes, but they have not been refined and hardly even processed. If you want to know why refined sugar is cheaper than other sweeteners, it is because a LOT of junk is added in the million-step-process of turning a plant into white sugar. Watch “How it’s made - Sugar” and compare that to the simple process of boiling and filtering maple syrup or drying raisins. Some of us simply prefer our food to resemble food. Also, there are absolutely zero nutrients in sugar, whereas natural sweeteners have many. Good day. 😊
@@nerdtress8385 Sematics... Yeah, my bad, that's what i meant though: simple carbs (i did give a definition too).
If you have problems with your insulin (like i did), there's really little difference between eating 100 calories of sugar or apple sauce or raisins or maple syrup. It still spikes your insulin, don't be fooled by the "natural" lable on them, it's still processed the same by your body. The other benefits you claim they have are really negligible. If you want health benefits eat apples instead of apple sauce, eat grapes instead of raisins. As for the syrup... come on... as i said, if you like the taste go ahead and use it, but it's not any better or worse than sugar.
I love carrot cake with nuts and raisins! Looks so yummy!
Thanks so much! I hope you give it a try. 😁
Yummy !! I love carrot cake , love this healthy version , thank you 🙏 so much 🌹
Queen! Thank you so much 😊! I will try this 🔜. It looks so delicious 😋
Thank you, and I hope you enjoy!!
I love that this recipe can be done with a blender. Brilliant idea!
Thank you!! You can use a Vitamix blender or a food processor. I hope you enjoy!
@@FromScratchFast My knuckles thank you LOL
@@heavenlee1965 🤣
Just made this cake. Used the gram measurements. It’s delish and will definitely be a new go to cake in our house. It only lasted 1 day...I actually cut the baked cake in half and stacked the layers for a two layer cake (with frosting in the middle, of course). The recipe for the cream cheese maple frosting was enough frosting for a middle layer of frosting and to entirely cover the two layers of cake. Thx so much for sharing this recipe!!!!
I'm so happy you liked the cake! I love how you stacked and frosted the cake. Great idea!!
Did you used powdered monk fruit or regular ?
Girl, this is delicious!!! Thank you so much for this recipe! 🎉
Yay! I'm so happy you enjoyed. 😊
Thank you! I made this today and it turned out delicious!
I'm so happy to hear you liked it!
For an even healthier cake and diabetic friendly, replace the maple syrup with organic stevia as it does not spike your blood sugar like honey or maple syrup would. Make sure to get a trusted stevia brand as many of them ironically add sugar under different names such as “dextrose”. I learnt a lot from Flavcity. Definitely recommend his channel
Which Stevia brand would you suggest?
@@Bookobssesvive id recommend watching flavcity stevia video as he goes through different brands, u’ll learn a lot
Man stevia leaves a really weird after taste that i HATE. I usually add pitted, soaked in hot water dates. They are very healthy and do not spike the blood sugar too. You only need 4-5 for one cake. If i don't have them i just add half a cup of raw sugar, don't like my desserts too sweet so it works. Better than processed anyway.
Can you recommend an organic stevia please? Thank you
@@subtlybomb you can change the stevia with Natreen regular it doesnt have that gross after taste that stevia has
Omg this looks so delicious 😍😋 I'm going to make it for thanksgiving 👍🏼
Yay! I hope you and your family enjoy!
I'm sure we will, thanks to you 😊 I was diagnosed with Celiac Disease, and finding your channel today has been pure joy for me!
Looks awesome. Going to try it today.
This is a life-changing recipe. So easy to make and great for those who can't eat sugar,like my husband. Thank you so much. I will definitely try it.
Thank you so much, and I hope you and your husband enjoy the cake!!
Hello from Portugal, just made this cake and we love it here at home
Thanks for sharing 😘
Hello!! Thank you so much for sharing, and I'm thrilled you like the cake. :)
I don’t know if I was more surprised at the fact that you are also Portuguese or the fact we have the same first name. Was not expecting that.
I made this today. It tastes so yummy. I didn't have apple sauce, so I added a little more oil.
I’m so happy to hear this! Great tip about using more oil in place of the applesauce!
Perfect no sugar cake, delicious. Adored by my family. This one I will be making again and again.
Hi Janette, I'm so glad that you and your family enjoyed!!
I love this recipe and the cake is filling and so yummy. Thank you so much! 😊
That makes me so happy to hear!
👍
Kindly check out this channel: The Deen Show 👍
Oh my this look delicious ! I can’t wait to try this! I plan to swap out the eggs with a flax egg as well as the cream cheese with cashews to make it vegan. I hope it still turns out just as good. Thanks for sharing 🙏🏽
Hi Christina, let me know how it turns out!!
I am vegan as well.
O
I do appreciate the sugar free recipe! I do a lot of those on my channel as well!
Hi Taylor, I can't wait to check out your channel!!
From Scratch Fast yes! I love supporting other healthy channels!
I love a healthy version of yummy recipes! Can't wait to make this. yum!!
Thanks, Tracy, and I hope you enjoy!!
I just subscribed. Your other recipes looks amazing. I’ll have to try them when I get the chance. ❤️❤️
Carrot cake is my favourite !! This looks amazing 😋
Mine too!
Thank you!! 😋
I love how all these people think that maple syrup is any different than cane juice. I use it occasionally because if I'm going to have sugar I want it to be tasty but it is sugar and it f's up my inflammation just as bad cane sugar. Honey is also sugar but has some health benefits so you have to weigh them against each other. Also a white piece of bread turns into sugar in our bodies. Fruits are a better source of sugar, and yes they are also sugar, because of all the nutrients and the fiber. So the metabolize a bit differently and at least they provide a bunch of beneficial stuff. So if you are trying to go low sugar then you weigh these out.
maple syrup actually has more health benefits than honey. also you are right about fructose as it is metabolized in the liver unlike normal sugar.
@@rose_natasha362Maple syrup is refined, same as cane sugar.
Oh, this looks so good, I will definitely be trying it!! I just began being sugar-free and am trying to cut back on gluten so this is awesome. Thank you so much for sharing this with us! :)
Hi Lexi, thanks so much for tuning in, and I hope you like the carrot cake!
I can’t wait to make this. Running to the supermarket now!!
Hooray! I hope you like it, Sandy!
Can I substitue with oat flour instead of almond flour?
I haven't tested this cake with oat flour, but I think it should work! Just note that the cake will likely be more dense, as oat flour is "stickier" than almond flour. Another nut flour, such as pecan flour, would work as well. Keep me posted!
Looks great. I would use sugar free maple syrup.
No such thing as sugar free maple syrup, they use bad artificial sweeteners.
This looks sensational. Great video, definitely going to try it out. Thanks so much
Thanks so much, and I hope you enjoy!
THANKS A MILLION! You are amazing!👍🏼👏🏼
You are so very welcome!!! I hope you enjoy! ☺️
I couldn’t make as the ingredients measurements aren’t mentioned. Pls let me know. The recipient seems to be very interesting.thsnk you
Hi, all of the measurements are included in the recipe link above, which is here! fromscratchfast.com/healthy-gluten-free-carrot-cake-recipe/
Looks Great!😍 is it okay if i use honey instead of maple syrup?
Thank you, and yes!! You can absolutely use honey instead of maple syrup. 😊
From Scratch Fast 😄💛👍🏻
Thank you so much for this recipe. It’s amazing one.
Thank you for tuning in!!
I made this cake and it was amazing and delicious! Thank you for sharing! I will make it again and again!
This makes me so happy to hear!! Thank you for sharing. 🥰
If you are looking for a good and clean gluten free carrot cake recipe, look no further!
This is absolutely the best recipe out there, my family doesn't even eat gluten free, and they loved it! They have requested more 😄
You can't tell it's made with almond flour and no sugar...it tastes so good, you'll just have to try it😋🥕🥕🥕
Hi Carol, thank you so much for your comment, and I'm so happy your family loves the cake!!
I forgot I had halved the recipe and I saw “3/4 teaspoon of sea salt” and mindlessly put the full amount in... Safe to say it’s horrendous 😂😂😭
Oh noooo! Nothing's worse than a salty cake 🤣🤣🤣
That looks awesome, thank you!
I hope you enjoy!
Omg this looks amazing
Thank you very much for sharing this recipe. Will try it 💖
Thank you for tuning in, and I hope you enjoy!!
Wow this looks amazing. Thank you for this! 🤗❤️
If you liked this video, you may also want to know that while marketing makes you think brown sugar is more natural than white sugar, the only difference is that brown sugar is turned to white sugar by adding phosphate! And when it comes to gut health, brown and white sugar have similar effects!
Thank you so much it was absolutely wonderful
You are so welcome, and I'm thrilled to hear you enjoyed the cake!
Excellent step-by-step carrot cake that looks absolutely delicious..............
Thank you so much!
I love this 😍 I’m going to make this soon!
Thank you! I hope you enjoy!
Since you loved this, you may also want to know that The way that sugar affects the gut depends upon quantity and your individual health. If you’re struggling with candida, for example, sugar can make your symptoms worse!
I tried your recipe and it turned out perfect. Thank you!
I'm so happy to hear this!!
If you loved this video, you may also want to know that the World Health Organization (WHO) recommends consuming no more than 25 grams per day (or 6 teaspoons) of added sugar. This is the amount of added sugar found in 1 cup of most orange juices, 1 container of yogurt, a 3 inch donut 2 tablespoons of honey barbecue sauce, or ½ a small brownie!
That looks delicious 🤤 I'm going to be making this soon.
Thank you so much, and I hope you enjoy!!
Thumbs up for the frosting.! Gorgeous food.!
😊 thank you so much!
Ooh! Looks so goooood. I'm making this. 😊
Woohoo! I hope you enjoy. 😊
The frosting is the best part 🥲
I made it thank u 💚
So glad you enjoyed!! (I love the frosting too 😂)
Oh my gawd. I’m going to try this!! Looks amazing. The reduced sugar recipe is what I’m looking for.
I hope you enjoy!
Cannot wait to try this!
Woohoo! I hope you like it!
I just made this recipe and it’s delicious!
Yay! I’m so glad you enjoyed 😊
Thank you for this recipe! I cannot wait to try it!!
I hope you enjoy!!
@@FromScratchFast I will make it soon. I have one day left on the carnivore diet and then....I will make the cake! By the way, I saw that you have a few cookbooks. By any chance do you have one focusing on these gluten free and blender desserts? Your recipes are amazing for people with food sensitivities.
@@cmartin90 I don't have a cookbook dedicated to desserts at this time... but stay tuned! 😉
I love your cake!
Looks yummy!
Wil try to make.
Thank you so much, and I hope you enjoy!!
Thanks for sharing this! To add to this, sugar has a lot of different names on ingredients labels. The first item on the list is what there’s the most of in a product! Companies don’t want to have sugar on their ingredient list, so they’ll use other names for it. Cumulatively, these different names add up to a good amount of sugar in the product!
this looks delicious!! Carrot cake is my favorite 😍
Thank you so much (it's my favorite too ☺️)!
What a great recipe!! And I particularly love that there is no confectioners sugar in the frosting, brilliant!!
Thank you so much, Lynne!
Looks great,need to try
I hope you enjoy!!
I will definitely try this recipe. Easy and looks yummy with less sugar. Thank you for sharing 🙏🏻😃🎄
Hi Kim, I hope you enjoy!! Happy Holidays!
@@FromScratchFast , thank you so very much. Merry Christmas to you and your family.🎄🤗
looks delicious
I tried this recipe today, and I substitute maple syrup for monk fruit and it turned out so good!
Hi Kiki, I’m so happy you liked the recipe, and that’s a great tip about the monk fruit sweetener!
I tried this today and OMG! absolutely delicious without the guilt. I used monk fruit sweetener instead of maple syrup. Also forgot to put in the baking powder.....still absolutely delicious....so glad I stumble upon your channel. This will be my special treat to myself when ever I feel like carrot cake. Thanks so much for this recipe! 😃
Thank you so much for your comment, and I’m so glad you liked the cake!! That’s a great tip about using monk fruit sweetener!
@@FromScratchFast I did not find any calories information. Wondering how many are there? I baked it in an 8x8. Divided into nine portions. Thanks.
I can’t wait to make this!!❤
Hooray! I hope you enjoy. 😁
I just made de carrot cake and is delicious. Thank you so much for this easy and delicious recipe . Sending love from Cadiz Spain. God Bless.
I’m so happy to hear, Estela!! 😊❤️
Omg. Im supposed to be sleeping but here I am... laying in bed starving now because I want to eat this carrot cake!
Haha! I hope you managed to get some sleep! 😂
I loved it thanks.
Thank you so much for this amazing healthy recipe 👏😍 can't wait to try this 😋 can I use a alternative to applesauce? If so what?
love carrot cake and love that i now have a gluten free option
Let me know if you give the cake a try!!
Fantastic, you mixed all my favorite ingredients...
Yay!!
Looks divine!!
Thank you!
Can’t wait to try it
Thank you now and I hope you enjoy!
looks so good!
thank you!!
Looks yummm thank you!!!
You are so welcome!
stumbled upon this vid and so happy i did because yesterday i purchased a vitamixer lol !
Oh good! (p.s. I LOVE my Vitamix! I have a ton of other Vitamix recipes on my website :)
Amazing!!
I am going to make this carrot!
I hope you enjoy!! ❤️
Yes I have liver disease and sugar causes bad symptoms but I love desserts so excited to try.
Great video. Thanks. Just what I was looking for.
Thank you, Alan! I hope you enjoy the cake!
Do you think I could use coconut flour in place of the almond flour?
@@alanlevine3984 I don't recommend swapping out the almond flour for coconut flour, as it would really affect the texture (coconut flour absorbs much more liquid and would result in a drier cake). :)
@@FromScratchFast thank you for the response and for taking up your time. Happy new year!
You are pure joy!
Well joy and love are the main ingredient in any recipe.
I have gluten intolerance and diabetes. I will try your recipe for my husband, and for me a tiny piece, because of the maple syrup. Gluten can cause me horrible pain. First time in your channel...new subscriber!
Hugs from Idaho! 🤗🌷
Hi Lilly! This makes me so happy! I have a gluten intolerance as well. I hope you and your husband enjoy the cake!
@@FromScratchFast Thank you !! 🌷
It looks so good, my mouth is watering
Thanks, Richard!
Great recipe!!!
Thank you, Catalina!
I baked it and it was DELICIOUS on the next day. Ate it cold and lasted for a week.
I'm so happy to hear you liked it!
I totally looooved this!! 👏🏻🤩❤️
Thank you so much Ricardo!
Since you loved this, you may also want to know that For overall health and preventative care, it's beneficial for everyone to keep added sugar intake under the World Health Organization's (WHO) recommendation of 25 grams per day added sugar. This is the same as 6 teaspoons per day!
Great recipe!
Thank you, Helen!
I have been looking for a healthy carrot cake recipe! Thank you for sharing. New subscriber to your channel from California. Looking forward to more of your recipes! Cheers!
Hi there! Thank you so much for tuning in and for subscribing!
Looks delicious 😋
Thank you 😋
how clever, thank you!
I'm so glad you enjoyed!