Carrot Cake with Cream Cheese Frosting (GF and Nut Free)



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It was Paula’s last WOD at the box tonight *sad face* and I made her favorite cake for us all to enjoy after the work out. To cater for everyone’s diet requirements, the cake had to be gluten free and nut free. I was a bit nervous as the cake seemed quite hard unlike your normal fluffy non gf ones. This one turned out to be dense, moist and pretty yummy I must say – all the flavours were there! Of course if you do not have any nut allergies, feel free to add walnuts! I must admit though, that I did not miss the crunchiness of the walnuts like I thought I would. It just was a different version, in a good way. And no carrot cake is complete without cream cheese frosting so I made sure to slap 2 layers of it 🙂

Enjoy x

ps: Good luck Paula, we love you and will miss you muchly at Fibre.

Carrot Cake with Cream Cheese Frosting (GF and Nut Free)


1 cup brown sugar
½ cup raw honey
1 cup coconut oil
3 eggs
2 cups gluten-free flour (I used Woolworths brand)
1½ teaspoons baking powder
1 teaspoon baking soda
sprinkle of Himalayan salt
1 tablespoon cinnamon
1 tablespoon ground ginger
1 tablespoon nutmeg
½ cup milk
2-3 cups carrots, shredded ( 3 big carrots)

2 packs cream cheese, room temperature (use only one if you are not have a double layer cake)
1 teaspoon butter, room temperature
3 teaspoon raw honey (you can also use icing sugar)


1. Preheat oven to 180 degrees celcius
2. Grease and flour (with Pamela’s flour) 2 (9-inch) cake pans. Set aside
3. In a large bowl cream together oil, sugars, and eggs. Set aside
4. In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon
5. Gradually add the dry ingredients into the wet ingredients, alternating with the milk
6. Mix just until fully combined (careful not to over mix)
7. Fold in shredded carrots
8. Pour batter evenly into prepared pans
9. Bake for 30 minutes until center is set (do not over bake!)

10. Cream together the coconut oil and cream cheese.
12. Add in the honey or icing sugar
13. Mix until silky and creamy.

14. When cakes are cooled, remove them from pan and frost.

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