The Best Gluten-Free, Dairy-Free & Refined Sugar-Free Carrot Pecan Cake

Who says healthy desserts can't be delicious?

 I like you to know that  some recipes you make once, and then there are the ones you keep coming back to. This carrot pecan cake is one of those recipes. It's incredibly moist, fluffy, naturally sweetened with pure maple syrup, and packed with fresh carrots and crunchy pecans. Whether you're avoiding gluten, dairy, or refined sugar, or you're simply looking for a healthier homemade cake, this recipe is sure to become a favourite.

Whether you're serving it for brunch, dessert, or alongside your afternoon tea, this cake is sure to become a favourite.

Ingredients

• 1 cup dairy-free yogurt (or regular yogurt)
• ½ cup olive oil
• ½ cup pure maple syrup
• 2 eggs
• 1 tsp vanilla extract
• 1 cup almond flour
• ½ cup gluten-free flour blend
• 1 tsp baking powder
• ⅓ tsp baking soda
• 1 tsp ground cinnamon
• Pinch of sea salt
• 2 cups freshly shredded carrots
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350°F (175°C) and prepare an 8-inch round cake pan.
2. Whisk together the yogurt, olive oil, maple syrup, eggs, and vanilla.
3. In a separate bowl, combine the dry ingredients.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the carrots and pecans.
6. Pour into the prepared pan and bake for 40 minutes, or until a toothpick comes out clean.
7. Cool for 10 minutes before transferring to a wire rack.

 Vanilla Filling

Ingredients

• 500 ml (2 cups) coconut milk (or any milk of your choice)
• 2 packages vanilla cook-and-serve pudding
• ½ cup monk fruit sweetener (or regular sugar)
• 100 ml milk (to dissolve the pudding)
• 200 g unsalted butter, softened to room temperature
• ½ cup icing sugar

Instructions

1. In a saucepan, combine the 500 ml milk and ½ cup monk fruit sweetener (or regular sugar). Bring to a gentle boil over medium heat.
2. In a small bowl, whisk the vanilla pudding powder with 100 ml milk until completely smooth.
3. Slowly pour the pudding mixture into the boiling milk while whisking continuously. Cook for 5–7 minutes, or until the pudding becomes thick and smooth.
4. Transfer the pudding to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and allow it to cool completely.
5. In a separate bowl, beat the softened butter and icing sugar with an electric mixer for about 5 minutes, until the mixture becomes pale, light, and fluffy.
6. Once the pudding has cooled completely, gradually add the whipped butter mixture and continue beating for another 5–10 minutes, until the filling is smooth, airy, and creamy.

To Assemble

• For a round cake: Spread half of the filling between the cake layers and use the remaining half to frost the top.
• For a rectangular sheet cake: Evenly spread the filling over the top of the cooled cake.

Enjoy every bite, and if you try this recipe, I'd love to hear how it turned out! Leave a comment below and share your baking experience.