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.

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.