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  • Gluten Free Dairy Free Carrot Cake Recipe

    Ever since going Gluten Free in the summer of 2011, I have become a much more adventurous chef and nutritional savant…testing and learning the limits of my body and what improves/makes me crap out. In that time I’ve learned a lot, and crafted a dietary regime that would make 98% of people cringe. One of my new favorite pastimes is taking seemingly unhealthy sweets and making them “healthy-ish”… or at least low enough in calories that it won’t ruin your nutritional plan. So enjoy the following >> Gluten Free Dairy Free Low Sugar Carrot Cake Banana Walnut Cupcakes with Pineapple and Raisins. Long name…so lets just call them DELICIOUS!

    Recipe makes 30 regular sized cupcakes

    250 Calories and 5ish grams of Protein per cupcake

    Recipe also suitable for use as a cake. All of the Gluten Free Flours are produced my Bob’s Red Mill and can be found in the GF section of any grocery store. Can be a tad pricey at first but a stock of these products will last 4-5 batches of baked goods. The vegan butter is usually located with the normal butter but the cream cheese is usually found where the tofu/veggie dogs are stashed away.

    Ingredients: Cake

    1 1/2 Cups Sorghum Flour

    2/3 Cup Cornstarch

    2/3 Cup Tapioca Flour

    1/2 Cup Almond Flour/Meal

    1 Tbsp Guar Gum

    1 Tbsp Baking Powder

    3/4 Tsp Salt

    1/2 Tsp Nutmeg

    1 Tsp Cinammon

    1/4 Cup Organic Granulated Sugar

    1/2 Cup Brown Sugar

    1 Tbsp Stevia (I used Truvia Brand)

    1 Cup Earth Balance Whipped “Butter”*

    5 Eggs

    3/4 Cup Applesauce

    4 Tsp Honey

    1 Cup Unsweetened Almond Milk

    1/4 Cup Coconut Juice

    2 Tbsp Almond Extract

    1 Tbsp Vanilla

    1/2 Cup Crushed Pineapple (Drained)

    2 Mashed Banannas

    3 Cups Finely Shredded Carrots

    1/2 Cup Chopped Walnuts

    1/2 Cup Raisins


    Ingredients: Frosting

    2 8oz Containers of Tofutti Non-Dairy Cream Cheese

    1/2 Cup Powdered Sugar

    1 Tbsp Vanilla

    1/4 Cup Raisins for Garnish

    1/2 Tsp Lemon Zest (More to Taste)

    Shredded Coconut for dusting the tops of the cupcakes

    24 Whole Raw Almonds for Garnish
    *For 640 less calories, Bummel and Brown makes a yogurt based butter – however its not vegan safe.


    PreHeat Oven to 350

    Prepare Muffin Pans with sturdy papers

    (Just don’t use the dollar store variety…papers are impossible to get off when it comes time to eat!)




    Combine all the dry ingredients into a large bowl. Slowly mix together until blended throughly.

    Melt the butter to the point where its lumpy liquid but not completely melted. Add to dry mix and stir with spatula until mixed. Consistency will be dry and lumpy.

    Add the eggs and beat with electric mixer for about 1 minute. Add Applesauce, Honey, Almond Milk, Coconut Juice, Almond Extract & Vanilla. Beat with electric mixer on medium high until batter is smooth – or for a minute or two.

    Add Banannas & Pineapple. Mix with electric mixer on medium.

    Add Carrots and mix with mixer on LOW

    Stir in Walnuts and Raisins. (I had to smash the walnuts further from the store package – mortar and pestles work great if you have one – walnuts should be finely chopped)

    Fill the cupcake liners to nearly full, Recipe will fill all 24…and then some.

    Bake for 20 minutes and 350 – then 5 minute increments after that…or until set and golden brown.

    I think i ended up baking for 35 minutes. A toothpick should come back nearly clean when inserted into the cupcakes – ITS CRITICAL that they are not over baked…Low sugar recipes tend to go from awesome to hockey puck pretty quickly.

    Remove from the oven and let cool for 5-10 minutes. Gently remove the cupcakes from the pan and place them on a plate/pan where you can ice/store them.




    Mix all the ingredients together and beat with mixer on high until consistency is smooth.

    Using a flexible spatula, spoon a large dollop onto each cupcake, sprinkle coconut/raisins over top and garnish with an Almond in the center.

    Recipe is easily made Vegan by using Bob’s Red Mill Egg Replacer!



    720 Sorghum Flour

    317 Cornstarch

    265 Tapioca Flour

    320 Almond Flour

    30 Guar Gum

    6 Cinammon

    150 Granulated Sugar

    405 Brown Sugar

    75 Applesauce

    1,280 Butter*

    35 Almond Milk

    12 Coconut Juice

    200 Walnuts

    200 Banannas

    360 Raisins

    90 Carrots

    70 Pineapple

    375 Eggs

    168 Almonds

    1,440 Cream Cheese

    120 Powdered Sugar

    80 Honey


    Total: 6,718 / 30 = 225

    Total Protein: 115/30 – 3.75

    ** If made with the Bummel & Brown yogurt butter – Calories per cupcake drop to less than 200 each. For even less calories, try omitting the almond/raisin garnishments.**