Gluten-Free Carrot Cake with Cream Cheese Frosting

Wow I feel like I haven't posted anything in a really long time. I had a few posts planned but despite all of my good intentions it just wasn't meant to be. Oy! But that's ok, because today I baked you a cake!

Gluten-Free Carrot Cake with Cream Cheese Frosting |

And not just any cake. A mighty fine looking Gluten-Free Carrot Cake.

Just in the nick of time for Easter.

Gluten-Free Carrot Cake with Cream Cheese Frosting |

Now before I jump right into this post, I think it's been a while since we last chatted. So hang on for just a quick few with me.

First of all, I'd like to give a big thank you to all of your incredibly kind and sweet comments on my recipes and photography. It means so much to me! I'm thrilled you're digging the recipes. I'm hoping to do a bit of site redesign soon but that's still a little ways off, so I'll keep you posted.

Back in January I was contacted again by Low Sugar Living magazine to be featured in their Spring issue. Seeing my photography+recipes in a printed magazine never gets old!

I hope to do more freelance work as the blog continues to grow. It would be incredible if I could turn this into something with a real income, but I'm still trying very much to make it all work. And of course my first passion is to find my dream career in audio+film+music.

Okay, now let's eat cake!

Gluten-Free Carrot Cake with Cream Cheese Frosting |

I must say this is quite possibly one of the best recipes I have created for the blog. I know that is saying a lot but I think it just might be true. It's definitely in the top 5 anyway. And it doesn't matter if you're gluten-free or not. You are going to love this cake!

Gluten-Free Carrot Cake with Cream Cheese Frosting |

It's not entirely clean, but hey it is cake and it is important to allow yourself some treats every now and then. If you would like to make this a bit healthier I would definitely recommend using this Maple Cashew Cream Frosting I posted a few weeks ago. This frosting is also a great option if you can't tolerate dairy. But for the rest of us this cake is totally going to get covered in browned butter cream cheese frosting

The texture of this cake is so moist and dense, which I think you can probably tell by the photos. The anticipation to eat this was killing me!

Gluten-Free Carrot Cake with Cream Cheese Frosting |
Gluten-Free Carrot Cake with Cream Cheese Frosting |

Gluten-Free Carrot Cake with Cream Cheese Frosting

Prep Time: about 1 hour

Cook Time: 40-45 minutes
(Serves 8-12)


For the Cake

  • 2 1/2 cups raw carrots, finely grated (about 1 pound)
  • 2 cups gluten-free all-purpose flour blend (such as Bob's Red Mill GF All-Purpose Baking Flour)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs, room temperature
  • 1 1/2 cups packed brown sugar, sucanat, coconut sugar or pure cane sugar
  • 1 cup sunflower oil (or coconut oil)
  • 2 teaspoons pure vanilla extract
  • Optional toppings: toasted coconut, walnuts or pepitas

For the Frosting

  • 1 sticks (1/2 cup) unsalted butter
  • 8 oz light cream cheese, room temperature
  • 1 1/4 - 2 cups powdered sugar
  • 1/2 teaspoon vanilla


For the Cake

Adjust oven rack to middle position and preheat oven to 350˚F. Grease and flour two 6 inch round cake pans and line the bottoms of the pans with a circle of parchment paper.

Peel and finely grate the carrots, set aside.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon and nutmeg.

With a handheld mixer or a stand mixer, beat the eggs until frothy, about 1 minute. Add the sugar and beat until the batter is thick and throughly combined. With the mixer running, add the oil in a steady stream, then add in the vanilla and mix until well emulsified, about 45 seconds to 1 minute longer. Stir flour mixture into egg mixture until just combined. With a rubber spatula fold in the grated carrots.

Distribute batter evenly between the pans and bake 40 to 45 minutes or until a toothpick inserted in the centre comes out clean and the surface springs back when gently touched. Remove from oven and let the cakes cool in the pans for 10 minutes. Invert the cakes onto a wire rack and discard parchment paper. Cool completely before frosting.

For the Frosting

Melt the butter in a heavy bottom saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns lightly golden-brown, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes. Place the bowl in the freezer and chill until just firm, about 15 minutes. Using a spoon, carefully scrape the butter from bowl, leaving the browned solids at the bottom; discard the solids. Beat the cream cheese and butter together until smooth. Slowly add the powdered sugar (do this on low speed) and mix until light and fluffy. Add the vanilla.

To Assemble

Place one cake layer on a cake stand or large flat serving plate. Evenly spread a layer of the frosting over the top of the cake. Gently place second cake layer on top. Spread a thin layer of frosting over the entire cake to seal and fill in any gaps between layers. Place in refrigerator for 20 minutes to chill and firm up the frosting. Finish icing the top and sides of the cake with the remaining frosting using an offset spatula. Top with toasted coconut and nuts if desired.


The cake may need less or more baking time depending on the heat of your oven.

Refrigerate. Serve cake at room temperature or slightly chilled.

If you do make this (and you will if you know what's good for you ;) please take a photo to share and tag it with #ediblesoundbites. I'd love to see it!

Hope you all have a fabulous Easter weekend!

Flourless Breakfast Cookies

Whew, it's been far too long since I posted a new recipe. 

Long time no talk!

Are you down for some clean eating breakfast cookies? 

Flourless Vegan Breakfast Cookies |

First of all I'd like to wish you all a very happy and healthy new year! I hope everyone enjoyed a lovely Christmas holiday. I pretty much avoided all of my social media, which was a nice break. The one thing I didn't take a break from was working out and challenging my body. I just can't say no to free endorphins. That and shovelling snow...the snow-squall machine is back in full force here in cottage country Ontario. As I sit here typing this it continues to snow outside at -21˚c. brrrrr!


Let's talk about breakfast.

Now that the holidays are over it's time to get back into the swing of things. And what better place to start than breakfast? These flourless breakfast cookies were so satisfying. Just like a real cookie except without any added sugar or flour.

Flourless Vegan Breakfast Cookies |

These breakfast cookies are like oatmeal to-go. They're comforting and filling and perfect for healthy breakfasts on the go when you may not have much time in the morning. These are very versatile so please feel free to add whatever fruits + nuts + you like. Maybe even some dark chocolate. That would be totally acceptable.

I used a large ice cream scoop to form these cookies. They don't spread much but they're thick + hearty with lots of chewiness. These cookies are gluten free and vegan so everyone can enjoy them.

Flourless Vegan Breakfast Cookies |

Flourless Breakfast Cookies

Flourless Vegan Breakfast Cookies |

by Jennifer Trennum

Cook Time: 12 minutes

Keywords: bake breakfast snack gluten-free vegan sugar-free banana cinnamon coconut oats cookie

Ingredients (12 cookies)

  • 3 ripe bananas, mashed (about 1 cup)
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 1 cup unsweetened shredded coconut, toasted
  • 1 1/2 cups rolled oats
  • 1/2 cup chopped dried fruit, nuts or dark chocolate, I used raisins


Preheat your oven to 350˚F and line a large baking sheet with parchment paper.

Combine the mashed bananas, cinnamon, sea salt, and toasted coconut in a large bowl and stir well. Stir in the oats + raisins until just combined.

Using an ice cream scoop, scoop the dough and firmly press it into the ice cream scoop to compress and mould the cookie, then drop the dough onto the prepared baking sheet.

Bake for 12 minutes until golden brown around the edges.

Let cool then eat. Or store in the fridge in a sealed container for easy grab + go breakfasts. The cookies will keep for up to 5 days.


The riper your banana's are, the sweeter your cookies will be. If you’d prefer your cookies to be a bit sweeter, stir in a 1/4 cup of honey or maple syrup.

Nutritional Information

Serving Size: 1 cookie Calories: 118 Fat: 5g Saturated Fat: 4g Carbohydrates: 18g Sugar: 6.6g Cholesterol: 0mg Sodium: 27mg Fiber: 3g Protein: 2g

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I'll be trying out some more soft-batch oatmeal cookies/ bars for breakfasts so stay tuned for that.

Until then, happy breakfasting and keep it clean and unprocessed!


Flourless Vegan Breakfast Cookies |