Gluten Free  Carrot Cake

Why do you use applesauce in this recipe?

Applesauce is a great natural substitute for oil, butter, and eggs in baking. It’s a healthier way to retain moisture and sweetness with fewer added calories and cholesterol.

Mix the Dry Ingredients

Start by whisking together the dry ingredients in a bowl, including the spices.

Beat the Wet Ingredients

In a separate bowl, beat the oil and both sugars together for a couple of minutes to get the mixture light and fluffy. Next, add the vanilla and eggs, mixing in between.


Gradually add the dry ingredients to the wet ingredients, alternating with the applesauce.

Add Carrots

Lastly, fold in the carrots and pecans by hand, just enough so that they’re evenly distributed. Be careful to not overwork the cake batter.


Divide the batter evenly between two greased and lined 9-inch cake pans. Bake the cakes at 350ºF for 25 minutes.

Cool & Frost

Leave the cakes to cool in the pans for a bit, and then move them to a rack to fully cool before you frost them.

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