Wheat and Dairy Free Carrot Cake

Wheat and Dairy Free Carrot Cake

Course: Snacks


  • 1/2 cup unsweetened applesauce
  • 1/2 cup honey
  • 1/2 cup olive oil
  • 2 eggs (or 2 tbsp ground flax seed soaked in 6 tbsp water)
  • 1 cup raw carrot, grated
  • 1 cup crushed pineapple, drained
  • 1 cup whole grain spelt flour, rice flour, kamut flour (or combination)
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 cup walnuts, chopped
  • 1/4 tsp salt
  • 1 tsp cinnamon


  • In a bowl, mix together the dry ingredients. In a separate bowl, mix the wet ingredients well. Add dry ingredients to wet ingredients and mix.
  • Bake at 350ºF in a greased square 8×8 inch pan, until a toothpick comes out clean, approximately 40 minutes (20 minutes for cupcakes in a muffin tin).
  • Cool and serve.


Recipe adapted from Sally Errey, Staying Alive! Cookbook for Cancer Free Living, 2004
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