Total Time
Prep 5 mins
Cook 25 mins

When I saw this recipe for a purely fruit sweetened carrot cake from Heidi over at I just knew I would want to make it into some sort of gluten free version. So I did.

Ingredients Nutrition


  1. In a small bowl, combine almond flour, baking soda, salt, and cinnamon.
  2. In a food processor, combine dates, bananas, eggs, vinegar and oil.
  3. Transfer mixture to a large bowl.
  4. Blend dry mixture into wet until thoroughly combined.
  5. Fold in carrots and walnuts.
  6. Spoon mixture into paper lined muffin tins.
  7. Bake at 350° for 25 minutes.