A gluten-free #CandidaDiet carrot cake and frosting at WholeIntentions.com.

Some of my favorite desserts are those that sneak in healthy vegetables when no one’s looking. Better yet is when the dessert is sugar and gluten-free too! Sarah came up with this delicious recipe and my family has enjoyed it many, many times!

“14 Carat” Carrot Cake with Cinnamon Cream Cheese Frosting

(allowed on Stage 2 & 3 of Dr. Bakker’s Candida Crusher diet.)

  • 1-15 oz can of Cannellini Beans (white kidney beans), drained and rinsed well
  • 5 eggs
  • 3 tsp. vanilla extract
  • ½ tsp. celtic sea salt
  • ½ c. coconut oil, melted and cooled
  • 1/3 c. powdered xylitol
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ c. coconut flour
  • 3 tsp. cinnamon
  • ½ tsp. nutmeg
  • stevia to taste
  • 3 c. carrots, shredded
  • 1 c. walnuts, chopped

Directions

  1. Preheat oven to 350 degrees. Grease a 9×13 pan with butter or coconut oil.
  2. Blend the beans and eggs in a blender until there are no bean chunks. Pour into a mixing bowl and add the rest of the ingredients, including the xylitol. Mix well.
  3. Add stevia to taste – a little at a time until just a bit too sweet (the sweetness dulls when baking).
  4. Pour batter into cake pan and bake 25-30 minutes, until a toothpick inserted into the middle of the pan comes out clean.
  5. Let cake sit at least 4 to 6 hours before frosting and serving – any beany flavor will disappear.
  6. Frost with Cinnamon Cream Cheese Frosting.

Cinnamon Cream Cheese Frosting

  • 8 oz. cream cheese, softened (try to find a combo of greek yogurt/cream cheese**)
  • 1 stick butter, softened
  • 2 Tbs. vanilla extract
  • 1/2 tsp. cinnamon
  • pinch of celtic sea salt
  • stevia to taste

Directions

  1. In a small mixing bowl blend all ingredients until smooth.
  2. Add stevia to taste – a little at a time.
  3. Store in refrigerator. (It will need to be brought to room temp. to be spreadable.)

**if you can’t find a product with ‘live cultures’ the next best option would be to add a probiotic capsule to it and mix in well before using it in the recipe.

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The Sweeter Side of Candida

Do you like this recipe? Are you looking for more sugar-free, gluten-free recipes? Check out The Sweeter Side of Candida for more than 70 delicious desserts just like this one!

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14 CARAT” CARROT CAKE WITH CINNAMON CREAM CHEESE FROSTING

Sugar and gluten-free desserts packed full of flavor along with those sneaky healthy vegetables are what you get with this delicious carrot cake.

Course: Dessert
Dietary Need: gluten-free, sugar-free
Ingredients
  • INGREDIENTS
  • CAKE
  • 1 15- oz can Cannellini Beans white kidney beans (drained and rinsed well)
  • 5 eggs
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon celtic sea salt
  • 1/2 cup coconut oil melted and cooled
  • 1/3 cup powdered xylitol
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut flour
  • 3 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • stevia to taste
  • 3 cups carrots shredded
  • 1 cup soaked and dried nuts chopped
  • CINNAMON CREAM CHEESE FROSTING
  • 8 oz cream cheese softened (try to find a combo of greek yogurt/cream cheese**)
  • 1 stick butter softened
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 pinch celtic sea salt
  • stevia to taste
Directions
DIRECTIONS
Cake
  1. Preheat oven to 350 degrees. Grease a 9×13 pan with butter or coconut oil.
  2. Blend the beans and eggs in a blender until there are no bean chunks. Pour into a mixing bowl and add the rest of the ingredients, including the xylitol. Mix well.
  3. Add stevia to taste – a little at a time until just a bit too sweet (the sweetness dulls when baking).
  4. Pour batter into cake pan and bake 25-30 minutes, until a toothpick inserted into the middle of the pan comes out clean.
  5. Let cake sit at least 4 to 6 hours before frosting and serving – any beany flavor will disappear.
  6. Frost with Cinnamon Cream Cheese Frosting.
Cinnamon Cream Cheese Frosting
  1. In a small mixing bowl blend all ingredients until smooth.
  2. Add stevia to taste – a little at a time.
  3. Store in refrigerator. (It will need to be brought to room temp. to be spreadable.)
Recipe Notes

NOTE **if you can’t find a product with ‘live cultures’ the next best option would be to add a probiotic capsule to it and mix in well before using it in the recipe. (allowed on Stage 2 & 3 of Dr. Bakker's Candida Crusher diet.)

Carrot Cake Cinnamon Cream Cheese Frosting

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Hi, I'm Paula - wife and homeschooling mom of six. Several family health issues involving candida, food allergies, and Lyme Disease have created a passion to better understand our God-created bodies. Today I share that enthusiasm by bringing you information on ways to improve your gut health. You can follow me on Facebook, and Pinterest.
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

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    8 replies to "“14 Carat” Carrot Cake with Cream Cheese Frosting"

    • SM

      Hi there. I won’t be foul, rude, or obnoxious, but I have to say that your recipes are not candida diet approved. Many of your recipes contain butter and cream cheese. We cannot have dairy on a candida diet because it contains sugar, the main food source for candida. This recipe also contains carrots, which are a no no because they are high in sugar. And beans are only approved in later phases of a candida diet, not in the beginning. And eggs? That’s a no no, too. All allergen foods are forbidden on the diet: peanuts, tree nuts, eggs, milk, soy, wheat and shellfish. Almost all nuts are high in mold and not allowed. I also noticed that many of your recipes have comments, but I was unable to view the majority of them. Makes me wonder if other people are telling you the same thing and you are deleting their comment. Please do not present these recipes as candida diet friendly because they are not.

      • Paula

        SM,

        I appreciate your kindness in sharing your concern. I apologize if it’s taken me some time to get back to you – I’ve been struggling with morning sickness.

        Part of my desire to teach others about a candida diet is because there are SO many candida diets out there. I’ve read books from several doctors – all highly respected – but whose idea of the ‘correct’ candida diet vary greatly. Some people are convinced they can’t eat anything but vegetables, while others say to be on a strict diet for 3 weeks and you’re good to go. This is why I’ve loved Dr. Bakker’s book, Candida Crusher, and with his permission, have incorporated his simple and effective 3-Stage diet into my cookbooks.

        While this recipe IS candida-diet friendly according to Dr. Bakker’s diet, I agree that it can be confusing since I failed to mention which stage it would be allowed on. I’ll make that correction. 🙂

        The comments – sigh – yes, that’s one of those technical aspects of switching my blog from blogger to a .com. It’s similar to changing from an iPhone to an Android. They can’t guarantee all texts, etc. will transfer over, and the same issue happens when updating and moving a blog. 🙂 I know you don’t know me from Adam, but I haven’t been deleting comments from other concerned readers like yourself. 🙂

    • Theresa Chmura

      Yes I am concerned about your diet ! You can’t have carrots or butter or pumpkin or cream cheese !

      • Paula

        That would depend on the candida diet you’re following. Unfortunately there is not a ‘universal’ candida diet – what one practitioner tells you is allowed or not allowed will vary with the next practitioner. Both Dr. Bakker, ND and myself allow SOME dairy, in moderation, and at particular times during a candida protocol. When either of us work with our clients, we can also help tweak a diet based on their needs. Not everyone reacts to the same foods.

    • Cynde

      I made this carrot cake and it is delicious! Next time I make it I am going to add a mashed banana and crushed pineapple. I don’t have xylitol so I used raw sugar and I don’t like stevia cooked in things. I just used 1/3 c sugar and it was sweet enough for me. I’m hoping I can eliminate the sugar when I add the fruit. I will increase the coconut flour some to compensate for the added moisture. Yummy!

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