Carrot Cake Slice (Gluten-Free & Naturally Sweetened) 🥕
Looking for an easy, healthier take on carrot cake that your kids will actually want to eat? This Gluten-Free Carrot Cake Slice is soft, naturally sweetened, and made in just one bowl — no fancy equipment, no long ingredient list, and no mess.
It’s everything we love in a snack: simple, nourishing, and just sweet enough. Packed with banana, grated carrot, and a hint of cinnamon, it’s the perfect gluten-free treat for school lunchboxes, afternoon tea, or whenever you want something a little wholesome (but still delicious).
Why You’ll Love This Gluten-Free Carrot Cake Slice
✔️ Super quick and easy – made in one bowl, no mixer needed
✔️ Healthier than traditional carrot cake – no refined sugar and no heavy frosting
✔️ Kid-friendly and freezer-friendly – soft texture and a touch of white choc on top
✔️ Sneaks in fruit and veg – banana and carrot work beautifully together
✔️ Gluten-free – and easy to make dairy-free, too
Ingredients You’ll Need
- large ripe banana, mashed
- 2 eggs
- plain Greek yogurt
- maple syrup
- 1 medium carrot, grated
- baking powder (check it’s gluten-free)
- ground cinnamon
- 1 cup gluten-free plain (all-purpose) flour
- A small handful of white chocolate chips (for topping – optional but fun!)
How This Carrot Slice Compares to Carrot Cake
Traditional carrot cake is delicious – but it’s often loaded with sugar, oil, and cream cheese frosting. This snack slice offers the same warm cinnamon-and-carrot flavour in a lighter, more everyday-friendly form. It’s sweetened with banana and maple syrup, includes protein-packed Greek yogurt, and skips the icing altogether.
Think: carrot cake’s healthier cousin — perfect for little hands and busy mornings.
Gluten-Free Carrot Cake Slice
Ingredients
- 1 large banana, mashed
- 2 eggs
- ¼ cup plain Greek yoghurt
- ¼ cup maple syrup
- 1 medium carrot, finely grated
- ½ tsp baking powder check it's gluten-free
- ½ tsp ground cinnamon
- 1 cup gluten-free plain (all-purpose) flour
- small handful of white chocolate chips (optional, for topping)
Instructions
- Preheat oven to 180°C (350°F). Line an 8×8 inch (20×20 cm) pan with baking paper.
- In a bowl, mash bananas. Add eggs, Greek yogurt, and maple syrup. Whisk to combine.
- Stir in grated carrot, baking powder, cinnamon, and flour until just combined.
- Pour batter into pan, smooth the top, and sprinkle with choc chips (if using).
- Bake for 20–22 minutes, or until golden and a skewer comes out clean.
- Let cool before slicing into squares. Enjoy!
Storage & Freezing Tips
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Slice into squares, wrap individually, and freeze for up to 2 months. Great for grab-and-go lunchbox fillers!
- Lunchbox Tip: Pop a frozen square into a lunchbox in the morning, and it will be thawed and ready to enjoy by snack time.
Customisation Ideas
- Swap Greek yogurt for coconut yogurt to make it dairy-free.
- Use dark chocolate chips, or skip them entirely for an even lower-sugar version.
- Try adding a small handful of crushed walnuts or pepitas for texture.
- Sprinkle a little coconut sugar + cinnamon on top before baking for a crunchy finish.
Did you make this recipe?
Mention us @theglutenfreekids or tag us using #theglutenfreekids so we can see your creations! You can also leave a comment below!
