Gluten Free Carrot Cake

5 from 2 votes

A gluten free carrot cake made with simple wholesome ingredients! Almond flour, honey (or maple syrup), and eggs bring this cake together. Frost with Cream Cheese Frosting and decorate with chopped walnuts! My version uses coconut, but feel free to add raisins if you love them in your carrot cake!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 355kcal

Author: Michelle Miller

Equipment

Sharp European Convection Oven

Ingredients

3 cups almond flour blanched, not almond meal
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon baking soda
1 teaspoon sea salt
5 eggs whisked
1/2 cup honey or maple syrup
1/4 cup coconut oil melted, or avocado oil
3 cups carrots finely shredded
1 cup walnuts chopped
1/4 cup unsweetened coconut or 1/2 cup raisins

Instructions

Preheat oven to 325º F. Coat 2 9-inch round cake pans with coconut or avocado oil, and use parchment paper rounds to line the bottom of each pan. Set aside.
In a medium sized mixing bowl, combine almond flour, baking soda, sea salt, cinnamon and ginger.
In a large mixing bowl or bowl of a stand mixer, whisk together the eggs, coconut oil, and honey (or maple syrup).
Add the dry ingredients into the bowl with the egg mixture, and stir to combine.
Add in shredded carrots, walnuts, and coconut (or raisins). Stir to evenly mix in the additions.
Evenly divide the carrot cake batter between both cake pans. For best results, set cake pans on a kitchen scale and weigh each layer to balance them.
Bake the carrot cake for 32-35 minutes, until the cake is a golden color and is set in the center. Poke a hole in the center with a toothpick. I the toothpick comes out clean, the cake is ready.
After the cakes have fully cooled, frost them with Healthy Cream Cheese Frosting.

Video

Notes

HOW TO STORE LEFTOVER GLUTEN FREE CARROT CAKE

Refrigerate carrot cake uncovered so the frosting chills and becomes hardened. Then, wrap the carrot cake in plastic wrap and seal it in an air tight container. Refrigerate gluten free carrot cake for up to 7 days.

Once the cake is wrapped in an airtight container or sealed plastic bag, it can be frozen for up to 3 months.

HOW TO MAKE GLUTEN FREE CARROT CAKE CUPCAKES

This recipe works perfect for paleo carrot cake cupcakes!

Line a muffin tin with parchment paper liners, and divide batter equally.

Bake gluten free carrot cake cupcakes at 325º F for 22-24 minutes, until the centers have fully cooked.

OTHER PAN SIZES FOR GLUTEN FREE CARROT CAKE

Carrot Cake Sheet Cake

This cake recipe can also be baked in a 1/4 sheet pan or 9×13 glass pan. Line and grease the pan, and then add the carrot cake batter.

The baking instructions are the same.

CAN I SUBSTITUTE GLUTEN-FREE FLOUR IN CARROT CAKE?

Yes! Substitute your favorite gluten free all purpose flour mix in this carrot cake recipe. This is a great option if you need a nut free gluten free carrot cake.

I prefer to use almond flour because it has a mildly sweet flavor and is less crumbly than gluten free all purpose flours.

GLUTEN FREE CARROT CAKE WITH PINEAPPLE

If you adore carrot cake with pineapple, this recipe is easily adapted! This makes an especially moist cake. My whole family loves this variation!

Add 1 cup of crushed pineapple to the batter. Fully drain and squeeze our excess moisture from crushed pineapple prior to adding it to the batter.

Nutrition