Do You Want an Easy & Delicious Gluten-Free Carrot Cake that doesn’t sacrifice any flavor or sweetness? A cake no one will know is actually healthier than a standard recipe? Then this cake is for you!
Who doesn’t love carrot cake? The sweet, creamy, and moistness of a classic carrot cake can’t be beaten. But if you’re looking for a delicious gluten-free version, it can feel like a challenge to find one that packs the same punch in terms of flavor and sweetness. But don’t give up—because this recipe is here to save the day! Our gluten-free carrot cake is easy to make, doesn’t sacrifice any of the classic carrot cake flavors you know and love, and is actually healthier than the standard recipe—so you can indulge without feeling guilty! Ready to give it a try? Then let’s get baking!
Baking the perfect gluten-free carrot cake starts with the right ingredients. For this, I’m using almond flour and 4 whole eggs to bind and get the right texture. After that, you can customize the recipe some to your own taste—add a little more cinnamon or some freshly grated ginger, or switch up the type of nuts or dried fruits you use. Once you’ve combined all the ingredients, you pop it into the oven and let the delightfully earthy and sweet aroma of baking carrot cake fill your kitchen. When it comes out, you’ll have a delicious treat—one that’s healthy enough to serve with a sense of calm satisfaction.
To finish off the masterpiece, top it with some luscious cream cheese frosting. With just a few simple ingredients—softened butter, cream cheese, maple syrup, and a hint of vanilla—it’s quick and easy to whip up, and it will take the final product to the next delicious level. My husband like to tell me that frosting is what makes or breaks a good carrot cake.
INGREDIENTS FOR THE BEST CARROT CAKE
- FOR THE CAKE
- 3 cups almond flour – Costco has the best deal of almond flour. Spoon it in and do not pack
- 1 tsp baking powder
- ½ tsp baking powder
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1/2 teaspoon salt
- ¼ tsp cloves
- 4 large eggs, at room temperature
- 3/4 cup pure maple syrup
- 2 tsp vanilla
- Juice from ½ orange
- 2 cups shredded carrots about 4 medium or 10 ounces
- 1/2 cup neutral oil
- ½ cup raisins
- 1.2 cup shredded coconut
- ½ cup chopped walnuts
- FROSTING
- 8oz cream cheese
- 2 tbsp softened butter
- 1/4 cup maple syrup
- 2 tbsp powdered sugar – optional
- 1 tsp vanilla extract
Ingredients
Method
- Preheat oven to 350.
- Optional step to toast the walnuts in a dry pan over medium heat for about 5-7 minutes.
- In a large bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In another bowl, vigorously whisk the eggs until very well combined. Add the maple sugar, orange juice, vanilla, and oil.
- Add the wet to the dry and mix until combined. Fold in the carrots, raisins, walnuts, and coconut shreds.
- Take 2 8-inch cake rounds and place parchment paper on the bottom. This step is pretty necessary to keep the cake from sticking. I still add a little cooking spray too. Pour batter evenly into each pan. Bake for about 25 minutes. Check for doneness and then cool completely.
- If you use 3 6-inch rounds or a 9×16, cooking time with vary.
- For the frosting, cream all the ingredients together. Start with a lesser amount of maple syrup or powdered sugar and add more until it's sweet enough. For me, the perfect amount is 1/4 cup maple and 2 tbsp powdered sugar.
- To assemble : Lay one cake down on a cake stand. Spread some frosting over the top. Lay another cake down and add the remainder of the frosting. Make sure the cake is COMPLETELY COOLED before frosting. If not serving right away, you can store in the fridge. Store leftovers in the fridge too for about 5 days.
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