Description
Delicious, moist, and healthy gluten-free carrot cake with cream cheese frosting.
Ingredients
-
For the Cake:
- 1 ½ cups almond flour
- 1 cup rice flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 large eggs (or flaxseed/chia egg replacement)
- ½ cup coconut oil (melted)
- ½ cup maple syrup (or honey)
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
-
For the Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar (or powdered monk fruit for a lower glycemic option)
- 1 teaspoon vanilla extract
Instructions
-
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
-
Prepare the Dry Ingredients:
In a large bowl, whisk together almond flour, rice flour, baking soda, baking powder, cinnamon, nutmeg, and salt. -
Mix the Wet Ingredients:
In another bowl, beat the eggs. Add melted coconut oil, maple syrup, and vanilla extract, whisking until combined. -
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is smooth. Add the grated carrots and fold them into the batter. -
Optional Add-ins:
Stir in chopped walnuts and raisins if desired. -
Bake the Cake:
Pour the batter evenly into the prepared pans. Tap the pans on the counter to release any air bubbles. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. -
Cool the Cake:
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. -
Prepare the Frosting:
In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. -
Assemble the Cake:
Once the cakes have completely cooled, spread frosting between the layers and over the top of the cake. -
Serve and Enjoy!
Slice, serve, and enjoy the delicious, gluten-free carrot cake!
Notes
- Egg Substitute: If you need a vegan option, you can replace the eggs with flax eggs or chia eggs (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg).
- Storage: Store the cake in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 3 months.
- Customization: Feel free to add extras like shredded coconut, pineapple, or extra spices for flavor variation.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert, Gluten-Free Baking
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 12g
- Sodium: 160mg
- Fat: 25g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g