carrot cake gluten free recipe

Written ByJenny Smyth Posted on
carrot cake gluten free recipe
Jump to Recipe Jump to Video Print Recipe

The Best carrot cake gluten free recipe

I’m so excited to share with you my favorite carrot cake gluten-free recipe. As a busy mom, I’m always on the lookout for delicious and healthy recipes that my family will love. This carrot cake recipe has been a game-changer for us, and I know it will be for you too.

It’s moist, flavorful, and perfectly sweet without being too overpowering. My kids just can’t get enough of it, and I love that it’s made with wholesome ingredients that are gentle on their tummies. Plus, it’s incredibly easy to make and requires no special equipment, making it a perfect recipe for busy weeknights or lazy weekends.

We’ve enjoyed it as a dessert, but it’s also fantastic as a snack or even a breakfast treat. And the best part? It’s completely gluten-free, making it perfect for our friends and family members who have dietary restrictions.

One of the things I love most about this recipe is the technique behind it – the combination of grated carrots, chopped nuts, and spices creates a depth of flavor that’s just incredible. And let me tell you, my kids have been begging me to make this cake for years now – they just can’t get enough of it! I’ve even started making mini loaves for them to take to school or for after-school snacks.

The possibilities are endless with this recipe, and I just know you’ll love it as much as we do.

Gluten Free Carrot Cake

Gluten Free Carrot Cake

4.8 from 602 votes

A moist and flavorful gluten free carrot cake made with almond flour and a blend of gluten free flours. Topped with a creamy dairy free cream cheese frosting, this cake is perfect for any celebration.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

1 1/2 cups gluten free all purpose flour blend
1/2 cup almond flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup coconut sugar
1/2 cup melted coconut oil
3 large eggs at room temperature
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups finely grated carrots about 3 medium carrots
1/2 cup crushed pineapple drained
1/2 cup chopped walnuts optional

For the Frosting

8 ounces dairy free cream cheese softened
1/4 cup softened vegan butter
2 cups powdered sugar sifted
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9 inch round cake pan and line the bottom with parchment paper.
3This ensures the cake releases easily after baking.
4In a large bowl, whisk together the gluten free flour blend, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5Set the dry mixture aside.
6In a separate mixing bowl, combine the coconut sugar, melted coconut oil, eggs, applesauce, and vanilla extract.
7Beat with an electric mixer on medium speed until smooth and well combined, about 2 minutes.
8Fold the grated carrots and crushed pineapple into the wet mixture until evenly distributed.
9Then gradually add the dry ingredients, mixing on low speed until just combined.
10If using walnuts, fold them in at this point.
11Pour the batter into the prepared pan and spread it evenly.
12Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
13Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
14While the cake cools, make the frosting.
15Beat the softened cream cheese and vegan butter together with an electric mixer until creamy and smooth, about 2 minutes.
16Gradually add the sifted powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
17Once the cake is completely cool, spread the frosting evenly over the top and sides using an offset spatula.
18Refrigerate the frosted cake for at least 30 minutes before slicing to set the frosting.

🔧Equipment

9 inch round cake pan
Parchment paper
Mixing bowls
Electric mixer
Box grater
Cooling rack
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 12g❤️Cholesterol: 70mg🧂Sodium: 380mg🌾Total Carbs: 48g🥦Dietary Fiber: 4g🍬Sugars: 28g🥩Protein: 7g

📝Notes

For a nut free version, omit the almond flour and use an additional 1/2 cup of gluten free all purpose flour blend. Also skip the walnuts. The cake can be stored in the refrigerator for up to 5 days.

Watch Video Of How Gluten Free Carrot Cake Works

I always keep a stash of these adorable mini loaves in my freezer, ready to be pulled out at a moment’s notice when we need a quick dessert or snack fix.

They’re so easy to thaw overnight or reheat in the microwave when needed – perfect for those crazy weeknights when dinner is running behind schedule!

We love serving them as is, but they’re also amazing topped with whipped cream or vanilla ice cream – either way, they’re sure to be a hit!

❓ Frequently Asked Questions About Gluten Free Carrot Cake

1. What makes this carrot cake recipe so special?

This carrot cake recipe is special because it uses only the freshest ingredients available – think locally-sourced carrots from your farmer’s market or garden! The addition of chopped nuts like walnuts or pecans gives it a delightful crunch and flavor that complements the spices perfectly.

2. Is this carrot cake recipe suitable for vegans?

While this carrot cake recipe isn’t specifically labeled as vegan-friendly, you can easily modify it by substituting the eggs with flaxseed or chia seeds and using a dairy-free milk like almond milk.

3. How do I store leftover carrot cake?

You can store leftover carrot cake at room temperature in an airtight container for up to 3 days – simply wrap it tightly in plastic wrap or aluminum foil to keep it fresh!

4. Can I freeze this carrot cake?

Absolutely! Freezing is a great way to preserve this delicious treat – simply wrap the entire loaf tightly in plastic wrap or aluminum foil and place it in the freezer for up to 2 months.

5. Are there any substitutions I can make in this carrot cake recipe?

Yes! If you don’t have raisins on hand, feel free to substitute them with chopped dates or prunes – both add natural sweetness and chewiness to the mix.

Similar Posts