Carrot cake is a classic dessert that has been enjoyed for generations. This delicious gluten-free carrot cake recipe is just as moist and flavorful as the traditional version. With a blend of almond flour, coconut flour, and grated carrots, this cake is not only gluten-free but also packed with nutrients. So let’s get baking and indulge in a guilt-free slice of this delectable dessert!
Table of Contents
Ingredients for Gluten-Free Carrot Cake
For the cake:
- almond flour
- coconut flour
- baking powder
- baking soda
- ground cinnamon
- ground nutmeg
- salt
- eggs
- honey or maple syrup
- coconut oil
- vanilla extract
- carrots
For the frosting:
- cream cheese
- Butter
- powdered sugar
- vanilla extract
If you want to make this recipe dairy-free, you can use a dairy-free cream cheese substitute and vegan butter or coconut oil in the frosting.
How To Make Gluten Free Carrot Cake: Step by step
Step 1: Prepare For Baking
Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan with coconut oil.
Step 2: Mix The Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 3: Mix The Wet Ingredients
In a separate bowl, beat the eggs and honey or maple syrup together until smooth.
Add the melted coconut oil and vanilla extract to the egg mixture and stir to combine.
Step 4: Make The Batter
Gradually mix the dry ingredients into the wet mixture until fully combined.
Fold in the grated carrots until evenly distributed throughout the batter.
Step 5: Bake And Cool
Pour the batter into the greased cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Transfer it to a wire rack to cool completely.
Step 6: Prepare The Frosting
Beat the cream cheese and butter together in a mixing bowl until smooth.
Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, and beat until fully combined.
Once the cake has cooled completely, spread the frosting over the top and sides of the cake.
Slice and serve.
How to store Gluten Free Carrot Cake
Keeping your gluten-free carrot cake moist is vital for its freshness, so you’ll want to store it properly. Here are some tips:
Store at room temperature: Wrap the cake tightly with plastic wrap or aluminum foil to prevent it from drying out. It should be good for a day or two.
Refrigerate: For longer storage, or if the temperature in your kitchen is warm, store the cake in the refrigerator. Again, make sure to wrap it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container to prevent moisture from building up.
Bring to room temperature before serving: If you’ve stored the cake in the refrigerator, bring it to room temperature first before serving. This will help restore its texture and flavor.
This gluten-free carrot cake with cream cheese frosting is sure to be a hit with everyone who tries it. So why not give this recipe a try and enjoy a delicious, gluten-free carrot cake today?
Gluten Free Carrot Cake Recipe
Ingredients
For the cake:
- 2 cups almond flour
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup honey or maple syrup
- 1/2 cup coconut oil melted and cooled
- 1 tsp vanilla extract
- 2 cups grated carrots
For the frosting:
- 8 oz cream cheese at room temperature
- 1/2 cup unsalted butter at room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan with coconut oil.
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs and honey or maple syrup together until smooth.
- Add the melted coconut oil and vanilla extract to the egg mixture and stir to combine.
- Gradually mix the dry ingredients into the wet mixture until fully combined.
- Fold in the grated carrots until evenly distributed throughout the batter.
- Pour the batter into the greased cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, make the frosting by beating the cream cheese and butter together in a mixing bowl until smooth.
- Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, and beat until fully combined.
- Once the cake has cooled completely, spread the frosting over the top of the cake.
- Slice and serve.
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