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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.