This gluten-free Carrot Cake is a family favorite. It’s a healthy dessert for cookouts, picnics, and graduation parties. Made with almond flour, this cake is high in protein and good fat, so you won’t be left with a high-carb hangover after eating it.
I went on a gluten-free diet in 1998, when I was diagnosed with celiac disease. I went on a grain-free diet in 2001, and haven’t looked back. My digestion really improved when I gave up typical gluten-free flours like rice flour, that are high in carbohydrates. I’m so glad that I made the switch to paleo baking way back when!
If you are on a nut-free diet, try my incredible Nut-Free Carrot Cake.
- In a large bowl, combine almond flour, salt, baking soda, cinnamon, and nutmeg
- In a separate bowl, mix together eggs, agave, and oil
- Stir carrots, raisins, and walnuts into wet ingredients
- Stir wet ingredients into dry
- Transfer batter into 2 well greased 9 inch springform pan
- Bake at 325°F for 35 minutes
- Cool cake for 3 hours, then remove from pan
In other news, my spring has been filled with baseball. As I mentioned, I am coaching my son’s little league team and it is quite a hoot. We won again yesterday, though more importantly, the boys are playing as a team and have great spirit. It is somewhat amazing to see how focused 9 year olds can be and how supportive they are of each other. This coaching deal has been a real treat for me.
We like to smother this Carrot Cake with any of the healthy frosting recipes below for an incredible show stopping dessert: