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 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:
Comments
260 responses to “Carrot Cake”
We made the carrot cake batter then instead of baking in cake pans we made it into muffins. I cooked them at the same temp. and for about 20 min. When they came out I thought they weren’t done but let them sit for 10 minutes and they ended up perfect! I am used to another carrot cake that I have made for years and this was great and didn’t bother me later. Thank you!
Natalie, thanks for letting me know this is great!
Hi Elana, do you happen to know by chance if this cake would turn out well baked in a bunt pan?
Thanks!
Nicole, I haven’t tried that so not sure :-)
Love this cake – it was our wedding cake! Do you think this recipe would make 3, 6 inch cakes?
Kylie, I Haven’t tried that so not sure, if you do experiment I hope you’ll let me know if it worked! I’m so glad to hear that you love this cake and that you had it for your wedding!❤️
I LOVE pineapple and coconut in my carrot cake and am not a fan of raisins. If I leave out the raisins and add pineapple and coconut, would I need to make any other adjustments?
Mary, thanks for your comment! I haven’t tried that so not sure :-)
How would it affect the cake if I exchanged half the almond flour for all purpose gluten free flour?
Mary, thanks for your comment! I haven’t tried that so not sure. I gave up GF flours in 2001 and haven’t cooked with anything but grain-free flours since, sorry I can’t be of more help :-)
SIMPLY AMAZING!
I made this cake for my husband’s birthday with cream cheese frosting and it was SOO good. Moist and the flavour was spot on. I used currants instead of raisins and used 1.5 tsp. of salt. I will definitely be making this again. Thank you for the great recipe!
Kiran, thanks for letting me know this cake is SIMPLY AMAZING!
This is currently baking and filling my house with yummy smells. I was going to make a ‘normal’ carrot cake for everyone else and a small grain free dessert for me, but all the reviews about fooling the norms made me just give it a go!
This seems like a great high protein breakfast waiting to happen… do you think this could handle the pineapple/applesauce combo that goes into morning glory muffins?
Jen, thanks for your comment! I haven’t tried that so not sure, if you do experiment I hope you’ll let us know how it goes :-)
Why not Coconut Flour?
Diana, here you go:
https://elanaspantry.com/nut-free-paleo-carrot-cake/
Enjoy!
Elana
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