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
272 responses to “Carrot Cake”
This carrot cake is superb! I used coconut oil and local honey and did not ice it.
The cake is moist and delicious! The challenge will be not to eat it all tonight!
Thanks for another great recipe.
Christine, thanks for letting me know this carrot cake is superb!
Not sure how you are measuring “3 cups carrots” – sliced, small chunks… How many cups roughly do you end up with after grating?
Debby, thanks for your question! You will need 3 cups of grated carrots :-)
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