Carrot Cake

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.

Carrot Cake

Ingredients
Serves:
Print Recipe
Instructions
  1. In a large bowl, combine almond flour, salt, baking soda, cinnamon, and nutmeg
  2. In a separate bowl, mix together eggs, agave, and oil
  3. Stir carrots, raisins, and walnuts into wet ingredients
  4. Stir wet ingredients into dry
  5. Transfer batter into 2 well greased 9 inch cake pans
  6. Bake at 325°F for 35 minutes
  7. Cool cake for 3 hours, then remove from pan
  8. Serve
I made this cake over the weekend …and, oh, my gosh!! It is amazing!!

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

302 responses to “Carrot Cake”

  1. My response after tasting this carrot cake? Wow,… over and over again, just wow! I have all 3 of your cookbooks and have been waiting for an opportunity to finally make this carrot cake. I made it mostly as listed, with the only difference being that I had to substitute macadamia nut oil for the grape seed oil since I was out. Also because I like pineapple in carrot cake I added 4oz of crushed pineapple. Again just Wow! It blew my mind. Not only would I never have known that this was gluten-free, but it was by far better than any carrot cake that I’ve ever had that was loaded with gluten! Thank you so much for this spectacular recipe Elana. I know that I will be making it for many years to come and probably in muffin-form as well. Much love on your journey.
    Melanie

      • I love this cake and am making it as cupcakes for some family members for the holidays. But I use Monk fruit extract with a little maple syrup instead. I stay away from agave, as I noticed you do in your later recipes.

  2. I cant do so many things: anything with coconut: shredded, flour, sugar, cream/milk, oil; grains of any kind or their flours/noodles; or cane sugar. I made mine with a rounded 1/3 cup of powdered erythritol and made the frosting from Kite brand almond “cream cheese“ and powdered erythritol, a little vanilla, and it was really good! I did increase the oil a bit, and used extra large eggs.

  3. Looking to make this cake for a birthday tomorrow. Will a 13×9 glass baking dish be acceptable? My baking supplies are limited in my quarantine location.
    Many thanks for your delicious recipes!

  4. Would love to try this recipe. Can’t do sugar so wondering if I can substitute monk fruit sweetener for the honey/agave. Would this work please? How much monk fruit to use? Would I need to add some liquid? Thank you!

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Recipes » Desserts » Cakes and Cupcakes » Carrot Cake