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
- 3 cups blanched almond flour (not almond meal)
- 1 teaspoon celtic sea salt
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 5 large eggs
- ½ cup agave nectar or honey
- ¼ cup grapeseed oil or palm shortening
- 3 cups carrots, grated
- 1 cup raisins
- 1 cup walnuts
Instructions
- 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
- Serve
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:
Juanita bowman says
Wondered how long the carrot cake would last and does it hav to be in refrigator ?
cami says
Awesome cake! Moist and sweet! Not sure why I had a tough time getting it out of the cake pan. But it taste wondeful. Thanks for the recipe.
Sarah says
Made this today for Easter and it was delicious! I used maple syrup instead of agave, coconut oil instead of grape seed oil, pecans instead of walnuts, some drained crushed pineapple instead of raisins and I added a bit of vanilla extract. Oh, plus I only have regular sea salt so I reduced it to 1 t since some people said it was too salty. I used a whipped cream cheese frosting that was lightly sweetened. Thanks for the great recipe; I can’t wait to buy your cookbooks!
cassidy says
would this recipe work in regular sized muffin tins? I want to make a muffin/cupcake version
Maria says
I just made this carrot cake and it’s super delicious. It’s very soft and moist. I used cane sugar instead of agave and used a little bit more than 1/2 cup. Also instead of a typical frosting I made coconut milk cream. Thanks for this wonderful recipe!
Rebecca says
Hi Elana
Cake Mix in a box was the only way I had ever made a cake until yesterday. I’m not sure I knew there was another way. But with my recent commitment to go gluten-free, I knew that box mix would no longer fly.
So upon the ocassion of my birthday, I made this wonderful delicious amazing cake. Everyone at my party loved it, from the paleos to the little kids and teenagers.
Thank you thank you!!
Bunie Girl says
This is the absolute BEST carrot cake I have ever eaten, created or wished for. Woman, I simply do not know how you do it. The quality and performance of each your recipes always far exceeds my expectations. I can’t tell you how much I appreciate the success I get in each one. I realize you had to spend many hours making the details work and I am so SOOO grateful. This gluten free stuff was so intimidating to me when I began. But following your tips and techniques have made me a better baker than I ever could have been with that evil wheat. (ha ha). Grape seed oil…I SO LOVE LOVE IT! Thank you for introducing me to it! I did not have the ingredients for the icing, I used cream cheese and coconut palm crystals with a smidgen of vanilla-it made a great alternative to powdered sugar. As for the cake, I cut the recipe in half, used three whole eggs, and 1/4 cup of honey in place of your chosen agave. The cake was truly a moist delectable gourmet boutique masterpiece. I gave hubby the last generous slice…knowing he would say…here honey, take some of this I can’t eat it all…well, he never did. I salivated in disbelief watching the last of the yummy cake disappear. Thanks once again, Elana. You and your pantry ROCK MY GF WORLD!
Stef says
Fabulous cake!! I turned it into paleo-friendly cupcakes. They were a huge hit! http://www.cupcakeproject.com/2012/03/paleo-diet-carrot-cupcakes-gluten-free.html Thanks!!
tara says
i am so excited to have found a carrot cake recipe on your blog! everything i’ve made from here has been so good! my husband and i had carrot cake as our wedding cake and now that we are paleo eaters it will be nice to still enjoy this favorite in our home, thanks to you!
Lucette V. Ouellette says
You inspired me to make a very delicious carrot cake. I used about 2/3 of the raisins and nuts and 2/3 of almond flour with 1/3 of a gluten free whole flour mix I made, with a few shakes of coconut sugar mixed in with the agave and my family is enjoying this cake immensely.
As for the icing, I will venture making the coconut creme one next time, but for old times sake, I used gluten free icing sugar, creme cheese, organic butter, a little lemon juice and lemon rind.
Baked it yesterday afternoon and I’m not sure it will see tomorrow.
I have enjoyed flirting with your recipes as they are so simple and delicious. Thank you!