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:
Jen says
We made this today and it is delicious. However, we used a silicon pan (which usually isn’t greased) but the cake came out a little stuck. Now we know to go ahead and grease the pan anyway. Still, very tasty.
Maria says
HI, Elana- I’m fairly new to the gluten free world and happening upon your wonderful website has been such a blessing. I have a few gluten free friends and I work for a lady that is gluten free and I have been sharing your recipes with everyone. They are all thrilled! We are planning to try many of your recipes in the days ahead and I can’t wait. Paleo bread is soooo delish! I love it toasted with natural peanut butter – Yum-O. Carrot cake is my weekend endeavor (:
A huge thanks for upscale recipes for those of us trying to eat less wheat and for those bound to a gluten free diet. You are making this gluten free journey a whole lot more fun.
Traci says
OMG…I just pulled this cake out of the oven and it smells so good!!! Elana, thank you so much for your website, it’s helped me and my family find some yummy treats to enjoy while still staying gf. I can’t wait to make the frosting with my daughter and taste this amazing smelling cake!
Tori says
Oh Wow!
Thank you so much for your wonderful recipes – I made the carrot cake for my husband’s birthday and the whole family wolfed it down! Both my husband and I agree this is one of the best tasting cakes we have EVER had – moist, light yet with great deepth of flavour. We can now all enjoy the same treat which is lovely.
Lourdes says
unbelievably delicious… so moist…
Lynette Lea says
I have loved this recipe from the first, although i use Xylitol instead of agave syrup. Used it often as a cake and have recently adapted it to savoury muffins and now bread! Thank you for your inspirational and brilliant recipes, they always work so well.
Jackie Brown says
Hi Lynette, How much Xylitol did you use for the agave syrup? And, did you add any more liquid ingredients? Thanks
Lynn says
I made your almond meal carrot cake with your coconut cream frosting and everyone loved it!! Several friends asked for the recipe, so I am emailing the links to them. Thanks so much, as I was urged to have a cake, but I eat GF and was at loss as to what to do until I found your recipe.
Leyla Steele says
Hello Alana,
I have your cookbook and the carrot cake was one of the first desserts I made from it. It was yummy- moist, delicious and the perfect sweetness… however it was very salty. I wondered when I was making it whether the 2 tsp of salt might have been a misprint but went ahead and made it that way. After we tasted it, I checked the recipe on your website and it states the same. Is this what you intended? Was it meant to be 1/2 tsp perhaps?? Please advise.
Thanks!
KariAnn says
Mine came out salty too. What kind/brand of salt did you use? I used Real Salt sea salt. Thanks!
Mindy says
I love carrot cake and what a joy to find a easy and yummy recipie that does not need every jar of ingredient my pantry can hold. THANK YOU THANK YOU THANK YOU
Kristen says
Carrot cake was one of my mother’s favorites. So I decided for Thanksgiving today I am making this for my Mama! well and me, haha. Happy Thanksgiving everyone!
Kristen says
This cake turned out so good. I put it in a bundt pan for about 45-50 minutes and used the cream cheese frosting recipe. I absolutely love it!