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:
Veronica says
I just baked this … and it’s now my most favorite cake. I double the recipe and used a small portion of other flours (that I’m trying to use up). Thank you so much for your site.
Vanessa says
Do you have any idea the calorie content of some of your recipes? Just wondering since its so different
Cynthia Niernberger says
When the weather gets cooler, I want to do knitting or crocheting…and I want carrot cake! Like all your devotees, when I saw you have a carrot cake recipe, I knew my Fall would be complete!
Thank you for your excellence! You improve the life of all your fans!!
Cynthia
TMartin says
Both of my boys always want carrot cakes for their birthdays (which are two weeks apart in September), and I always use a different recipe each time (at 21 and 23, that’s a lot of years of carrot cake recipes), and this is by far the best carrot cake I have ever made. I’m writing down the recipe, because I know I’ll never find it again. This is so simple. I used almond meal too, and it was great.
Catalina says
Hi! How do I make the cream to put on top?
Thanks
Valerie says
Could I use stevia baking mix instead of agave? If so, what’s the equivocal amount?
I absolutely LOVE agave nectar however, The 100 diet does not include it. Could you also tell me how many sugar calories are there in agave?
Cta says
Hi! This looks delicious! I plan on making it for a party we are having for a friend in a few weeks…it’s his favorite! I wanted to make it into cupcakes ahead if time, then thaw and ice them the night before the party. Have you ever frozen this recipe before? If so, did you have good results? Thanks! :)
Christina says
The occasion that calls for a great carrot cake is our middle daughter’s birthday! She loves carrot cake and will definitely let you know if it is good or not! I try to bake one every year but haven’t been able to for quite a few years. Now that I have this recipe maybe we can eat cake again. Thanks Elana!
Sarah says
I made this cake for a birthday party last weekend. One of the cakes stuck coming out of the cake pan and the other one did not. Maybe I didn’t grease that one pan enough. I did end up getting it out with only a repairable tare. Next time I will line with parchment paper just to be safe. Everyone at the party was raving about the cake. The coconut frosting was very interesting. It had a very clean feel to it. I overheard one of the pickiest eaters at the party telling someone “Sarah only uses the best ingredients”. It was quite the compliment. :-)
Carol Campbell says
I made this carrot cake recipe yesterday for Easter. WOW! is it ever delicious! I did not make, but will next time, the coconut icing. I used cream cheese icing out of the can. What I was wanting to know is what the calorie content, fat, carbohydrate, etc???