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:
Ryan says
I made this for a pot luck, cooked (1) in a smaller, 6″ x 3.75″ x 2.75″ loaf pan, and instead of using dairy I used 2 refrigerated cans of coconut cream, vanilla extract, zest of 2 lemons and lemon juice. It was off the charts!
I soaked it in the “frosting’ (more the consistency of icing) and chilled it overnight, pouring the majority of the icing on the cake right before serving. I also substituted 1/2 honey for agave as my preference leans honey. Love your recipes!
Ryan says
Baked! You don’t cook a cake! :)
Sav says
Me and my mother made this today. The batter turned out very crumbly and more like a cookie dough batter. Was this supposed to happen??? We checked the ingredients a gazillion times and we aren’t sure if we did something incorrect. We even added a bit of almond milk to make it a bit more liquidy but it was still like cookie dough.
Tracy says
I don’t know, but has anybody really tried baking any of these recipes? They never turn out or even taste good… I follow each step and amounts posted… :-( This cake that I baked by the recipe doesn’t even look like anything on the pic… Too bad :-(
Jessica says
Is there a way to use apple sauce to sweeten any of these recipes? I’m hesitant to use agave or honey to sweeten, as I am trying to cut out sugars. This looks so good!
Dawn Scaramozzino says
I added 1 cup of pineapple. This cake was amazing! It was the best one I have ever made.
Alison Vandergragt says
Fantastic cake…It was a delicious, a definite hit at my house!
Rochelle says
I just wanted to let you know that I used your gluten free carrot cake recipe to make an extremely low carb carrot cake that is healthier for diabetics. The resulting cake only contains less than 10 carbs per slice from a one layer slice of cake and cutting 6 slices.
This is how: The nutritional analysis yields total of about 30 grams carbs in the 3 cups almond flour, and about 33 carbs in the 3 cups of grated carrots. I had to eliminate the raisins as being too sweet for my goal of an extremely low carb content.
I subbed ? cup Splenda and ¼ cup Golden Syrup [a British cane syrup] for the Agave syrup. While the Agave syrup has anywhere from 15 – 17 grams of carbs per tablespoon, the cane syrup only contains 12 grams per tablespoon.
I added 2 teaspoons of vanilla extract. All your ingredients otherwise contain no or negligible carbs! I used chopped pecans instead of walnuts since I prefer their flavor.
The total carbs in the entire recipe is about 113 grams! Divide that in half for the 2 cake layers and there are only 56.5 grams carbs per cake layer! I estimate 6 slices per single layer of cake. This is an almost miraculous <10 grams carbs per serving for people who must watch their carb intake!
Rochelle says
In case someone wants to use weight measurements for the almond flour, mine weighed 100 grams per cup or a total of 300 grams.
I added a bit more sweetener b/c I haven’t yet developed an extremely low carb frosting that will complement the cake & taste good enough.
Ann says
Hi Elana,
I made this cake yesterday for my son’s birthday and it was a hit. Scrumptious and so moist. My only change was because I didn’t have enough carrots for three cups I subbed grated zucchini and shredded coconut, half cup each for the third cup. Your recipes are so welcome to this household with multiple food allergies or intolerances. I had about given up on gluten free baking because of dry or crumbly, grainy results that were so disappointing when I found your website, and saw all the glowing comments. I agree, your website is the place to go for simple nutritious and delicious recipes. Thank you for your hard work from all of us
Ann
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Phillipa says
Can I switch the grapeseed oil for another oil? Coconut maybe?