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:
Shanon says
Or actually it would be more time :)
Shanon says
Wonderful! I made using half the raisins and added half cup shredded Coconut. .then sprinkled coconut on top of frosting. Sharon…don’t double for 9×13. Just bake less time
melanie g says
Can you add in pineapple for flavor? Also can you sub maple syrup for the honey?
Thank you!! I want to make this for myself for my 30th bday!
Elizabeth says
Did you ever try it? Those sound like delicious variations.
Tammy says
I substitute a pineapple/date combo for the raisins due to the raisin haters in the house. Turns out great every time.
Sharon says
We LOVE your carrot cake recipe!! My husband prefers it over the gluten kind. I am making it for the Fourth of July party…can this recipe be doubled and put in a 9×13??
Jenn says
Can’t wait to try this! I want to try coconut oil instead since I don’t really use palm or grapeseed oil. Has anyone tried this? Wondering if it will work???
Jean says
I would also like to know if coconut oil could be used instead of palm oil or grape seed oil in the carrot cake recipe..
Robin Findling says
Do I have to use 2-9 inch pans for your carrot cake? My husband is not a frosting person what do you think about using a spring form pan or square pan for this recipe? Want to make this for passover.
Kati says
Hello, I made this carrot cake, and the carrots came out very crunchy. The cake part was perfect and I plan to make it again. The carrots were really fresh, so maybe this is why? Any suggestions are appreciated!
Kathleen says
Most likely your shred was too thick/big. Best to use a hand grater on fine.
Marie says
You might blanche them first to soften them up, but pat off the water first so you don’t mess up the proportions
Debi says
This recipe is absolutely delicious, I made it as it and honestly would have never known it was grain free. It was so moist, with just the right combination of spices.
Thank you for your recipes, I’ve made a number of them and have not been disappointed yet!
Linda says
Hello, I just made this carrot cake and it was a disaster! The cake batter before putting in pans was dry and crumbling and it was the same after baking. It crumbled and fell apart in my hands!!! What went wrong? I am so frustrated.
Michele says
I tried several of these recipes before I FINALLY realized that you absolutely MUST use the Honeyville almond flour – HUGE difference!!! And, I think, for the lady whose carrots came out still crunchy, the carrots have to be fairly finely grated.
mary says
Hi, was wondering if anyone has substituted the grapeseed oil with coconut oil? Thanks!