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:
sara kay says
Any suggestions about how to make the cake vegan? Egg replacer? Flax meal? :)
Courtney says
Elana, I have a confession… I never wait for your recipes to cool! I get so excited at the fact that I made something and it is going to be healthful and tasty at the same time that I… Well, i just dig in! I think once I have a few of these cakes under my belt, I will not be so eager to assemble. This should do the trick.
elana says
Hi Courtney -Thanks for another great comment; your writing is so descriptive and beautiful. Great to hear that you and your mother had a good time together in NYC. Hope the carrot cake was delicious and that you enjoyed every bite. Gosh, on the grapeseed oil, I haven’t had any troubles with things sticking…do you let the cakes cool for 2 hours? That might help. If you are letting them cool all the way and they are still sticking then I am not sure what to do though would suggest experimenting with a light dusting of almond flour over the grapeseed oil. As you make more of my cake recipes, please continue to update me about this matter –I want to fix it! :-) Elana
Courtney says
Well- I made it back safely from NYC. I only see my mother 1-2 times a year so our times together are extremely special to me. I actually grew up with my father so seeing love “manufactured” in the kitchen is somewhat foreign to me. As I am beginning to spend more time in the kitchen with these recipes, I see how the preparation of one meal can bring gratefulness, anticipation, joy, accomplishment and indulgence! I used to look at a cake in the kitchen as a temptation for me to fail. This morning I am eager to dine on a piece of this carrot cake only to experience nurture and love. For me, the ingredients we often see in your recipes are priceless. I can only imagine one day I will be riding my bike everywhere, but not skimping on the “elana-basics”.
*What do you grease your cake pans with? I have tried Grapeseed Oil for my last 2 cakes, but this does not seem to be working so well.
*Also, I eagerly await to hear your innovative brownie recipe!
elana says
moi -That’s really strange that it turned out crunchy; though it seems like somehow it came out alright since you spread it on the carrot cake from the coffee shop…how did it all work out in the end? Did you discover anything that would be prudent for me to change in the recipe? I didn’t encounter the crunchy problem in the 20+ test batches I did of this recipe though am so curious as to what you encountered and how it was fixed. Always love feeback. Thanks :-)
deborah -Mine too.
Zoe Francois -You’re very welcome!
ali -You are very welcome; I love sharing my recipes and it is so great to get feedback such as yours about how they turn out and are received in other groups and settings. I also think it’s excellent when people take a risk and adapt the recipe to suit their own needs; glad it worked out for you :-)
zebe912 -Did you make it yesterday? If so how did you like it –hopefully no funky taste; that’s what I like about almond flour, it’s not gritty or bitter. Thanks for your comment!
zebe912 says
I love that this has an almond base rather than some of the other alternative flours that have funky flavors. With the nut base maybe I will actually like the way this tastes…unlike any other gluten free, non chocolate cake that I’ve found so far. I just bought a whole bunch of carrots too, so I think this is on the docket for tomorrow!
ali says
THANK YOU!! I just made your carrot cake complete with the white coconut frosting and brought it as the gluten-free alternative cake to a birthday party. It was a huge hit! It turned out to be the only cake at the party and I was shocked to see all the kids (and adults) gobbling it up. I left out the raisins and the walnuts because my kids won’t eat chunks- and the recipe was perfect! Thank you so much for sharing your hard work. I am loving your recipes!
Zoe Francois says
This cake looks fantastic. Carrot cake is my all time favorite and I’m always looking for new recipes.
Thanks!
Deborah says
Carrot cake is one of my favorites, and this one looks fantastic!
moi says
Along with some morning coffee, I just had to get a slice of homemade carrot bread at my local coffee shop. I came home and spread the frosting. I was doubtful but it goes so well together! I have no hesitations on sharing this with a crowd.