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:
Valerie says
OMG! Yet another fabulous recipe from Elana! My husband claims it’s the best carrot cake he’s ever eaten. I make these layers using 3 6” pans. Two layers make a perfect sized cake for 2 to enjoy for a couple of days and I can frost the third layer for gifting or put the layer into the freezer for next time. The cream cheese frosting is amazing and makes lots. Thank you Elana! You never cease to amaze!
Elana says
Valerie, thanks for your wonderful comment. So glad to hear this recipe is fabulous and that your husband says it’s the best carrot cake he’s ever had. So glad we’re on this healthy baking journey together :-)
Alicia Engstrom says
Hi! This recipe looks amazing. My batter turned out more like cookie dough batter. I reviewed all the ingredients a hundred times and i added them all.
What did I do wrong? It
A it supposed to be this thick? Or more of a loose cake batter?
Elana says
Alicia, thanks for your comment. This is what happens when coconut flour is substituted in place of the almond flour :-)
Donna Mitchell Hedges says
Hello,
I sent a comment a few hours ago & was hoping to hear back regarding the lack of one ingredient in the recipe that was perhaps inadvertently left out & wondered if that was the case? I added baking soda but there was no baking powder listed as an ingredient. I went without, & followed the recipe as written, but my cake did not seem to rise at all.It smells wonderful. I’ve iced it, but not tried it yet, so Im hoping for the best. A reply regrading this would be appreciated. Thanks.
Elana says
Donna, no baking powder in any of my recipes and there are over 1,000. Happy to help you troubleshoot this :-)
Donna Mitchell Hedges says
I was wondering if the recipe should have baking powder & baking soda in it. Mine smells delicious but didn’t rise? You exclude baking powder in your recipe. Should the salt help it rise or is your cake pretty even in the centre, i.e not risen?
Ill let you know how it tastes.
Elana says
Donna, thanks for your comment. Did you transfer the batter into two 9-inch cake pans as indicated in the recipe? Happy to help :-)
Erin says
Hi Elana, can I make muffins with this batter? If so, how long to bake? Thanks!
Elana says
Erin, I haven’t tried that so not sure :-)
Rina says
Unbelievably moist and delicious!! I am in heaven. Thank you, Elana <3
Elana says
Rina, thanks for your sweet comment! So glad you are in heaven with this Carrot Cake :-)
Jessica S. says
Hello! I have looked your at blog for years at this point, and I’ve never commented. In fact, I never comment on any. But I want to let you know that I made this carrot cake. I only made a few substitutions, but I put in a monkfruit-based sweetener that I powdered and it was amazing. NOT good, not acceptable, not “eh, I guess it’s better than nothing.” It was AMAZING. I couldn’t use your frosting recipe because I had no heavy cream (I’m not leaving the house) but I made up my own simple cream cheese frosting recipe and I was blown away. Thank you so much for helping me get through Easter not only a #stayathome situation, but while I’m trying desperately to get healthier. My only complaint is that I wish I could upload a picture so you could see it! Wishing you safety and health. <3
Elana says
Jessica, thanks for your wonderful comment and for letting me know this cake is AMAZING. I’m so sad about the state of the world right now, but glad to be helping you get through the holiday while in #stayhome mode. Stay safe as we continue this healthy baking, healing journey together :-)
Katherine says
Elana I am a long time fan of your recipes! Thank you can I use an egg replacer (Bob Red Mill Brand) for this? I’ve made this before a long time ago, but can’t eat eggs now. Let me know, thank you!
Elana says
Katherine, I haven’t ever had any egg replacers work in my baked good recipes so would not recommend this.
Christine Webster says
This carrot cake is superb! I used coconut oil and local honey and did not ice it.
The cake is moist and delicious! The challenge will be not to eat it all tonight!
Thanks for another great recipe.
Elana says
Christine, thanks for letting me know this carrot cake is superb!
Debby says
Not sure how you are measuring “3 cups carrots” – sliced, small chunks… How many cups roughly do you end up with after grating?
Elana says
Debby, thanks for your question! You will need 3 cups of grated carrots :-)