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:
Davi says
I was SO glad when I came across your website. I just started a new gluten and dairy free lifestyle and have been kind of disappointed eating the same things the last few months. I’m really excited to try out this recipe tonight. It’s my birthday tomorrow and I want nothing more than this delicious looking cake. :) Thank you, Elana!
Annie Hoffman says
Every year my mom makes a carrot cake for my birthday. My first year of college she sent me all the ingredients including carrots from her garden that she had kept in the root cellar (my birthday is in November) with the soil still on them ‘so I could have a bit of home’. Those carrots are really special- and that cake was the best I’ve ever had. This gluten free variety is the new best I’ve ever had… now that I can’t have the old kind anymore. I do think it is the carrots though, that make hers so good.
Thank you, Elana. You continually inspire me with your phenomenal recipes, and make my food allergies a cause for truly gourmet celebration.
Amanda says
Hi Elana, I love looking around your Blog, it’s so much fun:)
OK, My best friend has Celiac disease AND is allergic to Almonds!! I wanted to make her a dessert, Can I substitute Coconut or Rice flour for your Carrot cake recipe?
Thanks so much, amanda
Pete UK says
Hey, lovely recipe, tastes great without the frosting, we are trying that with another one later, however, try substituting the grated raw carrot with grated raw BEETROOT, (Red beet), same great texture & moistness with similar great taste but with a twist…..hope you like it !
Pete UK.
can you advice as to the quantity if replacing agave with stevia, & would we mix the stevia with extra oil or water?…if at all!
Stephani says
I have been searching the internet and books for a good GF Carrot Cake to make for my son’s upcoming birthday. I am really looking forward to making this recipe as it has so many rave reviews. Can’t wait to let you know how it turns out(this will be the only cake at the party since the “star” of the show is GF). Thanks again for the recipes and I can’t wait to try more.
C.O. says
I recently found your site and I love that your recipes use simple ingredients. I don’t want to buy a lot of different kinds of flour. My husband is returning from Afghanistan in a couple of days and the kids wanted to make him a cake. His favorite is carrot cake so I decided to try this recipe. No one in our house has to eat gluten free but I have been trying to cut back on gluten and sugar for various reasons. My daughter asked me to “just make it the regular way with sugar”. I explained to her that they get enough sugar away from home so what we make here needs to be healthy. We made cupcakes so that some could have nuts and raisins, some could have just nuts and some without either (this makes everyone happy). The kids wanted to try them before I even frosted them and they loved them! We had to half the recipe because I did not have 5 eggs. We used 2 eggs and I made half an egg substitute with 1/2 T flax meal and 1 1/2 T water. Looks like I may have to go to the store and buy some more eggs, there may not be any left when dad gets home. I can’t wait to try many more of your recipes.
Lydia says
this cake is soo good!! I only used 1 tsp of sea salt though. Next time I want to add some ginger!
The frosting was good but I only did 1/2 c agave, 1 c is way to sweet.
But YUM!
Amber says
I made this carrot cake yesterday as I had a bag of carrots that needed to be used. The cake turnedout amazing!!! My question is: I made the coconut creamy frosting in the back of your cookbook and followed the directions exactly but the frosting was very ‘goo-ey’ for lack of a better word. It was just a large mass of thick goo that didn’t separate – there was no spreading possible. I had to literally pinch off a piece to try it. Any ideas on what went wrong?
I still ate 1/4 of the cake after dinner last night – good thing I only had a salad. Ha!
Laura Ashland says
Just made this, had a spoonful of batter…oh my, wow. Can’t wait to make the frosting and put it all together!!
Christy says
I think I must be one of your newest fans! This cake is wonderful. I have been searching for gf and grain free substitutes for all our family faves and this one is perfect. It was a huge hit with all the wheat flour fans at Easter. I have to admit, though, I have an inability to follow, so don’t be surprised when I have a little something new to add to the original. Not that it needs it, but I had some leftover pineapple 1/3 c. crushed, that I added, then 1/4 c. unsweetened coconut and decreased the walnuts, which I toasted, to 3/4 c. Just thought someone might want to try it. Thanks so much for all you do, Elana. It makes our lives sooo much easier.
jaime r. says
I made this carrot cake for Easter. The frosting was very sweet and not even really necessary as the cake itself was divine. Next time I might just make these in muffin tins and eat them for breakfast. My one year old son loved it as well! It was a great treat and I will def. keep trying more almond flour recipes. Thanks.