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Gluten Free Carrot Cake

Experience the rich, moist texture and delightful sweetness of this Gluten Free Carrot Cake, packed with fresh carrots and warm spices, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups grated carrots (freshly grated for best flavor) Use fresh, finely grated carrots for best flavor.
  • 1.5 cups almond flour (a great gluten-free alternative) You can replace almond flour with more coconut flour.
  • 0.5 cups coconut flour (adds moisture and fiber) Coconut flour absorbs moisture; use in moderation.
  • 0.5 cups unsweetened applesauce (for natural sweetness)
  • 0.5 cups maple syrup or stevia (sweeten to taste) Can substitute maple syrup with honey or use stevia for lower calories.
  • 0.25 cups coconut oil, melted (for richness) Use high-quality coconut oil for the best flavor.
  • 4 large eggs (room temperature for better mixing) For vegan option, substitute with flax eggs.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract (for extra flavor)
  • Optional: chopped nuts (like walnuts or pecans) or raisins (for added texture) Add for extra crunch or sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, mix together the almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together the eggs, melted coconut oil, applesauce, maple syrup, and vanilla extract until smooth and creamy.
  4. Stir the wet ingredients into the dry ingredients until well combined.
  5. Fold in the grated carrots and any optional nuts or raisins gently until just combined.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely before serving.

Notes

Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for a week. You can also freeze slices for future indulgence.