This gluten-free carrot cake is moist, fluffy and perfectly spiced! This recipe is perfect for Easter or any other time of the year you just want to enjoy some delicious carrot cake.
I’m not trying to brag, but I am telling you, this gluten-free carrot cake is the BEST!
Up until today, my banana bread has always been my favorite (although it’s not gluten free), but we now have competition my friends, because this recipe is just that good.
It’s moist. It’s fluffy. And you would never know that it’s free of grains and refined sugars.
What Flour Should You Use
The secret to gluten and grain free baking is all about the flour.
I have discovered that the combination of almond flour, coconut flour, and tapioca flour, creates a moist and delicious base for breads and cakes.
I have tried to avoid this truth by making baked goods with just one of these three flours, and while sometimes this works out, the taste and texture that can be achieved by using a combination of all three is unbeatable.
So I’ve partnered with my friends at Bob’s Red Mill (again!) because they are my favorite and offer a huge variety of high quality whole grains and flour alternatives to satisfy all types of dietary approaches. They make non-traditional recipes, like this one, super easy to make. That’s why they are my go-to brand for healthy baking and pancake making.
And to help you stock your pantry (without overwhelm!) Bob’s Red Mill team is offering everyone in the C&D Fam a special discount code that you can use for 20% OFF any and all of their products!
Limited Time Bob’s Red Mill DISCOUNT Code
Visit the Bob’s Red Mill online store and use the code “CLEAN20” at checkout for 20% OFF your entire order—anytime between now and April 30, 2019!
How To Make Gluten Free Carrot Cake
- Preheat the oven to 350º
- Grease a 8×8 baking dish with coconut oil
- Grate carrots using the large holes on a box grater
- Toss almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and all spice together
- Combine eggs, coconut oil, maple syrup and vanilla extract. Whisk until well combined
- Add the wet ingredients to the dry and mix well
- Transfer batter to greased pan and pop in the oven for 30 minutes
- Cool and enjoy (or add the icing and enjoy)
More Gluten Free Baked Goodies
Gluten Free Carrot Cake
Yield: 9 pieces
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:55 minutes
Ingredients:
- 1 cup grated carrots
- 1/2 cup blanched almond flour
- 1/4 cup coconut flour
- 2 tablespoons tapioca flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/8th teaspoon all spice
- 3 eggs
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup raisins
- 1/4 cup chopped walnuts
Cream Cheese Yogurt Icing
- 3/4 cup plain Greek yogurt
- 1/4 whipped cream cheese
- 1 tablespoon maple syrup
Directions:
- Preheat the oven to 350 degrees fahrenheit.
- Grease a 8x8 baking dish with coconut oil, butter, or cooking spray.
- Grate carrots using the large holes on a box grater, set aside.
- In a large bowl combine almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and all spice. Gently toss everything together.
- In a separate bowl combine eggs, coconut oil, maple syrup and vanilla extract. Whisk until well combined.
- Add the wet ingredients to the dry and mix until all of the ingredients are just incorporated..
- Transfer batter to greased pan and pop in the oven for 30 minutes or until cooked through. Cool completely.
Cream Cheese Yogurt Icing
- Combine yogurt, cream cheese and maple syrup in a medium sized bowl and mix well with a hand mixer. Be sure to get out all the lumps and bumps, mixing until you have a smooth creamy icing.
- Spoon over the top of the cooled carrot cake and spread into an even layer.
- Serve and enjoy!
NUTRIENTS PER SERVING: Calories 239 | Total Fat 8.3g | Saturated Fat 8.3g | Cholesterol 50mg | Sodium 298mg | Carbohydrate 28.5g | Dietary Fiber 2.3g | Sugars 17.1g | Protein 6g
Naomi Davidson
April 17, 2019 at 11:38 amI have a question.Noticed you use maple syrup in alot of your recipes as a sweetener.I was just wondering why you chose this sweetner.
Thuvaraka
April 17, 2019 at 1:08 pmHello Dani
I love carrots but I never tried carrot cake before I have eaten my favourite unhealthy chocolate cake even my birthaday. I will try this gluten free carrot cake. Can you make the Gluten Free Chocolate Cake,please?
Dani
May 2, 2019 at 12:15 pmEnjoy the recipe! I’ll have to experiment with making a chocolate version:)
Kim Hefley
April 17, 2019 at 3:39 pmHow do I figured out how much Bob’s flour blend to use instead of three separate flours?
Dani
May 2, 2019 at 12:15 pmThat’s a good question Kim and I sadly don’t know the answer. Not so sure it would be an even swap. I would have to experiment a bit to know for sure.
Hannah
April 17, 2019 at 5:11 pmI may try this for Easter! Thanks! Will have to figure out a dairy free option for myself.
I wonder if doubling the recipe would yield a 9×13 inch cake?
HAN
April 17, 2019 at 10:15 pmAlso, in the video, when 1 c carrots are added, the top left corner reads something about TB. Thanks for a delish recipe!
Dani
May 2, 2019 at 12:16 pmI know, that was a typo! Sorry for the confusion + so glad you enjoyed the recipe.
Petra
April 18, 2019 at 3:45 amCould you put the nutrition values as always? That means a lot to us 🙂
Dani
May 2, 2019 at 12:12 pmSure! That would work for sure.
Amber
April 18, 2019 at 10:11 pmHi! This looks so good! Of I wanted to use granulated sugar instead of maple syrup what substitutions would I have to make? Would 1/3 cup of sugar be sweet enough and then would I add 1/3 cup of a liquid like milk? Thanks for sharing your recipes!
Sandy
April 19, 2019 at 4:52 pmLove your gluten free recipes! But would appreciate an eggless option. Can I substitute eggs with chia seed egg? If so, in what proportion? Tnx.
Dani
May 2, 2019 at 12:12 pmHi Sandy! If you want to try to sub in chia eggs, you would use 1 tablespoon chia + 3 tablespoon of water per egg. I’d love to hear how it goes, if you decide to give it a try.
Margie
April 21, 2019 at 5:35 pmLooks yummy! I don’t use tapioca flour so what could I use as a substitute? Thanks!
Dani
April 25, 2019 at 2:09 pmYou can use cornstarch or arrowroot in its place.
Sabrina
April 25, 2019 at 4:27 pmThis is so good. The best carrot cake I’ve made. No substitutions needed!
Dani
April 27, 2019 at 7:11 amI feel the same way and am so glad you enjoyed it Sabrina!
Holly
May 11, 2019 at 11:29 pmCan I give 5 stars here? Seriously the best carrot cake ever. I’m not even gluten free but I love this recipe because the carrot cake is super moist. I’ve made it twice but I use honey instead of maple syrup because I didnt have any. Thanks for the recipe.
Kathy
May 17, 2019 at 9:05 amHi Dani,
If I use honey in this dish o you have to reduce the temperature since honey causes things to brown faster and do you need to reduce the liquid?
Kathy
Dani
May 22, 2019 at 2:16 pmHi Kathy. You can swap out any liquid sweetener; honey, brown rice syrup, agave, all 1:1 ratio. It is not necessary to reduce the temperature.
SHELLEY NOLDEN
May 18, 2019 at 4:26 pmThis looks so good! Trying this tonight. Loved your coconut pancakes and chia pudding and love how you do your videos. You give lots of great info. Thanks.
Dani
May 22, 2019 at 2:13 pmHi Shelley. Thank you so much. I’m glad you are enjoying the recipes. Thanks for taking the time to let me know.