My favorite thing is feeding gluten eaters who are skeptical of gluten-free desserts something that changes their mind about what gluten-free can taste like. This Carrot Cake is a really easy way to do that.
Gluten-eaters will have no complaints about this gluten-free carrot cake.
If you’ve been a reader of this blog for any amount of time, you probably know that I’m really good at the cooking part and really bad at the technology part. After having this site for nearly 10 years, I’m doing some housekeeping. A big part of that is going through old posts and deleting them if they’re not worth saving, making improvements on some, and giving some a glow up.
This is one of the glow ups. My original Carrot Cake recipe needed updated photos, and while the recipe worked great as written, I saw a few tweaks that would make it even better (and easier). I’m still not happy with the photos, but the recipe is so good, it’s getting posted regardless.
In the original recipe, I used 2 8-inch spring form pans to make a double layer cake. If you prefer that size and shape, you can still bake this one that way. My current preference, however, is to cook it in one rectangular layer and cut the cake as desired to achieve the size and number of layers I want.
I love options, and this method gives you virtually limitless ones. Simply cut the cake in half for two layers, in thirds, or in quarters. Okay so that’s like 3 options, but you get the idea.
Speaking of options, you are welcome to add nuts and/or raisins to this recipe. Simon has a a strict no raisins / not nuts policy for his baked goods, and carrot cake is his favorite.
Because I am a hoarder of all things related to the kitchen, I have a couple jelly roll pans. They are versatile and I use them often, but if you have rimmed baking sheets and don’t want to buy One More Thing, feel free to use that- baking sheets are 12×18, jelly roll pans are 10×15, so the cake will be a little bit thinner, but that’s not a big deal if you wind up making it 4 layers 😉Print
Carrot cake that’s so good, no one will know it’s gluten-free! Complete with the perfect cream cheese frosting.
- 6 eggs
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil or avocado oil, plus more for greasing the pan
- 2 cups finely ground almond flour
- 1 cup tapioca starch (or arrowroot)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 2 cups grated carrots (about 1 pound)
For the Cream Cheese Frosting:
- 12 ounce cream cheese, softened
- 12 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted*
- 2 teaspoons vanilla
- Preheat the oven to 350°F. Lightly grease a jelly roll pan and line it with parchment paper. Grease the parchment.
- In a large bowl, whisk the eggs, maple syrup, and coconut oil until well mixed.
- In a medium bowl, whisk the dry ingredients – almond flour, tapioca starch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix the dry ingredients into the wet ingredients, and then stir in the carrots.
- Spread into the prepared pan and bake for 15 minutes*, or until the top bounces back when you lightly press it. Allow to cool completely on a wire rack.
To make the frosting:
- Beat the cream cheese and butter until smooth.
- Gradually add the sifted powder sugar, mixing on slow until there’s no more dry sugar. Add the vanilla and beat until smooth and fluffy.
- Once the cake is completely cool, cut the cake as desired, and frost.
*If using a sheet pan instead of a jelly roll pan, check the doneness after 12 minutes.
**You don’t need an actual sifter for this, just shake /stir it through a fine mesh sieve.
Keywords: carrot cake
All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.