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carrot cake

Really Excellent gluten-free Carrot Cake

  • Author: zenbelly
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 8-10 servings
  • Category: dessert
  • Method: bake


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


  1. Preheat the oven to 350°F. Lightly grease a jelly roll pan and line it with parchment paper. Grease the parchment.
  2. In a large bowl, whisk the eggs, maple syrup, and coconut oil until well mixed.
  3. In a medium bowl, whisk the dry ingredients – almond flour, tapioca starch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Mix the dry ingredients into the wet ingredients, and then stir in the carrots.
  5. 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:

  1. Beat the cream cheese and butter until smooth.
  2. 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.

To assemble:

  1. 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