How To Make Gluten Free Carrot Cake
This Gluten Free Carrot Cake is moist and fluffy and easy to make with with cozy spices, shredded coconut and freshly grated carrots. It’s paired with a silky vegan cream cheese frosting for a classic family favorite for spring that complies with your dietary needs. Dairy-free, grain-free, paleo with low carb and keto options.
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Ingredients
For the Carrot Cake
2 cups superfine blanched almond flour
1/3 cup coconut flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon fine sea salt
1/2 tablespoon vinegar
1/2 cup unsweetened almond milk room temperature (can also use any milk of your choice)
4 large eggs room temperature (use flax eggs for vegan)
2/3 cup granulated maple sugar can sub with coconut sugar/brown sugar but color will be darker. Use granulated monk fruit sweetener/brown SWERVE for low carb/keto
2/3 cup melted and cooled coconut oil or other neutral-flavored oil
1.5 teaspoons pure vanilla extract
1 teaspoon pure maple extract OR 2 tablespoons maple syrup can omit but
HIGHLY recommended for dimension and flavor
1/2 cup unsweetened shredded coconut
1.5 cups finely grated carrots
Optional Add-Ins
1/2 cup chopped pecans or walnuts
raisins if not low carb or keto
For the Cream Cheese Frosting
1/3 cup vegan butter , softened (may sub with grass-fed butter or ghee IF not dairy-free)
8 ounces dairy-free cream cheese , softened (feel free to use regular cream cheese if not dairy-free)
2 - 2.5 cups powdered monk fruit sweetener or other confectioners' low carb/paleo sweetener of choice (SWERVE, erythritol, powdered coconut sugar, etc.)
1.5 teaspoons pure vanilla extract
2 teaspoons almond milk or any other milk of choice
Instructions
Make the Cake Layers
1. Preheat oven to 350°F.
2. Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set aside.
3. In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg and salt together. Set aside.
4. In a measuring cup, measure out the almond milk then add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients.
5. In another separate large bowl, whisk together the eggs, sweetener, coconut oil, vanilla and maple extract if using. Pour in the curdled milk and mix until combined. Stir in the carrots and shredded coconut.
6. Slowly add the dry ingredients to the wet ingredients. Stir until well combined. Add chopped nuts/raisins if using.
7. Evenly divide the batter between the baking pans and smooth out the tops with a spatula. Bake for 18-23 minutes, or until a toothpick comes out clean.
8. Allow cakes to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.
Make the Frosting
1. Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 2 minutes until light and fluffy.
2. Add the cream cheese and continue beating for an additional 3 minutes until combined.
Build and Decorate
1. Once the cake layers are completely cool, invert the bottom cake layer onto a cake stand or cake platter and add a layer of frosting, smoothing with a spatula.
2. Repeat with second and third layer (for 6" inch cake) then decorate the top layer (and sides of the cake, if desired) with remaining frosting.
3. Top with piped on carrots or chopped pecans, if desired and chill in the fridge for an hour or two before slicing.
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