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EASY AND DELICIOUS CLEAN EATING RECIPES

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Recipes / Desserts / Carrot Cake Gluten Free

Carrot Cake Gluten Free

Dairy FreeGluten FreeVegetarian Madison Suttles
Jump to Recipe

Making a carrot cake gluten free has been on my “to do” list for a long time now, and is actually much easier than it sounds! For one, carrot cake is one of those staples I feel everyone should have a good recipe for. Secondly, carrot cake is simply a spring tradition, and something I simply cannot skip out on!

While this Carrot Cake Recipe ditched the gluten, dairy, and refined-sugar, it most definitely did not skip out on flavor! Want this classic spring dessert? Keep reading!

carrot cake gluten free

Carrot Cake Recipe

Your average carrot cake recipe is going to be loaded with refined sugar and healthy oils, and is nothing short of harmful for your body. However, with carrots being the base of this tasty dessert, why not clean it up and make it just as good for you as it is delicious?! We promise, it’s really not difficult at all!

Before we jump into the details, we often get the question: “Are carrots good for you?”. And this question is actually very legitimate! Due to conflicting information about carbohydrate-containing foods, a lot of people are apparently still confused about carrots nutrition. Well, we’re happy to answer that question with an astounding YES! Carrots are absolutely filled with nutrients, and are incredibly beneficial for our bodies. Want more detail? Click here to learn why carrots are good for you!

Now since we’ve cleared that up, let’s discuss what makes our Carrot Cake so different!

How to Make Carrot Cake Gluten Free

If you read the list of ingredients in the recipe below, you’ll see it’s not just a gluten free. This Carrot Cake is also dairy and refined-sugar free, as well as excluding refined oil and refined flour. It is sweetened primarily with “whole” fruit (here’s why we favor “whole” fruit over juice) from raisins and pineapple, and has just a touch of pure maple syrup. This truly is a whole foods dessert!

carrot cake gluten free

I use an antioxidant-rich superfood oil for moistness, and a combination of almond flour and whole grain brown rice and millet flour for the base. And of course it’s got the nutrient-rich carrots and omega-3 rich walnuts too.

I would go so far as to say this is more than just a healthy-ish gluten-free carrot cake, it actually happens to be kinda good for you! But don’t worry, it doesn’t taste like it! In my book, there’s no point in making a cake that doesn’t taste decadent and delicious, which this one definitely does.

Vanilla Frosting

While you don’t absolutely need a frosting to make this Carrot Cake delicious, we most definitely think it adds to it! While you’re welcome to use whatever healthy frosting recipe you prefer, if you’re looking for a delicious Vanilla Frosting Recipe, you just have to try this one out! Click here for our Vanilla Frosting Recipe.


carrot cake gluten free

Ready to learn how to make carrot cake gluten free? Let’s get into the recipe!

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Carrot Cake Gluten Free

carrot cake gluten free
Print Recipe

While this Carrot Cake Recipe ditched the gluten, dairy, and refined-sugar, it most definitely did not skip out on flavor!

  • Author: Ivy Larson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 1/2 cup almond flour
  • 1/2 cup brown rice flour
  • 1/2 cup millet flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/4 teaspoon unrefined sea salt
  • 4 tablespoons unrefined organic red palm oil, OR organic extra virgin coconut oil
  • 1/4 cup pure maple syrup
  • 3 organic pasture-raised eggs
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons lemon juice
  • 3/4 cup frozen pineapple
  • 1 cup grated carrots, see notes below
  • 3/4 cup black or yellow raisins
  • 3/4 cup chopped raw walnuts

Instructions

  1. Preheat the oven to 350 degrees. Lightly oil a 9-inch cake pan.
  2. In a large mixing bowl, combine the almond flour, brown rice flour, millet flour, baking powder, cinnamon and salt.
  3. In a blender, combine the red palm oil, maple syrup, eggs, vanilla, lemon juice and frozen pineapple; process until smooth and creamy.
  4. Pour the wet ingredients in with the dry and mix well to incorporate.
  5. Stir in the carrots, raisins and walnuts.
  6. Pour the cake batter into the prepared pan and transfer to the middle rack of an oven.
  7. Bake for 45 minutes, or until a toothpick inserted in the middle comes clean.
  8. Set cake on a wire rack to cool for at least 45 minutes before frosting.
  9. Frost with icing of choice. 
  10. Serve, and enjoy!

Notes

To grate the carrots, place carrot slices in a food processor and pulse several times, but be careful not to over-grate the carrots!

Keywords: Carrot Cake Gluten Free

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Cupcakes and Cakes, Dairy Free, Desserts, Gluten Free, Recipes, Spring Recipes, Vegetarian

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Comments

  1. Angela says

    April 3, 2017 at 8:01 PM

    Ivy,
    I want to make this for Easter. Can I make the frosting a day or 2 ahead and keep it refrigerated?

    Reply
    • Ivy Larson says

      April 5, 2017 at 6:02 PM

      Hi Angela,
      It would definitely make a great Easter cake. And yes! You can definitely make the frosting in advance. Also, you do want to be sure to keep it refrigerated.

      Reply
  2. Jennifer says

    December 18, 2016 at 10:12 PM

    We have a couple of raisin haters in the family. If I leave them out of the cake, should I add additional sweetener or carrots? Or will it work okay without a replacement?

    Reply
    • Ivy Larson says

      December 19, 2016 at 3:07 PM

      Hmmmm…I think you definitely will need something extra for sweetness. What about substituting chopped dates, prunes or dried apricots? One of those should work perfectly (if they will eat them!) I don’t think I would add more carrots though because then it won’t be sweet enough.

      Reply
  3. elizabeth says

    June 10, 2016 at 4:37 PM

    This looks wonderful! Do you have a sub suggestion for the almond flour?

    Reply
    • Ivy Larson says

      June 10, 2016 at 4:47 PM

      Thanks so much Elizabeth! For the almond flour, I know coconut flour is not a good substitute because it absorbs liquid completely different than almond flour, but I have heard sunflower seed flour is a good alternative (click here for more info: http://paleoparents.com/featured/nut-free-almond-flour-replacement/ ) You might also want to try hazelnut flour? Please do let me know if you give one of these a try–would love to know how it turns out!

      Reply

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