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 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!
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. Mixing this with a high powered mixer makes the batter extra smooth, and cook that much better!
KitchenAid Stand Mixer
Powerful and high-quality, this stand mixer with stainless steel blades and attachments makes time in the kitchen quick and easy!
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.
Ready to learn how to make carrot cake gluten free? Let’s get into the recipe!
Kitchen Favorites
Carrot Cake Gluten Free
While this Carrot Cake Recipe ditched the gluten, dairy, and refined-sugar, it most definitely did not skip out on flavor!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 10 1x
Ingredients
- 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
- Preheat the oven to 350 degrees. Lightly oil a 9-inch cake pan.
- In a large mixing bowl, combine the almond flour, brown rice flour, millet flour, baking powder, cinnamon and salt.
- In a blender, combine the red palm oil, maple syrup, eggs, vanilla, lemon juice and frozen pineapple; process until smooth and creamy.
- Pour the wet ingredients in with the dry and mix well to incorporate.
- Stir in the carrots, raisins and walnuts.
- Pour the cake batter into the prepared pan and transfer to the middle rack of an oven.
- Bake for 45 minutes, or until a toothpick inserted in the middle comes clean.
- Set cake on a wire rack to cool for at least 45 minutes before frosting.
- Frost with icing of choice.
- Serve, and enjoy!
Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
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!
Find it online: https://cleancuisine.com/gluten-free-carrot-cake/
Angela
Monday 3rd of April 2017
Ivy, I want to make this for Easter. Can I make the frosting a day or 2 ahead and keep it refrigerated?
Ivy Larson
Wednesday 5th of April 2017
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.