Traditional Gluten-Free Carrot Cake

Name: Traditional Gluten-Free Carrot Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 1/2 cups of almond flour; 1 cup of grated carrots; 3/4 cup of granulated sugar; 1/2 cup of unsweetened applesauce; 1/4 cup of vegetable oil; 3 large eggs; 1 tsp of vanilla extract; 1 tsp of ground cinnamon; 1/2 tsp of ground nutmeg; 1 tsp of baking powder; 1/2 tsp of baking soda; 1/4 tsp of salt; 1/2 cup of chopped walnuts (optional); 1/2 cup of raisins (optional); Cream Cheese Frosting: 8 oz of cream cheese; 1/4 cup of unsalted butter; 1 cup of powdered sugar; 1 tsp of vanilla extract

🕒 Prep: 15 min

🔥 Cook: 35 min

🍽 Serves: 8

★★★★★

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This Traditional Gluten-Free Carrot Cake is a delightful twist on a classic favorite, perfect for those who love a moist, flavorful cake without the gluten. Packed with fresh carrots and topped with a creamy frosting, it's a treat that satisfies every sweet tooth.

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Ingredients for Traditional Gluten-Free Carrot Cake

Almond flour is our gluten-free hero, bringing a nutty flavor and fluffy texture. Grated carrots give the cake its classic moistness and subtle sweetness. We use granulated sugar for sweetness, balanced with unsweetened applesauce which adds moisture without extra sugar. Our vegetable oil keeps things light, while eggs provide the structure and richness. Vanilla extract enhances all the flavors, and a dash of cinnamon and nutmeg brings warmth. Baking powder and baking soda ensure a nice rise, and a pinch of salt ties everything together. Optional walnuts and raisins add texture and bursts of sweetness.

Tips & Tricks

Use freshly grated carrots for the best texture and moisture.
Make sure your cream cheese is at room temperature for a smoother frosting.
If you want to save time, the cake can be made a day in advance and frosted before serving.

Serving Suggestions

This carrot cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a bit of extra flair, sprinkle some chopped walnuts on top of the frosting just before serving.

Frequently Asked Questions

Can I make this cake vegan?: You can try using flax eggs as a substitute for the eggs, but the texture might change slightly.
What can I use instead of almond flour?: Coconut flour or a gluten-free all-purpose blend can be used, but you may need to adjust the liquid ingredients.

Traditional Gluten-Free Carrot Cake Recipe Walkthrough

Preheat your oven to 350°F (175°C). This gives your oven a chance to reach the right temperature by the time your batter is ready. Meanwhile, grease a 9-inch round cake pan lightly with oil or line it with parchment paper.

In a large mixing bowl, whisk together the almond flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures all the dry ingredients are evenly distributed, which will help your cake bake evenly.

In another bowl, mix the grated carrots, applesauce, vegetable oil, eggs, and vanilla extract. Stir until everything is well combined. Gradually add this wet mixture to your dry ingredients, stirring gently until just combined. If you're adding walnuts and raisins, fold them in at this stage.

Pour the batter into your prepared cake pan and smooth the top with a spatula. This helps it bake evenly. Pop it into your preheated oven and let it bake for 30-35 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.

While the cake bakes, make the frosting. Beat together cream cheese and butter until smooth. Slowly add powdered sugar and vanilla extract, mixing until creamy. Once the cake is out of the oven, let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Once your cake is cool, spread the cream cheese frosting over the top. Slice it up and enjoy!

Why You'll Love This Recipe

Gluten-free but still fluffy and moist, thanks to almond flour and applesauce.
Perfectly spiced with cinnamon and nutmeg for a warm, cozy flavor.
Quick and simple to prepare — no fancy equipment needed.
The cream cheese frosting adds just the right touch of tanginess.

Ingredients

1 1/2 cups of almond flour

1 cup of grated carrots

3/4 cup of granulated sugar

1/2 cup of unsweetened applesauce

1/4 cup of vegetable oil

3 large eggs

1 tsp of vanilla extract

1 tsp of ground cinnamon

1/2 tsp of ground nutmeg

1 tsp of baking powder

1/2 tsp of baking soda

1/4 tsp of salt

1/2 cup of chopped walnuts (optional)

1/2 cup of raisins (optional)

Cream Cheese Frosting: 8 oz of cream cheese

1/4 cup of unsalted butter

1 cup of powdered sugar

1 tsp of vanilla extract

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a large mixing bowl, whisk together the almond flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a separate bowl, combine the grated carrots, applesauce, vegetable oil, eggs, and vanilla extract. Mix until well combined.

4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the walnuts and raisins if using.

5. Pour the batter into the prepared cake pan and spread it evenly.

6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

7. While the cake is baking, prepare the cream cheese frosting by beating together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.

8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.