This Moist Gluten Free Carrot Cake is a staple in my house. We make it every year for Easter. The moist and fluffy grain free cake combined with the sweet and smooth buttercream frosting is quite delightful. This recipe only requires 30 minutes of hands-on time and is perfect for Spring.
My Dad has ways been obsessed with carrot cake for as long as I can remember. I make this gluten free carrot cake every year on Father’s Day, Easter and my Dad’s birthday! It is so simple to make and something everyone will love.
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Why You Will Love This Recipe
- First off, no one can even tell it is gluten free!
- We love this carrot cake so much that I make it for my dad every year on Father’s Day.
- This recipe is naturally grain free, gluten free, dairy free, soy free, paleo, and refined sugar free.
- This recipe can be made as a cake or cupcakes.
- I love to prepare this cake in advance for dessert. It holds up so well in the fridge.
- While this is my go to recipe for Easter, it can work for any occasion!
Ingredients
For the cake
- Almond flour-This is the base of this recipe. Do not swap out almond flour for another gluten free flour as not all gluten free flours are equal. I like to get my almond flour from Costco. They sell it in bulk and I have found I get the best bang for my buck there.
- Coconut flour-I bind this with the almond flour to get a nice gluten free flour blend.
- Shredded carrot-I put mine through the food processor to get it nice and fine.
- Nutmeg, salt & cinnamon-For taste.
- Eggs-This is what binds this recipe together.
- Maple syrup-For sweetness.
- Almond milk-To keep this grain free cake nice and moist!
- Vanilla-For flavor.
- Coconut oil-To keep the cake nice and moist. You can use olive oil here if desired.
- Raisins-In my opinion, the best part. However, you can omit it if you are not a fan.
For the frosting:
- Palm shortening-This is the base for the frosting.
- Raw honey-To keep the frosting nice and sweet. You can use maple syrup here if desired. Keep in mind that the maple syrup may change the coloring a bit.
- Vanilla-For flavor.
- Arrowroot-To hold the frosting together.
- Coconut oil-To keep it nice and smooth.
- Optional but highly recommended-almonds on top.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you can’t find palm oil shortening, you can substitute your preferred shortening.
- You can use almonds as recommended for a topping or decorate the top of the cake with you choice of topping.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step By Step Instructions
Equipment
- I suggest using an 8 inch round pan.
Expert Tips
- Tip #1: Allow the cake to cool prior to frosting it.
- Tip #2: If you are traveling with your cake, I suggest refrigerating it prior to traveling. This will harden the icing and make it easier to travel with! Without chilling it beforehand, the icing may get messy in the container.
- Tip # 3: Place small pieces of parchment paper along the edges of the cake when frosting so that when you are done you can remove and have a clean cake tray.
Recipe FAQs
How do I prevent cake from sticking to the pan?
The best way to prevent the cake from sticking to the pan is by spraying it with oil. I like avocado oil. I also like to line my cake pans with parchment paper.
Can I make this recipe into cupcakes?
Absolutely! Just note that the cupcakes won’t need to cook as long as the cake because they are smaller so the cooking time will need to be adjusted accordingly. The best way to tell if the cupcakes are done is by sticking a fork in them and if it comes out clean, they are done!
What is palm shortening?
Palm shortening is pot oil with some of the fat removed. Palm shortening is a healthier option in comparison to vegetable shortening.
Storage Instructions
- This cake can last in the fridge for up to 5 days.
- The best way to ensure freshness is by storing the cake in an air tight container.
- If you are traveling with this cake, I like to store it in this travel cake container.
Other Paleo Easter Recipes
Are you interested in getting a list of my healthy go to alternatives?
download your FREE guide below
Gluten Free Carrot Cake
Servings 10 servings
638kcal
Cost $10
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Equipment
- 2-8 inch cake pans
- Large mixing bowl
- whisk
Ingredients
For the cake:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup shredded coconut
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- sprinkle of sea salt
- 4 eggs
- 1 cup maple syrup
- 1/4 cup almond milk
- 1 tsp vanilla
- 1 cup shredded carrots you can shred in a food processor
- 1/2 cup raisins
For the frosting:
- 2 cups palm oil shortening
- 1 cup raw honey
- 1 tbsp vanilla
- 1 cup arrowroot powder
- 2 tbsp coconut oil
To serve:
- 1 cup almond slivers to sprinkle on top
Instructions
For the cake:
- Preheat the oven to 350 degrees. Place the dry ingredients in a bowl and the wet ingredients in a separate bowl. Then combine the two and mix well. Add oil of choice to a paper towel and wipe the edges and bottom of two 8 inch non-stick pans. *Note this is intended to be a layer cake, if you do not have two, you can bake it twice*I still add the oil despite being labeled as non-stick.
- Pour half the batter into the pan and bake for 30 minutes OR until it passes the fork trick (sticking the fork in and it coming out clean.) Let the cake sit for 10 minute and flip upside down. The cake should fall out. Wipe the pan of any access crumbs and wipe the pan of oil of choice again and repeat baking steps.
For the frosting:
- Place all ingredients in a bowl except almonds and mix with a hand processor until the frosting consistency forms.
To assemble:
- Once both cakes are cooled add frosting to the top of one cake, stack the second cake and add frosting to the top and sides. Sprinkle with optional almond slivers.
Notes
Storage: This dish can be stored in an air tight container in the refrigerator for 5 days.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 10 servings.
Servings: This recipe should yield 10 servings.
Moist soft gluten free carrot cake combined with a silky dairy free frosting.
Serving: 1slice | Calories: 638kcal | Carbohydrates: 82g | Protein: 11g | Fat: 67g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 183mg | Potassium: 314mg | Fiber: 8g | Sugar: 52g | Vitamin A: 2236IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg
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Keith says
My favorite! My daughter makes this for me every year for Father’s Day!
Allianna Moximchalk says
Yay!
Lori says
So good! So happy I found this recipe right before the spring season. Will definitely be making this for easter
Allianna Moximchalk says
This is one of my faves – thanks for the review!