This moist Gluten-Free Carrot Cake is a staple in my house. We make it every year for Easter but would be appropriate for any special occasion. The moist and fluffy grain free cake combined with the sweet and smooth buttercream frosting is quite delightful. This gluten-free carrot cake recipe only requires 30 minutes of hands-on time and is perfect for Spring and is a carrot cake lovers dream.
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! This is an easy recipe that is so simple to make and something everyone will love.
I always have a large sweet tooth. I have developed numerous gluten-free cakes and baked good recipes. Some of my favorites are: Gluten Free Red Velvet Cake, Dairy Free Sugar Cookies, Mini Dairy Free Chocolate Cakes, Dairy Free Gluten Free Lemon Pound Cake, Gluten Free Banana Cake, Gluten and Dairy Free Cake, Gluten Free Orange Cake, Gluten Free Apple Cake, Gluten Free Zucchini Bread, and AIP Banana Bread. I even have a dog treat recipe on my blog for your fur babies, check out my Liver Cake For Dogs Recipe on my blog. Dogs love this treat. I love making my dog a treat when I make us humans a treat too!
Jump to:
Why You Will Love This Gluten Free Carrot Cake
- First off, no one can even tell it is gluten free and full of simple ingredients!
- 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 is the best carrot cake and can be made as a sheet cake or cupcakes. I like to make this into a two layer cake. Baking time will vary on whether you make a layered cake, sheet cake, of 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!
Healthy Carrot Cake 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 Extract-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 recipe:
- 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
Photo #1: Preheat the oven to 350 degrees F. Then, mix all of the dry ingredients together in a large bowl with a whisk.
Photo 2: Mix all wet ingredients together in a large mixing bowl.
Photo 3: Now mix all wet and dry ingredients together until smooth.
Photo 4: Mix in the shredded carrots.
Photo 5: Using cooking spray oil (I like avocado oil) Spray the 8-inch cake pans and add the cake batter in an even layer to the pan.
Photo 6: Bake for 30 minutes or until you can stick a fork in and it comes out clear.
Photo 7: Add all of the frosting ingredients in a bowl and use a handheld mixer to mix until smooth.
Photo 8: Frost one cake layer, then add the second cake layer on top.
Photo 9: Add optional garnishes on top like almond slivers or other fun festive treats!
Equipment
- I suggest using an 8-inch round pan.
Expert Tips
- Tip #1: For the best results, allow the entire cake to cool prior to frosting it on a cooling rack.
- 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. With the use parchment paper will mean that when you are done icing the cake you can remove the parchment paper and have a clean cake tray.
- Tip # 4: It is best to allow all of your ingredients come to room temperature before mixing so that they combine better.
Recipe FAQs
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.
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!
Palm shortening is pot oil with some of the fat removed. Palm shortening is a healthier option in comparison to vegetable shortening.
Yes! I like to make the cake layers in advance and wrap them in plastic wrap once they are fully cooled. This way I can still frost the cake the day of the event for a fresh icing appearance.
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 airtight 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 a guide of my go to healthy alternatives?
Are you interested in getting a list of my healthy go to alternatives?
download your FREE guide below
Gluten Free Carrot Cake
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.
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!