Description
This simple gluten-free carrot cake recipe uses almond flour for a moist, tender crumb. It’s a healthier, family-friendly dessert that’s easy to make and perfect for any occasion, ensuring a delicious homemade taste.
Ingredients
Scale
- 2.5 cups (250g) almond flour
- 2 cups (240g) shredded carrots
- 4 large eggs (or flax eggs for vegan)
- 1 cup (200g) granulated sugar (or preferred sweetener)
- 0.75 cup (180ml) neutral oil (e.g., vegetable, avocado)
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 0.5 tsp nutmeg
- 2 tsp vanilla extract
- a pinch salt
- 0.5 cup chopped walnuts or pecans (optional)
- 0.5 cup raisins or dried cranberries (optional)
- unsweetened applesauce (optional, to swap half the oil)
Instructions
- Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Grease and (flour) a 9×13 inch baking pan (or two 8-inch round pans) with a gluten-free flour blend.
- Combine Wet Ingredients: In a large bowl, whisk together eggs, oil, sugar, and vanilla extract until well combined and slightly frothy, about 2 minutes.
- Combine Dry Ingredients: In a separate bowl, combine almond flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt. Whisk to remove any lumps and ensure even distribution.
- Mix Batter: Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix the batter, which can lead to a dense cake.
- Fold In Add-ins: Fold in the freshly shredded carrots and any optional add-ins like nuts or raisins until evenly distributed.
- Pour & Spread Batter: Pour the batter evenly into the prepared baking pan(s) and spread with a spatula.
- Bake Cake: Bake for 30-35 minutes for a 9×13 pan, or 25-30 minutes for round pans, or until a toothpick inserted into the center comes out clean. If it looks dry or browned too quickly, tent with foil for the remaining bake time.
- Cool Cake: Let the simple gluten-free carrot cake cool completely in the pan on a wire rack before frosting and serving.
Notes
Ensure baking powder/soda are fresh and avoid overmixing for best texture. Check for doneness early to prevent a dry cake. For low-carb, use erythritol-based sweetener. For vegan, use flax eggs and vegan oil. Freshly grated crisp carrots and robust spices enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (110 g)
- Calories: 380 calories
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 60 mg
Keywords: gluten-free, carrot cake, almond flour, easy dessert, baking, healthier, family-friendly, moist, cinnamon, nutmeg