Gluten Free Carrot Cake
This gluten free carrot cake is moist, fluffy and delicious. It's so easy to make from scratch with wholesome ingredients. The perfect treat for Easter, Mother’s Day or an ordinary weekday!
- Prep time
- 25 min
- Cook time
- 30 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup grated carrots
- 1/2 cup blanched almond flour
- 1/4 cup coconut flour
- 2 tablespoons tapioca flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/8 teaspoon all spice
- 3 eggs
- 1/3 cup coconut oil (melted)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 3/4 cup plain Greek yogurt
- 1/4 cup whipped cream cheese
- 1 tablespoon maple syrup
Instructions
- 1
Preheat the oven to 350 degrees fahrenheit. Grease an 8x8" baking dish with coconut oil, butter, or cooking spray.
- 2
Grate carrots using the large holes on a box grater, set aside.
- 3
In a large bowl combine almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and all spice. Gently toss everything together.
- 4
In a separate bowl combine eggs, coconut oil, maple syrup and vanilla extract. Whisk until well combined.
- 5
Add the wet ingredients to the dry and mix until all of the ingredients are just incorporated.
- 6
Stir in raisins, carrots and walnuts.
- 7
Transfer batter to greased pan and pop in the oven for 30 minutes or until cooked through. Cool completely.
- 8
Combine yogurt, cream cheese and maple syrup in a medium sized bowl and mix well with a hand mixer. Be sure to get out all the lumps and bumps, mixing until you have a smooth creamy icing.
- 9
Spoon over the top of the cooled carrot cake and spread into an even layer.
- 10
Serve and enjoy!