Indulge in the delightful world of gluten-free baking with my mouthwatering Gluten-Free Carrot Cake recipe. Bursting with the natural sweetness of grated carrots and the wholesome goodness of almond flour, this cake is not only a treat for your taste buds but also a wholesome choice for those with dietary restrictions. Infused with aromatic cinnamon and a hint of maple syrup, each bite is a journey through a symphony of flavors.
Best gluten free carrot cake
I love carrot cake! In fact, on my blog, I already shared a delicious carrot cake recipe, along with vegan carrot muffins and carrot cake energy balls. This time it's a delicious and moist carrot cake that is gluten-free too, perfect with a cup of coffee in the afternoon, dessert with a big meal, or even as a quick breakfast.
This finger-licking cake recipe adds to my journey to a better and balanced diet. I recognize that we can’t just ignore sweets or dessert because it won't work in the long run. You always have periods when you’re just craving something sweet and this cake is a better, healthier option since it uses almond flour as flour and has no refined sugar in it. The sweetness comes from maple syrup, cinnamon and the carrots obviously are a bit sweet too. The cake is nondairy and is perfect for Passover. It can also be baked as cupcakes for a yummy breakfast on the go.
The ingredients for this gluten free carrot cake are grated carrots, almond flour, baking soda, salt, cinnamon, vanilla, eggs, coconut oil, and maple syrup. I didn’t add any frosting or garnish and just served it as is. Everyone was very happy with the cake and no one needed anything but another slice!
If you don’t use coconut oil, you can use any other vegetable oil you prefer. You can add walnuts or pecans too for extra texture and flavor. If you must have something on top, add sprinkle powdered sugar on top of the cake or frosting made of powdered sugar and boiling water as I did for my first carrot cake recipe. Just remember that with this frosting or sprinkled sugar, it's no longer a refined sugar-free cake.
Gluten free carrot bread
The bread cake has the perfect moist texture and sweet taste. It falls apart easily and kids in my family really like it. The recipe is quick and easy as always, mix all ingredients and send to bake for 30 minutes. The smell of the cake baking in your kitchen will be so tempting.
Recipe yields one loaf cake.
Tips to ensure success when making gluten-free carrot cake:
Measure Ingredients Accurately
Use proper measuring cups and spoons for precise measurements, especially when working with gluten-free flours, as they can be less forgiving than wheat flour.
Use Fresh Carrots
Freshly grated carrots are moister and more flavorful than pre-packaged ones. Grate them just before adding them to the batter.
Sift the Flour
Sifting gluten-free flour can help remove any lumps and ensure even distribution, leading to a smoother batter.
Overmixing gluten-free batter can result in a denser cake. Mix until just combined to avoid this issue.
Adjust Baking Time
Keep a close eye on the cake as it bakes since gluten-free cakes may require slightly less or more time than traditional recipes. Use a toothpick or cake tester to check for doneness.
This carrot cake is gluten-free because it relies on almond flour instead of wheat flour, which is naturally devoid of gluten. Additionally, it avoids other common sources of gluten in its ingredients, making it safe for those who need to follow a gluten-free diet.
Yes, you can experiment with different gluten-free flours like rice flour, coconut flour, or a gluten-free flour blend. Keep in mind that the texture and taste of the cake may vary slightly depending on the flour you choose, so it's a good idea to follow a recipe designed for that specific flour.
Almond flour is a popular choice for gluten-free carrot cake because it adds a moist and nutty texture to the cake. However, personal preferences and dietary restrictions may lead you to choose other gluten-free flours. The best choice ultimately depends on your taste and dietary needs.
Certainly! Adjust the sweetness of the cake to your liking by varying the amount of maple syrup used. You can reduce or increase the quantity based on your preference for a less or more sweet carrot cake.
Store your gluten-free carrot cake in an airtight container in the refrigerator for up to 3-4 days. If you want to extend its shelf life, you can also freeze it for up to 2-3 months. Be sure to wrap it well to prevent freezer burn.
Absolutely! Cream cheese frosting is a classic choice for carrot cake. You can use a dairy-free cream cheese frosting if you prefer to keep the cake dairy-free. Simply frost the cake once it has cooled completely for a delightful finishing touch.
You can get creative with add-ins like chopped nuts, raisins, or shredded coconut for extra texture and flavor. Some also enjoy adding a touch of orange zest or crushed pineapple for a unique twist.
Other cake recipes to try:
For more cakes, check out my cakes recipe index.
Bake this gluten free carrot cake today!
Whether you're gluten intolerant or simply looking to savor a delectable twist on a classic favorite, this gluten-free carrot cake will exceed your expectations. So, preheat your oven, grab your ingredients, and let's embark on a culinary adventure that's as delicious as it is nourishing.
Gluten Free Carrot Cake
- 1 cup grated carrot (2-3 medium carrots)
- 2 cups almond flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 2 eggs
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract/paste
- ⅓ cup maple syrup
- Set the oven to 160°C / 325°F with the fan.
- Grease a loaf baking pan.
- Peel and grate the carrots.
- In a mixing bowl, place all ingredients.
- Mix well to a unified batter.
- Pour the batter into the greased baking pan.
- Bake for 30 minutes.
- Cool the cake at room temperature.
- Serve and enjoy!