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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 ground almonds 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, ground almonds, 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.
The 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.
For more cakes, check out my cakes recipe index.
Here is the recipe for this yummy gluten free carrot cake: