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Moist Gluten-Free Carrot Cake with Cream Cheese Frosting

A thick slice of moist gluten-free carrot cake with layers of cream cheese frosting and chopped nuts on top.
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A moist and flavorful gluten-free carrot cake made with almond flour, topped with a tangy cream cheese frosting. This recipe is perfect for holidays and special occasions.

Ingredients

Scale
  • 2 cups almond flour
  • 1/2 cup tapioca starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup unsweetened applesauce
  • 3/4 cup maple syrup
  • 1/2 cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 cups grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar, sifted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch baking pan. You can also line it with parchment paper.
  2. In a large bowl, whisk together the almond flour, tapioca starch, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a separate medium bowl, whisk together the applesauce, maple syrup, melted coconut oil, vanilla extract, and eggs until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Fold in the grated carrots and chopped nuts (if using).
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven and pan.
  8. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  9. While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
  10. Beat in the vanilla extract.
  11. Gradually add the sifted powdered sugar, beating until the frosting is light and fluffy.
  12. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.

Notes

  • For a richer flavor, you can add 1/2 cup of raisins to the batter along with the carrots.
  • If you don’t have applesauce, you can substitute it with an equal amount of mashed banana or plain yogurt.
  • Store the cake in an airtight container in the refrigerator for up to 3-4 days.
  • This cake freezes well. Wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator.

Nutrition

Find it online: https://cutcooktaste.com/gluten-free-carrot-cake/