Best Gluten-Free Carrot Cake

10 Reviews
Published Mar 25, 2018 ∙ Kristina Stosek

This post may contain affiliate links, please see our privacy policy for details.

Jump to Recipe

This dessert recipe is for a Gluten-Free Carrot Cake with light zesty cream cheese frosting. The moist cake is made with unsweetened coconut flakes, raisins, coconut sugar and fresh orange juice. And this is why there is less sugar added than a traditional carrot cake.

2 layers of carrot cake with cream cheese frosting and carrot gratings on a plate

frosting with walnuts for gluten free carrot cake

This gluten free dessert is all about the creamy, zesty frosting made with a mix of cream cheese and sour cream, keeping the frosting light and creamy at the same time.

In addition, the frosting has walnuts, adding texture and flavor, making the carrot cake wholesome and more delicious!

grated carrots

This is a 2 layer gluten free carrot cake recipe

This carrot cake dessert has two extra moist layers made with carrots, raisins, coconut flakes, and orange juice and flavored with vanilla, nutmeg, and cinnamon. The cake texture and flavor are unmistakably amazing!

coconut flakes and raisins make this carrot cake extra special

What makes this carrot cake stand out from most are raisins and coconut flakes in the cake layers. A little different, but so yummy!

 

decorated carrot cake with frosting

How to decorate a carrot cake

To decorate this cake, spread the frosting between the two cake layers and over the top. Then, top the frosting with extra walnuts, freshly grated carrots, and a sprinkle of coconut flakes for the final touch. Simple but pretty.

cut back on added sugar

I cut back on sugar from the typical 1 1/2 cups of an average carrot cake recipe to 3/4 cups because I used fresh orange juice and raisins to replace the sugar.

serving suggestions for carrot cake

This gluten free dessert is perfect for special occasions like Thanksgiving, Mother’s Day, Easter, or that special birthday. And you can whip it up in no time! Or, for brunch, replace muffins with this carrot cake. I promise you no one will be disappointed.

What I love about this cake is it may be considered healthy-ish. Just imagine fresh carrots, heart-healthy olive oil, unsweetened coconut flakes, raisins, walnuts, and fresh orange juice in one dessert. Sounds pretty wholesome for a dessert, don’t you agree? 

I hope you enjoy this carrot cake as much as my family does! If you are looking to include carrots in your diet, here are three recommendations:

Creamy Turnip and Carrot Mash 

Creamy Cashew Carrot Ginger Soup

Carrot Cake Overnight Oats.

Let’s Connect!

Be sure to FOLLOW US on FACEBOOK or, check us out on PINTEREST. And don’t forget to sign up for our newsletter. We always have something new and exciting for you! 

Many thanks!

Kristina xx

.

 

Best Gluten-Free Carrot Cake

10 reviews
Published Mar 25, 2018 · Kristina Stosek
Prep Time:
20 min
Cooking Time:
25 min
Serves:
6-8

Ingredients

2 cups (296 g) gluten-free measure for measure baking flour
1 Tbsp. GF ground cinnamon
1 1/2 tsp. GF aluminum-free baking powder
1 tsp. GF baking soda
1/2 tsp. GF ground nutmeg
1/2 tsp. Pure fine sea salt
3/4 cup coconut sugar or granulated sugar
1/2 cup extra-virgin olive oil
3 large eggs, at room temperature
1 Tbsp. Pure vanilla extract
3/4 cup fresh orange juice (1 large orange)
2 1/2 cups finely grated carrots (I used a food processor, took 7 seconds)
3/4 cup unsweetened coconut flakes
1/2 cup sulphite free raisins, soaked in hot water for 3 minutes then drained
FROSTING
8 oz. good quality cream cheese, at room temperature
1/2 cup light sour cream, at room temperature
2 Tbsp. Unsalted butter, at room temperature
1 cup GF confectioners sugar (icing sugar, powder sugar)
1 Tbsp. Fresh lemon juice
1 tsp. Pure vanilla extract
1 cup roughly chopped walnuts or pecans
Optional decorations; grated carrots, chopped walnuts, unsweetened coconut flakes

Instructions

  1. Preheat oven to 350 F and lightly spray 2 x (9-inch round) springform cake pans with cooking oil
  2. In a medium bowl whisk together first 6 ingredients (flour to salt)
  3. In a separate large bowl, cream together coconut sugar, olive oil, eggs and vanilla. Add orange juice, carrots and raisins and stir to combine
  4. Add dry ingredients with coconut flakes into wet mixture 1/3 at a time. Mix just until all the ingredients are blended. Do not over mix
  5. Pour batter evenly into prepared pans and bake for 25 minutes, or until they pass the toothpick test. Set aside to cool
  6. For the frosting, cream together cream cheese, sour cream and butter. Add sugar, lemon juice and vanilla and mix until creamy. Stir in walnuts
  7. When cakes are cooled frost one with half the frosting, then place the second cake on top and finish frosting. Refrigerate for a minimum of 2 hours or overnight. I decorated mine with shredded coconut, carrots and walnuts
  8. Note; I used only one cup of sugar for the frosting which makes the frosting zesty and not super sweet. If you prefer more sweetness add more sugar

Add a Rating

Select a recipe rating

Leave a Comment

Comments

  1. Alene Wendrow

    I wonder if I could use Bob's gf flour that doesn't have rice flour in it? Thank you.

  2. Kristina

    I think it should work Alene, as long as it has xanthan gum

  3. Ahsley

    great texture and flavour, will make this again.

Latest Recipes

See all recipes