Best Gluten-Free Carrot Cake

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Average Rating: 5 | Rated By: 5 users

Best Gluten-Free Carrot Cake with light zesty cream cheese frosting. The deliciously tasty cake is made with unsweetened coconut flakes, raisins, coconut sugar and orange juice, keeping it sweet without adding that extra sugar. The creamy, zesty frosting is made with a mix of cream cheese and sour cream, keeping the frosting light and amazing.

Two extra moist pleasingly sweet soft carrot cake layers, frosted with whipped cream cheese and sour cream zesty frosting. I have also added walnuts to the frosting, making it even more delicious 🙂 Doesn’t this sound good? To make this gluten-free carrot cake extra special, I added unsweetened coconut flakes and raisins to the cake layers. Then, I decorated the frosting with some more walnuts, freshly grated carrots and a sprinkle of coconut flakes.

The best part, there is nothing fancy about this cake, just lightly sweeteed cake layers flavoured with carrots, fresh orange juice, raisins and coconut flakes. Then, the cake layers are decorated with the most delicious zesty frosting. This recipe turned out better than I expected, making this my best gluten-free carrot cake.

This gluten-free dessert is for one of those special occasions like Mother’s Day, Easter or that special birthday. What I love about this cake, it is on the healthy-ish side. Just imagine, fresh carrots, unsweetened coconut flakes, raisins, walnuts and fresh lemon juice. I hope you enjoy this carrot cake as much as my family does! If you are looking for more gluten-free carrot recipes, I recommend the gluten-free carrot pancakes


  • 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
  • 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
  • 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
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  • Preheat oven to 350 F and lightly spray 2 x (9-inch round) springform cake pans with cooking oil
  • In a medium bowl whisk together first 6 ingredients (flour to salt)
  • In a separate large bowl, cream together coconut sugar, olive oil, eggs and vanilla. Add orange juice, carrots and raisins and stir to combine
  • 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
  • Pour batter evenly into prepared pans and bake for 25 minutes, or until they pass the toothpick test. Set aside to cool
  • For the frosting, cream together cream cheese, sour cream and butter. Add sugar, lemon juice and vanilla and mix until creamy. Stir in walnuts
  • 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
  • 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
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