Best Gluten-Free Carrot Cake

star rating icon star rating icon star rating icon star rating icon star rating icon
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

Ingredients

  • 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
  • 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
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    Instructions

  • 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


  • Leave a Comment

    No comments yet.

    Add a Rating

    Your email address will not be published. Required fields are marked *

    Similar Recipes

    Gluten-Free Baked German Cheesecake

    Gluten-Free Baked German Cheesecake

    There are many ways to make a cheesecake. This sumptuous gluten-free cheesecake is baked using two types of cheeses creating that perfect creamy texture. The cake is light, slightly flavoured with fresh lemon juice and if desired topped with our fresh raspberry sauce. Recipe included. What I love about this grain-free cheesecake, it can be […] Read More

    Prep Time icon Prep Time 20 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 60 Minutes
    Serves icon Serves 12
    Carrot Cake Overnight Oats – Gluten Free

    Carrot Cake Overnight Oats – Gluten Free

    Kids of all ages love carrot cake. This recipe is like a traditional carrot cake, which is typically made using flour, oil, and white sugar, but with a few healthy adjustments. This gluten-free carrot cake overnight oats recipe is made with certified gluten free oats, flax, non-dairy milk, maple syrup, carrots, raisins and or walnuts. What a […] Read More

    Prep Time icon Prep Time 5 Minutes
    Difficulty icon Difficulty Beginner
    Cook Time icon Cook Time 2 Minutes
    Serves icon Serves 2
    Gluten Free Berry Shortcake

    Gluten Free Berry Shortcake

    This is decadent explosively delicious berry shortcake. The moist cake is loaded with berries and is smothered with an amazing sour cream frosting. You would never know this cake is gluten-free, egg-free and almost paleo. This recipe is a sure winner! Read More

    Prep Time icon Prep Time 20 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 50 Minutes
    Serves icon Serves 8 - 10