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Gluten Free Carrot Cake
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Gluten Free Carrot Cake

This Gluten Free Carrot Cake is a moist, flavorful dessert made with almond flour, warm spices, shredded carrots, and crunchy nuts. Perfect for those avoiding gluten but craving a classic carrot cake treat.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Gluten Free
Keyword: Carrot Cake, Easy, Gluten-Free, Nutty, Spiced
Servings: 8 servings

Ingredients

  • 3 cups almond flour (290g)
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.125 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 5 eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup brown sugar (160g)
  • 2 cups shredded carrot (180g)
  • 1 cup walnuts or pecans roughly chopped
  • 0.5 cup sunflower oil (vegetable, canola, corn, or sunflower oil works well)

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal. Set aside.
  • In a large bowl, whisk together the almond flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, baking powder, and baking soda until well combined.
  • In a separate bowl, beat the eggs until slightly frothy. Add the brown sugar, sunflower oil, and vanilla extract. Whisk until smooth and well incorporated.
  • Pour the wet ingredients into the dry ingredients. Stir gently using a spatula or wooden spoon until just combined, avoiding overmixing.
  • Fold in the shredded carrots and chopped walnuts or pecans to add moisture and texture.
  • Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • Spatula
  • Whisk
  • Oven

Notes

Use room temperature eggs for lighter texture. Finely shred carrots for even moisture. Toast nuts lightly for extra flavor. Check doneness starting at 35 minutes to avoid overbaking. Cool completely before frosting to prevent melting.