This gluten free carrot cake has a moist, fluffy texture and is super delicious. This recipe is 100% gluten-free and free from refined sugars and grains. This carrot cake is perfect for a Mother’s Day Brunch, Easter Brunch, or weekend meal prep. You can make this carrot cake in the spring! This moist, flavorful carrot cake is available all year round! This delicious dessert is great all year.
Basic Ingredients for gluten free carrot cake
- 1/2 cup grated carrots
- 1/4 cup coconut flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/8th teaspoon all Spice
- 3 eggs
- 1/3 cup coconut oils melted
- 1/4 cup maple syrup
- 1/4 cup raisins
- 3/4 cup chopped walnuts
- 1/4 cup plain Greek yogurt
- 1/4 cup whipped cream cheese
- 1 tablespoon maple sugar
How to make gluten free carrot cake
- First of all, Use the large holes of a box grater to grate carrots. Combine almond flour, coconut flour, and tapioca flour in a large bowl. Add salt, cinnamon, and allspice.
- Combine everything. Combine eggs, coconut oil, and maple syrup in a separate bowl. Mix until combined. Mix the wet ingredients with the dry ingredients until well combined.
- Add the raisins, carrots, and walnuts. Now Place the batter in a greased pan. Bake for 30 minutes, or until it is cooked through. Let cool completely.
- Mix yogurt, maple syrup, and cream cheese in a medium bowl.
- Use a hand mixer to mix it all. Mix until smooth and creamy.
- After this, Spread the frosting on top of the cooled carrot cakes and make sure it is even. Enjoy!