This Gluten-Free Carrot Cake is moist, fluffy, and super flavorful. It’s 100% free of grains, gluten, and refined sugar, and is so easy to make. This carrot cake would be a great addition to an Easter Brunch, Mother’s Day Menu, or for your weekend meal prep.
Basic Ingredients for gluten free carrot cake
- 1 cup grated carrots
- 1/2 cup blanched almond flour
- 1/4 cup coconut flour
- 2 tablespoons tapioca flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/8th teaspoon allspice
- 3 eggs
- 1/3 cup coconut oil melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 3/4 cup plain Greek yogurt
- 1/4 whipped cream cheese
- 1 tablespoon maple syrup
How to make gluten free carrot cake
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Preheat the oven to 350 degrees F. After this, Grease an 8×8 baking dish with coconut oil, butter, or cooking spray.
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Now Grate carrots using the large holes on a box grater, and set aside.
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after this, In a large bowl combine 1/2 cup almond flour, 1/4 cup coconut flour, 2 tablespoons tapioca flour, baking soda, salt, cinnamon, and allspice. Gently toss everything together.
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In a separate bowl mix eggs, coconut oil, maple syrup, and vanilla extract. Whisk until well combined.
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After this, Mix the wet ingredients with the dry ingredients and mix until all of the ingredients are just incorporated.
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Stir in raisins, carrots, and walnuts. Once stair transfer this batter to greased pan and pop in the oven for thirty minutes or until cooked through. Cool completely.
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After this, Combine yogurt, cream cheese, and maple syrup in a small-sized bowl and mix well with a hand mixer.
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Now Spoon over the top of the cooled carrot cake and spread into a one-by-one layer. Serve and enjoy!