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
Preheat the oven to 350 degrees F. After this, Grease an 8×8 baking dish with coconut oil, butter, or cooking spray.
Now Grate carrots using the large holes on a box grater, and set aside.
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.
In a separate bowl mix eggs, coconut oil, maple syrup, and vanilla extract. Whisk until well combined.
After this, Mix the wet ingredients with the dry ingredients and mix until all of the ingredients are just incorporated.
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.
After this, Combine yogurt, cream cheese, and maple syrup in a small-sized bowl and mix well with a hand mixer.
Now Spoon over the top of the cooled carrot cake and spread into a one-by-one layer. Serve and enjoy!