I'm a huge carrot cake lover as you might have guessed given all the carrot cake recipes I have here on the blog! From Carrot Cake Cookies, to Carrot Cake Balls, Carrot Cake Loaf, Carrot Cake Squares, and let's not forget muffins! The only thing missing from this carrot cake party is the actual carrot cake even though I've been making this recipe for many years. I just never got around to posting the recipe here on the blog until now!
As you might have guessed, if you are a cake-lover, this healthy carrot cake recipe is adapted from my ever-popular Almond Raspberry Cake! Over the years, the two cakes that people make time and time again for birthdays, anniversaires and other celebrations are either my almond cake or my Flourless Chocolcate Cake - both winning recipes!
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I hope this recipe becomes a favourite with your family too.
The spices, carrots, raisins and walnuts blended together with gluten-free flours make carrot cake heaven!
This carrot cake recipe is...
I have not made this cake without eggs before. However, you can check the comments for the Almond Flour Cake to see if others have tried this cake egg-free by using a flax egg.
For the icing, I would suggest either using Coconut Whipping Cream or Simple Mills Cake Icing. The icing is very sweet so if you want to reduce the sweetness I would suggest using the coconut whipping cream instead.
Here's the recipe!
Serves 6-8
*If you want to make this nut-free you could try a gluten-free flour blend like Bob's Red Mill. I haven't tried it yet, so it's not tested but I think it would work.
**You can find tapioca flour (aka starch) or arrowroot at your local health food store or online. It's always in the baking section. Bob's Red Mill is a good brand.
***You can half the maple syrup and add 1/2 cup water or non-dairy milk in place of the 1/2 cup maple syrup. You need to add that liquid if you reduce the maple syrup otherwise the cake will be too dry.
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I am so thrilled you now have this recipe in your hands because I know you're gonna love it!!
Enjoy!
Joy xo
Made This tonight!! Omg it’s gorgeous.. I love carrot cake and my 50th birthday is next week so I made myself an early treat
ReplyGood for you! So glad you loved this. This is one of my favourite cakes of all time!
Can you do this recipe as mini cupcakes? Or regular cupcakes would be ok.
ReplyYes totally! You'll have to adjust the baking time of course, but they will be great!
This recipe sounds wonderful, and healthy! Is the 3T of coconut flour necessary? Is there a substitution for it or can I just omit it if I don't have it?
ReplyYes it definitely is! :) It absorbs moisture. You could try subbing with arrowroot or tapioca flour.
This is the best carrot cake ever! I love it. The last time I made it, I put a cashew cream icing all over it. Thank you for sharing your recipes, as always this did not disappoint!
ReplyMmmmm cashew cream icing, that sounds amazing! Glad you love it. Thank you for letting me know!
I am a fatty Liver disease diet and need to eat low carb/low fat. Do you have the nutritional values for your recipes?
ReplyHi Annette, I do not have nutritional values for my recipes, sorry about that. But you can use an app like My Fitness Pal to figure that out if you like. Hope that helps!
This cake is amazing! Made it as a cake and also as a loaf (for the loaf I halved the maple syrup and used 1/2 cup nut milk as you suggested in the notes and it turned out so delicious!)
ReplyHi Caroline! Glad you loved it!!
Well you were right, it kncked my socks off. Imade it this morning and had it for brekky. I like that you have paleo recipies . I have been following a mostly paleo diet for a few years and I DON,T do well with most grains. THANKYOU THANK YOU. May 16 2022.
ReplyGlad to hear that! I'm the same, even though I do have some grain-based recipes for the past 2 years I've been *mostly* paleo - like 85-90% and my digestion is best that way!