Description
This Best Gluten Free Carrot Cake is moist, flavorful, and packed with warm spices and tender carrots. Made with almond and coconut flours, it’s perfect for those avoiding gluten. Toasted walnuts add a delightful crunch, while a smooth cream cheese frosting ties everything together. Easy to make and naturally sweetened, this carrot cake is a showstopper for any occasion.
Ingredients
For the Cake
- 1 cup chopped walnuts
- 4 large eggs, room temperature
- 2/3 cup granular sweetener
- 2/3 cup unsalted butter, melted
- 3 tablespoons cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1 1/2 cups blanched almond flour
- 1/4 cup + 1 tablespoon coconut flour
- 1 tablespoon baking powder
- 3 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/3 teaspoon ground nutmeg
- 1/3 teaspoon sea salt
- 2 cups grated carrots, loosely packed
For the Frosting
- 1 1/2 cups cream cheese, softened
- 5 tablespoons unsalted butter, softened
- 1/2 cup powdered sweetener
- 2 teaspoons pure vanilla extract
- 1 tablespoon heavy cream (optional, to thin out frosting)
- 1/2 cup finely chopped walnuts (for topping)
Instructions
- Prepare the pans and walnuts: Preheat your oven to 350°F. Line the bottom of two 8-inch springform cake pans with parchment paper and grease the paper and sides with butter. Spread 1 cup chopped walnuts on a baking sheet and toast them in the oven for 3 to 5 minutes until golden. Set aside to cool.
- Mix wet ingredients: Using an electric hand mixer, beat 4 room-temperature eggs and 2/3 cup granular sweetener in a large bowl until light and fluffy, about 2 minutes. Add 2/3 cup melted unsalted butter, 3 tablespoons softened cream cheese, and 1 teaspoon pure vanilla extract. Mix again until well combined.
- Combine dry ingredients: In a separate bowl, whisk together 1 1/2 cups almond flour, 1/4 cup plus 1 tablespoon coconut flour, 1 tablespoon baking powder, 3 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/3 teaspoon ground nutmeg, and 1/3 teaspoon sea salt until fully blended.
- Make the batter: Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated. Fold in the grated carrots and the toasted walnuts.
- Bake the cake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 30 to 40 minutes. Start checking at 25 minutes; if the tops brown too quickly, loosely cover the pans with foil. Insert a toothpick in the center to check doneness—it should come out clean.
- Cool the cake: Let the cakes cool in the pans for 5 minutes, then remove from the pans and transfer to a wire rack to cool completely.
- Prepare the frosting: Using a hand mixer, beat 1 1/2 cups softened cream cheese with 5 tablespoons softened unsalted butter until smooth. Add 1/2 cup powdered sweetener and 2 teaspoons vanilla extract; mix well. If the frosting is too thick, add up to 1 tablespoon heavy cream and beat again until creamy.
- Assemble the cake: Spread a layer of frosting over one cake layer. Place the second cake layer on top, then cover the entire top and sides with the remaining frosting. Finish by sprinkling 1/2 cup chopped walnuts on top.
Notes
- Use room temperature eggs and cream cheese for smooth mixing.
- To prevent over-browning, monitor the cake after 25 minutes and cover with foil if needed.
- The frosting can be thinned with heavy cream to reach your desired consistency.
- Store the cake in the refrigerator due to the cream cheese frosting.
- For a nuttier flavor, use freshly toasted walnuts in the batter and for topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
