Grain-free Carrot Cake Recipe

This grain-free carrot cake with a luscious cream cheese frosting may be a little less sweet and a little more rustic than what you’re used to, but it will not fail to wow you or anyone you serve it to. It may even be better than any other carrot cake you’ve ever had, and you can feel good about eating it too.

Surprisingly, carrot cake is the birthday cake that everyone requests in this household (especially the men/boys). It is also our standard Easter dessert – along with this rice pudding, particularly if my oldest nephew is coming over. So you could say that although I don’t love to bake, and it will never be my forté, I have made many carrot cakes over the years. Luckily, carrot cakes are pretty straightforward and easy to make and require no mixers (unless you’re ever feeling really ambitious and want to give this one a go – crazy delicious, but it took me like 3 days to make it).

Last September, when I made a carrot cake for my son’s birthday, regular flour was still hard to find due to Covid and I was all out. It took a few tries but I ended up with a grain-free cake that we all loved even more. Imagine a traditional carrot cake, but just a tad denser, a little more rustic, but unbelievably moist and flavourful. And because it is not too sweet, and we are using nutritious almond and coconut flour, it is relatively healthy, too. Of course should you choose (and I think you should) smear your carrot cake with a lightly sweetened cream cheese frosting, then the “healthier” angle is mute :))

If you’re looking for a gorgeous, effortless, scrumptious dessert for Easter, or any other occasion, this grain-free carrot cake will be a sure hit. And let me tell you, a slice with your morning coffee is just about reason enough to make it – so good.

Grain-Free Carrot Cake Ingredients

You may not regularly stock some of the ingredients needed for this cake, but they are all pretty easy to find at most grocery stores. Really worth having these flours on hand for lots of other baked goods.

GLUTEN-FREE CARROT CAKE INGREDIENTS

• Almond Flour: I used blanched almond flour for a lighter texture. I haven’t tried it with almond meal which should work, just might be a little denser and chewier.
• Coconut flour: Lends structure to the cake and makes it less wet. Could possibly replace with oat or millet flour, though I haven’t tried it.
• Tapioca Flour: I have recently come to love baking with tapioca flour. It helps make the cake extra soft, lighter, and fluffier.
• Baking Soda and salt: Baking soda will of course give lift to the cake. It also helps give it a beautiful golden colour. A little salt is essential in most baked goods.
• Spices: Cinnamon, nutmeg, and ground ginger are the classic spice combo for carrot cake. I go heavier on the cinnamon and pretty light on the ginger but feel free to use any ratio you prefer.
• Maple syrup: To naturally sweeten the cake, and because I love the flavour. I have also used, and really liked, coconut sugar. If you use coconut sugar, add a 2 more tablespoons almond milk.
• Eggs: I make this cake with 6 eggs which seems like a lot. I have tried using less and the cakes turn out too thin and crumbly for my taste. That said, you could easily get away with 4, and add 1/4 cup more almond milk.
• Unsweetened almond milk: I only add 1/4 cup here but I find it helps add moisture and creaminess to the cake. In a pinch, feel free to leave it out or replace with any other dairy-free, or regular milk.
• Coconut oil: I always use refined, or unrefined, coconut oil for my carrot cakes. Refined coconut oil has no odour or flavour but I don’t taste any coconut when I use unrefined. Oil-based cakes will retain moisture longer than a butter based cake.
• Vanilla Extract: The sweet-fragrant flavours of vanilla extract are particularly wonderful in this cake. That said, if you aren’t able to use it, feel free to leave it out.
• Shredded Carrots: The carrots are of course the main ingredient of this cake. They bring a sweetness to the cake that allows for the addition of another sweetener to be kept to a minimum. Because you need a lot of carrots for this cake, see below for tips on how to grate them.
• Optional add-ins: We enjoy walnuts and raisins in our carrot cake. If you dislike either, absolutely feel free to leave them out. Crushed pineapple and unsweetened shredded coconut are also great in a carrot cake. However, I haven’t tested this grain-free cake with crushed pineapples which have quite  bit of moisture. If you add the pineapple, omit the almond milk.

CREAM CHEESE FROSTING INGREDIENTS

• Cream Cheese: I think a snacking carrot cake is delicious enough without cream cheese. A birthday carrot cake, or a celebration carrot cake, might be a little sad without it. If you are dairy-free, you can use a vegan cream cheese.
• Maple syrup or Powdered Sugar: I like the cream cheese frosting very lightly sweetened. Maple syrup is great with the cream cheese but you can use powdered sugar to keep it classic, if you prefer.
• Vanilla Extract: For a touch more flavour.

Easy ways to shred the carrots 

Shredding the carrots is the only real effort that will be required of you to make this cake. If I’m using organic carrots, I simply scrub them clean and don’t bother peeling. Here’s a couple ways to get the job done.

• Use a box grater: I hate to tell you to use the smaller holes of a box grater because your arm, and wrist, will feel it! The finer shredded carrot, however, makes the cake more moist and somehow sweeter. If you have an injured wrist (like me) grab a bored teenager to do it for you. If you have no teenagers lurking around, go ahead and use the larger holes – it will all be fine in the end.
• Food Processor: This machine makes shredding carrots a breeze. Just give them a good scrub and send them down the chute. The only problem is that my shredder attachement grates them into really long strands. Not great for a carrot cake. If your shredder tool is like mine, but you simply can’t handle the thought of grating that many carrots by hand, go ahead and use it. Just use a pair of sharp scissors, or a knife, to chop them up a bit once grated.

Make The Grain-Free Carrot Cake

This carrot is as easy to make as any quick bread. I’m still working on a one-bowl version to make it even easier, but two bowls is not so bad, especially when you don’t need a mixer to make it. It also bakes really fast. So basically, scrumptious carrot cake in less than an hour – yay!

• Preheat the oven to 350ºF. Lightly grease two 8-inch round pans and line the bottoms with parchment paper. In a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients until really well combined and emulsified. Pour into the wet ingredients and mix with a spatula until well combined.

• Stir in the grated carrots, walnuts, and raisins, if using.

• Pour the batter evenly into the prepared cake pans and smooth the top. Bake for 30-35 minutes or until nicely golden and a toothpick comes out clean. Allow the cakes to cool for 10 minutes in the pan, then turn out onto a cooling rack to cool completely before frosting.

• While the cakes cool, make the frosting. Mix the frosting ingredients in a large bowl with a stand mixer or hand mixer on medium speed. Place one cake on a cake stand, or flat plate and cover the top with about 1 cup of the frosting. Place the other cake on top and use the remaining frosting to cover the top and sides of the whole cake. If you have any frosting leftover, place in refrigerator for later use.

Tips For the Best Grain-Free Cake

• Make sure the melted coconut oil is cooled: Really hot coconut oil will cook the eggs. Make sure it’s at room temperature before mixing it with the other ingredients.
• Room temperature eggs: Likewise, the eggs should be room temperature so the coconut oil doesn’t coagulate with fridge-cold eggs.
• Use a scale for weighing the dry ingredients: Not completely essential for this recipe, but a scale does make baking so much more accurate.
• Allow the cakes to cool completely before frosting: Don’t be tempted to rush the frosting aill a nd try and do it while the cakes are still a little warm. So not worth it. I go a step further and wrap the cooled caked in plastic wrap and place in the freezer for a half hour. Easy, pretty frosting with no crumb mess. If you’re really in a hurry, skip the frosting and serve dollops of the cream cheese mixture on the side. Might not be as pretty but no less delicious.

To Make Ahead And Store Leftovers

I swear this grain-free cake tastes even better the next day and even days after that.

• Make ahead: Allow the cakes to cool completely then wrap the unfrosted layers tightly in plastic wrap. Store in the fridge for 4-5 days or in the freezer for up to 2 months. If frozen, thaw slightly before frosting.
• Store leftovers: Refrigerate frosted cake, loosely wrapped in plastic, for up to 4 days.
• To Freeze frosted cake: Transfer the frosted cake to a plate or sheet pan and place in the freezer for an hour until frosting and cake has hardened. Cover with plastic wrap and freeze for up to 1 to 2 months.

If  you give this Grain-free Carrot Cake recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you! 

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Grain-free Carrot Cake Recipe

Author: Sandra Valvassori

This grain-free carrot cake with a luscious cream cheese frosting may be a little less sweet and a little more rustic than what you're used to, but it will not fail to wow you or anyone you serve it to. It may even be better than any other carrot cake you’ve ever had and you can feel good about eating it too.

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 8 to 10 slices

Ingredients  

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• 2 1/2 cups (245g) blanched fine almond flour
• 1/2 cup (55g) Tapioca flour
• ½ cup (64g) coconut flour
• 1 1/2 teaspoons (6g) baking soda
• 1 Tablespoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 6 large eggs
• 1/4 cup (75g) almond milk or any milk of choice
• ¾ cup (234g) pure maple syrup or honey
• ½ cup (113g) melted and cooled coconut oil plus more for greasing pans
• 2 teaspoons pure vanilla extract
• 3 cups grated carrots about 6-8 medium carrots, scrubbed and peeled
• ½ cup chopped walnuts
• ½ cup raisins

Cream Cheese Frosting

• 16 ounces cream cheese
• 1/4 cup maple syrup or powdered sugar
• 1 teaspoon pure vanilla extract

Instructions 

• Preheat oven to 350ºF. Lightly grease two 8-inch round pans and line the bottoms with parchment paper.
• In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, cinnamon, ginger, nutmeg, and salt.
• In a medium bowl, whisk together the eggs, almond milk, maple syrup, coconut oil, and vanilla until really well combined and emulsified.
• Pour the wet ingredients into the dry ingredients and mix with a spatula until well combined.
• Stir in the grated carrots, followed by the walnuts, and raisins, if using. Pour the batter evenly into the prepared cake pans and smooth the top.
• Bake for 30-35 minutes or until nicely golden and a toothpick comes out clean. Allow the cakes to cool for 10 minutes in the pan, then turn out onto a cooling rack to cool completely before frosting.
• While the cakes cool, make the frosting. Mix the frosting ingredients in a large bowl with a stand mixer or hand mixer on medium speed. Place one cake on a cake stand, or flat plate, and cover the top with about 1 cup of the frosting. Place the other cake on top and use the remaining frosting to cover the top and sides of the whole cake. If you have any frosting leftover, place in refrigerator for later use. 

Notes

To make ahead and store leftovers

This grain-free cake might even taste better the next day, and even days after that.

• Make ahead: Allow the cakes to cool completely then wrap the unfrosted layers tightly in plastic wrap. Store in the fridge for 4-5 days or in the freezer for up to 2 months. If frozen, thaw slightly before frosting.
• Store leftovers: Refrigerate frosted cake, loosely wrapped in plastic, for up to 4 days.
• To Freeze frosted cake: Transfer the frosted cake to a plate or sheet pan and place in the freezer for an hour until frosting and cake has hardened. Cover with plastic wrap and freeze for up to 1 to 2 months.

Keywords: Carrot Cake, Easter

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