Gluten Free Carrot Cake Recipe

Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins. If you can’t find it, though, here’s a trick: use 2¼ cups whole almonds and pulse them in a food processor along with salt, baking powder, all three spices, and baking soda until very, very finely ground.

Gluten Free Carrot Cake Recipe
Gluten Free Carrot Cake Recipe

How To Make Gluten Free Carrot Cake Recipe?

Cake

Preheat oven to 350°. Grease two 8″ parchment-lined round cake pans with oil, then dust with almond flour, tapping out excess.

Whisk salt, baking powder, cardamom, cinnamon, ginger, baking soda, and remaining 3 cups flour in a medium bowl.

Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until more than tripled in volume and mixture holds a ribbon for several seconds when drizzled over itself, 5–7 minutes. (Beating the eggs thoroughly in this stage goes a long way toward creating an aerated, light crumb, which is critical when using gluten-free ingredients.) Beat in vanilla.

Toss carrots, coconut, walnuts, raisins, and remaining ½ cup oil in another medium bowl.

Reduce mixer speed to low. Add flour mixture in 3 additions, alternating with carrot mixture in 3 additions, to egg mixture, beating well after each addition.

Divide batter between prepared pans. Bake cake until lightly browned across the top, a tester inserted into the center comes out clean, and the top springs back when gently poked, 33–36 minutes. Let cool 10 minutes. Carefully run a knife around edges of pans to release cake, then invert onto a wire rack. Let cool completely.

Frosting and Assembly

Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl, scraping down as needed, until very smooth, about 2 minutes. Reduce mixer speed to low and add powdered sugar. Beat until combined. Add yogurt, vanilla, and salt and increase speed to medium-high. Beat, scraping down occasionally, until light and airy, about 4 minutes. Chill 10 minutes if needed to stiffen slightly to a spreadable consistently.

Arrange one cake round domed side down on a large plate or platter. Cover top and sides with one-third of frosting. Top with remaining cake layer, domed side up. Coat top and sides with remaining frosting.

Do Ahead: Cake can be made 3 days ahead. Cover with a cake dome and chill.

INGREDIENTS

Cake

  • ½ cup virgin coconut oil, melted, plus more for pans
  • 3 cups almond flour, plus more for dusting pans
  • 1½ tsp. kosher salt
  • 1 tsp. baking powder
  • 1 tsp. ground cardamom
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. baking soda
  • 5 large eggs
  • 1¼ cups (packed) dark brown sugar
  • 1 tsp. vanilla extract
  • 10 oz. carrots, peeled, coarsely shredded, squeezed firmly to expel excess water
  • ¾ cup shredded unsweetened coconut
  • ¾ cup walnuts, finely chopped
  • ½ cup golden raisins

Frosting and Assembly

  • 8 oz. cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1¼ cups gluten-free powdered sugar
  • ⅓ cup Greek yogurt
  • 1 tsp. vanilla extract
  • Pinch of kosher salt

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