Little Sunny Kitchen · by Diana★ 5.0 (2)
Gluten Free Carrot Cake
NUTRITION · PER SERVING90M COOK
CAL 27%·PRO 23%
CARBS 46G34% OF CAL
3G FIBER2G OTHER40G TOTAL SUGAR
FAT 37G61% OF CAL
8G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist gluten-free carrot cake with warm spices, toasted walnuts, and creamy cream cheese frosting. Rich and indulgent without wheat flour.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovengluten freeveganvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups (290g) almond flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 5 eggs (at room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup (160g) brown sugar
- 2 cups (180g) shredded carrot
- 1 cup walnuts ( or pecans, roughly chopped)
- ½ cup sunflower oil (vegetable, canola, corn, or sunflower)
- 8 ounces (225g) cream cheese (softened to room temperature)
- 1 tablespoon butter (softened to room temperature)
- 2½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
At a glance
PER SERVING · TIME 90M
CAL 27%·PRO 23%
CARBS 46G34% OF CAL
3G FIBER2G OTHER40G TOTAL SUGAR
FAT 37G61% OF CAL
8G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 318mg
- Total sugar
- 40g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 328mg
- Calcium
- 115mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 318MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.