Gluten-Free Carrot Cake
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Well Plated · by Erin Clarke★ 4.8 (252)

Gluten-Free Carrot Cake

NUTRITION · PER SERVING120M COOK
CAL 32%·PRO 27%
CARBS 59G38% OF CAL
5G FIBER51G SUGAR4G OTHER
FAT 40G58% OF CAL
10G SAT30G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist spiced carrot cake made with almond flour, topped with cream cheese frosting. Rich and tender, a gluten-free alternative to traditional carrot cake.

dessertamericanbaked goodeggsgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 3 cups almond flour (plus additional for dusting pans)
  • ¾ cup raw walnuts or pecans (plus additional for decorating the cake)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • Pinch ground cloves
  • 5 large eggs
  • ¾ cup packed dark brown sugar
  • ⅓ cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded carrots (about 4 medium or 10 ounces)
  • ½ cup canola oil
  • ¾ cup shredded unsweetened coconut
  • ½ cup raisins
  • 8 ounces reduced fat cream cheese
  • 2 tablespoons unsalted butter (at room temperature)
  • 2 to 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon pure almond extract
  • ¼ teaspoon kosher salt
PREP
30M
SODIUM
346MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.