You can leave your mixing bowls in the cupboard for this healthy, gluten free carrot cake recipe! The batter gets whizzed up right in the Vitamix or food processor, and the result is seriously amazing. [Step-by-step VIDEO below!]
Ingredients
The cake is made with almond flour and shredded unsweetened coconut, which give it a seriously tender texture (and make it gluten free and paleo friendly).
Why this recipe is great
A few other simple ingredients add flavor to this gluten free carrot cake recipe and lighten it up:
- Unsweetened applesauce lends moisture, allowing us to cut back on the oil.
- The cake contains more carrots than most carrot cakes, which provide natural sweetness and contribute more moisture.
- Finally, a mix of warming spices, including cinnamon, cardamon, nutmeg and ginger, as well as maple syrup, give the cake an incredible flavor.
- This carrot cake is made without grains or sugar, meaning it's also paleo without the frosting!
How to make a healthy gluten free carrot cake:
This is the easiest carrot cake you'll ever make. You can put your mixing bowls away, as the batter gets made right in a high speed blender or food processor (no shredding of carrots required!)
- Pulse carrots in a Vitamix or food processor until finely chopped. Transfer the carrots to a bowl.
- In the same blender or food processor (no need to wash it!), add eggs, maple syrup, applesauce, milk, coconut oil (or vegetable oil), spices, salt and vanilla. Blend until smooth.
- Add almond flour, unsweetened dried coconut and baking powder. Pulse until just incorporated.
- Add the shopped carrots, raisins and chopped nuts (if using). Pulse a few times to combine, then stir with a rubber spatula. Transfer to a cake pan, and bake!
Maple cream cheese frosting
This Maple Cream Cheese Frosting might just be my favorite frosting (tied with this chocolate whipped cream frosting!). It’s made with just room temperature cream cheese and maple syrup, and it provides the perfect creamy counterpart to the spiced carrot cake. I go for a high ratio of frosting-to-cake, because we love the frosting so much.
Dairy-free, vegan variation
You can easily make this cake vegan (and nobody will have a clue!). Swap out the eggs for 6 tablespoons of aquafaba (the liquid from a can of chickpeas). Whisk the aquafaba until it's white and foamy, then add it to the batter when you add the carrots and raisins. The cake will be more delicate, so take care when removing it from the pan. Use a dairy-free cream cheese in the frosting, or top the cake with coconut whipped cream instead.
Gluten free carrot cake tips and ingredient swaps:
- You’ll need a Vitamix blender or food processor to make this gluten free carrot cake recipe.
- This cake gets baked in an 8-inch square pan. I prefer a metal pan, which allows for even browning (and sharp corners!), but you could use a glass dish—just start checking for doneness about 5 minutes early.
- I always suggest using an inexpensive kitchen scale when baking, not only because it's more accurate, but also because it's much easier (no messing with measuring cups!).
- Be sure to let the cake cool completely before slicing. Since the texture is very moist, the cake can benefit from refrigerating (and it gets even better with time!).
- I prefer to use dried currants in this cake since they distribute evenly in the batter, but raisins work great as well.
- You can use honey instead of maple syrup in the cake batter.
- Frost the cake with this Maple Cream Cheese Frosting.
- For a dairy free cake, simply omit the frosting, or serve the cake with a dollop of non-dairy coconut whipped cream instead.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
FAQs
Yes! This healthy carrot cake recipe is dairy free as long as you use nut milk in the batter. You can omit the cream cheese frosting, or you can serve the carrot cake with a dollop of non-dairy coconut whipped cream (homemade or store-bought) instead.
Most carrot cakes are made with all-purpose flour, but this cake is made with almond flour, which is naturally gluten free and high in protein (this cake is also paleo!).
Almond flour gives this gluten free carrot cake an ultra moist and tender texture without any gumminess. Applesauce and maple syrup provide moisture.
Yes! Baking powder is a leavening agent made with baking soda, cream of tartar and sometimes cornstarch. It’s naturally gluten free.
Other gluten free recipes you might like:
- Paleo & Gluten Free Apple Cake Recipe
- Healthy Almond Coconut Cake
- Paleo Banana Cake
- Flourless Chocolate Almond Cake
- Healthy Gingerbread Cake
- Black Bean Brownies
- Cassava Flour Chocolate Chip Blondies
- Healthy Apple Crisp
Watch the video!
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the recipe!
Gluten Free Carrot Cake with Maple Cream Cheese Frosting (Grain Free, Sugar Free, Vegan Option)
Ingredients
- Cooking spray or oil, for pan
- ⅓ cup currants OR ½ cup raisins
- 3 medium carrots (7-8oz /220g), peeled, trimmed and coarsely chopped
- 2 large eggs
- ¼ cup plus 2 tablespoons maple syrup
- ¼ cup unsweetened applesauce
- ¼ cup milk or nut milk
- ¼ cup coconut oil, melted and cooled slightly (or you can use butter or a neutral vegetable oil)
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground nutmeg
- ¾ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 ½ cups (165g) almond flour
- ½ cup (42g) unsweetened shredded coconut
- 1 teaspoon baking powder
- ⅓ cup (38g) chopped walnuts or pecans, plus more for garnish (optional)
- Maple Cream Cheese Frosting (recipe link in header)
Instructions
- Preheat the oven to 350˚F. Grease an 8-inch baking pan with coconut oil or cooking spray. Line the pan crosswise with parchment paper, leaving an overhang (this will make it easy to pull the cake out of the baking pan later, but you can skip this step and simply serve the cake in the pan).
- Put the currants (or raisins) in a small bowl and cover them with warm water. Let sit.
- Put the carrots in the Vitamix or food processor. If using a Vitamix, turn the machine on and gradually increase the speed to medium (Variable 6 or 7), stirring with the tamper. Blend until the carrots are very finely chopped but not pureed (it will only take a few seconds)—the carrots should look a bit bigger than rice. If using a food processor, pulse until very finely chopped. Scrape the sides and give the carrots one more pulse to make sure they're evenly chopped. Transfer to a bowl.
- Put the container back on the base (no need to wash it—it’s ok if there are still some carrots around the edges and bottom), and add the eggs, maple syrup, applesauce, milk, coconut oil, cinnamon, ginger, cardamom, nutmeg, salt and vanilla. Blend until smooth.
- Add the almond flour, shredded coconut and baking powder. Blend on low (Variable 2 or 3) or pulse (if using a food processor) until incorporated.
- Drain the currants (or raisins), and add them to the batter along with the chopped carrots and nuts (if using). Blend on low (Variable 1), stirring with the tamper, or pulse if using a food processor, until just incorporated (don't over-mix). Using a rubber spatula, scrape the sides and stir to fully incorporate all of the ingredients.
- Scrape the mixture into the prepared pan and spread it in an even layer. Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Set the pan on a cooling rack and let cool 10 minutes. Run a thin knife along the sides of the pan then carefully use the parchment handles to transfer the cake to a rack (if you prefer, you can skip this step and serve the cake straight from the pan). Let the cake cool completely.
- Spread the Maple Cream Cheese Frosting evenly over the top of the cake. If you’d like, sprinkle the top of the cake with chopped nuts. Refrigerate the cake for 15 minutes, or until you’re ready to serve.
Notes
- You’ll need a Vitamix blender or food processor to make this gluten free carrot cake recipe.
- This cake gets baked in an 8-inch square pan. I prefer a metal pan, which allows for even browning (and sharp corners!), but you could use a glass dish—just start checking for doneness about 5 minutes early.
- I always suggest using an inexpensive kitchen scale when baking, not only because it's more accurate, but also because it's much easier (no messing with measuring cups!).
- Be sure to let the cake cool completely before slicing. Since the texture is very moist, the cake can benefit from refrigerating (and it gets even better with time!).
- I prefer to use dried currants in this cake since they distribute evenly in the batter, but raisins work great as well.
- You can use honey instead of maple syrup in the cake batter.
- Top the cake with this Maple Cream Cheese Frosting!
- For a vegan carrot cake, swap out the eggs for 6 tablespoons of aquafaba (the liquid from a can of chickpeas). Whisk the aquafaba until it's white and foamy, then add it to the batter when you add the carrots and raisins. The vegan cake will be more delicate, so take care when removing it from the pan. Use a dairy-free cream cheese in the frosting, or top the cake with coconut whipped cream instead.
Mary B. says
My favorite cake is carrot cake and this is the first time I made it from scratch. Best carrot cake I have ever tasted!!!! And I love the simple cream cheese frosting! (I used a lactose free cream cheese.) I like a purer carrot cake so I left out the coconut. As I was measuring and weighing the almond flour, I found that 1.5 cups did not equal 165 grams. Then I realized that the almond flour was extra fine, so it was a lighter weight. To compensate for leaving out the coconut, I added 1/4 cup extra almond flour which brought the weight up to 165g. The texture was perfect! I really appreciated that the entire recipe could be made in my food processor. Thank you!
Nicki Sizemore says
This makes me so happy to hear, and thank you for sharing your notes!! Enjoy!
Jas says
These turned out delicious! I am impressed with this recipe and it will become a staple here! Thank you! So moist and healthy!
Lucie says
Hi Nicki, I can't have almond flour. Can I use oat flour instead? Thanks
Nicki Sizemore says
Hi Lucie! I haven’t tested this cake with oat flour, but yes, I do think it would work! Let me know if you give it a try. 💚
Ang says
This cake is so good, and I love that you don't need to grate the carrots. I also loved the icing - I will definitely be using it for other times when I want a cream cheese icing. Thanks for a great recipe!
Nicki Sizemore says
Hooray! I'm so happy to hear, and thank you for sharing!
Abi says
Hi, I haven’t tried this recipe was wondering if I can swap the maple syrup for raw organic honey instead??? And if so i need to add less of it? Thank you!
Also hope you are having a lovely day 🙂
Nicki Sizemore says
Hi there! Yes, you can absolutely swap out the maple syrup for honey. I hope you enjoy!
Cindy G says
I don't care for coconut. Can I just skip it or should I replace it with something?
Nicki Sizemore says
Hi Cindy! I haven't tested this cake without the coconut, but I think you'd be fine to just skip it (that being said, the coconut flavor is not pronounced at all). Keep me posted!
Ruth says
Hello, I plan to make this for a friend, who is on a sugar-free diet, but I do not have a food processor or a Vitamix, can I grate and fold in the other items? I'm currently stationed in Germany with the Army and have limited kitchen appliances. Thank you.
Nicki Sizemore says
Hi Ruth!! If you don't have a food processor or Vitamix, I suggest finely grating the carrots and using hand beaters (or a stand mixer) to combine the batter, if you have them. Otherwise, whisk with vigor! I hope that you and your friend enjoy!
Amra says
Hi, I tried your recipe and it didn’t cook through. Any tips would be appreciated.
Nicki Sizemore says
Hi there!! Cooking times can vary according to your oven (all ovens are a bit different) as well as to the pan you used. Next time be sure that the cake is golden brown all over on top (it will be darker on the edges), even if it means it needs to bake for longer. A toothpick inserted in the center should also come out clean. Be sure to allow the cake to cool completely before cutting, as it will set further as it cools (although it is a very moist cake). I hope this helps!