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. [New VIDEO below!]
I tested this gluten free carrot cake six times. In all honesty, this was one of those unicorns that hit the mark on the first test, but then I kept “testing” it for quality control. Okay fine, I just wanted to eat more cake. This is my new favorite carrot cake recipe, hands-down, and you’re not going to believe that it’s a healthy cake you can feel good about eating.
Gluten free carrot cake with almond flour
This healthy carrot cake recipe was inspired by my blender carrot cake muffins. I wanted to create a batter that was just as easy to make, but that would translate into cake form, with a super moist, classic carrot cake texture and flavor.
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!).
Blender carrot cake
Let’s face it, carrot cake can be a pain in the a$$ to make. It usually requires multiple mixing bowls, not to mention the dreaded “shredding of carrots” (which is quite possibly my least favorite kitchen task). You can forget all that, because this batter gets blitzed up entirely in a Vitamix blender or food processor! You don’t even need to shred the carrots—they get finely chopped right in the machine. You’re welcome.
Healthy carrot cake recipe with applesauce
A few 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.
Paleo carrot cake
This carrot cake is made without grains or sugar, meaning it’s also paleo without the frosting!
Can this carrot cake be made dairy free?
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.
How to make a healthy gluten free carrot cake:
- 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 softened 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.
How to make maple cream cheese frosting
- Using hand beaters, beat softened cream cheese until smooth (it’s really important to use room temperature cream cheese to prevent lumps from forming, so take it out of the fridge before starting the cake).
- Very slowly start drizzling maple syrup into the cream cheese while beating. It’s important to go slow, so that the syrup can fully incorporate. Stop and scrape the sides occasionally. Once all of the syrup has been added, scrape the sides again, then beat for a few more seconds. You’re done! Now who’s going to lick the beaters?
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.
- It’s important that the cream cheese is completely softened before making the frosting, so take it out of the fridge before starting the cake. (To soften the cream cheese more quickly, place it on or near the warm oven.)
- For a dairy free cake, simply omit the frosting, or serve the cake with a dollop of non-dairy coconut whipped cream instead.
FAQ
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 healthy baked goods you might like:
- Healthy Almond Coconut Cake
- Easy One-Bowl Chocolate Cake
- Mini Pavlovas with Dark Chocolate
- Black Bean Brownies
- Cassava Flour Chocolate Chip Blondies
- Healthy Apple Crisp
- Paleo Strawberry Shortcakes
- Apple Skillet Cobbler
What’s for dinner? Try these easy main courses:
- The Best Homemade (easy!) Veggie Burgers
- Coconut Sriracha Shrimp & Grits
- Chipotle Chicken Tacos
- Healthy Sloppy Joes
- Turkey Spinach Meatballs
- Mexican White Bean & Chicken Soup
Watch the video!
Get the recipe!
Gluten Free Carrot Cake with Maple Cream Cheese Frosting (Grain Free, Sugar Free)
Ingredients
- Cooking spray or oil, for pan
- 1/3 cup currants OR ½ cup raisins
- 3 medium carrots (7-8oz /220g), peeled, trimmed and coarsely chopped
- 2 large eggs
- 1/4 cup plus 2 tablespoons maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup milk or nut milk
- 1/4 cup coconut oil, melted and cooled slightly (or you can use butter or a neutral vegetable oil)
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground nutmeg
- 3/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 1/2 cups (165g) almond flour
- 1/2 cup (42g) unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/3 cup (38g) chopped walnuts or pecans, plus more for garnish (optional)
- Maple Cream Cheese Frosting (see recipe below!)
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 carrot cake.
- 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.
- It’s important that the cream cheese is completely softened before making the frosting, so take it out of the fridge before starting the cake. (To soften the cream cheese more quickly, place it on or near the warm oven.)
- For a dairy free cake, simply omit the frosting, or serve the cake with a dollop of non-dairy coconut whipped cream instead.
Maple Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese, at room temperature
- 1/4 cup pure maple syrup
Instructions
- Using hand beaters, beat the cream cheese on high until smooth and fluffy. Scrape down the sides of the bowl. Start the beaters again and very slowly add the maple syrup in a thin drizzle while beating (if you add it too quickly, it might get lumpy). Continue beating on high until completely smooth, stopping and scraping down the sides as needed. Use the frosting right away.
I’d love to answer any of your questions and see what you’re cooking!! Don’t forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
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So freakin good!!!
Hi Tomi, I’m so glad you like the cake!!
Can you share calories per slice?
Thank you
Hi there! Unfortunately I don’t provide calorie counts on my recipes as a general policy (you can read why here). I appreciate your understanding and hope you like the cake! 😊
Hi, I just had a question. I ran out of Almond Flour. So, can the Almond Flour be substituted by Regular Flour? Also, will it affect the recipe in anyway?
Hi there! I haven’t tested this recipe with all-purpose flour so wouldn’t be able to guarantee the results. I suspect AP flour would work, however the cake would likely not be as tender or moist. Let me know if you give it a try!
Hey Nicki, I tried this recipe with all-purpose flour and my whole family enjoyed it! Even though, with all purpose flour the cake does get very thick and heavy, it was still really good (probably not as good as it could have been with almond flour)! Everyone enjoyed it and I got so many positive comments on it. It was just what every one needed with every thing going on right now, I mean who would pass up a good slice of cake? Thank you so much for this recipe! Tomorrow, I will be making it once again for another birthday, but this time with almond flour! Best cake I’ve ever tasted, loved it! 🙂 <3
Hi there! I’m so glad you and your family liked the cake!! I’d love to hear what you think of it with the almond flour. 🙂 Happy baking!!
Hey I tried first with GF flour blend and then a second cake with almond flour. The almond flour one was 10 times better. Both in texture and in taste. I’d recommend starting with only one cup of gf flour if you have to go that route and then adjust to make a proper batter. I knew after blending the first one that it was too dry and that was disappointing.
Hi Jo, Thank you for your comment! Indeed, the almond flour is really important to the cake’s texture. I’m so glad you liked the cake!
Hi! How many calories per serving?
Hi there, I don’t include calorie counts in my recipes (you can read why here), but there are several calorie trackers online, if you’re interested. Happy baking!
Hello. What are the nutricional facts on these carrot cake?
Hi there, and thank you for visiting! I purposefully don’t include nutritional facts on my recipes (you can read why here), but I believe you can find nutritional counting tools on the web. Good luck, and I hope you enjoy the cake!
Can I substitute greek yogurt instead of applesauce?
Hi Mills, I haven’t tested this recipe with Greek yogurt so can’t guarantee the results, but I’d actually suggest regular yogurt, not Greek, because the high protein content of the Greek yogurt could affect the texture. I’ve also had readers swap out the applesauce with coconut oil with success. Happy baking, and keep me posted!
Hi, i’ve been looking for an easy, tenser, moist gluten free carrot cake. Glad i’ve found it!!
Anyway, apple sauce isn’t a common staple in my area. Is there any substitute? Thank you.. Will try this recipe asap
Hi there, and welcome! While I haven’t tested it, I’ve had readers successfully swap out the applesauce for an equivalent measurement of coconut oil (therefore 1/2 cup total). You could also try mashed banana thinned with a bit of water. I hope you like the cake!
Can you share calories per slice?
Thank you
This is a delicious and healthy carrot cake. I gave it 4 stars instead of 5 because of how long the prep time was and the number of ingredients needed make it. My clean up time was rather extensive too so I’d only make it again for a special occasion such as a birthday request.
Hi Carol,
I’m so happy you liked the cake!
Calories in the cake w/o the topping ? Looks amazing btw <3
Hi there! I don’t include calorie counts in my recipes (you can read why here) but I believe there are calorie counting tools online if you want to check those out. I hope you enjoy the cake, and happy baking!!
Can I use a rectangular pound cake baking pan instead of a square 8inch? Thank you! can’t wait to try the recipe!
Hi Winnie! I haven’t tested this recipe in a loaf pan but do think it would work well. You will just need to adjust the baking time (it will take longer to bake). Good luck, and definitely let me know if you give it a try!
Hi! Looking forward to making this cake for the upcoming birthday of a friend! Could I skip the raisins and dried fruit at all and just add the nuts?
Hi there! Yes, you can omit the raisins in this carrot cake if you prefer (or swap them out for currants or chopped dates). I hope you enjoy the cake, and happy birthday to your friend!
I am allergic to coconut. What can I substitute for the coconut? It looks amazing!
Hi Tammy, while I haven’t tested this cake without the coconut, you should be able to omit it entirely. If the batter looks thin you can add 1-2 more tablespoons of almond flour. I hope you enjoy!
Hi Nicki,
I’m so excited to try this recipe! However, I only have cinnamon and ground ginger, would you recommend it would be better to just omit the cardamom and nutmeg or adding more of the two spices I do have and if so, how much?
Hi Melissa! You can omit the cardamom and nutmeg completely or add another 1/8 teaspoon of cinnamon if you like the spice. Happy baking, and I hope you like the cake!
Hi Can I make the frosting with light cream cheese?
Hi there, I’ve made this frosting with Neufchatel, which is lighter than regular cream cheese. If you can’t find that, I do think a light cream cheese would work, although I can’t guarantee the texture. Good luck, and keep me posted!!
Hello i cannot wait to try making this! Can i use whole wheat flour to replace the almond flour? Thank you! 🙂
Hi Winnie! I haven’t tested this recipe with whole wheat flour so can’t guarantee the results, but I do think it will work, although the texture won’t be quite as moist and tender. Let me know if you give it a try!
Thank you will definitely let you know when i made it! Just one more question, is it possible to skip the oil by using more maple syrup? Thank you!
Hi Winnie, I wouldn’t skip the oil, especially if you’re using whole wheat flour. Good luck, and happy baking!!
Hi !!!
I have not made this yet, wana give it a try.
Just not sure whether the 1/4 cup maple syrup is for the actual batter or the cream cheese frosting?
The ingredients say 1/4 cup and 2 tablespoon, I am just unsure which way round … thanks!
Hi there! For the cake you’ll need 1/4 cup plus 2 tablespoons of maple syrup. The cream cheese frosting recipe is listed separately below the cake recipe (you’ll need another 1/4 cup maple syrup for that). I hope you enjoy, and happy holidays!
I cant have cream cheese any dairy free substitute ideas?
Hi Chantelle, I love frosting this cake with coconut whipped cream! Refrigerate 1 can of full-fat coconut milk overnight. Carefully open the can and scoop off the white solids on top and transfer them to a bowl (save the liquid for smoothies!). Add vanilla extract and maple syrup, then blend with hand beaters until smooth and thick. I hope you enjoy!
Hi,
I dont have cardamom and ginger, only cinnamon and nutmeg. Should I omit the other 2 altogether, would it make a big difference to the flavour? Or should I increase the amount of other spices to compensate?
Also, my maple syrup went bad while moving apartments 🙁 Can’t go out to buy my favourite brand yet – would it be okay to use honey instead? How much would the flavour profile change because of this?
Can’t wait to try this, thanks for sharing!
Hi there! You can omit the cardamom and ginger and increase the cinnamon by about 1/4 teaspoon (feel free to add another dash of nutmeg as well). Also, you can use honey instead of maple syrup! The flavor is a bit sweeter in my opinion, but it works. Good luck, and let me know how the cake turns out!
Hi !
Any recommendations for not using maple syrup?
Hi Natasha, you can use coconut sugar, honey or agave nectar instead!
Hi there, I made this recipe last week to try it out. My family loved it. I’m making it again for my sons 1st birthday and I was wondering how far ahead do you think I could make this(3days)? Also would you recommend refrigerating it before. And frosting it the day of?
I’m so happy to hear that your family loved the cake! You can make the cake up to 3 days ahead – wrap it tightly and refrigerate. You can frost it up to 1 day ahead if you prefer, or you can do it on the day of. Happy 1st birthday to your son!!