Gluten-Free Carrot Cake

Thank you to for sharing this delicious gluten-free Carrot Cake recipe with us! 
Photo Credit: Bon Appetite


  • 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 & 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

Shopping List

  • 10 oz. carrots
  • 1 block Greek yogurt
  • 1 block cream cheese, room temperature
  • 1 package shredded unsweetened coconut
  • 1 package walnuts, finely chopped
  • 1 package golden raisins
  • 1 package gluten-free powdered sugar
  • 1 bag almond flour
  • 1 package ground cardamom
  • 1 package ground cinnamon
  • 1 package ground ginger
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Pantry List

  • 1 block unsalted butter
  • 1 dozen eggs
  • 1 container virgin coconut oil
  • 1 bottle vanilla extract
  • 1 container baking powder
  • 1 container baking soda
  • 1 container dark brown sugar
  • 1 box Kosher salt
Add to Instacart


  • 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 & assembly -
  • Using an 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.

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