Description
This Gluten-Free Carrot Cake is a moist, flavorful dessert made with almond flour, applesauce, and warm spices. Naturally gluten-free and packed with grated carrots, it’s the perfect healthy-ish cake for tea time, birthdays, or any cozy occasion.
Ingredients
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2 cups almond flour
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1 cup gluten-free all-purpose flour
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1 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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1/4 teaspoon salt
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3 large eggs
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1 cup packed light brown sugar
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1/2 cup granulated sugar
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3/4 cup unsweetened applesauce
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1/2 cup vegetable oil
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2 teaspoons vanilla extract
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2 cups grated carrots
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1/2 cup chopped walnuts (optional)
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1/2 cup raisins (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
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In a large bowl, whisk together almond flour, gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
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In another bowl, beat eggs, brown sugar, and granulated sugar until smooth and creamy.
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Stir in applesauce, vegetable oil, and vanilla extract.
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Gradually fold the dry ingredients into the wet mixture until just combined.
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Gently mix in grated carrots, walnuts, and raisins if using.
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Pour batter into the prepared pan and smooth the top.
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Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
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Allow to cool completely in the pan on a wire rack before slicing.
Notes
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This cake is delicious on its own or topped with cream cheese frosting.
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You can substitute coconut oil for vegetable oil if preferred.
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Store leftovers in the refrigerator for up to 4 days or freeze slices for later.