Monday, April 3, 2023



If you love carrot cake too, this one's for you!  My husband is a fan, so I had to learn how to make a healthy gluten-free version for us. It is a must-have for Easter at our house and for his birthday.  

Here are the details you need to bake this cake at home!


1.5 cups almond flour 
0.75 cups GF all-purpose flour
3 carrots (peeled and grated)
1.0 tsp baking soda
1.5 tsp baking powder
2.0 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
3/4 tsp salt
1/2 cup coconut sugar
3/4 cup almond milk 
3 eggs
1/2 cup avocado oil
1.5 tsp vanilla

For the frosting:

4 oz dairy-free cream cheese (I like Kite-Hill)
4 oz vegan butter
1 tbsp lemon juice
1 cup confectioner's sugar

Preheat oven to 350F.  Mix wet and dry ingredients separately.  Combine together and fold carefully until well incorporated. Pour into pan.  I used an 8-inch circular pan here.  Bake at 350F for about 45 minutes or until a knife inserted comes out clean.  Allow cooling before frosting.  I like to wait overnight before I start frosting.  

For the frosting, combine the powdered sugar with the cream cheese.  I like to go light on the sweetness but definitely adjust as needed based on your preference.  I like to slice my cake in half and frost the middle for extra fun.  
This turntable is definitely helpful when frosting.  It's a small investment if you bake cakes frequently.  If you are not great at decorating the top or just run short of time like I do most of the time, you can add a layer of walnuts around the edge.  It's simple and works great!

Love that first cut into a freshly baked and decorated cake.  Look at that texture!

Let me know if you try this cake for Easter!

Thank you for reading this post!

Post a Comment