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Gluten Free Carrot Cake with Cream Cheese Frosting

23 Marby 22

Prep TIme: 15m
|
Total Time: 1h 10m
|
Gluten free
|
Paleo
|
Vegetarian

Gluten Free Carrot Cake with Cream Cheese Frosting is moist, delicious and decadent without gluten.  Omit the frosting on top of your cake and your recipe is paleo.

Gluten Free Carrot Cake Recipe-2_

Easter is right around the corner can you believe it?  Being a food blogger you think about most major holiday’s months in advance because you need to work on coming up with amazing recipes and it takes time to write, bake or cook, re-bake and re-cook and photograph recipes.  What would the holidays be without great food?

Sometimes when you are working on new recipes  you hit the jack pot and sometimes your recipe hits the trash can.  I wrote this carrot cake recipe one night while I was  in my PJ’s listening to spotify.  I had seen a layered over the top carrot cake at a local bakery, and I thought I would feel sick eating so much sugar and flour.  Though I love a good carrot cake so I went to work coming up with a cake that would taste like you want a carrot cake to taste, without making me feel like crap after.  I couldn’t wait to try out the recipe the next day {I am wierd like that}.  I just knew it would be awesome and boy it was.  This is a seriously dense heavy moist cake, and I promise not a sole will know it is gluten free and it is also paleo friendly, if you omit the frosting.  Loaded with carrots, spices and walnuts the signature flavors of a great carrot cake.

 

Gluten Free Carrot Cake with Cream Cheese Frosting Recipe | ahealthylifeforme.comGluten Free Carrot Cake with Cream Cheese Frosting Recipe | ahealthylifeforme.comGluten Free Carrot Cake with Cream Cheese Frosting Recipe | ahealthylifeforme.com

Gluten Free Carrot Cake with Cream Cheese Frosting
Author: Amy Stafford
Prep time:
Cook time:
Total time:
Serves: 8-12
Ingredients
  • [br][b]Carrot Cake [/b]
  • 1 cup almond flour
  • 2/3 cup tapioca
  • 1/3 coconut flour
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • ? teaspoon ground cloves
  • 3/4 teaspoon fine grain sea salt
  • 3/4 cup finely chopped walnuts {optional}
  • 8 tablespoon unsalted butter, melted
  • 1/2 cup pure maple syrup
  • 3 ripe bananas (1 1/4 cups), mashed well
  • 1 1/2 cups grated carrots (about 3 medium)
  • 1/2 cup coconut cream
  • 2 eggs, lightly whisked
  • [br][b]Frosting:[/b]
  • 6 ounces cream cheese, room temperature
  • 3 tablespoons maple syrup (or to taste)
Instructions
[br]Carrot Cake:
  1. Preheat oven to 350F. Butter a 9x5x3 / 8-cup loaf pan (or 8×8 cake pan) and line it with parchment paper.
  2. Sift together the flours, baking powder, cinnamon, and salt. Stir in the walnuts and set aside.
  3. Stir together the maple syrup and melted butter.
  4. In a separate bowl combine the bananas and carrots. Stir in the butter mixture,
  5. Whisk in the coconut cream and the eggs.
  6. Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50 – 60 minutes or until a toothpick tests clean in the center of the cake – it’ll be less if you are using a standard cake pan. Remove from oven and let cool.
[br][b]Frosting:[/b]
  1. While the cake is baking whip together the cream cheese and maple syrup.
  2. When the cake has completely cooled frost the top of the cake with an offset spatula.

Gluten Free Carrot Cake with Cream Cheese Frosting Recipe | ahealthylifeforme.com

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Comments

  1. Yankee Kitchen Ninja says

    I love that this is GF — and I extra-love that it’s made in a loaf pan, so I can pass it off as “breakfast bread” and no one will get judgy that I’m eating cake for breakfast. 🙂

    Reply

  4. Jenny says

    Is almond flour the same as almond meal? Is the tapioca in the little ball form or tapioca flour? How is coconut cream purchased? Could you give me a brand to look for? I would like to make this for a friend who is eating gluten-free and don’t know much about the ingredients you listed. I would be grateful for some help!

    Reply

  12. Arianna says

    This looks like such a wonderful recipe! I think I am going to make it for Easter. There are a couple relatives who are vegan – do you think substituting the butter for coconut oil would create the same consistency? If not, what would you recommend? Thanks!! Can’t wait to try this recipe this weekend!

    Reply

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