Gluten Free Carrot Cake with Cream Cheese Frosting
This Gluten Free Carrot Cake is moist, tender, and a great dessert choice for people on a gluten free diet. Mix a little maple syrup into the cream cheese frosting, and this cake becomes irresistible!
Prep Time20 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Cake, Dessert
Cuisine: American
Keyword: carrot cake loaf, gluten free carrot cake recipe, maple cream cheese frosting
Servings: 8
Author: Amy Stafford
Carrot Cake
- 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
Frosting:
- 6 ounces cream cheese room temperature
- 3 tablespoons maple syrup or to taste
Carrot Cake:
Preheat oven to 350F. Butter a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper.
Sift together the flours, baking powder, cinnamon, and salt. Stir in the walnuts and set aside.
Stir together the maple syrup and melted butter.
In a separate bowl combine the bananas and carrots. Stir in the butter mixture.
Whisk in the coconut cream and the eggs.
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.