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Gluten-Free Carrot Cake (Easy Sheet Cake)

Carrot Cake

5 from 9 reviews

This Gluten Free Carrot Cake is so easy to make, has such classic flavors and is perfect to serve a crowd. This healthier, more nutrient dense take on the classic carrot cake is gluten-free, dairy-free, paleo friendly and made without any refined sugars!

Ingredients

Scale

For Cake:

  • 1/2 cup avocado oil
  • 1 cup coconut sugar
  • 6 eggs
  • 1 cup unsweetened almond milk (or milk of choice)
  • 2 teaspoon vanilla extract
  • 4 cups (384g) almond flour
  • 1 cup (96g) coconut flour
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger (optional)
  • 1/2 teaspoon fine sea salt
  • 3 cup carrots (4 large), grated
  • 1 cup pecans, chopped (optional)
  • 1/2 cup shredded coconut (optional)
  • 1/2 cup raisins (optional)

For Frosting:

  • 12 ounces cream cheese, at room temperature
  • 3/4 cup butter, at room temperature
  • 2 teaspoon vanilla extract
  • pinch salt
  • 5 cups organic powdered sugar

Instructions

  1. Preheat oven to 350ºF. Prepare a 9″ x 13″ cake pan or baking dish by coating with cooking spray and making a parchment paper sling. Set aside.
  2. In a large bowl add the avocado oil, coconut sugar, eggs, almond milk and vanilla extract. Whisk well until fully combined.
  3. To the bowl add the almond flour, coconut flour, baking powder, baking soda, spices and salt and whisk it together until it’s fully combined.
  4. Fold in the carrots, pecans, coconut and raisins.
  5. Place batter into the prepared baking dish and smooth down the top with an offset spatula.
  6. Baking in the middle rack for 45 minutes, or until the top is puffy and the cake springs back when lightly pushed down in the center.
  7. Let cool completely. This step can be done up to two days in advance.

To make the frosting:

  1. With an electric mixer beat the butter until fluffy, about 2 minutes. Add the cream cheese and vanilla and beat until the mixture has lightened up, about 3 minutes.
  2. Add the salt and sugar and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.

To assemble:

  1. Place the frosting in the center of the cake and smooth it over the cake with an offset spatula, creating waves.
  2. If desired top with chopped pecans.

Notes

You can swap out the avocado oil for another baking oil you have on hand, such as melted coconut oil or light olive oil.

Looking to make a smaller cake? We’ve included a halved recipe below. You can bake it in either an 8×8″ square baking dish, or a 8″ cake pan. Baking time will be between 30-35 minutes. Look for a lightly browned top that has puffed up all over and the middle springs back when lightly pushed in.

Ingredients for a half recipe of Gluten Free Carrot Cake:

1/4 cup avocado oil

1/2 cup coconut sugar

3 eggs

1/2 cup unsweetened almond milk (or milk of choice)

1-1/2 teaspoon vanilla extract

2 cups (192g) almond flour

1/2 cup (48g) coconut flour

1/2 teaspoon cinnamon

1/8 teaspoon ginger (optional)

1 teaspoon baking powder

1 teaspoon baking soda

pinch fine sea salt

1-1/2 cup carrots (2 large)

1/2 cup pecans (optional)

1/4 cup shredded coconut (optional)

1/3 cup raisins (optional)

Cream Cheese Frosting:

Nutrition Facts
Servings: 16
Amount per serving
Calories 240
Total Fat 16.1g 21%
Saturated Fat 10.1g 51%
Cholesterol 46mg 15%
Sodium 136mg 6%
Total Carbohydrate 23.1g 8%
Dietary Fiber 0g 0%
Total Sugars 22.2g
Protein 1.7g

 

Gluten-Free Carrot Cake WITHOUT Frosting:

Nutrition

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