JUMP TO RECIPE
As you might have guessed from all the carrot cake recipes on my blog, I’m a huge fan of carrot cake! I’ve shared everything from Carrot Cake Cookies to Carrot Cake Balls, a Carrot Cake Loaf, Carrot Cake Squares, and even muffins. But until now, the actual carrot cake recipe has been missing. I’ve been making this particular recipe for years but just never got around to posting it here until now!
If you love cake, you might have already guessed that this healthy carrot cake recipe is a variation of my well-loved Almond Raspberry Cake. Two cakes that people consistently make for celebrations like birthdays and anniversaries are my almond cake and my Flourless Chocolate Cake. Both are always a hit!
I hope your family loves this recipe as much as mine does. The combination of spices, carrots, raisins, and walnuts with gluten-free flours makes for a truly heavenly carrot cake!
About This Recipe:
I’ve always made this cake with eggs, but you can check the comments on the Almond Flour Cake post to see if others have successfully made it egg-free using a flax egg.
For the icing, I recommend either Coconut Whipping Cream or Simple Mills Cake Icing. The icing is quite sweet, so if you want to tone it down, the coconut whipping cream is a great alternative.
Ready for the recipe? Here it is!
Serves 6-8. *To make this nut-free, you could try a gluten-free flour blend like Bob’s Red Mill. I haven’t tested this yet, but I think it would work. **You can find tapioca flour (also known as starch) or arrowroot in the baking section of your local health food store or online. Bob’s Red Mill is a reliable brand. ***If you want to cut down on the maple syrup, you can halve it and use 1/2 cup of water or non-dairy milk instead. It’s important to replace the liquid to avoid a dry cake.
I’m thrilled to finally share this recipe with you because I know you’re going to love it. Enjoy!
I made this tonight and it’s gorgeous! Carrot cake is my favorite, and since my 50th birthday is just around the corner, I treated myself early.
That’s wonderful! I’m so happy you loved it. It’s one of my all-time favorite cakes!
Can I make mini cupcakes or regular cupcakes with this recipe?
Absolutely! Just adjust the baking time accordingly, and they’ll turn out great.
This recipe looks amazing and healthy! Is the 3T of coconut flour necessary? Can I substitute it or leave it out if I don’t have any?
Yes, it’s necessary because it helps absorb moisture. You could try substituting with arrowroot or tapioca flour.
This is the best carrot cake ever! Last time, I topped it with cashew cream icing. Thank you for sharing your recipes; they never disappoint!
Cashew cream icing sounds delicious! I’m glad you enjoyed it, and thanks for letting me know.
I am on a fatty liver disease diet and need to keep it low-carb/low-fat. Do you have the nutritional info for your recipes?
Hi Annette, I don’t have nutritional info for my recipes, but you can use an app like MyFitnessPal to calculate that. I hope this helps!
The cake is amazing! I made it as a cake and as a loaf. For the loaf, I halved the maple syrup and used 1/2 cup nut milk as suggested, and it turned out delicious!
Hi Caroline, I’m glad you loved it!
You were right, it knocked my socks off. I made it this morning and even had it for breakfast. I appreciate the paleo recipes because I mostly follow a paleo diet. Thank you so much!
So glad to hear that! I’m the same; I’ve been mostly paleo for a couple of years and it works best for my digestion.
Incredible! This is my go-to recipe. Thank you!
Hi Joy! Is it okay to leave out the raisins, or will that affect the cake?
You can definitely leave out the raisins, and it will still be delicious!
I made this cake for Thanksgiving and it was a huge hit. Now I’m making muffins for a weekend trip. I was worried about the baking time, but 30 minutes worked perfectly in my oven.
I’m so happy to hear that! This recipe is a winner.
Is it possible to use an egg replacer? I can’t have eggs.
You can try, but I haven’t made this recipe without eggs. Almond and coconut flour recipes can be tricky without them. Check the comments to see if anyone else has tried it successfully.
I made this with flax eggs and half maple syrup/half coconut milk (the So Delicious brand), and it turned out amazing! I omitted the nuts but added soaked raisins. I shredded the carrots in my food processor, then blended them with the flax eggs to avoid big shreds, and it worked out well. I also added a splash of apple cider vinegar to the wet ingredients to react with the baking soda—not sure if it was necessary, but it didn’t hurt.
I’m so impressed and excited to have finally found a reliable cake recipe! Gluten-free baking has been challenging, but this one’s a keeper. Thank you!
Thank you for sharing your egg-free experiment; it will be helpful for other readers. Glad it turned out so well! If you enjoy this carrot cake, you might also like the Chocolate Chip Cookie cake and can probably make similar adjustments.
I made this as a birthday cake for my mom.
That’s wonderful to hear!
Do you think chia or flax eggs could replace real eggs in this recipe? There are four, so I wasn’t sure.
I haven’t tried it without eggs, but check the comments—readers often share their successful egg-free versions. Sorry I can’t offer more specific advice.
