simply delicious carrot cake (gluten-free)

Apparently February 3 is National Carrot Cake Day. I didn’t know either until Eric texted me yesterday afternoon with that information and suggested we buy a carrot cake for our dinner guests. I agreed, but given my strong dislike for buying bakery products rather than making them at home, I decided to find a simple carrot cake recipe I could have ready-to-eat by 5:00. (I did have to run to the store for cream cheese, but I already had the other ingredients on hand.)


I used this recipe from Gimme Some Oven, but I made so many changes (including making it gluten-free) I figured a recipe post was in order…

Simply Delicious GF Carrot Cake

1 1/4 c. oil (I used avocado oil)

1/4 c. butter, melted

3/4 c. brown sugar

3/4 c. granulated sugar

5 eggs

1 T. vanilla extract

2 T. ground flaxseed

2 c. gluten-free flour

1 1/4 c. almond flour

2 tsp. baking soda

1 tsp. baking powder

2 tsp. salt

1 T. cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1 lb. carrots, finely grated (I used the shred disc on my food processor)

Cream cheese frosting:

2 (8 oz) bricks cream cheese, softened

1/2 c. butter, softened

1 T. vanilla extract

1/4 tsp. salt

3 c. powdered sugar 


Preheat oven to 350F. Grease two 9-inch round cake pans and set aside.

In large mixing bowl, combine oil, butter, and sugar. Add eggs and mix well until completely blended. Stir in vanilla and flax.

Add flours, baking soda, baking powder, salt, and spices; mix well. Fold in grated carrots until evenly distributed throughout batter.

Pour batter evenly into both cake pans. Bake 28-30 minutes or until a toothpick comes out clean. Cool in pans for 5 minutes, then carefully transfer to a wire rack to cool completely.

To make frosting, use an electric mixer to blend cream cheese and butter until completely smooth with no lumps. Add vanilla, salt, and sugar; mix until smooth.

Layer the cakes with the frosting, then frost the outside. Sprinkle with a pinch of cinnamon to make it pretty! Enjoy!


This entry was posted in Cooking, Nutrition, Recipes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *