Description
This Gluten-Free Carrot Cake is perfectly moist and sweet — without any pineapples! The easy sheet cake bakes up fluffy and golden in just 25 minutes, thanks to a custom gluten-free flour blend. With just the right amount of warm spice and sweetness in every bite, you’d never guess it’s also dairy-free, refined sugar-free, and paleo-compliant. Topped with a luscious dairy-free cream cheese frosting, it’s everything you want in a spring dessert!
Ingredients
Gluten Free Carrot Cake
- 1/2 cup (75g) cassava flour
- 1/4 cup (30g) tapioca starch
- 1 cup (110g) blanched almond flour
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1.5 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1.5 tsp baking powder
- 1/2 cup coconut sugar
- 3 medium eggs, room temperature
- 1 cup (85g) finely grated carrots
- 1/4 cup avocado oil
- 1/4 cup almond milk, room temperature
- 1 tsp pure vanilla extract
- 1 TBSP apple cider vinegar
Dairy Free Cream Cheese Frosting
- 1 cup dairy-free cream cheese, room temperature
- 1/2 cup tapioca starch
- 1/4 cup maple syrup, heated
- 1 tsp vanilla extract
- pinch of sea salt
- 1/4 cup crushed or chopped walnuts, for topping (optional)
Instructions
- Preheat oven to 350F. Line an 8×8 pan* with parchment paper, leaving some extra paper hanging over the sides to help with easy removal.
- In a large bowl, whisk together cassava flour, tapioca starch, almond flour, ground ginger, ground cloves, cinnamon, salt, baking soda, baking powder, and coconut sugar. Then make a well in the center of the dry ingredients.
- In a separate bowl, combine eggs, carrots, avocado oil, milk, and vanilla.
- Pour the wet ingredient mixture into the center of the dry ingredients, and stir until just combined.
- Then fold in the apple cider vinegar.
- Transfer the cake batter to the prepared pan. Use a spatula to help scrape it out and evenly spread and smooth the top.**
- Bake in the middle rack of the preheated oven for 25 minutes. If using a smaller or larger pan, adjust bake time accordingly. Cake is ready when a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- Remove from the oven and allow the cake to cool completely in the pan on a wire cooling rack.
Dairy Free Cream Cheese Frosting
- In a stand mixer, food processor, or large bowl with a whisk, spatula, or handheld mixer, combine dairy-free cream cheese, tapioca starch, maple syrup, vanilla, and sea salt. Whisk or pulse until combined. Add more tapioca starch if you desire a thicker frosting.***
Assembly
- Once the cake is completely cooled, use the parchment paper to remove it from the pan and place it on a flat work surface.
- Use an offset spatula to frost the top of the cake.
- Sprinkle with crushed walnuts, if desired.
- Slice into squares or pieces of desired size. Serve and enjoy!
Notes
*I used a light-colored, metal pan which I suggest using to match my baking time.
**Don’t let the batter sit too long. Immediately transfer it to the pan and get it into the oven.
***If making the frosting in advance, allow to come to room temperature and re-whisk before frosting the cake.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American