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Carrot Cake (Gluten-free, Dairy-free)

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Adjust Servings:
dry ingredients:
150 g of All-purpose gluten-free flour
170 g of Almond flour
110 g of Brown sugar
3/4 tsp. of Salt
1.5 tsp. of Baking powder
1.5 tsp. of Baking soda
1 tsp. of Ground cinnamon
50 g of Coconut flower sugar Or brown sugar
wet ingredients:
3 Egg(s)
80 g of Coconut oil
60 ml of Maple syrup Or agave syrup, or honey
235 g of Apple sauce (unsweetened)
170 g of Carrot Fresh carrots
80 g of Walnut

Carrot Cake (Gluten-free, Dairy-free)

  • 60 min
  • Serves 4
  • Medium


  • dry ingredients:

  • wet ingredients:

  • filling:



Carrot cake is classic. Baked with fresh carrots, apple puree, and nuts, it turns out so wet, tender, and just delicious. This gluten-free carrot cake recipe gives the classic one a serious run for its money. You will never tell it’s gluten-free! 

You really must try it!

The cake uses home-made all-purpose gluten-free flour, which you can make yourself with this recipe.

As you can see in the photo, I used classic sugar icing with lemon juice for this cake. Other kinds of icing can also be used; I shared some of my ideas for icing in this recipe, too.

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Preheat the oven to 175 degrees.


Peel and finely grate the carrots. Coarsely chop the nuts.


Melt the coconut oil and let it cool down. Whisk the eggs (at room temperature) with a fork. Add the maple syrup, coconut oil, and apple puree (at room temperature). Combine until smooth.


Combine together the dry ingredients. Add the wet ingredients to the dry ones, and combine into a smooth batter. It shouldn’t bee too thin or too thick.


Fold in the carrots and nuts using a spatula.
Line the cake pan with parchment paper. Pour the batter in. Bake for 40 min at 175 degrees. To check if it’s done, insert a toothpick in the center of your cake. If it comes out clean, the cake is done.


Take the cake out and let cool down for a bit. Then release, transfer to a wire rack and let cool completely.


Once cooled, cover with the icing of your choice.
I usually make regular sugar icing from confectioner’s sugar and lemon juice (see the photo).
Classic carrot cake though is covered with cheese frosting ( 250 g cream cheese/Mascarpone, 125 g butter at room temperature, 200-250 g confectioner’s sugar).
I sometimes buy cashew cream cheese and use it instead to make the classic icing to make it dairy-free.
You can either cover the cake with icing all around or cut the cake into two layers and spread the cake in between them, too.

Berry Muffins with Coconut and Almond Flours (Gluten-free, Dairy-free)
Baba Ganoush
Berry Muffins with Coconut and Almond Flours (Gluten-free, Dairy-free)
Baba Ganoush

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