Healthy Carrot Cake
A healthy carrot cake recipe that is gluten free, is very easy to make, is frosted with a delicious cream cheese frosting. This simple gluten free carrot cake is made with almond flour and can be easily made dairy free with the swap of cashew cream cheese frosting. Perfect for birthdays or holidays like Easter!
Servings 12 slices
Calories 535kcal
Ingredients
Carrot Cake
- 1.5 cups almond flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon dried ginger
- 4 eggs
- 1 cup pumpkin can get year round in baking aisle of your grocery store!
- ½ cup maple syrup
- ½ cup coconut oil melted.
- ¼ cup almond butter
- 2 teaspoon vanilla
- 2 cups finely grated carrots
- ⅔ cup chopped walnuts or pecans
- ⅔ cup raisins
- coconut + more walnuts for sprinkling
Cream Cheese Frosting
- 2 8oz blocks Neufchatel or reduced fat cream cheese, softened
- 2 cups powdered sugar
- ¼ cup butter softened
- 2 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Can also use this vegan cream cheese frosting
Instructions
- 1. Preheat oven to 350F and grease two 8 inch cake pans. I also line the bottom with parchment paper cut into circle shape.
- 2. In a small bowl, mix almond flour, salt, baking soda, cinnamon, nutmeg, and ginger.
- 3. In a large bowl, whisk eggs together with maple syrup, coconut oil, almond butter.
- 4. Add in pumpkin and vanilla and whisk until well combined.
- 5. Add dry ingredients to wet ingredients and stir well.
- 6. Stir in carrots, raisins, and walnuts and then divide the batter between the two pans.
- 7. Bake for 34-36 minutes or until toothpick inserted comes out clean. Cover halfway through with aluminum foil if getting dark.
- 8. While baking, prepare frosting. Using a hand mixer, blend together cream cheese, powdered sugar, butter, vanilla, cinnamon, and salt until creamy. Chill in fridge for 30 minutes.
- 9. Let cakes cool completely before frosting, the icing will melt into the cakes if not completely cool. You can frost it however you want and there will be enough if you want to cover the entire cake in frosting.
- 10. Top with extra walnuts and coconut.
- *Notes for how to store the cake in post!
Video
Notes
This will make a double layer cake with enough frosting for the whole cake and middle layer!
Nutrition
Calories: 535kcal | Carbohydrates: 45g | Protein: 11g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 433mg | Potassium: 351mg | Fiber: 4g | Sugar: 31g | Vitamin A: 4906IU | Vitamin C: 3mg | Calcium: 142mg | Iron: 2mg