Gluten Free Carrot Cake

Fresh water peaches

Why I love this recipe!

What's not to love about this Paleo Carrot Cake?! It's incredibly moist, has a kick of your favorite warming spices, and it's topped with a simple, dairy-free frosting! It's a great way to enjoy the classic flavors of carrot cake without grains, dairy, or refined sugars! (Only 6 grams of sugar per slice.)

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Wet Ingredients – 3 Eggs, Room Temperature – 1 Cup Shredded Carrots About two small carrots! – ⅓ Cup Pumpkin Puree – ⅓ Cup Coconut Sugar – ⅓ Cup Coconut Milk – 1 Teaspoon Vanilla Extract Dry Ingredients – ½ Cup Cassava Flour – ¼ Cup Coconut Flour – 2 Teaspoons Cinnamon – ½ Teaspoon Nutmeg – ½ Teaspoon Baking Soda – ¼ Teaspoon Clove – ¼ Teaspoon Ginger – ¼ Teaspoon Salt

Fresh water peaches 

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Mixing dry ingredients

Start by adding the cassava flour, coconut flour, cinnamon, nutmeg, clove, ginger, baking soda, and salt into a small mixing bowl. Whisk together.

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Mixing Wet Ingredients

Next, add the coconut sugar, coconut milk, shredded carrots, vanilla, pumpkin puree, and eggs into a bowl. Whisk together until blended - do not over mix.

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Fold together

Pour the dry mixture into the wet mixture, and use a spatula to fold together until a thick cake batter forms.

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Bake at 350 degrees for about 20-25 minutes. *Depending on the pan size.*

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Helpful Tips

- If you forgot to leave out your eggs, just add them to a small bowl with warm water. This will speed up the process! - If you don't use parchment paper, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work. - Don't pack the flour. Cassava flour is very dense, so I spoon the flour into the measuring cup. Use a knife to scrape off the excess!

Gluten Free  Carrot Cake


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Hi, I'm Mariah!