Gluten Free Carrot Cake (oil free)


Gluten Free Carrot Cake |

Moist, delicious, easy to make and the cake contains no oil!  Of course the frosting makes up for that….but you’ve got to live.

This gluten free best ever carrot cake recipe was so simple, healthy and quick to make.

It was my husband’s birthday and his one and only request was homemade carrot cake.  I was hoping he would want a chocolate cake for his birthday because I’ve already got that mastered.  But no, carrot cake was the request, so I searched for the perfect recipe and was so happy when it turned out.


  • 2 cups of carrots, peeled and grated
  • 5 large eggs
  • 1 heaping tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup almond flour
  • 1 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp ground ginger



  • 8oz cream cheese, at room temperature
  • 1/2 cup organic butter, at room temperature
  • 2 cups + icing sugar, sifted (depending upon sweetness)
  • 1 tsp Simply Organic Vanilla Extract or zest and juice of half a lemon


Prepare two cake pans by spraying with coconut oil spray, and placing a circle of parchment paper in the bottom.

Preheat the oven to 350 degrees.

Grate the carrots and set aside.

Combine all of the dry ingredients.  Add the carrots to the dry ingredients.  Beat all five eggs in a separate bowl and then add to the cake batter.

Divide the batter between the prepared pans and bake for 15 to 25 minutes.

Remove from the oven and let the cake cool completely in the tin before removing.

To make the frosting combine the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy.

Add the icing sugar and vanilla extract (or lemon juice and zest) and beat for another 5 minutes, or until pale and fluffy.

Spread the frosting between the cake layers and over the top of the cooled cake.

8 thoughts on “Gluten Free Carrot Cake (oil free)

  1. This looks wonderful. I don’t have to eat gluten free, but I certainly feel better when I do. I haven’t bought any almond flour at Bulk Barn yet, but this cake recipe may push me over the edge!
    Julia recently posted…Honey Oat Bran Spelt PancakesMy Profile

    • Julia, this cake did turn out nicely…thank goodness. If you like chocolate cake, the chocolate quinoa cake recipe I have is also delicious! Let me know what you think when you make it 🙂

  2. I made this cake and it looks good. I iced it and am taking it to my daughter for he homecoming from the hospital. But I noticed it didn’t call for oil. Is that right? I can hardly wait to taste it. And like I always say, “I didn’t put anything bad in it, so it should taste good”.

  3. I made this for my mother who has recently gone GF. It was delicious!!! Very moist, and kept for a few days in the fridge. Next time though I will add a little bit more to the spices, and maybe jazz it up a little more with some raisins and nuts or pineapple! You could also even cut back on the frosting as it makes about a cup too much. Overall this GF carrot cake is delish!!

  4. Ugh! Disaster! I have no idea what I did wrong, but this really didn’t turn out! I made two attempts and both times it came out uber flat and soggy. Maybe the carrots were too moist? It’s the only thing I can think of, as I made two batches and both didn’t turn out right. Maybe you can trouble shoot it for me? I’d love to try it again – the recipe sounds like it would be amazing if I could just figure out what I did wrong!

    • Michelle,

      I haven’t made this cake in awhile, but has always turned out for me. I will try in again in the next week and let you know my results. I hate when recipes don’t turn out, so let me figure it out for you.


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