Positively Delicious Gluten-Free Carrot Cake

Frosted or not, this carrot cake is a tasty, feel-good dessert

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Gluten Free Carrot Cake Recipe by Clean Plates contributor Nick Oddo
This simple gluten-free carrot cake recipe is moist, delicious, and tastes just like the real deal (Photo by: Jules:StoneSoup)

Contributor Nick Oddo works as a Positive Life Health Coach, motivational speaker and energy therapist—and also happens to be an accomplished gluten-free baker. He shared his moist and delicious Gluten-Free Carrot Cake recipe: serve it simple and unadorned, or with a quick vanilla whipped cream frosting. Either way, the greatest ingredients in his cake are love and positive energy.

Nick Oddo is a Positive Life Health Coach, Motivational Speaker and Marriage Officiant. He is a fully accredited Life Coach certified through The Institute for Integrative Nutrition® and Teacher’s College, Columbia University. He is also a member of the American Association of Drugless Practitioners. Learn more at Ten Studio Hill, Inc. 

Images courtesy of Jules:StoneSoup.

Positively Delicious Gluten-Free Carrot Cake

  • Serves: 8-10
  • Prep Time:
  • Cook Time:
  • PRINT Print This Recipe

Ingredients

  • CARROT CAKE:
  • 3 cups blanched almond flour, plus more for pan
  • ¼ cup grapeseed oil, plus more for pan
  • 1 tablespoon cinnamon
  • 2 teaspoons sea salt
  • 1 teaspoon baking soda
  • ½ teaspoon nutmeg
  • ½ cup agave nectar
  • 5 large eggs
  • 3 cups grated carrots
  • 1 cup raisins
  • 1 cup walnuts, coarsely chopped
  • Opt. VANILLA WHIPPED CREAM FROSTING:
  • 2 cups heavy cream
  • 2 tablespoons agave nectar or honey
  • 1 tablespoon vanilla extract

Directions

  1. Preheat oven to 325°F. Grease 9-inch-diameter springform pan with grapeseed oil; dust well with almond flour.
  2. In large bowl, combine almond flour, cinnamon, salt, baking soda and nutmeg. Set aside.
  3. In medium bowl, whisk together grapeseed oil, agave nectar and eggs, then pour into almond flour mixture. Whisk together until thoroughly combined. Fold in carrots, raisins and walnuts.
  4. Pour batter into prepared pan. Bake 35 to 40 minutes, until tester inserted in center of cake comes out clean. Cool cake in pan for at least 1 hour.
  5. Serve as is, or with whipped cream frosting:
  6. In deep cold bowl, whip cream, agave or honey and vanilla extract until peaks form.
Note:

This moist carrot cake tastes even better a day after it’s made. Use as many organic ingredients as you can for a healthier and more delicious dessert. Or, turn it into cupcakes. Divide batter evenly amongst 12 paper-lined cups in muffin tin. Bake about 35 minutes, until tester comes out clean. Cool 1 hour. Serve.

The cake or cupcakes are delicious without any topping, but whipped cream makes a great gluten-free frosting. It can be stored in the refrigerator for up to 2 days.