Gluten Free Carrot Cake with Walnuts
This classic recipe for gluten free carrot cake with walnuts, raisins, and shredded coconut is just as moist, delicious, and easy as the regular version, but is made completely dairy free, refined-sugar-free, and healthier! Topped with a dairy free cream cheese frosting, this sweet and perfectly spiced cake will be your springtime favorite!
Servings 16 servings
Calories 273kcal
Equipment
- 1 9 x 13 inch cake pan if choosing to do a sheet pan instead of round
Ingredients
- 1 ¼ cups coconut sugar
- 4 eggs
- ½ cup unsweetened apple sauce
- 1 tsp vanilla extract
- ⅔ cup coconut oil measured after melting
- 2 cups gluten free 1:1 flour I love King Arthur Baking brand
- 2 tsp gluten free baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ¼ tsp ground cloves
- 2 cups grated carrots squeezed with a paper towel to remove excess moisture
- ½ cup chopped walnuts optional
- ½ cup shredded coconut unsweetened preferred, optional
- ½ cup raisins optional
Dairy Free Cream Cheese Frosting
- 2 8-oz tubs Kite Hill Plain Cream Cheese or dairy free cream cheese of choice
- ½ cup pure maple syrup
Instructions
- Preheat oven to 350 and line two 9-inch cake pans with parchment paper on the bottom. I like to grease the pans completely, then cut out a circle to cover the bottom of each to help the cake come out easier after baking.
- Combine the coconut sugar, eggs, applesauce, vanilla, and coconut oil in a large bowl and whisk well.
- In a separate bowl, combine the GF flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ground cloves and mix to combine.
- Add the dry ingredients into the bowl with the wet ingredients and mix to combine.
- Make sure to squeeze your grated carrots with paper towels to remove excess moisture, then fold them into the batter.
- Next, fold in the walnuts, coconut, and raisins.
2 9-Inch Round Cake Pan Instructions
- Divide the mixture evenly between the two cake pans and smooth out using a spatula. Bake for 25-30 minutes until a toothpick placed in the middle of the cake comes out clean.
- Let them cool COMPLETELY (maybe even refrigerate) before frosting.
- While the cake is baking, combine the frosting ingredients in a stand mixer or use a hand-held mixer. Beat until combined and peaks start to form. Let the frosting sit in the refrigerator for at least an hour (up to overnight) before frosting the cake.
- Frost and top with more crushed walnuts around the edge of the cake for decoration. Enjoy!
9 x 13 Sheet Pan Cake Instructions
- Grease the pan and line with parchment paper, if desired. Add the batter to the pan and smooth out using a spatula. Bake at 350 for 37-45 minutes, until a toothpick inserted into the middle comes out clean. Let it cool completely, then frost!
Notes
Expert Tips
- Paleo / Grain free: Sub 1.5 cups almond flour + 1/3 cup tapioca flour + 1/4 cup coconut flour for the 2 cups gluten-free 1:1 flour to make this paleo!
- Carrots: Make sure to squeeze your grated carrots with a paper towel to remove excess moisture.
Storage Tips
- This cake does best stored in the refrigerator! Pull it out about 30 minutes before serving.
- To freeze, wrap the unfrosted cake tightly in plastic wrap and store it in a freezer-safe ziptop bag or container for up to 4 months. Thaw overnight and frost when ready to serve.
Nutrition
Serving: 1slice | Calories: 273kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 256mg | Potassium: 160mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2736IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg