Gluten-Free Carrot Cake

This light and fluffy Gluten-Free Carrot Cake is made from almond flour, and topped with a healthy cream cheese frosting. Enjoy this crowd-pleasing carrot cake for Mother’s Day, Easter, Passover, a birthday, or just a treat!

For Carrot Cake: Eggs Maple syrup or honey Mild tasting oil Any milk Pure vanilla extract Cinnamon Baking soda Baking powder Salt Almond flour Carrots Pecans or almonds Unsweetened coconut flakes Raisins Butter

Ingredients You Need

For Cream Cheese Frosting Cream cheese Greek yogurt Powdered sugar Pure vanilla extract Almond extract

Ingredients You Need

In a large bowl, beat egg whites with an electric mixer until soft peaks form. Set aside.


In another large bowl, whisk the egg yolks. Add maple syrup, oil, milk, vanilla, cinnamon, baking soda, baking powder, and salt. Whisk very well until no lumps.


Add almond flour and stir gently until well combined. Add egg whites and stir gently until incorporated.


Chop toasted pecans and add 1 cup (half) to the cake better. Also add carrots, 1/2 cup toasted coconut flakes and 1/2 cup raisins, stir gently until well mixed.


Divide batter between 2 cake pans evenly. Bake for 30 minutes at 350°F on lower rack then move to the top rack for additional 5 minutes.


Refrigerate covered for up to 5 days. Freeze for 2 months.


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