Rating: 4.64 stars
22 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I find this to be the perfect time of year for carrot cake. It's an ideal dessert for cookouts, picnics, and graduation parties. Enjoy!

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
12
Yield:
2 9-inch round cakes
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

    Advertisement
  • Generously grease 2 9-inch round cake pans.

  • Stir almond flour, sea salt, cinnamon, baking soda, and nutmeg together in a large bowl.

  • Beat eggs, agave nectar, and grapeseed oil together in a separate large bowl.

  • Stir carrots, raisins, and walnuts into the egg mixture.

  • Stir carrot mixture into flour mixture to form a batter; pour into prepared cake pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

216 calories; protein 4.6g; carbohydrates 25.2g; fat 12.3g; cholesterol 77.5mg; sodium 451.1mg. Full Nutrition
Advertisement

Reviews (16)

22 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/21/2012
Absolutely delicious! One of the best carrot cakes I've had and there was no way you could tell it was gluten free! I went exactly by the recipe and wouldn't change a thing. I used a recipe from one of my cook books to make the cream cheese frosting. Read More
(40)
Rating: 4 stars
07/30/2012
This makes a great dense cake no wheat flour or sugar. I didn't have grapeseed oil so use canola which seemed to work fine. The cake stuck to the pan so I would use parchment paper or something on the bottom of the pan the next time. I frosted it with simple neufchatel cheese sweetened with agave syrup and a teaspoon or two of vanilla extract. Read More
(16)
Rating: 4 stars
06/15/2013
I made major modifications after reading the comments - here is what I did Used Quinoa flour - I find that this is the best for baking Added 3/4 cup of buttermilk 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder The cake was light and fluffy but tasted super bland - next time 1 cup of Agave and 2 teaspoons of nutmeg and 2 teaspoons of cinnamon but ladies Quinoa is the way to go when baking and if you want light add buttermilk with baking soda, baking powder and salt in equal parts Read More
(13)
Advertisement
Rating: 5 stars
07/11/2012
BEST CAKE EVER! Read More
(9)
Rating: 5 stars
05/11/2013
This is an amazing recipe. I substituted walnut oil & olive oil for the grapeseed oil and cut down on the cinnamon. It was wonderful. I used a cream cheese frosting that included butter cream cheese & homemade powdered sugar (because it is corn free. Next time I would experiment by adding a little crushed pineapple but as this recipe stands it is fantastic. As for the complaint that this cake is too salty or dense you could decrease the salt to 1 tsp. or eliminate all together and increase the baking soda to 2 tsp. The cake is dense because of the lack of flour. You could also very easily turn this recipe into a bar pan recipe. I also dusted the top with crushed walnuts. Enjoy!!! Read More
(7)
Rating: 4 stars
01/14/2013
Gets extra bonus for being without flour. Too salty for me-I will use much less salt next time I make it. Read More
(5)
Advertisement
Rating: 5 stars
02/04/2014
I was looking for a cake for my daughter's 1st birthday party that was made with almond flour and no sugar and this one came up. After thinking about the frosting and not wanting to use dairy I decided to try some major modifications. I made an apple cake instead using the amounts listed but only using the almond flour celtic sea salt baking soda eggs and grapeseed oil. I substituted plain apple sauce for the agave nectar. Apple sauce was also the "icing". I used Fugi apples. It turned out great! It was moist and had a good flavor. I got multiple requests for the recipe. I will definately try the carrot cake down the road. Read More
(5)
Rating: 5 stars
01/01/2015
This carrot cake is very moist. I followed the recipe added 1/2 tsp ginger and omitted the walnuts. I also decorated the cake with sliced almonds. Our guests were asking for seconds! Thank you for sharing such a great gluten-free recipe! Read More
(3)
Rating: 4 stars
08/29/2015
Cut salt to 1/2 tsp Substituded honey for agave equal amount I used coconut oil instead of grapeseed oil,just because that is what I prefer. Very tasty cake Read More
(2)