Introducing the BEST Gluten Free Carrot Cake you’ll ever make! This 2 tiered show stopper of a Carrot Cake is layered with delicious coconut icing and is the perfect treat this Easter! Even more so, if you are looking to wow your friends and family! It’s simple, delicious and surprisingly easy to make, using easily found and accessible ingredients…what’s not to love?
Recipe Difficulty – Easy
Why this recipe works
When it comes to carrot cake recipes, I know it can be overwhelming! Particularly if you are looking for a healthy carrot cake recipe that isn’t full of oil! Trust me, I’ve got you covered and this will be the best healthy carrot cake you’ve ever tasted! This egg free carrot cake is perfectly moist, vibrantly colourful and delicious to taste! Once you’ve made this recipe, you won’t look back! It’s guaranteed to become a family favourite!
In the lead up to Easter, I’ve been in the zone of creating and perfecting some Easter recipes for you all, which is how this beauty of a carrot cake recipe was born! I wanted to create another refreshing recipe using fruit/veg as my gluten free and vegan Lemon Drizzle Cake was so popular! If you are a carrot cake lover, I’ve also created the most amazing Carrot Cake Cupcakes which I’m sure you’ll also love too! Whether its the Lemon Drizzle or this mouth watering 2 tier show stopper of a carrot cake recipe, they are sure to impress this Easter!
If you’re looking for a more traditional english cake to serve at a party then make my Gluten Free Victoria Sponge Cake.
I also added this recipe into my collection of 21 Gluten Free Easter Recipes.
Ingredients to make Gluten Free Carrot Cake
- Coconut sugar – I like using coconut sugar because of it’s taste but also it’s low glycemic index. It works very similarly to brown sugar and makes the batter a lovely rich brown colour. It also makes this a refined sugar free carrot cake recipe. I also use this sugar in my Gluten Free Chocolate Cake.
- Almond milk – Adding milk to cake recipes generally makes the texture lighter and stronger. I’ve used unsweetened almond milk as it has the thinnest texture out of most plant based milks
- Ground almonds – ground almonds help to create moisture in the cake and also help to keep this gluten free. They also add a great texture and flavour too. I also use these to help bind my Crunchy Peanut Butter Granola into clusters.
- Nutmeg – this has a warm and comforting taste and aroma. Nutmeg is nutty, earthy and slightly sweet.
- Cinnamon – A sweet and woody flavour, cinnamon has a slight citrusy note which pair well with the carrots.
- Ground flaxseeds – these provide texture as add act as a binder in the egg free carrot cake.
- Self-raising flour – I use gluten free self raising flour as I am gluten free. However, you could standard self raising flour if you not.
- Baking powder – this helps the carrot cake to rise.
- Carrots – they key ingredient in this sugar free carrot cake! They add the perfect amount of sweetness and moisture. If you have any spare then try making my Slow Cooker Carrot & Coriander Soup or for a faster version try my Quick Carrot & Coriander Soup.
See recipe card for full information on ingredients and quantities.
- Coconut sugar – I enjoy baking with coconut sugar, but you could substitute it for brown sugar instead.
- Almond milk – You could swap this for another plant-based milk to keep this a dairy free carrot cake.
- Ground almonds – you could swap ground almonds for either coconut flour or oat flour (which is essentially blitzed oats!) to keep this a gluten free carrot cake recipe.
- Self-raising flour – I have used gluten free self raising flour, but if you aren’t gluten free, standard self raising flour would also work well in this oil free carrot cake.
- Kid-friendly – This vegan carrot cake is a great recipe to get kids involved in, especially as it’s baking. If you have children who are more into chocolate rather than carrot cakes, I have a fun and simple Vegan Chocolate Tart recipe which they will love.
- Deluxe – this is a great recipe to make for an occasion such as Easter Sunday as it really is a show stopper of a cake! As you can see from the photos, I have topped mine with chopped pistachios, peeled carrots and fresh blackberries to really take it to the next level. In my opinion there is nothing better than serving this with a good ol’ cup of herbal tea, but if you really want to take this Gluten Free Carrot Cake to the next level, then try it with my Christmas Hot Chocolate recipe, it’s insanely good and doesn’t always have to be drunk at Christmas!
How to make Gluten Free Carrot Cake
Hint: If making the coconut icing, place your coconut milk cans in the fridge overnight and place a mixing bowl in the fridge a couple of hours before making the cake.
Step 1: Firstly, preheat your oven to 200C / 390F. Then to a separate bowl add the ground flaxseed and water, stir and leave to sit for 10 minutes until it thickens.
Meanwhile in a large mixing bowl add the gluten free self raising flour, almonds, cinnamon, nutmeg, sugar, baking powder and mix until there are no lumps. Now add the milk and flaxseed (when thickened) and mix. Then grate in the carrot and mix again.
Step 2: Then grease x2 8 inch baking tins with oil (or baking paper for oil free) and pour in 1/2 the mixture into each. Place in the oven for 25 mins at 200C / 390F. Once cooked remove from the oven and place in the fridge to cool for 90 minutes.
Step 3: Once the cake has cooled, add the coconut fat (this is the thick part at the top of the coconut can) to a mixing bowl along with 2 tablespoon coconut sugar and whisk with a handheld machine until it starts to form.
Step 4: Simply layer the icing onto both of the cakes, then place one on top of the other and decorate with fruit.
The best thing about this gluten free carrot cake is that it can be frozen. To freeze, simply slice and freeze separately. Allow to defrost at room temperature for a few hours and you’ve got yourself an effortless afternoon snack! Equally this Gluten Free Carrot Cake will store in an airtight container for a few days in the fridge. Bear in mind it won’t stay as fluffy once it has been in the fridge and will become more dense, but it will still remain super tasty!
This gluten free carrot cake will store in an airtight container for a few days at room temperature. However, it can also be frozen. To freeze, simply slice and freeze separately. Allow to defrost at room temperature for a few hours and you’ve got yourself an effortless afternoon snack!
The reason this carrot cake doesn’t look like a traditional ‘white’ cake is because I have used coconut sugar in the recipe. I enjoy baking with coconut sugar because its had a low glycemic index and isn’t refined, I also love the taste it gives!
Through a combination of the ingredients used in this recipe such as almond milk, ground almonds along with the moisture from the carrots, this gluten free carrot cake is perfectly moist.
The filling / icing for the vegan carrot cake is made from coconut fat (the hard cream at the top of a coconut can) and coconut sugar!
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Gluten Free Carrot Cake
- 2 small mixing bowls
- 1 large mixing bowl
- 2 8 inch baking tins
- 100 g ground flaxseed
- 1 1/2 cups water
- 300 g gluten free self raising flour
- 100 g ground almonds
- 2 teaspoon cinnamon
- 1/2 tsp nutmeg
- 250 g coconut sugar
- 1 tablespoon baking powder
- 150 ml plant-based milk (I used unsweetened almond)
- 2 large carrots grated
- 2 cans coconut milk fat (thick part at the top of a coconut milk can)
- 2 tablespoon coconut sugar
- If making the coconut icing, place your coconut milk cans in the fridge overnight and place a mixing bowl in the fridge a couple hours before making the cake
- Pre-heat your oven to 200C / 390F
- To a bowl add the ground flaxseed and water, stir and leave to sit for 10 minutes until it thickens
- Meanwhile in a large mixing bowl add the gluten free self raising flour, almonds, cinnamon, nutmeg, sugar, baking powder and mix until there are no lumps
- Now add the milk and flaxseed (when thickened) and mix. Grate in the carrot and mix again
- Place in the oven for 25 mins at 200C / 390F. Once cooked remove from the oven and place in the fridge to cool for 90 minutes (needs to cool for adding the coconut icing)
- Once the cake is cooled add the coconut fat (the thick part at the top of the coconut can) to a mixing bowl along with 2 tablespoon coconut sugar and whisk with a handheld machine until it starts to form (see photo above)
- Simply layer the icing onto both of the cakes, then place one on top of the other
Please note that Nutrition information is a rough estimate