Gluten Free Carrot Cake 

This gluten free carrot cake is so moist and tender... and delicious. It may be worth doubling the bath and making a four layer rather than a two. If you are have any type of guest over or family gathering, put your best foot forward with this cake on display and ready to eat.

In realtime:I have to honestly say, I am sitting here laughing wondering if I should have just made the icing. I had the ingredients ready to purchase in my shopping basket when I decided to browse just one more isle before checking out. When I saw the ready-made icing for about 4.99, plus tax of course, I gazed at the cashews in my basket. 11.99 for those cashews alone, not including the other ingredients. I went for the cheaper option. My dilemma, I love making everything from scratch with the exception of frosting for cakes. This hang up came many years ago as a cake decorator, the tedious task of making large batches of frosting have taken it’s toll and my whisk is on the shelf, lol. Call it laziness if you must… but when I saw that ready-made frosting on the shelf, I remembered aforetime and that icing was a slice of salvation. Dramatic? Maybe... Reality? Definitely.


1-3/4c Gluten-free Flour Blend ( Bob’s Red Mill All-Purpose)

1c Almond Flour

2T Vegan Egg Powder (Follow Your Heart)

1T Cinnamon (Ground)

1T Pumpkin Spice Blend (Nutmeg - All-spice blend)

1t Salt

1t Baking Soda

2T Baking Powder

1-1/2t Vanilla Extract

1/2c Agave Nectar (maple flavored or preferred choice)

1-1/2c Carrot Juice

2c Carrots (shredded)

1/2c Raisins

1 ea Simple Mills Organic Vanilla Frosting


-Large Mixing Bowl

-Liquid Measuring Cups

-Dry Measuring Cups

-Measuring Spoons

-Chef's Knife

-Cutting Board

-Kitchen Towel


-Cooling Rack


-Rubber Spatula

-9-12” Round Baking Pan

-Serrated Knife

-Cooling Rack

-Large Flat Metal Spatula (to frost)

-Serving Plate

In a large mixing bowl whisk together all dry ingredients, flours, vegan eggs, additives, spices, and salt until well combined. Add agave, carrot juice, vanilla extract and mix. Fold in shredded carrots and raisins. 

Pour into non-stick baking dish or lined baking dish. Deep 4 x 9” round.

Bake at 375 for 18-24 minutes or until tooth pick tester comes out clean. Transfer cake onto cooling rack.

After the cake has cooled slice cake in half width wise mid way from the bottom. Separate two layers and frost the bottom layer first. Top with top layer and frost the top layer. Slice and serve.  

Substitutions: (equal parts ratio)

Vegan Egg Powder – Potato Starch

Carrot juice- Water/Almond Milk

Agave Nectar- Vegan Honey

Almond Flour- Oat Flour   

© Copyright Korennrachelle