Description
A moist and flavorful gluten-free carrot cake infused with warm spices, perfect for family gatherings or a cozy treat.
Ingredients
Scale
- 2 cups gluten free all-purpose flour blend (ensure it contains xanthan gum)
- 1 cup almond flour
- 1 1/4 cups light brown sugar, packed
- 3 large eggs, room temperature
- 1/2 cup neutral oil (like avocado or sunflower)
- 1/2 cup plain yogurt or dairy-free yogurt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon fine salt
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrots (about 4 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or crushed pineapple (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment.
- In a large bowl, whisk together gluten free flour blend, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Beat the eggs with brown sugar until slightly pale in a separate bowl. Add oil, yogurt, and vanilla, whisking until smooth.
- Fold the wet ingredients into the dry until almost combined, then gently fold in the shredded carrots, nuts, and raisins if using.
- Spoon the batter into the prepared pan, smoothing the top. Bake for 30–35 minutes until the center springs back and a toothpick shows moist crumbs.
- Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before frosting.
Notes
Grate carrots finely for moisture that melds into the crumb. Measure flour correctly to prevent a dry, dense cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: carrot cake, gluten free, dessert, cozy baking, family favorite