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Gluten Free Carrot Cake

A rich, moist gluten-free carrot cake that celebrates flavors and family traditions, featuring almond flour and a sugar substitute for a guilt-free treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Use finely ground almond flour for best results.
  • 3/4 cup erythritol or other sugar substitute Erythritol is preferred for its low glycemic index.
  • 1 teaspoon baking powder Ensure this is fresh for proper leavening.
  • 1 teaspoon ground cinnamon Adds warmth and depth.
  • 1/2 teaspoon ground ginger Provides a gentle spiciness.
  • 1/4 teaspoon nutmeg A pinch brings out delightful spicy notes.
  • 1/4 teaspoon salt Enhances all the flavors.
Wet Ingredients
  • 1 cup grated carrots Freshly grated for moisture and sweetness.
  • 4 large eggs Room temperature eggs help bind ingredients better.
  • 1/2 cup unsweetened applesauce Adds moisture and reduces the need for additional oil.
  • 1 teaspoon vanilla extract Enhances flavor.
Optional Add-ins
  • 1/2 cup chopped walnuts or pecans Optional for added texture.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan, optionally lining the bottom with parchment paper.
  2. In a large mixing bowl, whisk together the dry ingredients: almond flour, erythritol, baking powder, cinnamon, ginger, nutmeg, and salt.
  3. In another bowl, whisk the wet ingredients: eggs, applesauce, and vanilla extract until smooth.
  4. Combine the wet mixture into the dry ingredients and mix until just combined. Stir in grated carrots and nuts, if using.
  5. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean, and the top is golden.
  2. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store the cake in an airtight container for up to 3 days at room temperature or up to a week in the fridge. This cake freezes well for up to 3 months.