Go Back
–+ servings
GLUTEN-FREE CARROT CAKE

GLUTEN-FREE CARROT CAKE

Indulge in a classic dessert with this delicious Gluten-Free Carrot Cake! Moist and flavorful, it's packed with carrots, bananas, warming spices, and a touch of natural sweetness from dates. Topped with a tangy cream cheese frosting, it's perfect for those with dietary restrictions or anyone seeking a satisfying and wholesome treat.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course Dessert
Servings 12 Servings
Calories 376 kcal

Ingredients
  

For the cake:

  • 2 ripe bananas
  • 10 fresh medjool dates, pitted
  • 6 Tbsp coconut oil, melted
  • 3 organic eggs
  • 150 g ground almonds
  • 1 ½ tsp baking powder
  • 3 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cardamom
  • 3 medium-sized carrots (peeled and grated)
  • ½ cup dessicated coconut
  • 2 tsp chia seeds
  • ½ cup hazelnuts (roughly chopped)
  • ½ cup raisins (currants or sultanas)
  • ¼ cup mixed pumpkin and sunflower seeds

For the icing:

  • 200 g cream cheese
  • Juice ½ lime
  • 3 Tbsp good quality maple syrup

For the topping:

  • Handful toasted coconut flakes (toast in the oven or a dry pan)
  • Maple syrup (for drizzling)

Instructions
 

  • Preheat the oven to 180°C (360°F). Grease and line two 22cm diameter cake tins.
  • Place the bananas, dates and coconut oil in a food processor and process into a thick cream.
  • In the bowl of an electric mixer, beat the eggs until pale and frothy.
  • In a separate bowl, sift together the ground almonds, baking powder and spices. Add to eggs and fold together.
  • Fold in banana and date cream, followed by grated carrots and remaining cake ingredients. Don’t over-mix.
  • Evenly divide the batter between the tins and bake for 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow to cool in the tins for 10 minutes before turning out onto a cooling rack.
  • Meanwhile, make the icing in the bowl of an electric mixer by beating all the ingredients together until smooth.
  • Once the cakes have completely cooled, spread a layer of icing onto one and then place the other, flipped upside down, on top to form a sandwich. Spread another layer of icing on top and garnish with toasted coconut flakes and a drizzle of maple syrup.
  • The carrot cake can be stored in an airtight container, in a cool, dry place, for up to 3 days.

Nutrition

Calories: 376kcalCarbohydrates: 35gProtein: 7gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 58mgSodium: 136mgPotassium: 418mgFiber: 6gSugar: 21gVitamin A: 2876IUVitamin C: 3mgCalcium: 120mgIron: 2mg
Keyword Carrot Cake, Gluten-Free
Tried this recipe?Let us know how if you liked it in the comments below!