Delicious Grain-Free Carrot Cake

There is no better way to celebrate Spring than with a light, fresh Carrot Cake! 

This dessert always makes an appearance at my family’s Easter celebration in one form or another…cupcakes, mini-bundt cakes, 6-layered round cake and this year…a sheet cake.  No matter what size or shape it takes it never disappoints!!!

I am really into sheet cakes right now…no particular reason why, but they are functional, casual and great for serving a crowd.  I also love bar recipes for the exact same reasons.  This cake recipe works for both but I do prefer the different frosting variations since the whipped frosting is a bit thinner and seems to drizzle better over the individual bars which are a little thicker than the sheet cake.

Carrot Cake Bars

Carrot Cake Bars or Sheet Cake

1 ½ cups blanched almond flour
½ tsp. sea salt
½ tsp. baking soda
½ Tbsp. cinnamon
½ tsp. nutmeg
3 eggs
2 Tbsp. coconut oil or butter, melted
¼ cup maple syrup
1 ½ cups carrots, grated
½ cup walnuts plus 2 Tbsp., chopped
½ cup raisins

Preheat oven to 325° F
Grease a 8×8 baking pan for bars or a 9×12 quarter sheet pan for cake and line with parchment paper
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
In a separate bowl, mix together eggs, oil and maple syrup
Stir carrots, walnuts and raisins into wet ingredients
Stir wet ingredients into dry
Spread batter into prepared 8×8 baking pan or 9×12 sheet pan
Bake at 325° for 22 to 25 minutes
For Bars: Cool to room temperature and then turn cake out onto cutting board
Using a sharp knife, cut into 9 bars
Top cooled bars with Whipped Cream Cheese Frosting and sprinkle with 2 Tbsp chopped walnuts

For Sheet Cake: Cool to room temperature and then turn cake out onto cutting board, remove parchment paper
Wipe out the sheet pan and return the cake to the clean pan
Spread Classic Cream Cheese Frosting over the top of the cooled cake, sprinkle with chopped walnuts
Serve and Enjoy!

Frosted Sheet Cake

Whipped Cream Cheese Frosting (For Bars)

¾ cup heavy cream
8 ounces cream cheese, softened
¼ cup maple syrup
1 Tbsp. vanilla

Whip heavy cream until stiff
In a separate larger bowl, whip cream cheese until smooth, then blend in maple syrup and vanilla
With a rubber spatula, gently blend whip cream into cream cheese mixture
Store leftover frosting in an airtight jar in the refrigerator

Classic Cream Cheese Frosting (For Sheet Cake)

1 stick butter, softened
8 ounces cream cheese, softened
¼ cup maple syrup
½ Tbsp. vanilla

In a large bowl, whip cream cheese and butter with a hand mixer until smooth, then blend in maple syrup and vanilla
Store frosting in an airtight jar in the refrigerator until ready to use

These are great un-frosted too!

This recipe is shared at:

Wednesday Extravaganza, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Whole Foods Wednesdays, Fight Back Friday, Wheat-Free Wednesday, Gluten-Free Fridays, Slightly Indulgent Tuesdays, Tasty Tuesday, Fat Tuesday, Tempt My Tummy Tuesday, Made From Scratch Monday,

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