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,

Comments

  1. This looks amazing, Andrea! A sheet cake is definitely my preference.🙂

    Shirley

  2. I’m wondering why there is a different recipe for the frosting for the bars than for the sheet cake. Could you comment?

    • “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.”

  3. This cake looks divine. Do you have a dairy free frosting recipe?

  4. Perfect timing! I was just freaking out about not having a dessert plan for Easter; this looks like the ideal crowd-pleasing dessert. Thanks…

  5. I made this for my husbands birthday… I’m new to gluten free, or well, I’ve been gluten free for about a year, but am just now starting to really bake that way. Is this supposed to be really dense? When I pulled it out of the oven, it looked more like bread than cake. I used a 8×8 pan for bars. I’ve not tried it yet – as my husband is still at work, and it is for his bday… I hope it tastes good.

  6. heathergfc says:

    Ooooh, I’m pinning this one! I love carrot cake and yours looks so moist. Thanks for the recipe!

  7. vegetarianmamma says:

    This looks amazing and ready to dive into! YUM so sweet! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!🙂

    The party will be GREAT this week! We are giving away a tote full of goodies from Namaste Foods! The items are gluten free and allergy friendly! Can’t wait to see what you bring to the party!

    Cindy from vegetarianmamma.com

  8. This carrot cake looks divine, Andrea! I am pinning it, for certain!

  9. Is it possible to use a flax seed binder instead of the eggs?

  10. I’ve made this three times now… it is now a serious favorite. So good.

    Thanks!🙂

  11. Made this today – DELISH! So glad to find a simple carrot cake that is gluten free. Thanks!

  12. Have you ever made this as a layer cake? I am making it for my little one’s first birthday cake. Thanks!

  13. irene avdienko says:

    can i use another gluten free flour? i have intolerance to almonds, so it might affect me..thank you

    • I haven’t tried this recipe with anything but almond flour so I can’t really say, if you try something that works reply back and let us know!

      • irene avdienko says:

        I also have a intolerance to almonds..so i made this recipe..with 1 cup all purpose gluten free flour (4cup4) is the best…and i only used 1/4 cup of the almond flour..It came out delicious, and i couldnt tell the difference..I will try next time just using the 4cup4 all purposoe flour..(its expensive, but its the best

      • Thank you for the sharing your revisions! I also LOVE Cup4Cup!

    • Irene,U can google carrot cake recipes using coconut flour & other gluten free flours.2 much coconut flour means 2 much fiber. God Bless,Danny J.💕

  14. So DELICIOUS! Made it just before dinner tonight and it smelled so good in the oven that we couldn’t even wait to frost it before diving in! Perhaps we’ll manage to frost the next one as I’m adding it to my Easter Holiday menu as well! Thank you so much for sharing this yummy little treasure!

  15. heidi brauer says:

    Could you freeze the bars with the frosting?

  16. Can I use the same amount of regular flour maybe mixed with whole wheat. Small bag of Almond Flour is $14.99. May try bulk store

  17. Andrea H. says:

    Is the baking time the same if I want to bake these into cupcakes?

  18. joanna schupp says:

    I just made this cake and it is delicious!! My only problem is that there wasn’t enough batter to fit in an 8×8 pan without being very thin. I changed it to a standard loaf pan instead and that worked but I had to increase the baking time to 33 minutes. I added in some chopped pecans, walnuts and pistachios because I couldn’t decide and it was super nutty!!

Trackbacks

  1. […] day” and I roasted a chicken with rice stuffing for dinner.  I tried out a new recipe from Simply Living Healthy for some carrot cake bars.  I loved this recipe because it’s one of the few baked goods I […]

  2. […] една от първите ми читателки, която ми посочи този морковен сладкиш. Няма да съм аз, ако не го променя Изпекох сладкиша […]

  3. […] Carrot Cake from Simply Living Healthy ~ gluten free, grain free, refined sugar free, primal, vegetarian, with […]

  4. […] Get the recipe: simplylivinghealthy.org […]

  5. […] tried the recipe for Grain free Carrot Cake for our Easter […]

  6. […] Source: https://simplylivinghealthy.org/2013/03/20/carrot-cake/ […]

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