The best Gluten Free Carrot Cake recipe ever. Only one bowl is needed for this easy gluten free carrot cake recipe that is SO good that you will make it again and again.
Is it just me or did 2012 fly by in the blink of an eye? No sooner had I become used to writing 2012 as the year instead of 2011 and then it was over and now I have to get used to the fact it's 2013.
I wonder if age has an impact on how quickly we perceive time. When you're a child there's painstaking countdowns to events such as your birthday, Christmas or Easter, and the days just seem to drag by. But when you get a little older no sooner do you ring in the new year when all of a sudden it's Easter before you know it.
I recently reflected on the year that's just passed and shared my readers top 12 recipes of 2012, but I didn't share my favourite recipes of 2012. One of which is my Gluten Free Banana Cake with Cinnamon Cream Cheese Frosting (followed closely by my Vegetarian Mushroom Bourguignon).
Even if you aren't on a gluten free diet my Gluten Free Banana Cake is one delicious cake. In fact, I made the banana cake twice for my husbands family while we were visiting them in Adelaide over Christmas, and each time this cake disappeared just as quickly as 2012 had done because everyone loves a good banana cake.
When we came home from Adelaide I had a sudden craving for carrot cake, which I haven't had in the longest time, usually because I find them overly oily and heavy, so I resolved to turn my gluten free banana cake into a gluten free carrot cake recipe. And it worked out brilliantly!
The beauty of this gluten free carrot cake recipe is that it couldn't be easier to make. There is no need to cream butter and sugar, in fact, there's no butter in this recipe at all. All you need is a food processor to first grate the carrots and then blitz all the ingredients together for this gluten free carrot cake recipe with almond meal to become one of the most delicious cakes you'll ever eat. Of course, you could grate the carrots by hand, but since you will have the food processor out anyway why not put it to good use?
While I was tempted to go with my cinnamon cream cheese frosting, which by the way I think would work brilliantly with this gluten free carrot cake recipe, I went for a lemon cream cheese frosting. I grew up eating carrot cakes with lemon cream cheese frosting, so lemon cream cheese frosting it had to be for me. Next time though I will make this with the cinnamon cream cheese frosting because I will definitely be making this easy carrot cake recipe again and again.
📖 Recipe
Ingredients
- 350 g carrots, peeled and tops removed, ¾ lb or 12 oz
- ½ cup pecans
- 5 large eggs
- 1 teaspoon heaped baking powder
- ½ teaspoon bicarbonate of soda
- 250 g almond meal, ½ lb or 9 oz, ground almonds
- 220 g brown sugar, ½ lb or 8 oz
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon of ground ginger
- CREAM CHEESE FROSTING:
- 250 g cream cheese, at room temperature, ½ lb or 9 oz
- 50 g butter, at room temperature, 1¾ oz
- 100 g of icing sugar, sifted, 3.5 oz
- zest and juice of half a lemon, or to taste
Instructions
- Grease two 20 cm (8-Inch) nonstick springform cake tines and preheat the oven to 180 Celsius (350 Fahrenheit).
- Grate the carrots using a food processor and remove the grated carrots from the bowl and set aside. Remove the grater attachment from the food processor and switch to the chopping attachment and add the pecans and pulse until roughly chopped. Set aside with the carrots.
- Add the remaining cake ingredients (except the carrots and pecans) and process to combine. Finally, add the carrot and pecans and pulse to combine with the cake batter.
- Divide the batter between the prepared springform pans and bake for 15 to 25 minutes. Remove from the oven and let the cake cool completely in the tin before removing.
- To make the frosting combine the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy. Add the icing sugar and lemon juice and zest and beat for another 5 minutes, or until pale and fluffy.
- Spread the frosting between the cake layers and over the top of the cooled cake.
Notes
Nutrition (estimated per serving)
Claire @ Claire K Creations says
I'm glad I'm not the only one who thought that Jen it literally flew! I've married into a family with a coeliac and a gluten-intolerant member so I'm always on the hunt for good GF recipes. Maybe I should make it for myself first. Just to make sure it's ok yes?
Jennifer says
I always think it's a good idea to test a recipe before making it for someone 😀
Kankana says
I think you are right about the age part. No wonder the year seams to fly faster as years goes by and as I get older. Carrot cake is my fav and recently I started to baking cake with almond flour and fell in love with the texture!
Laura (Tutti Dolci) says
I love carrot cake, this looks so moist and delicious! I love that you used almond meal!
jenny @ hello great health says
that cake looks lovely, i definitely think i will give it a go, i'm trying to add to pinterest so i don't forget about it but my login doesn't seem to be working 🙁 i just loved your banana cake, we had some on Christmas Day with family and then a piece or two each day after that until it was all gone! just delicious. julian was pretty happy with himself too as he did most of it and it turned out seriously good.i haven't tried your mushroom bourgourgnon but i think i should pinterest that too for the cooler weather. looks delicious.have you been watching River Cottage Everyday on saturdays at 6pm? i watched last saturdays episode and i was thoroughly impressed. this saturday is on vegetables. to think i have been not that interested in Hugh Fearnley-W all this time and he is very good!! loved his passion and he has definitely inspired me to give some whole fish cooking a go.happy new year jennifer! x
Jennifer says
Hi Jenny! I'm so glad you and your family enjoyed the banana cake. It's definitely my favourite, and so easy too. As for the mushroom bourguignon, it's definitely more of a winter dish. It's a bit too hot for anything like that at the moment isn't it? I don't know about you but I'm melting today!As for Hugh, I think he's amazing and so inspiring. I loved his vegetable series (watched it on Foxtel) and how he inspired so many to eat more vegetables. His book is brilliant too. Definitely worth keeping an eye out for that! Have you heard he's coming to Australia to pick someone to kick off a River Cottage Australia series?
jenny @ hello great health says
yes i have been avoiding the oven as it is too hot!i didn't know that he was bringing River Cottage to Australia, how cool. he is great isn't he. i might have to check out some of his dvds, i could probably get from the abc shop
Rosa says
That cake looks wonderful! I wish I could have a slice right now for breakfast.Cheers,Rosa
thelittleloaf says
This looks like a beautifully moist cake and I love that it can all be prepared in the food processor. Happy New Year Jennifer - looking forward to many more lovely recipes in 2013!
Kathryn says
This carrot cake looks perfect whether you're eating gluten free or not - I can't wait to give it a try!
Jennifer says
I agree, it doesn't matter if you are gluten intolerant or not, almond meal cakes are the best. 😀
erin @ yummy supper says
Jennifer! Happy New Year to you. From the looks of this gorgeous carrot cake, you're off to a delicious start.xxooE
Jennifer says
Happy New Year to you too Erin! Hope it's a wonderful one for you and your family 😀
The Life of Clare says
It just disappeared, 2012, literally before my eyes! and im sure 2913 will go just as fast. You've inspired me to make a carrot cake today, we've got carrots tat need to be used. Now it won't be gluten free, or even close to being healthy but it will be delicious.
anh says
Delicious!! I am a big fan of carrot cake 🙂
Maureen | Orgasmic Chef says
I know what you mean completely. Life goes screaming by when you're my age. :)Remember when we were little and we always said we were 8 AND A HALF ? Meaning we were nearly 9. Much older than those 8 year olds. I have a good friend who's gluten intolerant. I was with her on a bus once and I've never seen anyone throw up so much when she ate a mystery food. I need recipes like this for her -- it looks great.
Jennifer says
Ahhh yes, I remember the good old days of pointing out your half years. My stepsons are into that now. Especially Mr 12 and a half! 😀
Vicki says
love your recipes.
Jennifer says
Thank you so much Vicki 😀
Medeja says
This carrot cake looks really good!
Stephanie - The Dessert Spoon says
I love carrot cake! I've never tried with a lemon cream cheese icing before. I'll try it next time.
Brooke says
About how many cups of carrots is 350g? I don't have a kitchen scale. Thanks!
Jennifer says
Hi Brooke, it's about 5 or 6 carrots. 😀
Peggy says
I never would have guessed this would have been gluten-free - it looks so decadent and delicious =)
Marianka says
I'm so impressed:) It looks amazing I'm definitely going to bake your Carrot Cake for my 3 year old B-day party:)
Sylvie @ Gourmande in the Kitchen says
I'm saving this one for my husband's birthday, carrot cake is his favorite!
Nami | Just One Cookbook says
What I like about this carrot cake is definitely the lemon cream cheese frosting! That sounds so heavenly!!! It's beautifully layered and I so wish a large piece of this cake is in front of me... Happy New Year Jennifer! 🙂
Lorraine @ Not Quite Nigella says
I'll gladly take that large slice that you've cut Jennifer! It looks scrumptious 😀
Kate says
i tried this recipe today. it's very yummy but very wet even after baking. i think it needed more almond meal. anyway, very yummy. Thank you!
Jennifer says
I'm sorry that your cake turned out very wet. It sounds like the cake might needed to have been baked a bit longer as it will dry out a bit when baked longer. If the top of the cake is cooking too quickly, before the middle cooks through, try covering it with foil or using a slightly larger tin. Also, what were the size of the eggs you used?
Connie says
This recipe was absolutely unbelievable! The cake turned out so moist. I used your cinnamon frosting. Also, added about 1/2 cup of flaked coconut - fantastic. Thank you so much!
Jennifer says
Thank you so much for taking the time to leave some feedback Connie. I'm so happy you enjoyed this cake. It's definitely a favourite in our house. If you enjoyed this cake try my banana cake which is a variation of this. It's my husbands absolute favourite. 😀 Thanks again and have a great day! 😀
Hetty Geerars says
Made this cake with my daughter and we loved it! Now my daughter visits Malaysia (from Holland) and I had to contact her for the recipe. I only got it when I promised to make it again when she returns 🙂
Julie says
I made your carrot cake for my husband's birthday and it turned out fantastic. I am sooo pleased (and everyone who tried it) with it that it will definitely become a much offered and relished cake in our house.
Rik says
Wow, that was amazing! No flour, no salt, no oil... Amazing. I had to bake it for 35-minutes to cook it all the way through. Just amazing though. This truly is the best ever carrot cake.