The Best Gluten-Free Carrot Cake You’ll Ever Make

Step 1: Prep the Carrots

Peel and grate the carrots using the fine side of your box grater. Freshly grated carrots make a huge difference in moisture and flavor, so don’t skip this step!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the almond flour, gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

Step 3: Combine the Wet Ingredients

In a separate bowl, mix the coconut oil, brown sugar, maple syrup, eggs, and vanilla extract until smooth. Stir in the crushed pineapple.

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots, walnuts, and raisins if using.

Step 5: Bake the Cake

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or one 9×13 pan) with parchment paper. Divide the batter evenly and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Step 6: Make the Frosting

Beat the cream cheese and butter together until creamy. Slowly add powdered sugar and vanilla extract, beating until smooth. If you’re feeling fancy, stir in the orange zest.

Step 7: Assemble and Frost

Place one cake layer on a plate or cake stand. Spread a thick layer of frosting on top. Add the second layer and frost the top and sides. Sprinkle with chopped walnuts or a dusting of cinnamon for decoration.