When I was a kid, carrot cake seemed like dessert pretending to be healthy—and I wasn’t buying it. But let me tell you, this version is the real deal.
It’s packed with fresh carrots (not the sad, pre-shredded ones), just enough sweetness, and a dreamy cinnamon cream cheese frosting that’ll make you question every other cake you’ve ever tried.
My family insists this is a must-make for every birthday, potluck, and random Tuesday. So grab a whisk, and let’s bake something amazing!
Tips & Variations
- For Extra Flavor: Toast the nuts before adding them to the batter.
- Dairy-Free Version: Use vegan cream cheese and butter for the frosting.
- Lower Sugar Option: Replace powdered sugar with a blend of powdered monk fruit sweetener.
- Cupcake Alternative: Divide batter into 12 cupcake liners and bake for 18–20 minutes.
Serving Suggestions
Slice and serve with a hot cup of herbal tea or coffee. For a special touch, garnish each slice with a dollop of whipped cream or a sprinkle of toasted coconut.
If you’re hosting a party, try serving it alongside fresh fruit for a pop of color!
Lightened Up Gluten Free Carrot Cake with Cinnamon Cream Cheese Frosting
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
A tender, perfectly spiced carrot cake made with fresh, locally sourced carrots and topped with a luscious cinnamon cream cheese frosting. Gluten-free, wholesome, and irresistibly good for any occasion!
Ingredients
For the Cake:
- 2 cups (200g) finely grated carrots
- 1 cup (120g) gluten-free all-purpose flour (with xanthan gum)
- ½ cup (60g) almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup (100g) coconut sugar
- ⅓ cup (80ml) neutral oil (like avocado or grapeseed)
- 2 large eggs (room temperature)
- ¼ cup (60ml) unsweetened applesauce
- 1 tsp pure vanilla extract
- ½ cup (50g) chopped walnuts or pecans (optional)
- ½ cup (80g) crushed pineapple, drained (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 oz (225g) cream cheese (softened)
- 4 tbsp (60g) unsalted butter (softened)
- 1½ cups (180g) powdered sugar
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix the Wet Ingredients: In a large bowl, combine coconut sugar, oil, eggs, applesauce, and vanilla. Beat until smooth.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Stir in the grated carrots, nuts, and pineapple (if using).
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan before frosting.
- Make the Frosting: In a bowl, beat cream cheese and butter until fluffy. Gradually add powdered sugar, then mix in cinnamon and vanilla until smooth.
- Frost the Cake: Spread the frosting evenly over the cooled cake. Add a sprinkle of cinnamon or extra chopped nuts if you’re feeling fancy.
Notes
- Use fresh carrots for the best flavor and moisture.
- You can make this cake dairy-free by using vegan cream cheese and butter.
- Adding crushed pineapple enhances moisture and natural sweetness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
