Gluten Free Carrot Cake with Cream Cheese Frosting
This gluten free carrotcake is amazingly moist and delicious! With shredded carrots, walnuts, oliveoil, and eggs, it’s also full of healthy nutrients.
Servings: 10
Equipment
- Bundt Pan or 2 round pans
Ingredients
For the Cake
- 1 cup sugar
- 1 cup olive or avocado oil
- 3 eggs
- 1 teaspoon vanilla
- 1 cup almond flour
- 1 cup gluten free flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1-2 teaspoons salt
- ¼ teaspoon nutmeg
- 3-3 ½ shredded carrots
- 1 cup chopped walnuts
Frosting
- 8 oz Cream Cheese Brick
- 4 oz Butter (1/2 stick)
- 2 tsp vanilla
- 2 cup confectioner sugar
Instructions
Cake
- Preheat oven to 325
- Blend the first four ingredients.
- Add remaining ingredients, except the carrots and walnuts.
- Once that is blended, add the carrots and walnuts.
- Bake at 325 degrees for about 45 minutes in a bundt pan or two rounds.
Frosting
- Be sure to let the cake totally cool before removing it from the pan. Gluten free baked goods need to be cooled before you can cleanly remove them from the pan.
- Combine 8 oz of brick cream cheese, half a stick of butter (4 oz.), 2 teaspoons vanilla, and 2 cups confectioner sugar, added slowly one cup at a time.