Recipe Image

Servings:

Homemade Gluten-Free Carrot Cake

This cake is gluten-free. It is delicious, but be warned that it does have a slightly different texture than a traditional wheat/gluten cake. It is made with plenty of eggs and almond meal to give as much of the desired cakey texture as possible. It helps too that it's loaded up with all sorts of other tidbits like pineapple, nuts, and raisins!

Total Time

1hr

4.5

2 Ratings

Author: The Skinny Fork

Servings:

Ingredients

•

Farmhouse Eggs® Large Brown Eggs

•

1 cup

Butter , melted

•

1/3 cup

Natural Sweetener

or Sugar & Sweetener Baking Blend

•

1 tbsp

Vanilla Extract

•

2 cups

Shredded Carrots

•

1 cup

Shredded Walnuts

•

1 cup

Unsweetened Coconut Flakes

•

1 cup

Crushed Pineapple in 100% Pineapple Juice , drained

•

1 cup

Sun-Maid Raisins

•

1 1/2 cups

Almond Meal

or Almond Flour

•

2 tsp

Simply Organic Cinnamon, Ground

•

2 tsp

Baking Powder

•

1 cup

Neufchâtel Cheese , softened

•

1 1/2 cups

Powdered Confectioners Sugar

or Powdered Sweetener

•

as needed

Non-Stick Baking Spray

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C) and lightly coat the inside of two round 8x8 or 9x9 pans with Non-Stick Baking Spray (as needed) .

In a large bowl, beat together the Farmhouse Eggs® Large Brown Eggs (5) , Butter (1 cup) , Natural Sweetener (1/3 cup) and Vanilla Extract (2 tsp) until well combined.

Add in the Carrots (2 cups) , Walnuts (1 cup) , Unsweetened Coconut Flakes (1 cup) , Sun-Maid Raisins (1 cup) , and Crushed Pineapple in 100% Pineapple Juice (1 cup) . Stir to combine.

Fold in the Almond Meal (1 1/2 cups) , Simply Organic Cinnamon, Ground (2 tsp) , and Baking Powder (2 tsp) until just combined.

Divide the batter evenly among the prepared cake pans and place in the oven to bake for about 40 minutes or until an inserted toothpick comes out clean.

Once done, remove the cakes from the oven and allow to cool completely.

While the cakes are cooling, beat together the Neufchâtel Cheese (1 cup) , Powdered Confectioners Sugar (1 1/2 cups) , and Vanilla Extract (1 tsp) to create your cream cheese frosting.

When the cakes are cooled completely, remove one of them out to a plate or serving dish.

Top the cake with a little less than half of the cream cheese frosting and spread evenly.

10.

Layer the next cake over the top.

11.

Frost with the remaining cream cheese frosting, and top with any additional walnuts or shredded carrot if desired.

12.

Slice and enjoy!

Nutrition Per Serving

CALORIES

477

FAT

35.0 g

PROTEIN

5.6 g

CARBS

39.3 g