This Gluten-free Carrot Cake is fluffy, moist and tender, full of flavor, and amazingly delicious. You will fall in love with it from the very first bite. It’s very simple to make and requires only a few basic ingredients. And tastes absolutely fantastic!
Ingredients for the Carrot Cake Loaf
- Ground rolled oats. You can make homemade oat flour by finely grinding rolled oats in a food processor or coffee grinder, or use store-bought oat flour, both work great for this recipe.
- Almond flour adds richness and moisture to the cake.
- Carrots give an incredibly moist texture and enrich the cake.
- Eggs act as a binder, helping to hold the cake together, and also providing moisture and richness.
- Brown sugar adds sweetness and also influences the texture of the cake, improving moistness.
- Vegetable oil adds moisture to the cake and helps to keep it soft and tender.
- Baking powder and baking soda. Leavening agents help the cake to rise and become light and fluffy.
- Pecans add a crunchy texture and nutty flavor to the cake.
- Cinnamon, ginger, nutmeg, and vanilla. These spices add warmth and depth of flavor to the cake, making it amazingly delicious.
- Salt enhances the overall flavor of the cake by balancing the sweetness and enhancing the flavors.
The combination of oat and almond flours make this cake gluten-free. Be sure to choose gluten-free certified oats if you are on a gluten-free diet. Also, you may put different add-ins to the cake. For example, besides walnuts, you can add raisins and dried cranberries to the batter. Also, there is a great option to add orange zest and extract if you want to fill the cake with a slight orange flavor. Either way, this carrot cake will be amazingly delicious.
The spices in this cake play an outstanding role. The combination of cinnamon, vanilla, nutmeg, and ginger will give the incredible flavor, filling your kitchen with coziness and warmth. Even those who don’t like carrots will love this carrot cake. Carrots give an incredibly moist texture and enrich the cake. Trust me, it’s absolutely worth trying.
How to make
- Preheat the oven to 350°F (180°C). Line an 9×5-inch loaf pan with parchment paper and grease the pan inside to prevent sticking. You may use little bit larger loaf pan, but the cake loaf may be slightly lower.
- Finely grate the carrots. Cut pecans into pieces. Set aside.
- Beat the eggs with sugar and salt in a large bowl until the mass gets lighter and increases in volume, becoming almost foam-like. Then add the oil and beat for a few more seconds. Separately, mix together all dry ingredients. Pour the dry ingredients into the bowl with the eggs, gently stirring with a silicone spatula until they form a batter consistency. Fold in carrots and walnuts carefully, making sure not to overmix the batter.
- Pour the batter into the prepared loaf pan and bake in the preheated oven until the cake is done and the toothpick comes out clean. It takes about 50-55 minutes.
- Let it cool for a couple of minutes, then transfer the loaf to a cooling rack and let it cool completely.
Decoration ideas
The cake is very moist, fluffy, and unbelievably tasty. You can decorate the cake with frosting or glaze, or dust it with sugar powder or milk powder. Cream cheese frosting or cashew cream frosting are great options to coat the top of the cake. It’s not necessary, though, as this cake is fantastic on its own. But, if you’re feeling fancy, go for it and give this incredible cake a more festive look. For example, you can use cream cheese frosting from this Apple Spice Cake with Cream Cheese Frosting recipe, or top the cake with dairy-free glaze from the recipe of Orange Cookies with Creamy Glaze.
It will look incredible on your Easter table. But also is perfect for Mother’s Day and all other holidays and special occasions.
Tips for Success
- Use room temperature ingredients. Make sure all your ingredients are at room temperature before you start baking. This will help them blend together better and create a smoother batter.
- Use freshly grated carrots. It influences the texture and will make the cake better, moister, and more delicious. Don’t use pre-grated carrots to get the best result. When measuring carrots with cups, loosely pack it, don’t press.
- Don’t overmix: Be careful not to overmix the batter, as this can result in a tough and dense cake. Mix with a silicone spatula just until the ingredients are combined and no more.
- Use a toothpick to check if it’s done: Insert a toothpick into the center of the cake to check if it’s done. If it comes out clean, the cake is done. If not, bake for a few more minutes and check again.
- Completely cool before decorating and slicing. If you choose to frost the cake, make sure it has cooled completely before applying the frosting.
Ideas for Add-ins
Feel free to experiment with different add-ins and combinations to find your perfect variation of this delicious carrot cake. Here are some interesting add-in ideas for you:
- Raisins and Dried Cranberries – These add a nice chewy texture and a bit of tartness to the cake.
- Chopped Pineapple – Pineapple chunks add a tropical twist to the cake and give it a juicy sweetness.
- Shredded Coconut – Coconut adds a lovely texture and flavor to the cake, making it taste like a tropical treat.
- Chopped Walnuts – Walnuts add a nutty flavor and a bit of crunch to the cake.
- Chocolate Chips – For those who love chocolate, adding some chocolate chips will make the cake even more irresistible.
We already have one gluten-free Carrot cake loaf recipe on our site, made with raisins and chopped walnuts, and baked in a smaller pan. It is also super delicious and incredibly moist and tender. So be sure to check it out as well.
Storage instructions
To store the carrot cake, wrap it tightly in plastic wrap or in an air-tight container and store at room temperature for up to 3 days. Also, you can also refrigerate the cake for up to 1 week.
If you want to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to 2 months. When ready to serve, thaw the cake at room temperature before unwrapping it. The cake can be warmed up in the oven or microwave before serving if desired.
If the cake is topped with frosting, it’s best to store it in the refrigerator. Place it in an airtight container and keep the cake for up to 3-4 days. When you’re ready to serve the cake, allow it to come to room temperature for 15-20 minutes before slicing and serving.
More healthy and delicious Easter recipes
- Sugar-free Carrot Cake with Mascarpone Frosting
- Vegan Ukrainian Easter Paska (No-Bake Chocolate Cheesecake Dessert)
- Broccoli Salad with Cranberries and Poppy Seed Dressing
- Cream Cheese Stuffed Baby Bell Peppers
- Oven Roasted Baby Carrots
So what are you waiting for? Start cooking and get ready to fall in love with this fantastic Carrot Cake. It’s sweet, flavorful, and sure to become a new favorite in your home. Trust me, you won’t regret it! Cook and show your results by taggins us on Instagram! And leave comments in the section below. Happy Easter!
Ingredients
- 1 ½ cups (140 g) ground rolled oats
- ¾ cup (75 g) almond flour
- 1.5 tsp baking soda
- 1.5 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- 3 large eggs, at room temperature
- ¾ cup (105 g) brown sugar
- pinch of salt
- ½ cup (105 g) vegetable oil
- 1 ⅓ cups (150 g) carrots, grated and loosely packed
- ¾ cup (100 g) pecans
Instructions
- Preheat the oven to 350°F (180°C). Line a 9x5-inch (or 22x11cm) loaf pan with parchment paper and grease the pan inside to prevent sticking. Finely grate the carrots. Cut pecans into pieces. Set aside.
- In a small bowl mix together all dry ingredients - oat flour, almond flour, baking soda, baking powder, and spices.
- In a large bowl, beat the eggs with sugar and salt until the mass gets lighter and increases in volume, becoming almost foam-like. Then add the oil and beat for a few more seconds.
- In a separate bowl mix together all dry ingredients - oat flour, almond flour, baking soda, baking powder, and spices.
- Pour the dry ingredients into the bowl with the eggs, gently stirring with a silicone spatula until they form a batter consistency. Add finely grated carrots and coarsely chopped pecans to the batter and stir very carefully, making sure not to overmix the batter.
- Pour the batter into the prepared pan and bake for 50-55 minutes at 350°F until the toothpick inserted in the cake comes out clean. Let the cake cool for about 10 minutes, remove it from the pan, and transfer the cake to a cooling rack to cool completely.
