Gluten/Grain Free Carrot Cake

Carrot Cake

Serves 8-10

  • 1/4 C. grape seed oil, plus more for pan
  • 3 C. blanched almond flour, plus more for pan
  • 1 T cinnamon
  • 1 t. sea salt
  • 1 t. baking soda
  • 1/2 t. nutmeg
  • 1/2 C honey or maple syrup
  • 5 large eggs
  • 3 C. grated carrots
  • 1 C. raisins
  • 1 C. walnuts, coarsely chopped


  1. Preheat oven to 325°F. Grease 9”-diameter spring form pan with grape seed oil; dust well with almond flour.
  2. In large bowl, combine almond flour, cinnamon, salt, baking soda, nutmeg. Set aside.
  3. In medium bowl, whisk together grapeseed oil, agave nectar and eggs, then pour into almond flour mixture. Whisk together until thoroughly combined. Fold in carrots, raisins and walnuts.
  4. Pour batter into prepared pan. Bake 35 to 40 minutes, until tester inserted in center of cake comes out clean. Cool cake in pan for at least 1 hour. Serve as is, or with whipped cream.
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