Spiced Gluten Free Carrot Cake with Almond Butter Glaze
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- Mixing bowls
- 8-inch/20 cm loaf pan or muffin tin
INGREDIENTS
- 2 cups almond flour
- ¾ cup oat flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ cup honey
- 2 large eggs, at room temperature
- ½ cup olive oil
- 4 medium carrots, finely grated
Glaze:
- ¼ cup natural almond butter
- 2 tablespoons milk or water, more as needed
- 1 teaspoon date syrup or maple syrup
- ½ teaspoon pure vanilla extract
Candied pecans:
- ½ cup raw pecans
- 1 tablespoon date syrup
- A pinch of flaky sea salt
INSTRUCTIONS
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch/20 cm loaf pan or line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the almond flour, oat flour, salt, baking soda, baking powder, and cinnamon until well combined. In a separate bowl, whisk the honey, eggs, and oil until smooth and emulsified. Pour the wet ingredients into the dry and stir until just combined. Fold in the grated carrots.
- Scrape the batter into the prepared loaf pan or muffin tin and smooth the top. Bake for 40 to 45 minutes for a loaf or 22 to 25 minutes for muffins, until golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
- To make the glaze, whisk the almond butter with milk or water, adding it gradually, until smooth and thick but pourable. Stir in the silan and vanilla until fully incorporated. Drizzle over the cooled cake.
- For candied pecans, toast the pecans in a dry skillet over medium heat for 1 minute. Add the silan and stir to coat evenly. Cook for 2 to 3 minutes, stirring constantly, until glossy and fragrant. Sprinkle with flaky salt and transfer to parchment paper to cool.
FAQ
How can I make this gluten free carrot cake vegan?
Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2½ tablespoons water per egg). Let the mixture sit for 5 to 10 minutes until it thickens before adding it to the batter. Use maple syrup instead of honey to keep it plant-based. Stick with coconut oil as the fat, which is already vegan.
Can I substitute the oat flour with something else?
You can replace the oat flour in this gluten free carrot cake with a similar gluten-free flour like sorghum flour or a 1:1 gluten-free baking blend. Coconut flour is not recommended here because it absorbs much more moisture and will change the texture. Rice flour may also work, but it tends to produce a grittier result unless finely ground. Stick with flours that have a mild flavor and medium absorption to preserve the cake’s tenderness.
What is the best way to ensure this cake stays moist?
The key to keeping a gluten free carrot cake moist is using the right balance of fat and moisture-retaining ingredients. Grated carrots naturally contribute moisture, while almond flour adds richness and tenderness. Don’t overbake the cake—remove it as soon as a toothpick comes out clean. Let it cool completely before slicing to retain structure and texture. Storing the cake in an airtight container at room temperature for up to two days helps preserve moisture.
Is it possible to freeze this gluten free carrot cake?
This gluten free carrot cake freezes well. Let it cool completely, then wrap it tightly in plastic wrap followed by foil to prevent freezer burn. If you’re making it with glaze, freeze the cake without it and add the glaze after thawing. Store in the freezer for up to two months. To serve, thaw overnight in the refrigerator or let it come to room temperature for a few hours before slicing.
What can I use instead of almond butter in the glaze?
You can use cashew butter, tahini, or sunflower seed butter. Each will change the glaze’s flavor slightly. Cashew butter offers a neutral, creamy result, while tahini adds earthiness, and sunflower seed butter works well for nut-free versions. Choose a natural, unsweetened option and adjust the amount of milk or sweetener as needed to achieve a smooth, drizzle-ready texture.
How do I adjust the baking time if I use a bundt pan or a different pan size?
Increase the baking time to 45 to 55 minutes, depending on your oven and the depth of the pan. For a wider, shallow pan, like a 9-inch round or square, reduce the time to 30 to 35 minutes. Always check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Avoid overbaking to keep the cake tender.
What can I serve with this gluten free carrot cake?
This gluten free carrot cake pairs well with coconut whipped cream, Greek yogurt, or a scoop of vanilla ice cream for a more indulgent dessert. For a lighter option, serve it with fresh fruit like sliced oranges or berries. A warm chai latte, spiced herbal tea, or even a cup of black coffee complements the cake’s cinnamon and honey notes beautifully. The candied pecans also add a welcome crunch if serving on a platter.
