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Gluten Free Carrot Cake

Prep Time:

30 minutes

Cook Time:

35 minutes


12 servings


  • 2 ½ cups Brad's almond flour

  • ½ cup tapioca flour

  • 1 cup Brad's coconut sugar

  • 1 tbsp cinnamon

  • ½ tsp nutmeg

  • ½ tsp ground ginger

  • 2 tsp baking soda

  • 3 tsp cream of tartar

  • ½ tsp salt

  • 5 large eggs

  • ½ cup butter, ghee, or coconut oil, melted and room temperature

  • ½ cup applesauce

  • 2 tsp vanilla extract

  • 3 cups shredded carrots

  • ½ cup chopped pecans, plus extra for garnish

Cream Cheese Frosting:

  • 16 ounces cream cheese, room temperature

  • 4 tbsp butter, room temperature

  • 3 cups powdered sugar, or more as needed

  • 2 tsp vanilla extract


  • Preheat oven to 325F. Grease three 8-inch pans and line the bottom of each with a circle of parchment paper.

  • In a medium bowl, add all of the dry ingredients and whisk together. In a separate large bowl, add the eggs, butter, applesauce and vanilla extract. With a whisk or hand mixer on medium speed, blend together for 30 seconds. Then add the dry ingredients to the wet ingredients and blend for another minute, or until well combined. Fold in the shredded carrots and chopped pecans.

  • Evenly divide the cake batter between the three 8-inch pans. They'll only be about 1/4 full, and that's okay. Use a spatula to flatten them on top. Cook the cakes for 30-35 minutes, or until a toothpick comes out clean. Once done, let the cakes cool for 15 minutes in the pan. Then remove them from the pan and continue cooling on a cooling rack.

  • While the cakes are cooling, make the cream cheese frosting. Combine all frosting ingredients together and blend in a stand mixer or large bowl with a hand mixer on medium speed.

  • Divide the frosting between the layers and add a thin layer of frosting to the outside edge. Use a spatula to then scrape that off like a crumb coat. Top with a sprinkle of chopped pecans.

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