Best ever Carrot Cake – Gluten Free Carrot Cake with cream cheese frosting

Best ever carrot cake - Gluten Free Carrot Cake recipe via @ledelicieux

Is it just me or did 2012 fly by in the blink of an eye? No sooner had I become used to writing 2012 as the year instead of 2011 and then it was over and now I have to get used to the fact it’s 2013.

I wonder if age has an impact on how quickly we perceive time. When you’re a child there’s painstaking countdowns to events such as your birthday, Christmas or Easter, and the days just seem to drag by. But when you get a little older no sooner do you ring in the new year when all of a sudden it’s Easter before you know it.

I recently reflected on the year that’s just passed and shared my readers top 12 recipes of 2012, but I didn’t share my favourite recipes of 2012. One of which is my Gluten Free Banana Cake with Cinnamon Cream Cheese Frosting (followed closely by my Mushroom Bourguignon).

Even if you aren’t on a gluten free diet this is one delicious cake. In fact I made this cake twice for my husbands family while we were visiting them in Adelaide over Christmas, and let me tell you, each time this cake disappeared just as quickly as 2012 had done because everyone loves a good banana cake.

When we came home from Adelaide I had a sudden craving for carrot cake, which I haven’t had in the longest time, usually because I find them overly oily and heavy, so I resolved to turn my gluten free banana cake recipe into a gluten free carrot cake. And it worked out brilliantly!

The beauty of this gluten free carrot cake is that it’s so simple to make. There’s no need to cream butter and sugar, in fact there’s no butter in this recipe at all. All you need is a food processor to first grate the carrots, and then blitz all the ingredients together. Of course you could grate the carrots by hand, but since you will have the food processor out anyway why not put it to good use?

While I was tempted to go with my cinnamon cream cheese frosting, which by the way I think would work brilliantly with this gluten free carrot cake, I went for a lemon cream cheese frosting. I grew up eating carrot cakes with lemon cream cheese frosting, so lemon cream cheese frosting it had to be for me. Next time though I will make this with the cinnamon cream cheese frosting because I will definitely be making this cake again.

Best ever carrot cake - Gluten Free Carrot Cake recipe via @ledelicieux www.deliciouseveryday.comBest ever carrot cake - Gluten Free Carrot Cake recipe via @ledelicieux


4.9 from 9 reviews
Gluten Free Carrot Cake with Lemon Cream Cheese Frosting
Prep time
Cook time
Total time
Even if you aren't on a gluten free diet you will love this carrot cake!
Serves: 10
  • 350g of carrots, peeled and tops removed
  • ½ cup of pecans
  • 5 large eggs
  • 1 heaped teaspoon of baking powder
  • ½ teaspoon of bicarbonate of soda
  • 250g (8.8 ounces) of ground almonds (almond meal)
  • 220g (1/2 pound or 7.75 ounces) of brown sugar
  • 1 tsp of ground cinnamon
  • ¼ tsp of ground nutmeg
  • 1 tsp of ground ginger
  • 250g (1/2 pound) of cream cheese, at room temperature
  • 50g (1¾ ounces) of butter, at room temperature
  • 100g (3.5 ounces) of icing sugar, sifted
  • zest and juice of half a lemon, or to taste
  1. Grease two 20 cm (8-Inch) nonstick springform cake tines and preheat the oven to 180 Celsius (350 Fahrenheit).
  2. Grate the carrots using a food processor and remove the grated carrots from the bowl and set aside. Remove the grater attachment from the food processor and switch to the chopping attachment and add the pecans and pulse until roughly chopped. Set aside with the carrots.
  3. Add the remaining cake ingredients (except the carrots and pecans) and process to combine. Finally add the carrot and pecans and pulse to combine with the cake batter.
  4. Divide the batter between the prepared springform pans and bake for 15 to 25 minutes. Remove from the oven and let the cake cool completely in the tin before removing.
  5. To make the frosting combine the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy. Add the icing sugar and lemon juice and zest and beat for another 5 minutes, or until pale and fluffy.
  6. Spread the frosting between the cake layers and over the top of the cooled cake.




Nescafe Dolce Gusto coffee machine review and give away
2012 a year in review and top 12 posts of 2012

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  1. Claire @ Claire K Creations January 8, 2013  1:19 pm Reply

    I'm glad I'm not the only one who thought that Jen it literally flew! I've married into a family with a coeliac and a gluten-intolerant member so I'm always on the hunt for good GF recipes. Maybe I should make it for myself first. Just to make sure it's ok yes?

    • Jennifer January 8, 2013  2:10 pm Reply

      I always think it's a good idea to test a recipe before making it for someone :D

  2. Kankana January 8, 2013  3:39 pm Reply

    I think you are right about the age part. No wonder the year seams to fly faster as years goes by and as I get older. Carrot cake is my fav and recently I started to baking cake with almond flour and fell in love with the texture!

  3. Laura (Tutti Dolci) January 8, 2013  3:56 pm Reply

    I love carrot cake, this looks so moist and delicious! I love that you used almond meal!

  4. jenny @ hello great health January 8, 2013  4:34 pm Reply

    that cake looks lovely, i definitely think i will give it a go, i'm trying to add to pinterest so i don't forget about it but my login doesn't seem to be working :-(

    i just loved your banana cake, we had some on Christmas Day with family and then a piece or two each day after that until it was all gone! just delicious. julian was pretty happy with himself too as he did most of it and it turned out seriously good.

    i haven't tried your mushroom bourgourgnon but i think i should pinterest that too for the cooler weather. looks delicious.

    have you been watching River Cottage Everyday on saturdays at 6pm? i watched last saturdays episode and i was thoroughly impressed. this saturday is on vegetables. to think i have been not that interested in Hugh Fearnley-W all this time and he is very good!! loved his passion and he has definitely inspired me to give some whole fish cooking a go.

    happy new year jennifer!


    • Jennifer January 8, 2013  4:47 pm Reply

      Hi Jenny!

      I'm so glad you and your family enjoyed the banana cake. It's definitely my favourite, and so easy too. As for the mushroom bourguignon, it's definitely more of a winter dish. It's a bit too hot for anything like that at the moment isn't it? I don't know about you but I'm melting today!

      As for Hugh, I think he's amazing and so inspiring. I loved his vegetable series (watched it on Foxtel) and how he inspired so many to eat more vegetables. His book is brilliant too. Definitely worth keeping an eye out for that! Have you heard he's coming to Australia to pick someone to kick off a River Cottage Australia series?

      • jenny @ hello great health January 8, 2013  6:33 pm

        yes i have been avoiding the oven as it is too hot!

        i didn't know that he was bringing River Cottage to Australia, how cool. he is great isn't he. i might have to check out some of his dvds, i could probably get from the abc shop

  5. Rosa January 8, 2013  5:22 pm Reply

    That cake looks wonderful! I wish I could have a slice right now for breakfast.



  6. thelittleloaf January 8, 2013  5:38 pm Reply

    This looks like a beautifully moist cake and I love that it can all be prepared in the food processor. Happy New Year Jennifer - looking forward to many more lovely recipes in 2013!

  7. Kathryn January 8, 2013  7:26 pm Reply

    This carrot cake looks perfect whether you're eating gluten free or not - I can't wait to give it a try!

    • Jennifer January 9, 2013  11:37 am Reply

      I agree, it doesn't matter if you are gluten intolerant or not, almond meal cakes are the best. :D

  8. erin @ yummy supper January 9, 2013  5:57 am Reply

    Jennifer! Happy New Year to you. From the looks of this gorgeous carrot cake, you're off to a delicious start.

    • Jennifer January 9, 2013  11:36 am Reply

      Happy New Year to you too Erin! Hope it's a wonderful one for you and your family :D

  9. The Life of Clare January 9, 2013  7:05 am Reply

    It just disappeared, 2012, literally before my eyes! and im sure 2913 will go just as fast. You've inspired me to make a carrot cake today, we've got carrots tat need to be used. Now it won't be gluten free, or even close to being healthy but it will be delicious.

  10. anh January 9, 2013  7:54 am Reply

    Delicious!! I am a big fan of carrot cake :)

  11. Maureen | Orgasmic Chef January 9, 2013  7:55 am Reply

    I know what you mean completely. Life goes screaming by when you're my age. :)

    Remember when we were little and we always said we were 8 AND A HALF ? Meaning we were nearly 9. Much older than those 8 year olds.

    I have a good friend who's gluten intolerant. I was with her on a bus once and I've never seen anyone throw up so much when she ate a mystery food. I need recipes like this for her -- it looks great.

    • Jennifer January 9, 2013  11:34 am Reply

      Ahhh yes, I remember the good old days of pointing out your half years. My stepsons are into that now. Especially Mr 12 and a half! :D

  12. Vicki January 9, 2013  9:51 am Reply

    love your recipes.

    • Jennifer January 9, 2013  11:36 am Reply

      Thank you so much Vicki :D

  13. Medeja January 9, 2013  3:46 pm Reply

    This carrot cake looks really good!

  14. Brooke January 9, 2013  10:29 pm Reply

    About how many cups of carrots is 350g? I don't have a kitchen scale. Thanks!

    • Jennifer January 10, 2013  7:29 am Reply

      Hi Brooke, it's about 5 or 6 carrots. :D

  15. Peggy January 9, 2013  11:59 pm Reply

    I never would have guessed this would have been gluten-free - it looks so decadent and delicious =)

  16. Marianka January 10, 2013  7:08 am Reply

    I'm so impressed:) It looks amazing I'm definitely going to bake your Carrot Cake for my 3 year old B-day party:)

  17. Nami | Just One Cookbook January 10, 2013  5:36 pm Reply

    What I like about this carrot cake is definitely the lemon cream cheese frosting! That sounds so heavenly!!! It's beautifully layered and I so wish a large piece of this cake is in front of me... Happy New Year Jennifer! :)

  18. Kate January 21, 2013  8:45 am Reply

    i tried this recipe today. it's very yummy but very wet even after baking. i think it needed more almond meal. anyway, very yummy. Thank you!

    • Jennifer January 21, 2013  9:16 am Reply

      I'm sorry that your cake turned out very wet. It sounds like the cake might needed to have been baked a bit longer as it will dry out a bit when baked longer. If the top of the cake is cooking too quickly, before the middle cooks through, try covering it with foil or using a slightly larger tin. Also, what were the size of the eggs you used?

  19. Connie February 21, 2013  1:42 pm Reply

    This recipe was absolutely unbelievable! The cake turned out so moist. I used your cinnamon frosting. Also, added about 1/2 cup of flaked coconut - fantastic. Thank you so much!

    • Jennifer February 21, 2013  1:56 pm Reply

      Thank you so much for taking the time to leave some feedback Connie. I'm so happy you enjoyed this cake. It's definitely a favourite in our house. If you enjoyed this cake try my banana cake which is a variation of this. It's my husbands absolute favourite. :D Thanks again and have a great day! :D

  20. Hetty Geerars October 20, 2013  9:27 pm Reply

    Made this cake with my daughter and we loved it! Now my daughter visits Malaysia (from Holland) and I had to contact her for the recipe. I only got it when I promised to make it again when she returns :-)

  21. Julie October 25, 2013  4:43 pm Reply

    I made your carrot cake for my husband's birthday and it turned out fantastic. I am sooo pleased (and everyone who tried it) with it that it will definitely become a much offered and relished cake in our house.

  22. Rik November 18, 2013  11:43 pm Reply

    Wow, that was amazing! No flour, no salt, no oil... Amazing. I had to bake it for 35-minutes to cook it all the way through. Just amazing though. This truly is the best ever carrot cake.

  23. Josie January 8, 2014  9:28 pm Reply

    I made this tonight because I've been craving carrot cake and have never found a GF one in cafés and it is absolutely amazing! My mum and I are both in love with it, it's one of the best cakes we've ever had. Thanks for a fantastic recipe :) It's definitely been added to the repertoire in this house.

  24. Roxann January 28, 2014  1:49 pm Reply

    Can I make these into cupcakes easily?

    • Jennifer January 28, 2014  2:56 pm Reply

      Hi Roxann, yes, you should be able to turn them into cupcakes, although I personally haven't tried it, so it would be a case of trial and error. For cupcakes I'd reduce the baking time by one third to one half. I hope that helps. Please let me know how you go :D

  25. Michele February 6, 2014  1:58 pm Reply

    I notice your gf carrot cake does not contain any oil, is the cake still moist without?
    In fact, the cake contains no 'fats".

    • Jennifer February 6, 2014  3:09 pm Reply

      Hi Michele, yes, it's still super moist without the oil, thanks to the amount of eggs used, and the natural oils in the nuts. I hope you enjoy it if you decide to try it. :D

  26. Roxann March 15, 2014  12:41 pm Reply

    I made these into mini-cupcakes for a party and they were a hit! So easy to pop in your mouth and they came out so good...perfect consistency. Thanks for sharing!

  27. bumble March 31, 2014  10:58 pm Reply

    This is the most delicious recipe for carrot cake - sensational! I read through all your reviews and took the advice of one of those posted and baked it for 30 minutes and it came out perfectly. A happy five stars x

    • Jennifer April 3, 2014  5:39 pm Reply

      Thank you for the feedback bumble! I'm so glad you enjoyed it. :D


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