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A carrot cake without gluten? What does that actually mean? Gluten is a mixture of proteins that occurs naturally in certain grains. It's what helps dough rise and gives baked goods like bread and pasta their airy yet sturdy texture. But which grains contain gluten? Grains that contain gluten are called gluten-containing grains — these include wheat, as well as spelt, rye, and barley. This recipe is made with coconut flour, which is produced from fresh, pure coconut meat. The meat is dried, defatted, and finely milled into a powder. This naturally gluten-free flour has a consistency similar to wheat flour. Enjoy!

Recipe

Gluten-free carrot cake

This gluten-free carrot cake is made with coconut flour and dates as a natural sweetener. Topped with a smooth sunflower and pumpkin seed frosting, it's a delicious and wholesome treat.

Course	Dessert
Kitchen	American
Servings	10

Preparation time

Preparation time	1 hour 20 min
Time in oven	35–40 min
Cooling time	30 min
Total	1 hour 20 min

Equipment

Oven at 175°C

Ingredients

– For the cake –
50 g coconut flour (health food stores or Eko-Plaza)
6 eggs
120 ml liquid coconut oil
200 g grated carrots
10 Medjool dates (pitted)
1 tsp cinnamon
½ tsp salt
½ tsp baking soda
¼ tsp vanilla powder
75 g walnuts (roughly chopped)
– For the frosting –
125 g mixed sunflower and pumpkin seeds
90 ml almond milk (unsweetened)
3 tbsp coconut oil (liquid)
1–2 tbsp honey
2 tsp honey
2 tsp lemon juice
¼ tsp vanilla powder

Gluten-free carrot cake

Cake:

Preheat the oven to 175°C and grease a springform pan with coconut oil.
Blend the dates (pitted) with 1 egg in a food processor until you have a smooth paste. Add the remaining eggs, coconut oil (melted), coconut flour, cinnamon, salt, baking soda, and vanilla, and process until you have a smooth batter. Pulse in the carrots and walnuts until evenly combined.
Pour the batter into the springform pan and bake for 35–40 minutes until golden brown.

Frosting:

Meanwhile, make the frosting. Combine all the ingredients in a food processor and blend until smooth. Refrigerate for 30 minutes before spreading over the cake. Enjoy!

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This carrot cake is completely gluten-free thanks to the use of coconut flour. The dates provide a natural sweetness, so you don't need any refined sugar. Perfect for anyone who eats mindfully but still wants to enjoy a delicious slice of cake.

The sunflower and pumpkin seed frosting is a creative and nutritious alternative to the classic cream cheese topping. Make sure to let the frosting set in the fridge for at least 30 minutes before spreading it over the cake for the best result.

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