The Best Healthy Carrot Cake You'll Ever Eat (gluten free!)

Angela

says:

I looooove carrot cake and this looks amazing!

Becca

says:

Will this recipe Work for cupcakes?

I think so, although I would probably suggest using 1 teaspoon baking powder and 1/2 teaspoon baking soda. Plus I would recommend adding 1 teaspoon vinegar to the recipe (this is all to help them rise a bit). I’m not sure on baking time, but i would guess 15-20 minutes.
- Jessica
  
  replied:
  
  So I made these in the cupcake version using Monique adjustments. They were still very wet so I wonder if eliminating a little bit of the milk would have helped. I baked them at 350 for 20 min but then upped the temp to 375 For 10 minutes. Kept the temperature at 375 for the second batch and they still took about 30 min.
  They’re delicious and so sweet, even without any refined sugar. I’m amazed!
- Dk
  
  replied:
  
  Is this a 1/2 tsp baking soda in addition to what’s already in the recipe, or reduce the baking soda to 1/2 tsp? I want to make these into cupcakes too today
  - Anonymous
    
    replied:
    
    I had the same question, can you please clarify please!
    - Sorry for the delay! I’d recommend 1/2 tsp. baking soda total, plus 1 tsp. baking powder. I haven’t tested this so I can’t be sure it will work perfectly, but that’s what I’d try! Let me know if you try them 🙂
  - cat
    
    replied:
    
    this has been my go-to carrot cake recipe for many rounds of birthdays now! whole family LOVES it!! curious, did any of you who asked about cupcake modifications actually try it and what results did you have?

I love love love carrot cake! These layers look so tasty! Perfect for Easter 🙂

Absolutely! Hope you get a chance to try this one 🙂

Melissa

says:

All of your paleo recipes look so great, but my mom is allergic to almonds. Do you think a hazelnut flour or something could work? Or do you think that would ruin the flavor and texture?

Emaleigh Downey

replied:

I find that subbing hazelnut flour in recipes in high amounts messes with the flavor!
- Melissa
  
  replied:
  
  Thanks, I figured that, but was hopeful 🙂
- Rhiannon
  
  replied:
  
  I don’t eat almonds either. So substitute most baked goods with hazelnut meal. I have tried 1/2 hazelnut and 1/2 cashew meal. I find the hazelnut has a different texture to almond so add some coconut flour approximately 1-2T per C of hazelnut.

Hazelnut flour would definitely work here, but yes, the cake will taste like hazelnuts. Another option is to use pecan flour, which would be delish and help keep the flavor in tact better.

Roimata

replied:

Ground sunflower seeds could work

Pixie

says:

This cake looks so good, but I have a huge question: I know you feel strongly about not omitting the shredded coconut from this recipe for texture’s sake, but the stringy texture of shredded coconut is what kept me from being a coconut fan for over 20 years (until I had coconut butter)- I like the flavor, I just can’t bear that hard-stringy texture. So- in your educated opinion, could I make the shreds smaller and still have the same overall cake structure, or does it have to be shredded for the integrity of the cake? Or can I just omit the shreds and add more coconut flour? The little hard shards seriously skeeve me out, sorry. I have gooseflesh even writing about them. 🙂

Honestly I couldn’t tell there was coconut in here at all. I use the Bob’s Red Mill finely shredded unsweetened coconut and it is amazing. If you want to omit, I suggest adding a tablespoon or two of additional coconut flour — but again, please know I haven’t tested it any other way than written.

Gretchen Gall

says:

I looooove carrot cake – and love this healthier take. One of the things I loved from my mom’s carrot cake was the addition of crushed pineapple. But this would add more moisture (her cake also had like a cup of vegetable oil) could you add pineapple here without adjusting the wet ingredients you think?

That’s tough. I did try it with pineapple and felt like it was *too moist* but if you decide to add pineapple, I might suggest draining it COMPLETELY and reducing the almond milk to 2 tablespoons instead of doing 1/4 cup. please let me know how it turns out!

Sara Stewart

replied:

Did you end up adding pineapple? I am about to make this recipe and I am wanting to try adding pineapple, with the adjustments suggested.
- Tai
  
  replied:
  
  Hi! I love carrot cake and would love a healthier option, however, I have a nut allergy (all nuts). Is there another flour I can use? Or no? Thank you!

Emaleigh Downey

says:

OMG I love your other GF carrot cake more than anything! I have had it for my birthday cake for the past 2 years hahaha! Could this one beat it? Lets see!!!! <3

Amazing!! Let me know what you think of this one 🙂 excited to hear!

Sheri

replied:

Thanks for this delicious cake recipe! As the only gluten-free eater at the table with 7 foodies, this GF carrot cake got high praise. I love the taste! I added some chopped dates along with the raisins and pecans and baked it in a 9×13 glass casserole pan, Since I only had almond meal and not fine almond flour, I used what I had. Turned out great! Who would’ve thought tahini would work so well in this recipe? How did you even come up with that genius idea?
- So glad you loved this one! Tahini is one of my favorite things to bake with 🙂

Lauren

says:

Could I sub the powdered sugar in the frosting for lankanto’s powdered monkfruit sweetener?

I haven’t tried it but I think if it’s similar to powdered sugar than it would probably work.

Gabrielle

replied:

Hi! Great recipe. I made the frosting with the powdered monkfruit sugar and it turned out great!
- YUM! excited to hear this recipe turned out great for you, Gabrielle! ❤️

This is a STUNNER. Nice work, friend!

Thanks so much, Dana! 🙂

Oh my gosh, this looks absolutely amazing!!! Mouth watering!

Thanks Kelli!! It’s SO delicious.

Steph

says:

Looks delicious! I can’t use but ingredients due to an allergy. Any thoughts on what to replace the almond flour with? Thanks!

Hi! Unfortunately I don’t have a substitution for this cake.

Linda

replied:

Try sunflower meal! Grind up sunflower seeds. Just be aware that sometimes they can go green due to chemical reaction with raising agents ( I stick to using them in chocolate cake, or just accept the green if I bake with them ).

Niki Symeonidou

says:

I made this cake yesterday. I did all in one square pan.
Omg….this is THE BEST carrot cake I’ve ever had…girl….amazing….
Another super duper perfect recipe from you….
Thank you❤
Niki

Amazing! Glad to hear it works out in a square pan. So happy you loved it!

Stacey Morse

replied:

What size pan did you use and how long did you cook it for? Thanks so much!

Felicity

says:

Can I bake the cake in a 9×13 ? Also can I substitute the tahini with apple sauce?

Yes you can bake it in a 9×13 inch pan. I would check it around 30 minutes, but it could take up to 45 minutes. I would not sub the tahini with applesauce because I think it would add too much moisture. Instead try almond or cashew butter.
- DARLENE MCLEAN
  
  replied:
  
  HI, locked in because of the pandemic and don’t want to scoot to the store just for almond butter , cashew butter or tahini. Any suggestions what I could sub with? thanks
  - You could try another 1/4 cup coconut oil OR use 1/2 cup packed almond flour. i haven’t tested any subs, these are just suggestions.

Serena

replied:

I made this in a 9×13, and it took just under 40 minutes. It was incredibly moist and delicious. I was worried because it was taking so long to get done in the middle, but it was perfect. I also used powdered Swerve (erythritol) in the frosting, and it was amazing.
- Perfect! Glad you enjoyed!

Isabella

says:

Hi! Is the coconut flavor prominent? Im cooking this for my boyfriend but he doesn’t like coconut very much. Thanks!

Hi! I don’t think it is at all. It more tastes like a spice cake!

Krista

says:

Made this and loved it! The cake is not overly sweet and pairs perfectly with the frosting.

So happy to hear that! Agreed – I tried to keep it nice and balanced 🙂
- Noelle
  
  replied:
  
  I’ve made this recipe before and LOVED it! I want to make it for my mom but she can’t have almond flour, can I just sub regular flour for the almond flour?? Please let me know ASAP as her bday is today! Thank yoy
  - Hi! Unfortunately I wouldn’t recommend using regular flour as the consistency of the cake will really change. Sorry!

Heather

says:

I divided the recipe in half and baked in a loaf pan for 35 min and it came out perfectly! I also used peanut butter instead of tahini (because I didn’t have any on hand) and didn’t taste at all like peanut butter. Great recipe!

Perfect!! Glad to hear that peanut butter worked in here, too 🙂

Beth

says:

This was a crowd pleaser for sure! 🙂 Best cream cheese buttercream ever!

Do you think you could sub the coconut flour for oat flour?

If you want to sub oat flour in for the coconut flour, I think it’s possible. You may need to use just a little more.

Claire

says:

Looks amazing, can’t wait to make this!! Is it possible to sub almond meal for almond flour?

I haven’t tried it, but if you do, just know that it may be a little grainy. Please report back if you try it! Would love to hear.

Becca

says:

I made this for my husbands birthday. He loves carrot cake. Wanted to find a healthy recipe that would taste good. I’m not a big fan of carrot cake, but this cake has changed my mind. So good. The icing is unbelievable.

So glad you found this one! Just have to find the right carrot cake 🙂

Becca Munro

says:

AMAZING!!!

Kristin

says:

In the information about the flour,
the instructions state to pack the almond flour like the coconut flour, but then it says that the coconut flour does not need to be packed. I am confused…please help!

Hi Kristin! The coconut flour does not need to be packed. Sorry about that.

Krissy

says:

Made it and it turned out perfectly!! Great recipe!

Amazing! So happy to hear that.

Emily

says:

Made this cake for my boyfriend’s birthday and it was a huge hit, super moist and delicious! My dad commented that it was the best carrot cake he has ever had. Will definitely make again!

So happy to hear that, Emily! Love this one for birthdays (and all celebrations really).

SuzieL

says:

It’s not that carrot cake isn’t good, it’s just that there are a lot of other cakes that I like MORE than carrot cake – like anything with chocolate. That being said, this was a winner! Easy and delicious. I’ll likely make it again, although the grain free chocolate chip tahini cake is a top contender for remakes! Definitely delicious and fairly low maintenance

Glad you liked this one! I’m all about chocolate too, but there’s something about a delicious carrot cake 😉

Darla Pello

says:

swerve makes powdered sugar, low carb, order on amazon

Hi again. I do not have coconut flour but loads of almond flour so do I use less almond flour or more liquid?
BTW I love all your recipes.

Hi! You can try and use oat flour but I’m not certain that will work. You need coconut flour for liquid absorption and to help create a nice crumb for the cake.

Feel free to frost the cake with anything you like! This cake is “paleo-friendly” meaning you can make slight adjustments to it (i.e. the frosting) to make it paleo.

Julia

says:

Hi! I would love to make this recipe for Easter. But I am wondering what kind of paleo powdered sweetener I can substitute the regular powdered sugar for? Thanks!

Hi Julia! I list that you can use Simple Mills Frosting or you can use a stevia based powdered sugar.

Kim

says:

This cake is amazing! I’ve never made carrot cake before, so I was a little nervous. It came together so easily and did not disappoint. I will be making this every Spring now. It is perfect!

I’m SO glad you like it! Thank you for leaving a comment, too!

Chelsea

says:

Can this stay on the counter top for a couple days or should it be refrigerated?

Hi Chelsea, I recommend storing this cake in the fridge after you frost it!

Laura

says:

Turned out beautifully! Created a bunny face on top with three jellybeans and a few Easter jimmies 😉

So cute!! Glad you loved it 🙂

siobhan

says:

im so upset. turned out so flat- in flavour and size. I’m so disappointed and I’m not sure what went wrong. I read every review before hand and watched the video. No substitutions!

Hi! I’m sorry you had that issue, especially since everyone else has success with the recipe. I’m curious what pans you used and also if any of your ingredients were old? That’s the only thing I can think of that would be causing an issue.

Marie

says:

Monique, this is the first time I’ve ever commented on a blogger’s site. But this time I felt compelled to finally tell you that I have been following your recipes for years and your dishes brings so much joy to my family. My five year old son loves your pumpkin cinnamon rolls and paleo chocolate banana muffins, and my three year old daughter loves all of the sweet potato dishes and salads. I have made this paleo carrot cake two times since you posted it! My husband and I recently took our family to Disneyworld and we packed this cake up for our resort fridge. Thank you for sharing your passion with us. You are in our home weekly through your recipes.

Thank you so much, Marie! I’m happy you liked the carrot cake and other dishes on AK! Thank you for leaving a comment too 🙂

Teresa Larson

says:

Hi,
I’m super excited to try this recipe. I don’t have a lot if experience baking so sorry for this probably obvious question. I only have 2 9 inch pans. Can you offer any suggestions on doing anything differently?

Katie Caponigro

replied:

HI – I have the same question! Planning on making this today but with two 9 in pans.
- Hi! I would not make this cake with two 9-inch pans as I think they would be too thin, however if you do it you’ll need to reduce your baking time. I would check the cakes at 18-22 minutes!

I would not make this cake with two 9-inch pans as I think it would be thin, however if you do it you’ll need to reduce your baking time. I would check the cakes at 18-22 minutes.
- Katie
  
  replied:
  
  it turned out great – even in 9 inch pans – everyone LOVED IT! Thanks for the inspiration!

Cheryl

says:

Is there a way to substitute for the maple syrup? I am diabetic and so avoid all sugars.

You can try and use a sugar free sweetener! I haven’t tried it so I can’t comment on how it will turn out. Let me know if you test it out!
- Carolyn
  
  replied:
  
  I made the cake using Carey’s sugar free maple syrup (erythritol) and it still tasted great.

Lori

says:

This was incredible!! Huge hit!! And two of the eaters are super picky allergy-recipe haters, lol. They not only couldn’t tell, but absolutely loved it. I did sub vegan butter (miyoko’s creamery) for the coconut oil cuz wanted less coconut flavor and the c.o. I have is strong in flavor. Otherwise, followed exactly as written. Did both add-ins of pecans and raisins. Oh — recipe didn’t state unless I missed but I did toast the pecans first and that worked beautifully. Both for decorating but the add-in to the batter too. I think it imparts more flavor that way. Will make again!! Thank you so much!!!!

Amazing!! So happy to hear that Lori. Love the pecans + raisins in here. Thanks for your comment!

Ashley

says:

THis cake….. is fabulous. Family loved it, I loved it, and wouldn’t even known it was gluten free. Moist crumb, not too sweet (depending on how much sugar you put in the icing) and FULL of flavour. Definitely making this again. Excellent recipe. Thanks.

So happy to hear that Ashley! Perfect for holidays (or any day really). Glad you enjoyed 🙂

Kristin

says:

I made this for Easter and it turned out incredibly well!!! I’ll definitely be making this again!

Amazing!! I’m so glad 🙂

Ashley

says:

Made this for Easter and it was AMAZING. Definitely a crowd pleaser-highly recommend:)

Love it!! So happy to hear that 🙂

Maggie

says:

This was ABSOLUTELY PHENOMENAL!! I’ve never baked a cake before and this was perfection. Since going gluten and dairy free I’ve missed carrot cake so thank you! Everyone at Easter loved it!!

Maggie

says:

Amazing! My husband loves carrot cake and I made this today for his birthday. It was perfect and I’m making it for him every year! Such an awesome recipe!

Perfect! Love this as a birthday cake. Glad you two loved it too 🙂

Molly

says:

This cake was perfect for Easter! I used two 9″ cake pans and thankfully it still turned out perfectly moist and not too thin! My mom took a bite and said “this must be a very rich cake!” so she was shocked when I told her how healthy it is. Even a few of my family members who don’t like carrot cake tried a piece because everyone was talking about how delicious it was. Looking forward to making this and the tahini cake again!

So happy you all loved it (and that the 9″ cake pans worked out well!) Enjoy the tahini cake, too 🙂

Kate

says:

I found this recipe days before my boyfriend’s birthday and even though I’m still working on getting him on the “healthy” train, carrot cake is his favorite dessert, so I decided to try it so he could have a treat and I would be able to have some, too (since I can’t eat processed sugar, dairy, etc). The cake was a huge hit!!! We both absolutely loved it. I used half the amount of the maple syrup so that it wouldn’t be super sweet, which we both liked. It was still sweet enough without being too much. My boyfriend ate it up! He said he’s never eaten so much carrot cake in one sitting because it’s usually too sweet and just too indulgent but this recipe with half the maple syrup was perfect. He said he couldn’t even tell it was healthy! 🙂 Thank you for sharing this awesome recipe!!

So happy to hear that, Kate! I usually don’t find it too sweet with all of the maple syrup, but I’m glad halving it worked out well too 🙂 A new go-to for you and your boyfriend! <3

BakingRENA

says:

Wow! This cake is amazzzziiiinnnnggg. Cool playlist too 🤤❤

Thank you! So delicious 🙂

Anna Mae

says:

My sister in law just made this for my husband’s birthday. She is known for her gluten free cakes. This cake is marvelous. It has a different texture than a moist greasy carrot cake, It is light and refreshing with the almond and coconut flours in it. I had to have the recipe, so found it online. Will definitely SAVE this recipe forever! Thanks

Amazing! One of my favorite cakes, too 🙂 Glad everyone loved it!

Kay

says:

The recipe was so easy to follow along. This was the first time I making a carrot cake. I made the carrot cake for my mother in law and it was amazing! She loved it so much that she made me leave about 1/2 the cake with her!

Amazing! So happy to hear that, Kay 🙂

KW

says:

I made this for my wife and she said this was THE BEST carrot cake she has ever had. Great recipe! I agree it’s definitely one of the best I’ve had as well. I do have to ask, do you have a nutrition food table for this recipe?

Amazing! So happy to hear that. I don’t have nutrition on this one as it’s meant to be more of an indulgent, special occasion dessert 🙂

Josy

says:

Could I make this recipe with regular milk?

Yes that should work just fine!

Irina

says:

Made this for my bf’s birthday and it was a total hit. Plus was my first cake EVER. Super easy to follow. The only modifications I made was to double the recipe as I used 9 inch cake pans; only used 1/2 of sugar for the frosting, and added some lemon juice to the frosting. Turned out delicious! Thanks for the recipe!!

Such a great first cake! I’m so glad you both loved it 🙂

I just made this cake for my husbands birthday- he had requested a carrot cake with a great cream cheese frosting and I remembered this from your stories awhile ago. This is by far the BEST carrot cake and it is incredible moist and flavorful!

thank you so much for this recipe Monique, I know it will be a staple for us now for all birthdays and special occasions!

So happy to hear that Jessica! Truly one of my favorite cakes I’ve made – perfect for holidays & birthdays 🙂

Stacey Morse

says:

I am confused by the cook times in step six. You have longer cook times for the smaller cake pan sizes, is this correct? Thanks!

Yes, this is correct! Smaller cakes take longer to bake since they are thicker 🙂

I made this for a dinner party and everyone demanded that I share the recipe. This is seriously the best carrot cake I have ever made! Moist, textured, and flavorful! Definitely read through the instructions though because I forgot to bring the egg to room temperature and the oil definitely coagulated. I had to start over. But seriously, this is the BEST. I am about to make it a second time for Thanksgiving!

Amazing! So happy everyone loved it. And yes the room temp egg is important – glad you were able to start over (and a good note for future baking in general!)

Drew

replied:

You can put a cold egg in the microwave to warm it to room temp. Just a few seconds until you feel the outside of the egg is warm.

Liz

says:

This was absolutely delicious! Thank you so much! I’ve tried many recipes for carrot cake (Paleo Versiover the year and this one beat all of them (BY FAR)!!! I used almond butter instead of tahini (because that is what I had). AMAZING!!!

Love it!! So glad it’s your new fav 🙂 almond butter sounds delicious!

Blebea nicoleta

says:

Hi there. I want to try all your recepies because they look so good but i find it dificult to mesure in cups since we dont use cups but grams. Is there any posibility to put also în grams the ingredients? Thank you.

An

says:

This is the most cake-like almond cake I’ve made in a long time. I feel like the 6 inch round cake pans make a huge difference. The texture was incredible! I was nearly out of tahini and took the recommendation to use a drippy almond butter. So I used a little bit of each to make the full 1/3 cup and it came out perfect! Thank you!

Amazing! So happy to hear that. Love this cake all year round 🙂

Emma Jenkins

says:

I assume this cake can be frozen, including the icing – have you tried it? Cake is made and I just need to ice it. I will post my review once we have tried it!

I haven’t tried it but I’m sure it will be just fine! I would recommend freezing without the icing 🙂 Let me know how it goes!

Have made the Carrot cake recipe a couple of times and absolutely love it. However, to my knowledge true paleo does not use any sugar. Powdered sugar is used in the frosting. Can you recommend a more organic type of sweetener, such as maple syrup? Texture may change for frosting but in trying to eliminate all processed sugars what do you suggest?

Abby

says:

This cake out perfect! I have a ton of food intolerances and was worried I wouldn’t able to find a birthday came that would agree with me and more importantly be enjoyable. This cake exceeded all of our expectations. It was perfectly moist and just the right amount of sweet and savory flavor.. I would allocate more than 50 minutes for baking. We were a bit rusty and took us a few hours from start to finish, but it was well worth the sweat. I’m sure the next time around we will cut the prep time in half.

For the frosting, we subbed the powdered sugar for 1/4 cup of maple syrup to make this completely refined sugar-free. This cake will be a staple for birthdays and holidays to come in our house.

Perfect! I’m so glad you found this one for your birthday 🙂 one of my all time favorites!

Claudia

says:

Great recipe! I followed the recipe and I used butter instead of coconut oil and oat milk instead of almond milk. My friends and family enjoyed this cake. I will make it again.

Perfect! I’m glad everyone loved it!

Steph

says:

Amazing recipe. I made a batch of 1.5x the ingredients to make it as a birthday cake. Baked on 180c for 38 mins. Was worried as paleo recipes don’t always turn out however this one was perfect. I added both raisins and extra walnuts, would to well with more also.
The batter was very think and heavy, I was worried it would be dry, it baked level though so i wasn’t able to cut any off to taste. Lucky the cake turned out great and everyone loved it.

I’m so glad it turned out well! The perfect birthday cake.

Monica

says:

This looks amazing!

Could I use an all-purpose Gluten Free flour (say, Bob’s Red Mill) instead of the specific almond flour and coconut flour? Do you think it would turn out similar to your cake, or does it need those two types of flour? Thanks!!

So sorry but I would not recommend subbing flours in this one!

Zoe

says:

Hi there!! I have been eyeing this recipe for a while and I finally think I am going to give it a try! I can’t wait. I was wondering if you thought cashew buttercream frosting would work with this cake? Thanks so much for the great recipe!!

Hi! Feel free to use your fav frosting on this 🙂 Let me know when you give it a try!

Elizabeth Mathew

says:

This looks amazing could I sub the maple syrup for honey and the coconut oil for melted butter??

I haven’t tested these swaps but I think it would work well! Let me know how it turns out 🙂

Sasha

says:

Hi!! Wanting to make this for Easter. Would I be able to sub the coconut oil for applesauce?? Thank you!!

Hi! I would not suggest it, it would likely be too wet and not bake properly.

Laura

says:

The cake is in the oven and we can’t wait to enjoy it for my daughters 3rd birthday tomorrow! Do you think the frosting would hold up in the fridge if I made it ahead of time and then put the cake together with the frosting tomorrow? Or should I wait and Make the frosting right before I build the Cake? Thanks! Love al your recipes!! 🙂

The frosting should hold up just fine the day before! I hope everyone loved this!

Camille Laliberte

says:

I have never left a review for a recipe before but this is the best carrot cake recipe I have found. The cake itself is so delicious I almost didn’t even bother to make the frosting. This is fantastic.

So happy you found this one! My absolute favorite, too!

Larson Bennett

says:

I can’t wait to bake this for my family this upcoming weekend for Easter! I have a quick question for anyone reading this comment/Monique regarding flour… is it possible to sub a bit of whole wheat flour for the amount of almond flour called for? Also, has anyone tried using ghee instead of the coconut oil? My two sisters aren’t fans of coconut (I know, crazy!) so I want to try and minimize the amount of coconut in the cake as much as possible!

Thanks!

I think melted ghee would work well! I would not suggest using whole wheat flour, but you *might* be able to get away with subbing 1/2 cup whole wheat flour for 1/2 cup almond flour.

Jen

says:

Hi! looking forward to making this cake! Would it be possible to sub one of the cups of carrot for 8oz of crushed pineapple?
Thanks!

Laurie

says:

Would love to try these as muffins!! Even with or without the frosting. Have you made as muffins?

I haven’t, but let me know if you try them out as muffins!

Julian

says:

Can’t wait to try this Monique.
Quick question: as I am clumsy and would definitely make a mess of a three layered cake – can I use the same ingredients and just make 2 cakes? I know you haven’t tested this but any tips?
Thank you.

Yes! I have some tips in the instructions 🙂 feel free to use two, 8-inch cake pans and bake them for 22-32 minutes.

Kelli

says:

This looks incredible and I cannot wait to try!! We are in the middle of lock down right now and I don’t have any nutmeg, could I omit this or is there a substitution you would recommend? I know it would no longer be paleo, but could I substitute peanut butter for the tahini? Thanks so much!!

Feel free to leave out the nutmeg and yes, peanut butter is fine!

LAETITIA

says:

Hi there, I’ve made your carrot cake yesterday for no other special occasion than the fact that they had fresh carrots at my local organic farm and I had all the ingredients listed on hand. Also I thought your recipe was very interesting in terms of nutrition! All I have to say WOW! That cake, despite forgetting to add the almond milk (duh!), is extra moist and very rich! I did not do the frosting, instead I added some coconut whipped cream on top. Perfect for breakfast ! That recipe will be my go to recipe going forward. Thank you so much and greetings from France!!

Amazing!! I’m so happy you gave this one a try 🙂 sounds delicious with coconut whipped cream on top!

Fransuas

says:

This recipe wasn’t useful at all. The cake batter was extremely dry and the amount of oil and sugar didn’t add any type of moisture or flavor to the cake. This was simply a waste of time and one of the worst cake recipes if not the worst cake recipes I’ve seen. It’s also incredibly costly to make and not convenient whatsoever. This website isn’t reliable. Please do not trust this website.

Hi! Sorry to hear that you had trouble with this cake recipe. I’ve found it to be perfectly moist, as the gluten free flours actually hold a lot more moisture than traditional flours. I would suggest double-checking your measurements here to be sure! I also have hundreds more recipes here for you to enjoy.

Joanna

says:

I usually don’t leave reviews but this website and recipe are utter bullshit. This is incredibly expensive to make and a waste of time and money. There are barely any negative reviews which makes me think that whoever is in charge of this website deletes all of them. DO NOT TRUST THIS WEBSITE AND RECIPE. This is a joke.

Hi Joanna! Sorry to hear that you didn’t like the recipe. Can you let me know what went wrong? Hopefully I can help troubleshoot as many people have successfully made this recipe and loved it.

Laura

says:

This was absolutely delicious. My new favourite recipe. I subbed powdered sugar in cream cheese frosting for powdered swerve…. so so so good!!!!

Perfect! Glad you loved it!

This is the best carrot cake recipe I have tried to date! Making it again for easter sunday!

So happy to hear that! Perfect for Easter 🙂

Amy

says:

Sooo good! My family is small so i halved the recipe and made it in an 8 inch round pan. I didn’t change anything else about the recipe. It turned out fantastic! It was gone quickly and I’m already planning to make another. I feel less guilty about eating it with the healthy ingredients. In fact, it would be great even without the icing. Thanks Monique!

Perfect! So glad the whole family loved this one!

Vinnie

says:

Will the cake almost be fudgy or fluffy? Coming now and it smells delicious!!

It should be super moist but fluffy! Hope you love it!

I have to say, I always shy away from making cakes (for some reason they intimidate me) but this was super easy to follow and DELICIOUS. As always, Monique, you killed it! You are the most reliable recipe creator I have ever known.

Cakes can be intimidating but once you start they’re much easier than you think! So glad you gave this one a try 🙂

Melanie

says:

I haven’t made this yet, but I know it will probably be a 5 star because I LOVE all your recipes!

Question – has anyone tried making it vegan yet with flax eggs? I’ve never baked with them but I would like try… but I also don’t want to mess up the cake because I’ve been thinking about it all week!

So glad you’re finding recipes here that you love! Let me know if you give the flax eggs a try, or feel free to check the comments 🙂

Angela

says:

When do we add the carrots??

Thank you for this recipe, you’ve given me so much confidence cooking and baking! I can’t believe I’m making the Easter dessert for my family!

In step 4 you’ll see when to stir in the carrots 🙂 So happy to hear that you’re gaining confidence cooking and baking – love that! I hope the whole family enjoyed!

Lacie

says:

So yummy and moist!!!

Gail

says:

I love carrot cake, but I’m not going to the trouble of 3 layers. Would I sound like a absolute clod if you could tell me if the same amount of batter would do well in a 9×13 pan?
Thanks.

Absolutely, you’ll just have to watch the baking time. Let us know how it turns out!

Adrienne

says:

This carrot cake is incredible. We made it for Easter and It is now my true go to carrot cake. Thanks yet again Monique for another killer recipe.

So happy you loved it, Adrienne! 🙂

Nicole

says:

My brother wants me to make a carrot cake that is dense like a Bundt cake. Would you say this cake is like that? Also he would hate the shredded coconut. What could I replace that with? Or just leave it out?

It is pretty dense and definitely delicious! If you want to leave out the coconut, I suggest 1/2 cup more almond flour.

Marie-Claire

says:

I made this for my family for Easter–it was delicous. I gave the recipe to my mom earlier in the week and she made it too, without icing in a bundt pan and it also came out great. This will become an Easter tradition for our family. Thank you!

Perfect! So happy to hear that!

Heather

says:

Delicious! I changed the recipe to make healthy sweet potato cake, one that is sugar-free and oil-free.
For the dry ingredients, I omitted the salt.
For the wet ingredients, I used date paste instead of maple syrup, homemade pecan butter instead of tahini, milk instead of almond milk, homemade applesauce instead of coconut oil, and shredded sweet potato in place of shredded carrots.
Turned out quite moist and yummy!

Erin

says:

I followed the recipe exactly and substituted dairy free cream cheese for the frosting (left the butter as dairy) and it came out unbelievable! So so good! My boyfriend is lactose intolerant so omitting some of the dairy in the frosting made it a great recipe for him.

Perfect! So glad you both enjoyed!

Lindsay B.

says:

I made this carrot cake last night and OMG it’s so delish! I was nervous because the batter was so thick, but it came out perfectly moist and cakey. I subbed the tahini for the same amount of almond butter, just because I had it on hand, and instead of doing multiple round pans I baked the cake in a 8″x11″ glass pan with the parchment paper of course for about 40 minutes. My husband and I are so impressed with this cake. It does not taste healthy and guiltless AT ALL, but instead extremely delectable and utterly sinful which is everything a cake should be.

Amazing! I’m glad the 8″x11″ worked out well. So happy you both loved it!

MARIA

says:

I made this cake for this past Easter. While the cake and frosting were very good overall, I definitely felt like the tahini was overpowering. I like tahini, but I wasn’t expecting it to be the strongest flavor in the cake. I also noticed that the cake tasted much better the second day after being refrigerated again. I would make this again but substitute the tahini.

Interesting! I’ve never really been able to taste the tahini in here with all of the spices and other ingredients. Agreed that the second day makes this cake super delicious and moist 🙂

Celia

says:

I made this icing and I have to tell you this is hands down the best homemade cream cheese icing I’ve ever had! Bravo my friend.

Amazing! So happy to hear that 🙂

Mari

says:

I believe that in the instructions the carrots are missing. Otherwise it’s a great recepie!

They’re in Step 4 🙂 you fold them in after adding the coconut oil. Glad you enjoyed!

Catrine Roen

says:

Can I omit coconut if I don’t have it?
Do I need to replace it with something else?

Unfortunately the coconut is crucial for the texture of the cake so I wouldn’t suggest omitting – sorry!

tiffany l Gehrke

says:

I made this recipe exactly as directed, except that i made them into individual muffins with the intention of freezing some for later. This recipe came out perfectly in texture and taste. I highly recommend! My husband is the pickiest eater EVER and he loved this! Thank you

Sunaina

says:

I absolutely LOVED this recipe. I made it for my dads birthday and it was such a hit! Perfect amount of sweetness!

Bre Jelsma

says:

Made this today and it’s currently cooling. So far it looks delish.

I made the frosting with powdered coconut sugar instead of powdered cane sugar and… it’s interesting. Has kind of a weird taste to it. Wish I had a better word to describe it. Almost… soapy? I don’t know. I’m thinking it’s the arrowroot I added when making the powdered sugar? I still used regular butter and cream cheese. I use coconut sugar instead of regular sugar in all my recipes and it always tastes great so not sure what I did wrong here. What Should I do? Maybe to offset the arrowroot taste?

Love all your recipes!

How much arrowroot did you use? Perhaps it wasn’t fresh? You could add extra vanilla extract to try to offset the taste.

Kelly

says:

I am a seasoned baker and followed this to a tee. It is awful. I have no idea how anyone could give it more than 2 stars. Unless they had not had a proper baked good in far too long. The icing is good because it is normal. The cake is so bad I’m going to throw it away and I will eat about anything. Waste of Time and relatively expensive ingredients.

Hi Kelly! Sorry to hear that you didn’t like this one. I wish I could help troubleshoot for you as this is one of my most popular cakes with tons of 5 star ratings.

Christa

says:

Hi there, I’m always excited to find paleo recipes. You have listed this as a paleo friendly recipe. Hardest part is the make the frosting paleo. You have added powdered sugar which is not paleo. Do you know a way to make the frosting paleo? I attempted to make my carrot cake recipe and turn it paleo. I failed miserably and wasted so many ingredients. I’m planning to make yours tomorrow. Thank you for sharing.

meredith scudder

says:

can you take out the shredded coconut?

I wouldn’t recommend it – sorry!

Kate

says:

THE BEST healthy carrot cake!!! Finally found a go-to recipe!! I made cupcakes @ 350 degrees around 20 minutes & made home made tahini (super easy). I added the one tsp baking powder & vinegar. Delicious!!! 🏅🏅🧁🧁

THANK YOU!!!

Amazing! So happy to hear that!

Sabrinah

says:

Hi I’m so excited to make this cake this week for my husbands birthday.
Can I use regular self-raising flour in this recipe? Instead of the almond and coconut flour.
How would I substitute it please?

Hi! Unfortunately I wouldn’t recommend swapping the flours here. So sorry! It will be a completely different recipe.

Bee

says:

I am trying to decide between this recipe and the gluten free carrot cake recipe for my daughters birthday, For someone who has never tried any of your recipes before (me, lol) which of these would you recommend? Thanks!

I would recommend this one! Hope she loves it 🙂

Lindsay Robinson

says:

I actually have a question: if I only care about making this dairy free, can I do the same measurement of regular flour to equal the other flours?

I wouldn’t recommend it – sorry! The texture and flavor will completely change.

alison

says:

I just made this last night with pecans and I used almond butter instead of tahini (only because i didn’t have any) and it was honestly the best carrot cake I’ve ever had 🙂 SO DELICIOUS. I’m blown away by how good it is with the only sweetener being maple syrup! awesome

Amazing! So happy to hear that!

meredith scudder

says:

Can i leave out the shredded coconut? Does it add extra sweetness / flavor?

meredith scudder

replied:

Can the coconut be substituted for something else? Added sugar?
- I haven’t made the cake without coconut, but I think that maybe you could just add 1/2 cup quick oats!

Ayesha

says:

Can I use regular almond flour instead of super fine?

Sure! It just might have more of a grainy texture.

Elyse

says:

Absolute crowd pleaser all round! My boyfriend just his birthday the past week and his favourite cake is of course carrot cake (luckily mine as well) however he is a celiac so I set out to find the best gluten free recipe and I did! Thank you so much this recipe! I will be making it again very shortly! It’s a keeper!

Amazing! So happy you found this one, Elyse 🙂

Jinny

says:

The most delicious carrot cake! I made it last night for my mom’s birthday, and we decided to use this recipe for all future birthdays. Used two 9″ diameter cake pans for about 45 minutes and they turned out perfect. Thank you for this wonderful recipe 🙂

Amazing! So happy to hear that 🙂

Laura

says:

Wonderful recipe! I made these into cupcakes that yielded 15 in a regular size muffin tin. Definitely spray muffin liners before filling them. I followed the recipe exactly with one exception: reduce the powdered sugar in the frosting to 1 cup. 3 cups as called for would have been way too sweet.

Perfect! Glad you enjoyed!

I made this cake a couple years ago for my sisters birthday and it became my favorite cake. Vegan cakes are hard to find in the wild, but this cake is so moist and delicious that we actually regretted frosting it.
It’s my go to cake for every event!

Amazing! So happy to hear that!

Katie

replied:

Does that mean you used flax eggs with success?!

It’s true. I love this recipe much, you know. Because I am into carrot and whatever relevant… I will try it soon. SO AMAZINGG!

Gellar

says:

Ummmm…when do you add the carrots??

Hi! In Step 4 you’ll see when to add them.

This recipe’s excellent. I have tried some other recipes and still go back for this.

Chris

says:

The best cake I’ve ever made! Baked it for a friend’s party and everyone was so impressed. I stuck to the recipe completely (using the cranberries and pecans too) except it was difficult for me to get the almond flour (I live in China) so I used low-gluten wheat flour (not sure exactly how that works). I made the two tier version in the 8 inch baking trays. The results were fantastic – smelled and tasted delicious with satisfying and moist texture. I used Betty Crocker’s icing and it didn’t spread well, so I only used it in the middle and on top and the covered the top with mixed shredded coconut and chopped pecans – so it still looked pretty professional, but not as crisp as the one in the picture. This was the first recipe I used from Ambitious Kitchen – cant wait to try more!

I’m so happy those swaps worked out well! Such a great cake for parties 🙂

LeAnn

says:

This is by far the best healthy carrot cake I have made. Second time making it, absolutely wonderful!

Lisa

says:

Hello, This recipe looks wonderful but would like to try your carrot cake using a 9×13 cake pan? Please let me know what you think or if I should use another size for one layer? Thank you!

I think a 9×13 would be perfect and work well! Baking time may need to be adjusted.

Keyla Dalee

says:

This is the best carrot cake ever. The texture is amazing, and the frosting is so good! The first time I made it, I used WIlton’s teeny little layer cake pans. It made 6 thin layers, and I had PLENTY of icing to go in between and on top. It’s a very thick batter, so I recommend smoothing it in your pan before baking – otherwise it comes out looking exactly how it went in, bumps and all. The second time I made it, I made cupcakes (I didn’t see Monique’s cupcake suggestions in the comments until afterwards, oh well!). I like the bumpy texture on top, and ended up only frosting half of them because the rest were so pretty, and I like a crunchy muffin top. Both times I used powdered Swerve and it tasted great. 10/10 recommend.

I’m glad that worked out well! The perfect treat 🙂

laurence boswell

says:

can you substitute extra coconut flour for almond four?

I do not recommend making substitutions to this recipe, I’m sorry!

Mary

says:

This recipe is fantastic – and truly tastes just like the real thing! I love pineapple in my carrot cake,so I added a 1/2 cup of pineapple crushed (drained the juice) and 1 TBSP of almond milk – vs the 1/4 cup of almond milk and it turned out great! thank you so much – I used the full fat icing which was great – but plan to experiment with your suggested vegan alternatives.

Love that idea! I’m glad it worked out well adjusting the milk a bit 🙂 delicious!

Yemi

says:

I love this recipe is really easy to make and I have made it twice. Definitely my go too!!

So happy to hear that! One of my favorites, too 🙂

Laura

says:

LOVE! LOVE! LOVE! I’ve made this cake a couple of times now and it’s fast becoming a favourite. I’ve been looking for cake recipes that are more healthy and don’t use as much refined sugar, but I was worried they wouldn’t taste as good… I’m definitely being converted! 😊

I haven’t tried the recipe with tahini yet as I couldn’t find any in the supermarket – they had sold out (pandemic problems maybe?!?) I’ve also tried it with almond milk and normal semi-skimmed milk and both work well. I baked mine in muffin tins, as I didn’t want to bake a large cake and this worked great as well.

Fab that they are gluten free – always great to find yummy GF recipes! Looking forward to trying more recipes 🤍

Amazing! I’m so glad it works out well in muffin tins – so cute. Glad you love this one!

Sam

says:

This cake is AMAZING. Make this cake.

This cake is just amaaaaaazing! I loved it and everyone who tried it said it is one of the best cakes they have ever had

So happy to hear that, Steph!

MMM!!! Easy homemade carrot cake recipe – so moist and SOOO good! Thank you!

Absolutely! Glad you love it!

Diti

says:

I’m on a sugar free diet, what can I use to substitute the maple syrup??
Thanks a lot!

I would not recommend a substitute I’m sorry!

Saskia

says:

This looks amazing!!! I can’t eat almond flour or sunflower seeds/flour. Could I use more coconut flour instead?

I would not recommend coconut or sunflower seed flour in place of almond flour, I’m sorry!

Jennifer

says:

I made this yesterday for my birthday and it was absolutely delicious!! I’m so glad I decided to make this. I used almond butter instead of tahini and it was still amazing.

Do you happen to have nutrition facts for this?

Thanks!

Amazing! I don’t typically calculate nutrition for my more indulgent recipes (like cakes) as they’re meant to be a special treat 🙂 Glad you enjoyed!

Lindsay

says:

Does anyone know what the calorie count for this recipe?

I don’t typically calculate nutrition for my more indulgent recipes (like cakes) as they’re meant to be a special treat 🙂

Shaked

says:

Hi. It looks amazing but I want to know if the cake come out as big like in the picture? I don’t need such a big cake so I what to know if I should make 1/2 of the mixture. Thank u💗

Hi! Yes the cake will look like the photo!

Jackson Miller

says:

It looks yummy. Beyond yummy. But how does it being gluten free and paleo make it healthy? All that does is make it edible for people with celiac. With 4 eggs and coconut oil this cake is still quite high in saturated fats and sugars which for the average person are worse for you than gluten 😆 I’m curious to try with applesauce and flax eggs though. Thanks!

Everyone’s definition of “healthy” is different but this cake uses mostly all natural ingredients (and is suitable for gluten intolerances) which, when eaten in moderation, fits my definition 🙂 Let me know how it goes!

Sana

says:

I haven’t made the cake yet I just wanted you ask if I can sub tahini for apple sauce? We don’t have nut butters here in Karachi

You can certainly try it!

Patricia

says:

Despite the fact that almond flour is not mine I liked the cake a lot. Any chance you could share the nutrition facts with us? Thanks

I’m glad you liked it! I don’t typically share nutrition info for my indulgent recipes as they’re meant to be a special treat 🙂

Nancy

says:

Awesome recipe!!!!

joone

says:

is it okay if I use all-purpose flour instead of almond and coconut flour? will the texture change?

I wouldn’t recommend it, sorry! The texture will be very different.

Poppy

says:

The flavour and combination of ingredients is absolutely awesome. However, I have had problems with the cake’s sturdiness and have encountered it cracking upon assembly. I am now going to add half a teaspoon of xantham gum and see if it fares better – this cake is delicious just that I found it a bit tricky to assemble due to its fragility. Any hints would be so welcomed!

The cake shouldn’t be difficult to assemble. If it is, you can try placing it in the fridge to cool and harden up more before stacking them!

Hello Monique, I have read your recipe and I think this is a delicious dessert for my tea break. However, I wonder that I don’t have vegan butter. How could I replace another ingredient?

Hi! You can use regular butter if you’d like, but if you need the frosting to be dairy free I’d suggest getting some dairy free butter & cream cheese 🙂

Mary

says:

The best carrot cake ever! Healthy or not this is the one I will make from now on. Because I didn’t need it to be GF I used 2 cups unbleached flour and therefore only 3 eggs. I used a Bundt pan and baked for about 40 minutes.
But everything else as the recipe called for. It is a perfect sweetness with the 3/4 cup maple syrup. I used the tahini and the Bob’s coconut and the coconut oil. I have been dubious of coconut oil because I prefer olive oil but apparently is is great for baking and can be substituted 1:1. Those items must be why this cake is so perfect. The texture is amazing. I am going to make it again in muffin form and then get started on your other recipes!

I’m glad those swaps worked out well! Such a great treat 🙂

Jordan

says:

This looks so good, but does it have a coconut flavor??

It has a slight coconut flavor as many carrot cakes do! 🙂

Lindsey

says:

WOW this is THE BEST carrot cake i’ve ever had! I made it for my birthday and used a classic cream cheese buttercream and it was AMAZING!! it was super *moist* despite the super thick batter- so that’s good to note!!

So happy you loved it! Such a great birthday treat 🙂

Danielle

says:

This carrot cake is SO good!!! I will definitely be making it again!

Steph G

says:

I made this for my mom’s birthday upon request (we both LOVE your recipes), and it was the best carrot cake we’ve ever had! My family members are huge carrot cake / cream cheese icing snobs and this exceeded all expectations. I made the cake 2 days in advanced and it stayed super moist and delicious in the fridge (unfrosted). I also made 1.5 x the icing just to have around and put on everything…

Jeannie

says:

Your site is my go-to for most baked goods. Delicious, moist and easy cake! Followed cake recipe as is and flavors of carrots and coconuts really popped. Did modify the frosting recipe by cutting the sugar down to 1.5 cups only and still tasted sweet and like cream cheese frosting. Will definitely make again.

Perfect! So glad you’re finding treats here that you love!

Meg

says:

this cake is AMAZING! we’ve made this multiple times in my family for birthdays or celebrations and it is so good. I am an avid carrot cake fan and always want one for my birthday, easter, any time really. this recipe has so much flavor and you can’t go wrong with the frosting. so so good and moist! keeps for a few days and doesn’t lose any flavor, moisture.

Love this one! Perfect for all occasions 🙂

Diana

says:

I made this cake and it turned out wonderfully. I used coconut threads which are quite coarse but I loved the texture. I will make this one again!

Perfect! So glad you enjoyed!

Ari

says:

I made this using two nine inch pans (cooked for 18 minutes) instead of the smaller 3-tiered option and whoa – it is so good! My friends couldn’t believe it was gluten free. The cake turned out so moist, not too sweet, and great texture. I am slowing working my way through your baking recipes, and this is one of the best!! Thank you Monique!

Perfect! So happy to hear that. Hope you keep finding recipes here you love!

Topaz

says:

Thank you for this wonderful recipe. I absolutely loved it. It is well explained and easy to make ( just takes some time).
The combination of nutmeg, cinnamon, maple syrup and vanilla extract is just perfect and the nuts makes it even better.
I added some blueberries for decoration and I found it is nice touch of freshness for a balance of sugary frosting taste.
Keep creating another beautiful recipes like this 😊

You bet! I’m glad you loved it!

Anna

says:

This is an absolutely magnificent recipe! My sister in law found this recipe and made it for Mother’s Day. She has since made it for multiple birthdays and it has become our family’s most favorite cake of all time! It just melts in your mouth. Being a diabetic, it is the one cake I can eat (without the frosting) that does not raise my blood sugar. Please note: Follow the procedures in order of the recipe and use the exact ingredients. We highly recommend NO substitutions. It’s just not as good as the original. You will be making this recipe for YEARS to come – it is that great!

Amazing! So happy she found this recipe and that it’s a hit with the whole family 🙂

Daniela

says:

HI, I would be grateful if you could advice the ingredient’s amount in weight. I have checked online but it seems that I get different miss match information. I am from the UK and therefore we use different weight measurements.Thank you

Hi! Unfortunately I don’t weight out my ingredients so I don’t have the proper weight measurements on-hand. I suggest finding an online converter to help out!

Lene van Heerden

says:

Thank you for the recipe! Loved it! Can I leave some of the maple syrup out to reduce the sweetness? What should I add if I leave some of it out to ensure moisture?

You could do slightly less (maybe 1/4 cup less) and it should be fine!

Ana

says:

This cake was so easy to make. In fact, my 13-year-old son baked it and iced it all by himself. Highly recommend it!

Becs

says:

I really like this recipe and have baking powder and baking soda at home…here you use baking soda but I thought that was used when other ingredients are acidic…here the ingredients look like they are not acidic unless I am missing something? Could I use baking powder to get a fluffier cake or a combination of the two?
Thanks!

Tamara

says:

This is one of the few recipes I have that need no modification. I’ve made this 2x now and it has come out perfect each time! I use a different frosting because I can’t have dairy but the cake itself is my new favorite. My non paleo husband actually prefers this cake over regular carrot cake.

Amazing! So happy to hear that 🙂

Claudia G.

says:

I made this cake for Thanksgiving, and I loved it (and so did my kids). I had to make it again a week later. Great consistency and taste.

Pefect! So happy to hear that 🙂

Gabriela M

says:

I love the flavor and texture. I substituted craisins for railings 😊

Perfect! Glad you enjoyed 🙂

Charlotte

says:

Hey there! Is there any chance I can replace the almond milk in the actual cake to oat milk? Overall can’t wait to try this 🙂

Kirsten

says:

My stepmom and I absolutely love this recipe exactly as written and just made it for the second time! Carrot cake has always been my favorite and she found this recipe knowing I love healthier baked goods. It is SO delicious and we devour it so quickly!!! I have one question—both times we’ve made this and right after we cut into it, some of the cake has turned to a strange green/blue color (storing in the fridge too- so I know it isn’t spoiled.) Since I’m not too familiar with paleo or GF baking, I figured maybe this is a common occurrence? Maybe it’s just oxidation of the coconut and almond flour? Couldn’t find any similar comments. Thanks so much for your work, Monique!

So happy to hear that! And strange – this can happen if you use sunflower seed butter in recipes, but I’m not sure how else? It must be that or a different reaction with the baking soda (but it should be just fine!)

Samantha A.

says:

This is, by far, the best carrot cake recipe EVER. I’ve made countless recipes to find the perfect one and look no further, this is absolutely it.

When my sister eloped, I whipped up this recipe for her as a wedding cake and it was a total hit. She said it was the best ever and I was stoked. Fast forward, a year and I had lost this recipe. Couldn’t find it anywhere and I was devastated.

Over a year later, I found this recipe stuffed in a cooking folder and realized that it was an Ambitious Kitchen recipe! I’ve been such a hardcore follower of the ambitious kitchen for the past few months (mostly making dinner recipes) but had no idea that this recipe I printed out years ago was from here! Yet another reason why the Ambitious Kitchen is my favorite cooking blog.

Thank you Monique, you’re seriously talented. All of your recipes are over. the. top. delicious!

Amazing! Love this story so much 🙂 I’m glad you found it again and I hope you keep finding recipes here that you love!

Grace

says:

This is an amazing recipe! I’m not a pro in cake making but the flavor, texture & sweetness are spot on. In case someone’s looking for substitution, here’s mine: I only made 2 layers. I used 2 6-inch pans then cut down the recipe to 11 servings. I don’t have the exact ingredients so I used what’s available in my kitchen. For almond flour, I used the natural one. Gluten free flour for coconut flour. I ran out of maple syrup so, half maple syrup-half honey. Creamy peanut butter for tahini, microwave it with intervals to make it runny. Soy milk for almond milk. For frosting, I have leftover less sweet vanilla frosting, I just eyeball add some cream cheese and a heaping of powdered sugar. Overall, it was a fantastic cake. Thank you!⭐️⭐️⭐️⭐️⭐️

I’m glad that worked out well! Perfect dessert!

Kelly

says:

I just made the Carrot cake for New Years day and it was wonderful. Really moist and the flavors are just amazing!

Thank you!

So happy to hear that! One of my favs, too 🙂

Linda

says:

This looks AMAZING. If I use sweetened coconut flakes instead of unsweetened, would it make a huge difference and make it too sweet? If so, can I use less honey to counterbalance it? I like my desserts moderately sweet.

The sweetened coconut flakes shouldn’t make that big of a difference!

Irma

says:

Excellent recipe. As good as any non gluten free carrot cake – or better! Thanks for this great recipe.

Tara

says:

Can I make this recipe in a different form other than a cake such as a slab, loaf pans or muffins? Thanks

I haven’t tried, but I don’t see why not!

Sue Minnitti

says:

My 85 year old Mom said I dont like Carrot Cake but this is amazing! Sooo delicious was the reaction from ages 12 to 85…I’m so happy…now I’m making one for my sister’s birthday!

Amazing! So happy to hear that 🙂

Nancy Biasatti

says:

This cake seems delicious. I haven’t made it yet. I was wondering how many calories it has?

It is delicious! I don’t calculate nutrition information for my indulgent recipes like this one as they’re meant to be a special treat 🙂

Sheila

says:

I made this cake last week with my 2 year old and it turned out amazing! Flavor was absolutely perfect!
I am wondering If the coconut flour could be swapped with something like oat flour? Thanks you!

So glad it was a hit! And yes I think that would work!

David

says:

I just tried this recipe and it turned out perfectly! This was my first time making carrot cake, but this was seriously the best carrot cake I’ve ever had. I did substitute the butter in the frosting with vegan margarine, to make the carrot cake completely dairy-free, but otherwise did everything exactly as suggested (including eggs) and the results were fantastic. A++

Amazing! So happy to hear that 🙂

Lynette

says:

My “batter” was not liquid at all, but trusting the process as I followed the recipe to a Tee. Fingers Crossed!

It will be thicker than traditional cake batter – let me know how it turned out!

This recipe is so good I can hardly think of adjectives sufficient to describe it! My teenage son who avoids all things good-for-him snuck a second helping larger than his first! He had no idea he was eating something I was pleased to see on his plate. Still, I acted like the dutiful mother and had him reduce that second portion, all the while smiling inside.

Amazing! So glad it was a hit 🙂

Katie

says:

I make this cake every single year for Easter and it is a hit for the entire fam. The first year I ever made it I used whole wheat pastry flour and it still turned out yummy!

Love that! I’m glad that worked out, too.

Laurie

says:

Amazing! Made it for my daughter’s birthday. She said she couldn’t stop eating it or talking about it!

Renee.M

says:

Understand this is a GF recipe – but for anyone who doesn’t particularly need to make gluten free (I don’t always love the taste of Almond or other nut-flour subs) any thoughts on if/how this would work with oat flour or WWFlour??

I haven’t tested this one with alternative flours so I can’t recommend a sub here – sorry!

Katie

says:

Hi Monique – I have made this cake twice in the past 2 days and I am at a loss. After baking for more than the recommended amount of time and having a tester come out clean, the cake is absolute mush. It has no texture and feels like it isn’t baked – like it is raw. I have never baked with alternative flours before, is this just the way they bake? The only changes I made were to use butter instead of coconut oil, and it’s been like this both times. You say the cake should be moist but fluffy, and that is definitely not how I would describe what I have! Any thoughts would be appreciated, thanks.

Hi! Hmmm that’s strange. Let’s see if I can help you troubleshoot a bit: Did you pack your almond flour? Did you use coconut flour? Did you follow the instructions and use the ingredients exactly as written? I haven’t had anyone else describe it like this, most love this recipe and I want to make sure you can have success too!
- Katie
  
  replied:
  
  Thanks for replying! Yes, I did all of those things – followed the recipe to the letter. I just wasn’t sure if there was something wrong or if this was the texture it should be. It was very wet. How would you compare the texture of this cake to a cake baked with traditional AP flour? Should it be pretty similar? I appreciate your help!
  - It shouldn’t be ‘wet’ but it should be moist. sounds like perhaps you could have baked it a bit longer, or maybe your carrots were nice and juicy! Feel free to add a tablespoon or two more coconut flour next time if you want a drier cake! 🙂

Brenda

says:

This cake was a hit! Absolutely loved it and will be making again!

Olivia

says:

Hopefully it will taste as good as it smells! Unfortunately, despite following the recipe exactly, I did not get a rise in the cake as pictured. Quick search revealed that with gluten free cakes & heavier flour substitutes many recommend 2 teaspoons of baking powder per cup of gluten-free flour to ensure proper leavening. Wish I found those before proceeding. Oh well, even though it is flat and dense it smells heavenly. Thanks for the inspo.

The cake layers won’t rise quite as much as regular cakes with gluten but no need to add baking powder – the recipe is correct as-is! I’d recommend double checking to be sure that you didn’t pack your coconut flour, and check out the video to see how the layers turn out.

Pauline

says:

I tried reading through the comments but there are SO many and I’m definitely going to make this cake but I’d like to use my bundt pan. Would this recipe fit for this pan? I love your site and use many of your recipes and never disappointed.

This should work in a bundt pan! Let me know if you give it a try 🙂

Romana

says:

I made this recipe for the first time on my mother’s birthday as it’s one of her favs.. and even though I was nervous about it, it turned out amaaaazing!
Super moist, extra flavor, and truly satisfying !
Loads of ❤️

Ps: I personally used less sugar powder for the frosting. How many calories would you say in a serving?

So happy to hear that! I don’t calculate nutrition for my more indulgent recipes & desserts as they’re meant to be a special treat 🙂

Rowena

says:

I’ve made a few carrot cakes and by far this is the best recipe for gluten free. I like my carrot cake moist so I used 3 large carrots which made up a little more than the 3 cups here. I don’t have a sweet tooth and carrots are naturally sweet already so I used 1/3 C of maple syrup and didn’t put any sugar in my frosting. I put a few tablespoons of lemon juice in my frosting and it came out great.
Thank you for sharing this recipe. It’s definitely a keeper!

I’m glad that works out well! Perfect dessert 🙂

Jessica

says:

Do you think this recipe would work well as cupcakes?

j

says:

Can this be baked in a 9×13 pan?

Yes absolutely! Just watch the bake time 🙂

Jacqueline Evans

says:

Doesnt this recipe require xanthum gum? I’ve never baked anything gluten free that doesn’t have xanthum gum in it. It sounds wonderful and I plan to make it for Easter but I am worried about it not having a binder.
Thank you.

Hi! It does not. I have actually never baked with xanthan gum and have hundreds of delicious gluten free baked goods that work just fine 🙂

Robiin

says:

Hi, recipe looks delicious! I’m wondering if I can use this recipe for cupcakes?
Thanks. Happy Easter!

Hi! Yes, that should work! Happy Easter to you, too 🙂

susan

says:

I love pineapple in my carrot cake, how would you allocate for this?

I did try it with pineapple and felt like it was *too moist* but if you decide to add pineapple, I might suggest draining it COMPLETELY and reducing the almond milk to 2 tablespoons instead of doing 1/4 cup. please let me know how it turns out!

Natasha

says:

Can this be made without the coconut flour? Only ingredient I am lacking.

I think that you could get away with using oat flour, though you’d likely need about 3/4 cup instead of 1/2 cup. Let me know how it turns out!

Emily

says:

This is the best carrot cake!! I make it every year for Easter. No one in my family ever eve guessed it was “healthier”.

Patti Keyworth

says:

I live in Denver, CO. Are there any high altitude adjustments I need to make? This recipe sounds scrumptious. Cannot wait to give it a whirl!

Great question! I’m not super familiar with baking adjustments at high altitudes. I might suggest doing a quick Google search (I think you may want to adjust the baking time and temp a bit?)

Katie

says:

This was delicious! I made it for my grandparents’ 75th birthday- my grandma’s favorite type of cake is carrot cake. I didn’t mention that it was a “healthier” version and everyone loved it! I will say that it was a little crumbly when transferring the cakes to be frosted ect. and I ended up making a little extra frosting for it since we love cream cheese frosting so much. To top I caramelized/candied some chopped pecans by heating them over medium low heat with maple syrup until caramelized and delicious. I also toasted some coconut to sprinkle on top as well. I would definitely recommend some coffee with it to help cut the sweetness and richness. Overall very yummy!

Amazing! So happy to hear that 🙂 the candied pecans sound delicious!

Christina Sheppard

says:

The best carrot cake I ever had!

Beth

says:

Hi! I’ve made this in the past and LOVE it! Making is again for Easter and wondering if there is a substitute for coconut oil?

So glad you love it! You can also use melted butter. Check the full post for all of my substitutions recommendations 🙂

I want to make this for easter for my family and I was wondering if I can use peanut butter instead of tahini? also the only peanut butter I have is smooth witch chunks… do you think that could work? Could I also use regular flour instead of coconut flour and almond flour? and regular milk instead of almond milk? sorry for all the sub questions 😂!!!!

Hi! Unfortunately I think the peanut butter will really overwhelm the flavor of this cake and change the consistency. I would also not recommend using regular flour as the texture will be much different. See the full post for all of my substitution recommendations 🙂

Freya

says:

This was delicious!

Adrienne

says:

I really regret wasting time and money (ingredients) to make this cake for Easter. I precisely followed the recipe with great care, and the end result is completely void of flavor. It tastes like carrot, plain and simple. I’m hoping I can redeem them by stuffing them with frosting and also piling it high on top. I was so excited to try this, but I could not be more disappointed.

Sorry to hear that, Adrienne! I’m surprised that the flavor didn’t turn out for you given all of the other ingredients (besides carrot) in here like maple syrup, shredded coconut and even flavors from coconut & almond flour. I might suggest double checking your ingredients as it should be moist and nicely sweet!

Shannon

says:

Used Flax egg for this for easter, it was AMAZING!!! The only thing to be careful with is removing it from the pan, it almost fell apart (i did use parchment paper) i suggest cooling it in the fridge for an hour before assembly. Great recipe!

So glad that worked out well! And yes great tip to make sure the cakes are completely cooled before removing them. The flax eggs tend to make the texture a little more fragile, too.

Kara

says:

Good god – just served this after brunch and it is insane!!! For those worried about the coconut – it’s a tiny amount and you won’t even notice. My mother in law who HATES coconut didn’t even notice and said it was the best she has ever had. The cake is so moist and is perfect with raisins and walnuts. We toasted up some walnuts for the top. It was divine. Thank you Monique – another perfect recipe. So glad I can always count on your recipes.

Amazing! So happy to hear that 🙂 One of our favs, too!

Cheryl

says:

This was DELICIOUS!! The family wanted carrot cake for Easter so I searched the web and came across your gluten free recipe! I’ve never made a gluten free cake before, so all the flours and some flavors like tahini were new, but you made it all so easy to follow! Thank you so much for the healthier but still delicious recipe!! 😁

Love that! I’m glad you gave this one a try 🙂

Rachel B

says:

This cake was a pretty decent gf carrot cake option. It was moist, flavorful, and the frosting was delicious. The only thing that I was not a fan of was the strong and overwhelming tahini flavor. It completely overpowered the taste of a traditional carrot cake (which I love). I may try subbing with applesauce or another less-competing nut butter.

Sorry to hear that! With all of the other ingredients and the 3/4 cup of maple syrup I’ve never been able to taste the tahini in here. Feel free to use almond or cashew butter next time!

anon

replied:

Thank you for this comment! I had the exact same question

Annie

says:

So yum!!!

Colleen

says:

Just made this for easter and was absolutely delicious! Didn’t change a thing and used two 8′ pans. The cake itself is not overly sweet and the cream cheese frosting just ties it all together for the perfect sweetness and texture! Another hit. I brought some of this to my neighbors as well and they all loved!

Perfect! So glad it was a winner!

Karen

says:

I haven’t made a cake in a long time, but I love me a good carrot cake. I made this for Easter and it was AMAZING!!! I didn’t change a thing and it was a keeper. Everyone loved it!!

The best!! So glad it was a hit 🙂

Marija

says:

Such an amazing cake, the whole family loved it! It is so moist, and the spices taste lovely. Thank you very much for another wonderful and healthier dessert, Monique!

So happy to hear that, Marija!

Caitlin

says:

This is the best carrot cake! Made it for a family members birthday and everyone was raving about how good it is. Will definitely be making again!

Hilary

says:

I made this for my family for Easter dessert and they LOVED it! To keep dairy free, I bought the Miss Jones Cream Cheese Frosting at Whole Foods (1.5 tubs), very similar to the Simple Mills brand. It was delicious!

Love that! Great idea for a swap 🙂

Jessica

says:

Loved this recipe! Made it last year for Easter and couldn’t wait to make it again this year. My daughter’s birthday fell on the same weekend so it doubled as her birthday cake! We eat every bite 👌🏻

Megan

says:

I used store bought frosting b/c I was lazy but this was delicious. Even my sister who told me she “doesn’t like carrot cake” had the leftovers for lunch the next day.

Perfect! So glad it was a hit!

Ahmed

says:

Great recipe, I loved the idea of using tahini in cake batters cause we usually have it around but use it mainly for savory sauces. Was a bit worried cause I dont like halvas but this is a sweet application for tahini I can get behind.

The coconut does not make it too “coconuty” it still tastes like a *good* classic carrot cake. The cake is moist and has a great texture. I used maple glazed roasted pecans in the batter and to decorate.

Thanks for the recipe.

Agreed! I’ve loved baking with tahini, too. Maple glazed pecans sound delicious!

Dorian

says:

The best healthy carrot cake ever made it 10 times for me and others thank you for that dessert going to make it to day❤️

Amazing! Glad it’s a favorite!

This cake is absolutely delicious. I didnt make any modifications. Even my boyfriend who doesnt like anything healthy just loved it! Might try the frosting with Truvia powered sugar.

So happy that you guys loved it!!

Mon

says:

I dint know if I did something wrong but the cake came up very dense and heavy 🙁

Hi, Mon. Sorry to hear that. I’ve never had this issue with this recipe! Did you measure all the ingredients precisely? And is your baking soda fresh?

Carin

says:

This was delicious. I used melted butter instead of the coconut oil because this was my daughter’s birthday cake this year and she doesn’t like coconut. Love your cake recipes because the frosting amount is always perfect — I never run short.

I’m so happy you loved it! Great call on the melted butter. And yes, running out of frosting is the worst, so glad to hear that this makes enough!

Darlene

says:

I was wondering if 1 egg and the equivalent in egg whites could be substituted for the 4 eggs? I was wondering if it could be baked in a 13×9 inch pan. I saw in the comments that someone had done this, but they didn’t say if they had to adjust the baking time. Has anyone made it in a 9 x 13 pan and what was the baking time?

Hi, Darlene! I haven’t tried either of those, so I’m not completely sure. Let me know if you try the egg + egg whites! And for a 9×13 pan, you’ll most likely need to bake for less time since the cake is thinner. I’d recommend using a cake tester/toothpick/knife to test the cake at around 18-20 minutes, baking until the tester comes out clean and dry 🙂

Malvina

says:

The best carrot cake I have had! Made it for Easter and all the guests could not believe how healthy yet delish it is!

Woohoo! So happy to hear everyone loved it!

Rachel

says:

This turned out amazingly, far exceeded expectations. I substituted half a diced apple in place of raisins as I had an anti-raisin guest. I was worried this might make it too wet, but it was so good!

I’m so glad that the apple worked out well and that you loved it, Rachel! 🙂

Erin

says:

I made this cake for my husband’s birthday and it was a big hit! It was moist, flavorful, and perfectly delicious. My husband doesn’t like overly sweet cakes and he thought this was just perfect. My almost 14 month old daughter also loved it. I made your damn good peanut butter cake for my daughter’s first birthday which was unbelievably good. Your cakes will be on rotation for all of our upcoming celebrations!

Aw yay! I’m so happy you guys all loved this so much! And the PB cake too–that’s one of my favs 🙂

I made this for my mother’s birthday – She said it was the best carrot cake she’d ever eaten!
It was slightly modified since she dislikes sweet icings, but this recipe will definitely be a keeper 🙂

Included the 1/2 C of Chopped Pecans and the almond butter substitute in the cake batter.
Reduced the amount of powdered sugar in the icing by 2C.
Used toasted pecans and toasted shredded coconut as the toppers

Omg best ever?! SO happy to hear that!! Thanks for the review 🙂

Loves carrot cake

says:

Does anyone know what the cake thickness should be like? I’m in the UK, we only have ground almonds which are blanched but may not be flour like enough? And my 1 cup = 250ml instead of 240ml. I basically don’t want to mess up the volume amount and get a rubbish cake (has happened before quite recently lol), but I love the use of almond flour and coconut flour for healthy cakes. It’s a shame you don’t put weight measurments alongside 🙂

anon

replied:

Can you replace the coconut oil with an unsaturated oil, will it affect the texture? I couldn’t find my answer in the comment section
- The coconut oil adds nice flavor, but if you prefer you can use olive oil or butter or vegan butter.

So sorry we don’t do this at this time!

Kathy

says:

This cake is AWESOME! I made it for my dads birthday because he is diabetic and has to watch his sugar intake, and I also have some df/gf family members. Everyone LOVED it! Even those without allergies said they were pleasantly surprised how good it was, and all the kids loved it too! I will definitely be make this recipe again!

Sophie Le S

says:

Have made this cake a few times and really like it and would recommend- but- I definitely prefer having the almond butter rather than tahini….and the icing is just always way too runny unfortunately- are the quantities definitely right or any tips?

Glad you’ve enjoyed it! Totally fine to use almond butter. And hmm are you cooling the cakes down completely before frosting them? You could also try popping the frosting in the fridge to set up a bit.

Molly

says:

This is hands down the best carrot cake I have ever had!!!! I have Celiac’s and have been searching for a substitute for the “real” thing without the heavy taste of GF flour. The almond and coconut flour give the typical texture without feeling cloggy or dense. And the TAHINI. I live for all things tahini and this just sent the recipe over the top. So moist and flavorful. I made the frosting dairy free using almond milk cream cheese and butter alternative, and used only 2 cups of powdered sugar. Frosting did need to set for a little in the fridge but came out fantastic. I cannot stop eating it, will absolutely be making it again!! Thank you!

Oh this is amazing to hear! I’m so happy you finally found a GF carrot cake you love! I’m obsessed with tahini, too 😍 Thanks for the kind review!

Another great recipe. I absolutely love this. It’s so good, yet healthy.

Thanks, Dayne! I’m so happy you’re loving this one!

Kathleen

says:

Best carrot cake ever!!! I added a ripe banana and used almond butter and a half teaspoon of sesame oil in place of tahini. And I used coconut almond milk and candied pecan pieces so it wasn’t sugarless as that’s all I had on hand.
Texture was incredible for gluten-free and flavor was delicious! Definitely a make-again recipe!

Those are great subs, I’m so happy you loved it so much!!

Kayla

says:

Made this cake for my boyfriend’s birthday this past week. It’s SO GOOD!!! So moist and sooo many cozy flavors. We can’t stop eating it.

Woohooo! Happy you guys loved it!

Sue Lenssen

says:

I haven’t made this cake yet; I wonder if I can add pineapple pieces

Yum! Love pineapple. Yes I think so, though it may increase the cook time slightly because of the added moisture. Just be sure to test it to make sure it’s done!

I follow the recipe and wow… it so so good. Thank you for sharing the recipe!

Robin

says:

I followed the recipe to the letter including using the same brands of suggested flour. The cake was dry and crumbly. And tasteless. Very disappointed.
The frosting turned out great. Excellent frosting. Used a vitamix and it was effortless.

Hi, Robin! Any chance the cakes were overcooked? They should definitely be really moist and not dry.

Shirley

says:

Delicious cake and frosting! I made the recipe exactly as stated and my family gave this dessert rave reviews! It stands up against recipes that are not gluten and sugar free. and that is hard to do. Thanks

I’m so happy you guys loved it, Shirley! Thanks so much for leaving a review 🙂

Kaye

says:

I followed this to the T except I used walnuts and it is extremely delicious. I’m not into sweets and not a pro baker but everything turned out well. I didn’t put too much frosting so I froze the rest for next time. I made this for my baby’s dedication day without even doing a dry run and it’s an immediate success. I already have a request to make it for Thanksgiving. Thank you so much.
May I ask if I can substitute any of the flour into oat flour? I’m thinking it would be a great snack when I’m breastfeeding and I’ll probably add a little Brewer’s yeast. Thanks again!

Nice!! So happy to hear it turned out amazing and that you loved it 🙂 I think the consistency would change if you used another flour, so I probably wouldn’t recommend it.

Giselle

says:

Love the taste and texture of this cake. Only modifications made were 1/2 tbsp of cinnamon and I did not have tahini so I subbed Sun butter. But beware, Sun butter reacts with baking soda and turned my cake green!! So next time almond butter or maybe cashew nut? Or even peanut butter?

Oh my!! Yes I think cashew butter would work well in here 🙂 Happy you enjoyed it!

This recipe makes the most delicious carrot cake. It is moist and amazing. I put a cashew cream cheese frosting on it, which made it all as good as possible! Thank you!

I’m so glad you loved it, Barbara! That cashew cream cheese frosting sounds perfect 🙂

Emily

says:

This cake was amazingly moist and tasted delicious. Everyone absolutely loved this.

So glad it turned out perfect 🙂 Thanks for leaving a review!

Sonia

says:

Hello! Happy New Year! I attempted to make this cake and I noticed it didn’t grow or expand as other cakes I made. I followed the instructions. Not sure what happened. By any chance do you know? I’m did at myself. Let me know so I can do it better next time.
Thank you.
Sonia

Hi, Sonia! Hmm did the texture look a lot more dense than the photos above? A little hard to say what could have happened, and it’s certainly a moist cake, but it definitely shouldn’t come out heavy. Did you follow the instructions precisely and is your baking soda fresh?

LOVE this recipe!! Super easy, moist, refined sugar free and gluten free?! My two 8 inch pans took 30 minutes to cook and I watched some YouTube videos that helped me ice it!

Awesome!! I’m so glad you love it, thank you!

Yobie

says:

Made this recipe as requested by a friend and it turned out very lovely and moist ☺️ Thank you!
Took 35minutes in 8″pans as my oven is not fan forced. I then complimented the cake with cashew blueberry cream cheese to make the color pop. She loved it to bits!
So pleased with how it turned out, a gf/vegan version was attempted using the suggested flax egg. Took 40 minutes to cook maybe because it has no eggs? Texture was crumblier but impressively delicious without being too gummy (as it tends to be with flax eggs)
p.s. Subbed the almond milk with water as I had none handy. Didn’t compromise the flavour for sure. A beautiful and healthy recipe indeed🙏🏽

I’m SO happy you loved it, Yobie! As for the flax egg version, that makes sense about the cooking time 🙂

Lilian

says:

Hi! I want to make this cake really bad but i am specific to the gram (blame my perfectionism ahah) could you provide the recipe in grams please? I’d appreciate it!

Hi, there! I don’t personally weigh my ingredients so I can’t provide accurate gram measurements, sorry! If you measure carefully it should turn out great 🙂

Lena

says:

I never used to like carrot cakes until I have tried this one. Stunning. Agree with the cook tahini is absolute must.
I have replaced powdered sugar and maple syrup with honey and coconut flour with buckwheat. Almond milk with soy, coconut oil with vegetable oil. Apologies for the modification 🙂
That’s all I had at hand. Thansk for this great recipe. Making it again and again

I’m so happy you loved it and that those substitutions worked out well! Thanks, Lena 🙂

Anne

says:

Absolutely amazing!!! I did follow the cake batter recipe exactly as written, no substitutes, and I included the raisin/walnut addtions.
Only change I made was to the frosting. For the first attempt, I followed the original recipe posted. Unfortunately, it was a tiny bit off for my taste buds. I remade it using my Grandma’s recipe calling for the same amt of cream cheese & butter (room temp crucial!) but only 2cups powdered sugar, 1 tsp vanilla, and no milk. Couldnt have been more prefect!
I made the cakes and frosting the day before, refrigerated, and decorated the next for my daughters birthday. I used two 9inch cake pans – after 25min (with a rotation midway thru) they were perfect! Best carrot cake Ive ever had, seriously!

Thanks so much for sharing all of this! I’m so happy you loved it!

Mia

says:

Worse cake… crumbly, doesn’t rise, coconut flour over powers the flavor and ruins the texture. Wasted a whole bunch of ingredients

Hi, Mia. So sorry it didn’t turn out well. Sounds like something might have gone wrong because it definitely shouldn’t be crumbly or super dense. Thanks for sharing, though.

Natalie

says:

Can I use coconut sugar in place of the maple syrup?

I haven’t tested it, and am not totally sure because the maple syrup adds necessary moisture. Sorry I can’t be sure!

Juli

says:

Would this work to replace the carrots with zucchini? Could be interesting

Carolyn

replied:

I made this recipe as cupcakes, substituting zucchini instead of carrots. Taste was still great, and they all got eaten, but I felt the cake texture seemed mealy/grainy, even though I followed everything else to the letter. Have never made the recipe with carrots, so I have no comparison if this is how the cake texture should be, or if the water content in the zucchini is different and affected it.

Julia

replied:

Hi! I’d love to bake this as a loaf. Do you know what the baking time and temperature should be? I also plan to leave out the frosting so if I were to reduce the maple syrup would the cake not be sweet enough? Thanks for the recipe!
- Hi! I think there will be too much batter to add to a loaf pan. Try my carrot cake banana bread instead, and if you’d like to make it gluten-free, a 1:1 gluten-free all purpose flour should work!

Jen

says:

Great recipe! Nobody could tell it was gf. I used skim milk instead of almond, and think I may have overlooked one layer slightly bc a chunk was a little dry but that is user error. Will def make this again and the frosting was amazing I will keep that recipe as a staple frosting from now on!

I’m so happy you loved it, Jen! And glad you like the frosting, too! Thanks so much 🙂

Sadie

says:

Is there an almond flour substitute (preferably gluten free still)?!

Sorry to say I haven’t tested anything else!

Anne

says:

I would like to try this recipe but would prefer not to have to buy 6 inch cake pans to do so. What adjustments need to be made, if any, to use two 9 inch round pans?

Hi, Anne! I haven’t used a 9-inch pan but I think they should work as long as you don’t overbake them (since the cakes will be thinner) 🙂 I’d recommend starting to check them around 18-20 minutes, and baking until a tester comes out clean or with just a few crumbs attached. Hope you love this cake!

rivka

says:

this came out so well! didn’t have enough maple syrup, so I substituted with coconut sugar. also didn’t have grated carrots so I blended it with the almond milk + vanilla and it came out SO AMAZINGLY. no one would know that it is gluten free + refined sugar free!! thank you!!

Best carrot cake recipe ever!!! Could not get over how moist the cake is. Flavors all blend so perfectly. Will be a new Easter tradition! My 10 year old loved it!

Lori

says:

I really would like to make this cake for Easter but my daughter specifically asked for no cream cheese icing. Would you be able to make a suggestion for an alternate icing that would work on this cake and ice the same way. Thanks so much. Looking forward to trying…ordered my pans today…

Hi, Lori! SO excited for you to make this one 🙂 I’d recommend the frosting recipe from this recipe (minus the sprinkles). Enjoy!

Rebecca Moore

says:

I give this 5 stars!! The 5th star wouldn’t select for me so it shows 4, but I say 5! This cake was so delicious, even my husband, who rarely has anything good to say about gluten free baked goods, loved it. It was devoured for dessert! Only 2 slices left! Thank you for sharing it!

We used the add ins of raisins and pecans. We didn’t put the coconut or pecans on top though. I have one family member that can’t stand coconut shreds, but loved the cake even though they were inside it. So this was definitely a win/win all the way around!

Rebecca Moore

replied:

Forgot to add that we used dairy free butter, dairy free cream cheese and rice milk to make it dairy free.

S

says:

Amazing carrot cake recipe! I used almond meal instead of almond flour and almond butter as my tahini was out of date. It worked out perfectly! The icing was a little too sweet for me but that can easily be adjusted next time. Thanks for this recipe!

Anne

says:

I LOVED this carrot cake! It was a huge hit at my daughter’s birthday. Only changes I made was in the frosting. I made it per the recipe the first attempt, but decided to make some changes on my second attempt. I used only 2 cups powdered sugar, 1 tsp vanilla extract, and excluded the almond milk altogether (my grandma’s frosting recipe). It’s a personal preference, but I do think the frosting came out better with the adjustments.

QUESTION: I’m planning to make this again for Easter, but would like to make them into cupcakes. How would you adjust your bake temp/time for the cake batter?

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[comment_content] => So thrilled you loved it, Anna! And totally fine to make those adjustments to the frosting 🙂

As for making them into cupcakes, I haven’t personally done it but I would probably suggest using 1 teaspoon baking powder and 1/2 teaspoon baking soda, and adding 1 teaspoon vinegar to the recipe (this is all to help them rise a bit). I’m not exactly sure on baking time, but I would guess 20 minutes; be sure to test and take them out when the tester comes out clean or with just a few crumbs attached. Enjoy!!
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So thrilled you loved it, Anna! And totally fine to make those adjustments to the frosting 🙂

As for making them into cupcakes, I haven’t personally done it but I would probably suggest using 1 teaspoon baking powder and 1/2 teaspoon baking soda, and adding 1 teaspoon vinegar to the recipe (this is all to help them rise a bit). I’m not exactly sure on baking time, but I would guess 20 minutes; be sure to test and take them out when the tester comes out clean or with just a few crumbs attached. Enjoy!!

Rhonda

says:

We made this recipe as directed, except we baked this recipe as cupcakes. They were full.of delicious flavor and wonderfully moist. I will definitely use this recipe again.

Nice! So glad they came out great 🙂

Amanda

says:

The batter was very thick when I was putting it in the pans, and doesn’t seem done coming out although the toothpick is clean. Is this normal?

Hi! Yes it’s definitely a thick batter because of the flours we use in here. If the toothpick is coming out clean, it should be done. It’s certainly a moist + dense cake 🙂 How did it turn out?

Diann Faflick

says:

I made this for a family Easter celebration and no one would have known it was gluten-free if I hadn’t told them. There were so many positive comments about the flavor, texture, moist and delicious flavor! I added raisins and walnuts, also used tahini. In an effort to reduce the sugar load, I used about half the frosting, leaving the sides un-frosted. The color was gorgeous.I would be happy to share a photo! I am also curious about the nutritional info.

I’m so glad you all loved it, Diann! Thank you 🙂 Feel free to join our private Facebook group to share a photo if you’d like! And we haven’t calculated the nutrition for this recipe but I’d recommend pasting the ingredients list into an online nutrition calculator which you can find on Google 🙂

EiBell

says:

Made this recipe and did something wrong- batter was very thick and dense – used two 9” layers, checked cake at 22 min and then again at 28 min. Edges were very dry but rest of cake did not cook.
Directions were very thorough and specific so I was careful to follow all suggestions about eggs and coconut oil.
I did use bagged, shredded carrots- perhaps they retained too much water than if I grated them myself? Any ideas on what went wrong?

EiBell

says:

Batter was quite thick. Baked mine in two 9”pans. Checked at 20 minutes and then put back in for another 8. Edges were very dry but middle did not cook. Must be my mistake, as directions were very thorough and specific.
I did use bagged, pre-shredded carrots. Perhaps they made the batter too wet? Any ideas on what went wrong?

Sorry to hear that! The batter will definitely be thick because of the flours used but they shouldn’t have cooked inconsistently. I’m wondering if the pre-shredded carrots were shredded a bit too thick for this one so they didn’t cook through? Did you make any changes to the recipe/ingredients?
- Eileen
  
  replied:
  
  I must have made an error somewhere in measuring ingredients. Will have to try again and shred the carrots myself, just in case this was the reason the cake was too wet. Thanx for your response!
  - You’re welcome, hope it comes out better next time! 🙂

Melanie

says:

Looks amazing! Can’t wait to make this! I’m hoping to make this into two loaf cakes so I can share one with a neighbour. Do you think it would work? Any tips?

Hi, Melanie! So excited for you to try it 🙂 I haven’t actually baked it in a loaf pan, but I think 350º would be fine and you’ll just want to test it starting at around 45 minutes with a cake tester, taking it out of the oven when the tester comes out clean or with a few crumbs attached. I also have a similar carrot cake banana bread recipe you might like!

Lisa D

says:

Oh my gosh this was amazing. My mom made it for me for Easter- she is a much better baker than I! She was skeptical but made it and now it is her favorite carrot cake recipe!!!

Nice! I’m so happy you both loved it, Lisa! Thanks so much for leaving a review 🙂

Mariana

says:

I made this today for our family Easter dinner and everyone loved it! I did the 3 layers and put an Easter bunny on top. It looked really pretty and it was such a tasty cake. A keeper for sure!

How fun!! Such a great Easter cake 🙂 Happy you loved it!

I made this carrot cake for Easter yesterday and it was delicious! The cake came out perfectly.
I made the frosting paleo with almond cream cheese, palm shortening instead of butter and i made my own powdered sugar using coconut sugar (per monique’s instructions). I added rains and chopped pecans. It was absolutely delicious. My boyfriend (who is NOT paleo) loved it as well.

I will be using the frosting recipe (with variations) for countless recipes in the future.

Thank you Monique and AK!!!!

Aw YAY I’m so glad to hear that all worked amazingly well! Such a good one for Easter 🙂 Thanks, Amber!

Morgan

says:

I made this for Easter and it was fantastic! Super moist and flavorful. I’ve actually been eating a slice with my breakfast every morning since (ha!).

I love that!! Such a great breakfast 🙂 Happy you enjoyed this one!

Yani

says:

Oh my….. I made this cake for Easter and it was delicioso, I can even describe the flavor. For the frosting I used the paleo friendly powdered sugar and dairy free butter and cream cheese, but next time I may use a little less sugar.

I’m so glad you loved it, Yani!! Thanks so much for the review. And I think it should be totally fine to reduce the sugar in the frosting by a bit.

Jessie

says:

Oh my goodness I made this for a gathering this past weekend and she’s right, it’s seriously the best carrot cake! And the frosting is divine, everyone LOVED it! Thanks for another winner!

Ahh thank you, Jessie!! Thrilled to hear everyone loved it!

Amanda

says:

Do you have nutritional info for this recipe?? I tried it for my birthday last weekend (husband cooked it) and it was outstanding!!! Would like to have if possible….
Thanks for the delicious recipes!

Eileen belmonte

says:

Excellent recipe- great directions which I followed carefully. Baked in two 9” round pans- made sure to bring eggs and coconut oil to room temp. Baked at 350 for 24 minutes, toothpick test was clean but cake was very dense and uncooked in the middle. Returned to oven for another 5-7 minutes- edges were very dry and cake still not cooked.
Had to throw it away ☹️ But wondering what went wrong?????
Eileen

Eileen

says:

Baked in two 9” round cake pans for 24 min- cake middle was still undercooked- very dense and wet. Returned to oven for another 5-7 minutes. Edges turned dry and middle remained uncooked. Followed recipe carefully (great directions!) letting eggs and oil come to room temp. Used bagged shredded carrots- were they too thick and heavy? Please lmk what I may have done wrong- this cake looks delicious and I want to try it again!!

Autumn

says:

I have Bob’s Red Mill gluten free flour but its not specifically almond or coconut. Can I use it for either of those or I should buy exactly what you said?

Hi, Autumn! I’d definitely recommend sticking to the recipe on this one and using both almond + coconut flour. They have a totally different texture than gluten free all purpose flour 🙂

Paula

says:

Love this recipe ! I have made as is and also vegan, both turned out. Amazing. I am now truing the recipe with cut u p fresh fruit instead of carrots. In the oven now will let up know.

Thank you!

So glad you love it, Paula! Let me know how it turns out with the fruit 🙂

This is truly an amazing cake recipe. I am an avid cake baker and bake regularly. The texture of this cake is exactly like a traditional baked cake with the bonus of being a much healthier alternative AND filling you up with protein and fiber from the almond/coconut flour. I used the batter in my mini Bundt cake pan (6 cavities) and had enough batter for another 6 regular muffins. I greased the pans really well and they all came out perfectly (except the one that I dropped on the floor, but that’s not the cake’s fault!) Ha! My kids helped me bake this recipe and they give it a thumbs up as well. Simply delicious!

Ahh I’m SO glad you loved it, Kristina! So fun that you and the kids got to make it together, too 🙂 Thanks for commenting!

TERI

says:

Most delicious carrot cake i’ve ever made!!
Thank you 🙂

TERI

replied:

I forgot to add 5 stars 🙂
- Thank you, Teri!! I’m SO happy you loved it 🙂

Isane

says:

I made it as à birthday cake and it s just delicious

Nice! So glad you loved it!

Cristina

says:

Do you have any concerns about halving the recipe and making muffins rather than a full cake?

Hi! I haven’t tried it but a few commenters have made it into muffins with success 🙂 Should work just fine!

G Noland

says:

Just made this cake tonight. First cake I’ve ever made. Turned out SO good. Highly recommend this recipe.

I’m so happy to hear that!! Thanks so much for the nice review 🙂

tami

says:

can you sub more almond flour for the coconut flour?

I wouldn’t recommend it – sorry!

Jean

says:

Can you make this in a 9×13? Any adjustments needed?

I haven’t tested it but I believe that should work out fine without any adjustments! Just be sure to test the cake with a tester to make sure it’s done 🙂

AA

says:

Has anyone tried egg free??

Jessie

says:

I have made this cake twice now and each time it gets RAVE reviews! Even my friend whose favorite is carrot cake says this is the best he’s ever had! I did the recipe X1 1/2 to make 3 8” layers
Thanks for another great recipe!
P.S. when are you coming out with a cookbook?

Siobhain

says:

Hi there,
Just wondering if you thinking the Bob’s red Mill 1 to 1 Flour would work in this instead of the mix of almond and coconut flours? And if so would you still use the baking soda?
Thanks for your advice
Sio

Hi! I haven’t tested a 1:1 flour in here and I’m not sure how the texture would be. The combo of almond + coconut flours is really perfect for this cake so if you can, I’d recommend sticking to the recipe 🙂

Corinne

says:

Made this cake for Thanksgiving dinner and it was amazing!I followed the directions except used almond butter. Very moist and flavourful. Definitely my new “Go To” cake recipe.

So happy you tried and loved it, Corinne!!

Jacoba

says:

The most interesting and delicious looking carrot cake i have ever seen. Would’ve loved to copy and past the recipe to take to a country where wifi is not readily available but i just don;t have the time or energy to write it down. Maybe just a setting on the website. Fabulous website you have! Keep up the good work! Will have to explore more on my return. Happy Thanksgiving!

Hi! Thanks so much! There’s a “print recipe” button that you can click to print the recipe 🙂

Patty

says:

I am going to make this for my daughter who is recently dairy free and gluten free. I thought she would enjoy cupcakes instead of a whole cake. Do you think this recipe would work as cupcakes? Thank you!

I haven’t tested this recipe as cupcakes but I think it should work! I would suggest using 1 teaspoon baking powder and 1/2 teaspoon baking soda, and adding 1 teaspoon vinegar to the recipe (this is all to help them rise a bit). I’m not exactly sure on baking time, but I would guess 20 minutes; be sure to test and take them out when the tester comes out clean or with just a few crumbs attached. Let me know how it goes!

This looks amazing! Would it be a sin to use thicker coconut shards rather than thin shreds? I have some of the kind that look like very thin slices and wondering if I can use them up with this?

Tanya Spurrell

says:

This was a delicious recipe and it turned out perfect! It was a hit for my husbands birthday! This recipe is a keeper & will be a go-to recipe!

Ah yay! SO happy to hear you and your husband are loving this recipe ❤️

Very happy with this recipe! I will be trying more of your recipes!! THANK YOU. This cake is excellent. I subbed goat’s milk for almond milk, and then added a tiny pinch of lemon juice as a whim at the end just to make sure there was something to interact with the baking soda. I also added extra walnuts. This cake is REALLY GREAT. I also made a gaps diet inspired frosting with goat cheese and honey which worked for me, but slightly runny. But good if you can’t do too much sugar. It’s about 2 cups goat cheese (or 1 1/2 c goat cheese + 1/2 cup thickest possible greek yogurt) and 1/2 cup honey, whipped with hand mixer. I love it.

Jessica

says:

Do you have nutrition information for sweet/dessert recipes like you include for your savory recipes?

I didn’t calculate nutrition for this one as I want people to focus on the wholesome ingredients in here (instead of numbers) 🙂 Enjoy!

Erica

says:

This was amazing!
I did use my gluten free flour in place of the coconut flour.

Yay! I am excited to hear this this recipe came out great and that you are enjoying it 🙂

Anonymous

says:

The 3 cups of powdered sugar for the frosting unfortunately doesn’t make this a healthy cake

Talene W.

says:

Truly the most moist, delicious, flavorful carrot cake I have ever made — and to be grain and refined sugar free!? I made it for a baby shower and nobody could tell. Everyone was asking for the recipe. It is truly incredible. It will be my go-to recipe from now on!

Anni Weston

says:

Hi Monique,
Can this recipe be made as cupcakes? It looks delicious and I can’t wait to try it!

I think so, although I would probably suggest using 1 teaspoon baking powder and 1/2 teaspoon baking soda. Plus I would recommend adding 1 teaspoon vinegar to the recipe (this is all to help them rise a bit). I’m not sure on baking time, but i would guess 15-20 minutes. Let me know how it turns out!

Anonymous

says:

Best carrot cake ever.

Kath M

says:

Best carrot cake ever.

I couldn’t agree more 🙂

Thea

says:

I know I’ll be giving this 5 ⭐️‘S, it looks delish! I am just wondering if anyone has tried this in a 9×13 pan or for pineapple lovers-added some pineapple? Would love your thoughts! Thank you for creating such great recipes!

Anonymous

says:

This is such a great recipe! I’ve made it a few times, a couple as muffins!
This morning I used 1/4 cup of Steeves Maple Sugar Free syrup instead of maple with an apple (didn’t have bananas) … to make it keto-friendly and it was also excellent!!

Lee

says:

This is such a great recipe! I’ve made it a few times, a couple as muffins!
This morning I used 1/2 cup of Steeves Maple Sugar Free syrup instead of maple with an apple (didn’t have bananas) … to make it keto-friendly and it was also excellent!!

Anonymous

says:

I’m going to try this recipe this weekend! I don’t have cake pans like that. Do you think I could use a silicone bundt cake pan?

Alex

says:

I made this on the weekend for some friends and they all loved it. I followed the recipe exactly. It had the right amount of sweetness, texture and moisture. I will definitely make this again.

Ah excellent! I am so excited to hear this recipe turned out great and you all enjoyed it 🙂

Danielle

says:

I made this carrot cake over the weekend and it is delicious. I used dairy free cream cheese and butter and I it tastes just like the real thing. Next time I will refrigerate the frosting while the cake cools, it was a little too runny to frost, I threw everything in the fridge last night and frosted it this morning, it was much easier to work with.

Thank you for another delicious dessert!

Fantastic! I am so glad you are loving this cake and it turns out great ❤️

Anonymous

says:

This looks amazing! I can’t wait to try it! Do you think this can be made “sheet cake” style? I’d like to bring it to a church potluck with lots of kiddos and see this being an easier and cleaner preparation. Thanks!

Yes you can bake it in a 9×13 inch pan. I would check it around 30 minutes, but it could take up to 45 minutes. Enjoy!

Tsoler

says:

Can I use 2 9inch round pans for this?

I would not make this cake with two 9-inch pans as I think they would be too thin, however if you do it you’ll need to reduce your baking time. I would check the cakes at 18-22 minutes!

Sarah

says:

I made this cake and it was like cookie dough when I put into pan and baked into a solid dense mass. I think it was my poor measurement of ingredients however. This is not a forgiving recipe and I’m sure it is turns out as good as you say if done right. Not a cake to try for someone who isn’t taking there their time and closely measuring. Maybe the carrots weren’t moist enough? I put in a lot of extra syrup, milk and an extra egg but it just wouldn’t turn batter like. Just a dense cookie dough that didn’t rise.

Hi Sarah – For a cake like this, it is very important to follow the instructions step by step. I am not sure why your cake did not come out correctly, I honestly haven’t had this problem with this recipe. I hope you give it another try!

Brenda

says:

This carrott cake is incredible! So moist and delicious! It is my newvEaster go to cake!🧡🧡🧡

Excellent! Glad this cake turned out great, happy you loved it!

Caroline

says:

How does cooking time change if made in a 9 x 11 pan?

Anonymous

says:

This was delicious! I didn’t make any adjustments and used pecans in the cake. I put a thin later of the frosting on and it was perfect!

Natalie

says:

I made this for Easter brunch and it turned out amazing! I went with the 6” layers and followed the recipe with no adjustments – included raisins but decided to leave the nuts out of the cake and just use them for decoration, and baked for the full 40 minutes. I easily frosted it with an offset spatula and didn’t need to do a crumb coat. (The frosting is the best part, SO good!) I bought 10x10x8” cake boxes on Amazon (that came with greaseproof cardboard rounds/bases) which worked so well with this cake and make it easy to chill in the fridge and then transport. Monique – thank you for yet another amazing recipe that accommodates gluten free needs! I never scour the internet for the perfect recipe since I know you’ll have something sure to turn out delicious.

Aw this means so much ❤️ Thank you for trusting me, I am so glad you are loving my recipes!

Anonymous

says:

Can’t make it without it eggs. I made this with flax eggs and it did not turn out whatsoever. It didn’t bind and was crumbly and mealy 😔

Oh I am so sorry this did not turn out, thanks for sharing your feedback!

Mary Helen

says:

I made the recipe exactly as written except for using three 9-inch round cake pans. It was the hit of our Easter dinner. Thank you! I love all of your recipes, they never disappoint.

Mary Helen

Bethany

says:

Delicious! I made this for Easter and got so many compliments. It was super easy, and even though it’s GF, it’s not that heavy, dense cake you get sometimes with almond & coconut flours. Will definitely be making this every Easter from now on! Yum!

Ah excellent! I am glad you are loving this recipe and it turned out great ❤️

Anonymous

says:

This recipe was a hit for our Easter lunch! Everyone loved it! Thank you!

Laurie

says:

This recipe was a hit for our Easter lunch! Everyone loved it! Thank you!

I am so glad these were a hit! ❤️

Abby

says:

Hi! Just curious why the baking time is longer for the 6 inch pans than for the 8 inch pans? I assumed the smaller pans would need less time. Going to make this and want to make sure I do it right.

Smaller pans will make the cake thicker so it will need longer time to bake. Hope you enjoy this cake!

Hollie ZP

says:

We made these as cupcakes and they were delicious! We did 2 cups of powdered sugar and a half cup of apple sauce for the frosting. Very moist! Also- oat milk vs almond. Highly recommend!

Anonymous

says:

I followed this recipe to a T. It tasted amazing and I received a lot of complements. But when I took the cake out of the pan, it split into 3 pieces. I just served it pre-sliced 😉. Any suggestions to prevent the cake from falling apart in the future.

Hi! Did you line your pans with parchment + spray the paper?

Chelsea

says:

I made this carrot cake but used flax/water as suggested to make the cake vegan. It was delicious! I’ve also made the cake with eggs and it was equally delicious. The flax substitute does give it a little bit of a different texture, but still tastes amazing! If your looking to make this cake vegan and use vegan cream cheese/butter for frosting, you won’t be disappointed!

So glad the vegan swaps work out well! Perfect dessert 🙂

Georgia

says:

Fantastic recipe! I’ve made it twice now. The first time was with the 6” rounds and the second time as a sheet cake for a party. The sheet cake turned out beautiful and I didn’t change a thing in the recipe. The icing to cake ratio is perfect. I think this cake is even more delicious chilled! I’ve sprinkled candied nuts on top and also toasted walnuts, both were excellent.

YUM! So glad you are loving this recipe and it turned out great for you. The icing is a totally MUST!!!

Lisalea

says:

Wow! Without a doubt, not only is this the best carrot cake I’ve ever eaten, it’s the BEST cake of any kind I’ve ever eaten! My friend made it for my boyfriend’s birthday, and everyone was oohing and aahing as we ate it. Incredibly moist, wonderful texture, complex and balanced flavors, not too sweet. Thankfully, I got to take the leftover portion home and we oohed and aahed as we ate two slices daily over the weekend! MAKE. THIS. CAKE.

Ah thank you so much, so glad you are loving this cake and it turned out great for you ❤️😍

Caitlin

says:

I tried making this with bobs red mill egg replacer instead of eggs and I’m not sure I would recommend. The batter turned out very thick, almost like a cookie dough, and it’s nearly impossible to tell when its finished baking. I’m sure this recipe is great without that modification but if you’re looking to make this vegan I might search for another recipe.

Debby

says:

I usually love the taste of tahini in baked goods, but in this carrot cake it was so overpowering that my husband asked me what type of cake it was since he couldn’t taste the carrots. The frosting was tasty but I won’t be making this cake recipe again.

Hi! So sorry you guys didn’t love it. Mind if I ask what brand of tahini you used? Some of them can be so bitter!

Gia

says:

I love this recipe and have made it (and shared it) countless times! So moist…the tahini sauce…I have a question. I’m making an “event” sheet cake. Can this cake be made into a sheet cake, and if so, what would your ingredients be for a 1/2 sheet pan (11×15 inches)?

Ahh thank you, Gia! Glad you love it. And hmm I actually haven’t tested it so I’m not sure! Let me know if you try it, though.

Aneta

says:

Hi,
Would this recipe work for one small batch loaf recipe or those measurements are especially for 2-3 pans?

I have not tested baking this cake in a loaf pan so I am not sure how it would turn out. If you are looking for a loaf cake I would recommend my healthier carrot cake banana bread! Enjoy!

Kathryn

says:

Hi Monique! LOVE this recipe, I’ve made it a couple times as written and it comes out perfect. I’m out of the country for the summer and cannot find maple syrup here… if you were to use coconut sugar (or regular sugar), any suggestions for how much I would need/any adjustments you might suggest? Thanks in advance!!

Hi Kathryn – I am so glad you’re loving this recipe, but unfortunately I have not tried it with a different type of sugar so I am not sure how much or how the recipe would turn out. If possible, I would try to stick with another liquid sweetener such as agave. Let me know how it turns out.

Anonymous

says:

Delicious! I omitted the shredded coconut and loved it.

YUM! Happy to hear you’re loving this cake and it turned out great for you 🙂

Linda

says:

I have made these as cupcakes several times and they always come out delicious I will try the 1/2 teaspoon baking powder half teaspoon baking soda idea. For cupcakes you don’t need as much frosting so you can cut that recipe in half. Depending on the size of your cupcakes they need to bake for 15 to 22 minutes approximately or when a clean knife comes out clean.
Comment: let the almond milk and carrots get to room temperature also so they don’t solidify the coconut oil.
DELICIOUS!

Thanks so much for sharing, glad they turn out great for you as cupcakes. Appreciate your comment, Linda!

Tatiana

says:

Carrot cake has always been my favourite, and as a gluten-free and preferably dairy free person, I am always looking for good gf and dairy free recipes (but I do love eggs so I’m not necessarily aiming for a completely vegan recipe). This recipe is amazing! The consistency is perfectly moist but the cake holds together beautifully (not always the case with gf baked goods, and the taste is delicious because the spices came through and the combo of coconut, tahini and almond flour adds a subtle nuttiness that compliments the carrots so well. A couple minor modifications because i didn’t have coconut flour: I used 1/2 cup of part gf flour and part milled flax seeds. I wasn’t sure it would work but it came out well. I also put 1/2 cup part maple syrup part honey (just because i am stingy with my maple syrup – living the UK, it s really expensive), and I always use a touch less sugar in baking recipes as a habit (so instead of 3/4 cup, used 1/2), and my daughter doesn’t like raisins so instead I cut up pitted prunes in small pieces and added a small handful of those in the batch at the end, spreading them out carefully once the batter was in the mould, and pushing them down gently. That way they are well distributed and not all clumped together in one corner. Didn’t make the frosting because I am lazy and my family likes to add either yogurt or cream cheese on their slices, so the cake is un frosted 🙂 I am saving this recipe and will make again often! Thank you so much.

Aw this is so great to hear. I am so glad you gave this recipe a try and the whole family it loving it! ❤️

Sue

says:

Blimey, this was the best carrot cake I’ve ever made! I just put extra cinnamon, that’s all. The maple syrup perfected it. Thanks from down under!

WOO! This is amazing – I am so glad you’re loving this cake and it turned out great for you 🙂❤️

Anonymous

says:

Riley

says:

Hi Monique,

I just made the cake and had a weird result, but it was most likely my fault and I accept all the blame, haha. I want to run something by you for next time though. I think the tahini I used was too thick because the flavor of the cake was too strong leading in that direction. Does the tahini have to be super super runny?

I also grated the carrots really fine in a blender. They were definitely not medium grate, but this was my first time making carrot cake and I hoped if I used like 2 cups super fine grated carrots it would be the equivalent of your 3 cups of medium grate carrots. This could also have messed with the flavor.

I will definitely finish the cake anyway — it was still quite good, and eating it plain strikes me as definitely healthy 🙂 (As opposed to the “healthier” you have in the title 😊) I hope I can make this cake again and get a result closer to what you intended.

Riley

Hi Riley – To answer your question, yes, tahini should typically be pretty runny. I am glad you enjoyed this cake!

BERGOT

says:

bonjour POURRIEZ VOUS METTRE EN GRAMMES VOS RECETTES JE NE COMPRENDS PAS LES TASSES JE SUIS EN FRANCE MERCI

Lucie

says:

Hi, I’d like to try this recipe as it looks very tasty, but as I live in central Europe, we don’t use cups for measurements, but nice and logical metrics and kitchen scales instead. This isn’t much of a problem for most ingredients as I can just ask Google for convertion, but I’m afraid it won’t work for the almond flour as you say it needs to be packed, so there is going to be a bit more of it. Could I ask you to weigh it? Google says that usually 1 cup of flour is 4,2oz which should be 120g, but that should be for non-packed flour. And 1 cup of sugar is supposed to be 7,1oz? Which is, honestly, ridiculous (100 g is always 100 g and it doesn’t matter what you put on your scale) so could I plese bother you for the measurement of the flour in oz (or lb or whatever you use for this amount of ingredient). Thank you and looking forward to being able to try this out 🙂

Hi! So sorry for the delay. I haven’t weighed the ingredients for this exact recipe so I can’t give you precise measurements, I’m so sorry!

Kathy

says:

So sorry you feel that way. Did you change anything about the recipe?

Alexandra

says:

Hey! I love your recipes (especially the grain free tahini brownies, they are amazing!!). I was just curious if you think I could sub any other flour for Almond Flour in this recipe?

I look forward to hearing from you!

Thank you!!

Hi! I do not recommend subbing any alternative flours in this recipe. It will change the texture and consistency. So sorry.

April

says:

Something very wrong with this recipe. The batter was bone dry, so I kept adding milk to get it anywhere near a cake-like consistency. Cake turned out inedible – completely dry and crumbly.

Sorry to hear that it didn’t turn out! Were you sure to follow the measurements exactly? The batter will be thicker than regular cake batter because it’s gluten free, but the cake should come out perfectly moist (especially due to the higher fat content in the flours).

Anonymous

says:

Has anyone tried replacing almond flour with cashew nut flour? My sister in law is allergic to almonds.

Has anyone substituted almond flour for cashew flour? My sister in law is allergic to almonds

I haven’t tested it so I’m not 100% sure! Let me know if you give it a try.

Nicole

says:

This was a big hit for my aunt who is recently gluten free. She said it was one of the best carrot cakes she’s ever had! And that’s saying a lot because she used to bake A LOT. My husband even loved it and he is not so open minded about gluten free alternatives. I followed the recipe exactly and it came out great!

Amazing! So glad it was a hit!

Karen T

says:

Why are there no nutritional values listed?!?!?!?

Hi! I do not include nutrition information in my more indulgent desserts because they’re meant to be a special treat.

Peggy Murphy

says:

Any suggestions of how to use this Carrot Cake Recipe into Carrot Cake Muffins? If so,, What temperature to bake & how many minutes? Thank you.

Feel free to bake them as cupcakes at 350 degrees F for about 15 minutes! Alternatively, you can try my carrot cake muffins here.

Anonymous

says:

Hi!! Can I substitute maple syrup for honey for in this recipe?

Hi! I haven’t tested it, but I think it should work fine! Other readers have done so with success.
- Patricia
  
  replied:
  
  Yes! I did with honey and it turned out amazing! So so delicious, thank you! It wasn’t super moist, I’m wondering if my carrots were too big, but still so deliciuos!

Christan

says:

This looks great! I want to make it for my boyfriend’s birthday party. Is it possible to make this into a sheet cake instead? If so, what would the cook time be? Thanks!

Yes you can bake it in a 9×13 inch pan. I would check it around 30 minutes, but it could take up to 45 minutes.

Heather Taylor

says:

Hi,
Can i make this cake in a 9x 13 pan ?

Thanks!

Hi! Yes you can bake it in a 9×13 inch pan. I would check it around 30 minutes, but it could take up to 45 minutes.

Anonymous

says:

I’ve made this cake so many times and I love it. So does my family! I am hoping to make it for Easter this weekend but someone has an almond allergy and I have a pecan allergy so I cannot sub with pecan flour. Any other ideas of something I may be able to use instead of almond flour? Thank you so much for this wonderful recipe.

Hi! I’ve only tested the cake as-written, so I can’t suggest a replacement for the almond flour. Sorry about that!

Kendra

says:

My new go-to recipe- this was so dynamite! I used two 8 inch pans and used a traditional cinnamon cream cheese frosting recipe that I love but the star was the cake here – it was dense but not overly and totally not dry – I added coconut, raisins and pecans. It was so good!!!

The best! Glad you loved it!

Sarah

says:

While the cake was very flavorful, I did notice the batter was more dough like. Perhaps it is because I used almond butter vs tahini?

The batter will be thicker than traditional cake batter because of the gluten free flours! Did it bake up well?
- SARAH
  
  replied:
  
  It baked up well, but was very crumbly. Do you suggest adding any additional ingredients? I did add a little more almond milk and water.
  - Hmm it should bake up properly as is and not be super crumbly. Did you use an all natural almond butter (just almonds and salt?) It shouldn’t need any ingredient alterations!

Jen P

says:

I made this to bring to Easter dinner and it was delicious! Everyone loved it. I *almost* made it exactly as the recipe says to except I didn’t have two round pans, so I made it in one larger round pan (which ended up needing a baking time of about 35 minutes). I also only used 1/2 of the frosting, just personal preference, but everyone said it was plenty !

Perfect! So glad it was a hit!

Julia

says:

5 out of 5! Rave reviews from the family Easter dinner!

Anonymous

says:

Can this be made into cupcakes?

Yes, many readers have turned this into cupcakes! I would suggest using 1 teaspoon baking powder and 1/2 teaspoon baking soda, and adding 1 teaspoon vinegar to the recipe (this is all to help them rise a bit).

Mimi

says:

Has anyone made this using flax eggs? Did it come out good. Did it taste good.
Thank you.

Elizabeth

says:

By far the best carrot cake recipe ever!!!! I have made this dozens of times and everyone loves it!!!! Thank you for sharing!!!

Love that!! Our fav, too 🙂

Hannah

says:

I followed this exactly as it was described. It is so dry and the frosting just looks like a big brown gloop. I have baked for a long time so no idea what went wrong as I did follow the recipe including the cooled down coconut oil. Quite disappointed that I wasted all the ingredients as they are quite expensive! The taste is bearable but definitely not the best carrot cake I have ever tasted!

Hi! So sorry to her that this cake didn’t turn out for you. I’m not sure what the issue could be – it sounds like there was too much flour or not enough wet ingredients if the cake was coming out dry. Can you let me know what brand of tahini you used? And did the batter look dry?

Mimi Chep

says:

Hi Monique,
I love this healthier recipe and I want to make it but I was wondering if I could maybe use just 1 real egg and the rest flax eggs or if you could recommend any other substitutions. I have to watch my cholesterol. Could I substitute apple sauce or non dairy yogurt? I’ve bought all the ingredients and am looking forward to making this cake.
Could you please advise me as to what you think would be the best substitutes.
Thank you so much.
Mimi

Mimi Chep

says:

Hi Monique,

I love this recipe and I want to make it but I was wondering if I could maybe use just one real egg and the rest Flax eggs or or if you could recommend any other suggestions as I have to watch my cholesterol. Could I substitute apple sauce or non dairy yogurt? I have bought all the ingredients and I’m looking forward to making this cake.

Could you please advise me what you think would make the best substitute,

Thank you so much.

Mimi

Hi Mimi! I’ve seen a number of readers make this with success using flax eggs, so feel free to try that out 🙂
- Mimi Chep
  
  replied:
  
  Thank you so much for getting back to me. I think I will use one egg and the rest flax eggs. I will let you know how it comes out.

Sabina

says:

I followed the recipe to the t except for the maple syrup ( replaced with honey ) and did not add coconut flower – however the result was absolutely delicious ! I literally never give feedback on recipes online but for this one I had to ! So yummy !!

Perfect! So glad you loved this!

Mimi

says:

Hi Monique,
I made this cake last Sunday to eat on Monday for dessert. It was DELICIOUS! I did make a few substitutes. I used 2 eggs and 2 flax eggs. I used coconut butter in both the cake and the frosting instead of butter. The frosting came out beautiful. The batter was very dry so I added more almond milk, (maybe because of the flax eggs). I wish you had a video so I could see what the batter is supposed to look like. I didn’t want it to come out dry so I kept adding a little more almonds milk at a time to get the batter to be more moist. I might have added a tiny bit to much almond milk because the middle of the cake sunk a little but it did not do anything to the taste of the cake. I added raisons and toasted crushed pecans and I used a little less of the maple syrup and it was still plenty sweet. I froze the rest of the cake because I would have eaten all of it by now! My kids are coming home this weekend and will take it out on Friday for them to have. Thank you for this healthier version of carrot cake. We loved it! Please make a video making this cake so we can see exactly how you do it. My cake didn’t look like yours, but I made it look as pretty as I could!

Hi! I’m glad it was delicious! The batter for this cake will be thicker than traditional cake batter because of the gluten free flour blend, but it shouldn’t be dry. There is a video directly in the post, too! It should appear a the top right when start scrolling, and will follow you down the post as you scroll. You can also watch it on YouTube here if you’d like!

SoupandSalad

says:

this is the most delicious carrot cake I have ever eaten, let alone baked.

Madee

says:

This cake is fantastic! I’ve made many AK cakes and this is definitely a favorite. Will be making this again. I used the vanilla buttercream recipe instead of cream cheese frosting and it was delish. I made this for my friends who love carrot cake and they said this is the best they have ever had.

Amazing! So happy to hear that!

Erin

says:

This recipe is really good! I think in the future when I make it I would use less coconut shavings (I went by grams), but overall the cake was super moist, and the frosting is great (a little too thin so I added a little more powdered sugar). Honestly surprised how great this tastes without all the extra sugar carrot cake originally calls for. Even my fiance who doesn’t like veggies thought the cake was amazing!

Perfect! Such a great treat with some more wholesome ingredients 🙂

Irene Rossi

says:

I see you do include metrics in recipes! Just wondering how much 3/4 cup of packed almond flour weighs for the Paleo Choco Tahini muffin! Thanks I should have checked other recipes!

Hi! We’re manually adding the weighted ingredients to our recipes – thanks for your patience 🙂 3/4 cup almond flour is 84g

Katie

says:

Healthy? yea probably, but i will never make this cake again. it lacks structure and the taste just doesnt hit. The frosting is amazing and partially makes up for the lack of sweetness. but do yourself a favor, just eat the sugary cakes instead of the healthy versions.

So sorry you didn’t love this one! It’s one of my most popular cake recipes, and is meant to be the perfect balance with the frosting. Was the cake by chance underbaked if it wasn’t holding up well?

Vanessa F.

says:

WOW wow WOW!! This Carrot Cake recipe blew me out of the water. So easy, *moist* and fresh. For the frosting-I subbed regular confectioner sugar for Stevia Confectioners sugar and you would have never known. Healthy & so delicious! 🙂

Perfect! So glad you loved it!!

Lezlie

says:

Is it possible to make this cake in a 9 x 13 pan instead of in the smaller cake pans??

For a 9×13 pan, you’ll most likely need to bake for less time since the cake is thinner. I’d recommend using a cake tester/toothpick/knife to test the cake at around 18-20 minutes, baking until the tester comes out clean and dry 🙂

Carol

says:

I have made this recipe SEVERAL times. We omit the shredded coconut and I’ve done both tahini and almond butter and can say tahini is better! Either comes out DELICIOUS. Love this recipe and I’m about to make it again 🙂

Perfect! So happy to hear that 🙂

Rich

says:

Did not rise at all. I wound up with two dense layers, about one inch thick. No GF flour at all?

So strange! Did you use almond flour and coconut flour? The combination will create a denser cake than ones with gluten, but they shouldn’t bee overly dense.

Joy

says:

Hi Monique! I have made some of your other cakes and they’ve been delicious but I’m going to make this one for the first time for my mom’s birthday! The only issue is that we have to drive to their house and I don’t have a cake box, so I was thinking it might be easier to make it as a 9″x13″ inch cake instead of a tiered cake. Do you think that would work? Any idea of how long it’d take to bake?

Hi Joy! The cake may be a bit thinner because 9×13 holds more batter, so I’d suggest checking it around 20-25 minutes 🙂
- Joy
  
  replied:
  
  Thank you!! It turned out great and was absolutely delicious!

Anonymous

says:

do you think replacing almond flour with gluten free flour would work?

I haven’t tested it so I’m not sure how it will change the texture or flavor!

claire

says:

four flax eggs was sadly overly mealy, dense, and never baked through (even when i doubled the bake time). a friend with more vegan baking experience advised that anything with more than 3 flax eggs won’t work out. still giving four stars because i bet the original recipe is great!

Thanks for the feedback! Noted on using the flax eggs.

Almondmilk666

says:

The author says you can’t taste or feel the coconut shreds but I could and it was super distracting and dominated the cake imo. If you love coconut give this a try but it was a bust for me. Not my favourite carrot cake recipe in terms of other aspects as well. I followed the recipe to a T and used grams.

Sorry to hear that! Did you use finely shredded coconut?

Erin

says:

Do you think olive oil could be subbed for coconut oil? No real reason other than I’ve been obsessed with making olive oil cakes recently lol

I haven’t tried it but I think it should work! Let me know if you give it a try 🙂

Sandrea

says:

Planning on making this for Easter, looks delish! How many cupcakes will the recipe make? Do you have an approximate baking time for a muffin tin?

Sandrea

says:

I plan on making this recipe for easter, how many cupcakes will it make if I use a muffin tin and how long and what temp do you suggest baking them at?

It should make 12 cupcakes (though one reader mentioned that she got 15 out of the batter!) I would suggest using 1 teaspoon baking powder and 1/2 teaspoon baking soda, and adding 1 teaspoon vinegar to the recipe (this is all to help them rise a bit). They should bake in about 15-20 minutes!

Lindayn

says:

What about using a 9×13 pan???

The Best Healthy Carrot Cake You’ll Ever Eat (gluten free!)

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