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+ servings
Two layer gluten free carrot cake cut in half.

Gluten Free Carrot Cake

Course: Dessert
Cuisine: American
Keyword: carrot cake, flourless carrot cake, gluten free carrot cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 12 servings
Calories: 421kcal
Author: Victor
Print Recipe


For the egg yolk mixture:

  • 6 egg yolks
  • 2 oz honey about 55 grams or 2 Tbsp
  • 6 oz carrots peeled and finely grated (about 170 grams)
  • 1 Tbsp dark rum about 30 ml
  • 1 tsp vanilla extract
  • 10 oz almond meal about 270 grams

For the egg white mixture:

  • 6 egg whites
  • 5 oz granulated sugar about 140 grams

For the cream cheese frosting:

  • 8 oz cream cheese softened
  • 2 Tbsp Heavy cream or milk; you may need to add a few teaspoons more for softer frosting if you like
  • 4 Tbsp butter softened
  • 1 tsp vanilla extract
  • 1 cup powdered sugar

For the garnish:

  • 1/2 cup almonds roasted and coarsely chopped


  • Preheat oven to 375F.
  • Gather all the ingredients and have them ready to go as you need them.
    Ingredients for gluten free carrot cake.
  • Line the bottom of the cake pan(s) with parchment paper (see note 1).
  • In a medium bowl, whip the egg yolks and honey to the ribbon stage. Fold in the carrots (including the juice), rum, and vanilla.
    Bowl with liquid ingredients for carrot cake.
  • Next fold in the almond flour.
    Bowl with liquid ingredients for carrot cake with almond flour folded in.
  • Whip the egg whites to soft peaks, while adding granulated sugar very slowly while whipping.
    Bowl with whipped egg whites.
  • Carefully fold the egg white mixture into the egg-yolk-carrot mixture.
    Bowl with finished carrot cake batter.
  • Pour the batter into the prepared cake pan(s). If using two cake pans, make sure that the batter is divided evenly between the two.
    View of two pans filled with carrot cake batter.
  • Bake at 375F for 10 minutes.
  • Without opening the oven, lower the temperature to 350°F and continue baking for about 30 minutes longer, or until a wooden stick comes out clean (see note 2).
  • Remove the cake(s) from the oven and let cool for 10 to 15 minutes inside the cake pan(s) on a cooling rack at room temperature.
    Two pans with baked carrot cake layers.
  • Run a knife around the inside perimeter of the cake pan(s) and remove the cake(s) by inverting them onto a flat surface (cardboard, cutting board, etc). Immediately flip them back right-side up. Let them cool completely.
    Carrot cake layers taken outside of cake pans.
  • Meanwhile, prepare the cream cheese frosting by mixing all of the ingredients in a small bowl. I like my cream cheese frosting for this cake to be fairly stiff so I don't add much cream or milk to it, maybe a teaspoon if the cream cheese is too stiff to begin with. It works better for a tall cake to keep the layers together when slicing and plating. For a shorter cake, it doesn't matter so you can make whatever consistency you want for your frosting.
  • When the cakes are completely cooled, spread half of the cream cheese frosting evenly on top of one of the cakes. Set the other cake on top and gently press down while making a gentle twisting motion left to right. This will ensure that the layers stick together when slicing and serving. Spread the rest of the frosting on top and sprinkle with the chopped roasted almonds.
    Carrot cake with cream cheese frosting spread on top.
  • If making a single layer cake, spread all of the cream cheese frosting evenly on top of the carrot cake, then sprinkle with the almonds.
    Carrot cake with frosting on top and chopped almonds sprinkled over the top.
  • Cut into the desired number of slices and serve. I find that this cake is fairly rich so it can make 12 servings just fine.


Note 1 - In this step you have several choices:
  • You can bake your carrot cake in a single cake pan then serve it plain, dusted with powdered sugar.
  • Bake in a single pan, and serve as a single layer cake topped with cream cheese frosting. Best to use an 8-10-inch cake pan.
  • Bake in one layer, then slice horizontally in half. Use an 8-inch cake pan. Ten will be too thin to slice in half evenly.
  • Bake in two layers, which will be a lot neater. Use 6-8-inch cake pans. I like using 6-inch cake pans - that gives me a taller cake (shown on pictures in the post) that looks extremely cute. You have to be a little careful when slicing it and plating - thin and tall slices don't hold together very well but they look adorable.
Any of the options above is great, it really depends on your preference.
Note 2
Baking times above are good for when baking in a single 10-inch or double 6-inch cake pans. 
You will need decrease baking time to about 20-25 minutes if baking in double 8-inch pans. You will also need to increase the baking time to about 35 minutes or so if baking in a single 8-inch cake pan.


Calories: 421kcal | Carbohydrates: 35g | Protein: 11g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 132mg | Sodium: 135mg | Potassium: 148mg | Fiber: 4g | Sugar: 28g | Vitamin A: 2905IU | Vitamin C: 0.8mg | Calcium: 104mg | Iron: 1.5mg