Carrot Cake is one of my all time favourites and this recipe, adapted from one my sister-in-law shared with me, will please everyone not just those that have to avoid gluten.

This moist cake loaded with carrots and spices then topped with Betty Crocker Frosting was a delight for the taste buds and it was hard to eat just one piece!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To start I peeled and grated the carrots.  I used about 5 medium.   Then I set them aside until they needed to be added to the cake batter.

I then dumped the almond flour, Bob’s Red Mill Gluten Free All Purpose Flour, meringue powder, granulated sugar, baking soda, baking powder, xanthan gum, cinnamon, nutmeg, cloves and salt into a large mixing bowl.

I used a wire whisk to blend these dry ingredients together until blended.

Once mixed I made a well in the centre.

Into the well I poured the cup of vegetable oil and the vanilla.

Using a wooden spoon I stirred the wet and dry ingredients together until a stiff batter was formed.

I then added the eggs one at a time, stirring well between each addition.

It is now time to fold in the 3 cups of grated carrots that I set aside earlier.

After folding in the carrots I greased a 9 x 13 inch baking pan with cooking spray and scraped the cake batter into it.

I shook the pan to evenly disperse the cake batter.

I baked the cake for 40 minutes at 350F.

After removing it from the oven I allowed it to cool before icing it with Betty Crocker Cream Cheese Frosting.

I then cut the cake and served it up to some very appreciative guests!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Gluten Free Carrot Cake with Almond Flour:

• 3 cups grated carrots
• 1 cup almond flour
• 1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour
• 1 1/4 cups granulated sugar
• 2 tbsp meringue powder
• 2 tsp baking soda
• 2 tsp baking powder
• 3 tsp cinnamon
• 1 tsp xanthan gum
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 1 cup vegetable oil
• 1 tsp vanilla
• 4 large eggs

How to Make Gluten Free Carrot Cake with Almond Flour:

1. Preheat oven to 350F.
2. Spray a 9 x 13 inch pan with cooking spray.
3. Peel and grate the carrots and set them aside.
4. In a large mixing bowl combine the almond flour, Bob’s Red Mill All Purpose Flour, granulated sugar, meringue powder, baking soda, baking powder, xanthan gum, cinnamon, nutmeg, cloves and salt.
5. Use a wire whisk to blend dry ingredients well.
6. Create a well in center of bowl and add the oil and vanilla.
7. Use a large spoon or spatula to mix these with the dry ingredients.
8. Add the eggs one at a time blending well between each addition.
9. Fold in the grated carrot.
10. Scrape batter into the baking pan and shake to disperse batter evenly in the pan.
11. Place in the 350F oven and bake for 40 minutes or until toothpick inserted in center comes out clean.
12. Remove from oven and allow to cool completely before frosting with Betty Crocker Cream Cheese Frosting.
13. Slice and enjoy!