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Gluten-Free Carrot Cake

by Nensi Beram
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Gluten-Free Carrot Cake

Easy gluten-free seasonal treat

Fall is the best season for baking. It’s all about desserts featuring seasonal ingredients like apples, pumpkin, cranberries, spices… There are no more excuses about not wanting to turn on the oven. So, if you want to satisfy your sweet tooth in a healthier way, here is a recipe for you.

This Gluten-Free Carrot Cake is a one-bowl single-layer cake full of delicious fall flavors thanks to carrots, gingerbread/pumpkin spices, and Kabocha squash puree.

Easy to make, vegan, and gluten-free, this is a sweet treat everyone can enjoy. It’s perfect with a steaming cup of your favorite tea or coffee!

Meet the ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • Oat flour
  • White rice flour
  • Finely ground almond flour
  • Kabocha squash puree (see How to make Kabocha squash puree)
  • Grated carrots (see Note on grated carrots)
  • Coconut oil
  • Soy milk: It has the most protein of all plant-based alternatives, so for recipes that need a lot of structure (think cakes and breads), this is the best dairy-free option.
  • Agave or maple syrup
  • Gingerbread or pumpkin spice mix
  • Baking powder
  • Baking soda
  • Almond flakes (optional)

Gluten-Free Carrot Pumpkin Cake

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Step 1

Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.

Step 2

In a large bowl, mix together the oat flour, white rice flour, fine almond flour, gingerbread spices, baking powder, and baking soda.

Step 3

Add coconut oil, agave syrup, soy milk , and Kabocha squash puree and mix everything together with a hand mixer until properly combined.

Step 4

Gently fold in drained shredded carrots. Adjust sweetness if needed.

Step 5

Pour the batter into the prepared pan and sprinkle the almond flakes all over the top. Bake for approx. 45 minutes ( or until a toothpick inserted in the middle comes out clean).

Step 6

Remove from the oven and let it cool fully before serving.

Gluten-Free Carrot Pumpkin Cake

Tips and how-tos

How to roast Kabocha squash

  • Preheat oven to 200°C.
  • Line a baking sheet with parchment paper.
  • Wash Kabocha squash well and pat it dry with a dishtowel.
  • Cut the stem end off and then cut the squash vertically, from the stem end to the bottom end.
  • Push the halves apart with your hands.
  • Using a spoon, scoop out the seeds and stringy flesh.
  • You can cut each half into 2 wedges (lengthwise).
  • Bake for 40-55 minutes (depending on the size) or until the squash is fork-tender and browned in places.
  • Check at 40 minutes by inserting a fork into the center. It should be soft. If not, return to the oven and check again in 10 minutes. Let it cool down a bit before peeling.

How to make Kabocha squash puree

  • Place the skinless squash flesh in a blender or food processor.
  • Process for 30 seconds to one minute, or until smooth and silky. You may need to scrape the sides down a time or two to get all of the squash pureed.

Note on grated carrots

It’s best if you grate carrots beforehand so that you have a chance to squeeze out some of the excess moisture before adding to the cake. This is how I do it:

  • Using clean hands, squeeze grated carrots over a bowl to remove excess moisture. Measure 130 g of drained grated carrots.
  • Alternatively, squeeze them between some paper towels, then fluff up the shavings before stirring them in, which allows for a more even distribution in the cake. Or you can place shredded carrots in a sieve over a bowl and press with back of spoon to remove moisture.

Gluten-Free Carrot Cake is:

  • Vegan (dairy-free, egg-free)
  • Gluten-free
  • Full of delicious fall flavors
  • A sweet treat everyone can enjoy
  • Perfect with a steaming cup of your favorite tea or coffee
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Gluten-Free Carrot Pumpkin Cake

Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us!  Also, if you post it on Instagram,  please tag us with @alltheworldisgreen because we love to see your remakes.


Gluten-Free Carrot Cake

Gluten-Free Carrot Cake

Nensi Beram
Gluten-Free Carrot Cake is a one-bowl cake full of delicious fall flavors. Easy to make, vegan, and gluten-free, this is a a sweet treat everyone can enjoy.
Prep Time 25 mins
Cook Time 45 mins
Cuisine Gluten-free, Vegan
Servings 8
Calories 269 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
  • In a large bowl, mix together the oat flour, white rice flour, fine almond flour, gingerbread spices, baking powder, and baking soda.
  • Add coconut oil, agave syrup, soy milk , and Kabocha squash puree and mix everything together with a hand mixer until properly combined.
  • Gently fold in drained shredded carrots. Adjust sweetness if needed.
    Note: It's best if you grate carrots beforehand so that you have a chance to squeeze out some of the excess moisture before adding to the cake. This is how I do it:
    Using clean hands, squeeze grated carrots over a bowl to remove excess moisture. Measure 130 g of drained grated carrots.
  • Pour the batter into the prepared pan and sprinkle the almond flakes all over the top.
  • Bake for approx. 45 minutes ( or until a toothpick inserted in the middle comes out clean).
  • Remove from the oven and let it cool fully before serving.

Notes

Note on grated carrots
It's best if you grate carrots beforehand so that you have a chance to squeeze out some of the excess moisture before adding to the cake.
This is how I do it: Using clean hands, squeeze grated carrots over a bowl to remove excess moisture, and measure 130 g of drained grated carrots.
Alternatively, squeeze them between some paper towels, then fluff up the shavings before stirring them in, which allows for a more even distribution in the cake. Or you can place shredded carrots in a sieve over a bowl and press with back of spoon to remove moisture.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Gluten-Free Carrot Cake
Amount per Serving
Calories
269
% Daily Value*
Fat
 
12
g
18
%
Sodium
 
172
mg
7
%
Carbohydrates
 
37
g
12
%
Fiber
 
3
g
13
%
Sugar
 
14
g
16
%
Protein
 
5
g
10
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword carrot cake, carrot pumpkin dessert, healthy pumpkin gluten-free cake, kabocha squash cake

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