Made From Scratch {Gluten Free Carrot Cake}

Like many Americans we have gone gluten free {at least two out of five}.

The rest of the family has easily adjusted to our diet.

I have been gluten free for the past 11 months.  Hard to believe how quickly that time has gone.

You can eat gluten free and still eat very unhealthy.

My health journey has led me to find gluten alternatives that have the most health benefit as possible.

I am a huge fan of cooking with almond and coconut flour.

The truth is I baked with both of these even before we went gluten free….now I have to.

Many of the gluten free flours use rice flour as the substitute and I am even more allergic to rice than wheat.

I wanted to share one of my favorite almond flour recipes…..carrot cake.

I make these often as muffins without any frosting.

It makes a perfect late afternoon, protein filled snack.

For a special treat I make the cake with cream cheese frosting.

If you are struggling with what to eat on a gluten free diet I want to encourage you to begin cooking from scratch.

You will be blessing your family so greatly with having food that you know exactly what is in it.

I will try to share some of my favorite foods and gluten free recipes more often.

One of my favorite almond flour cookbook can be found HERE.

{Classic Carrot Cake}

3 cups blanched almond flour (I use almond meal..I buy it in bulk at my natural grocers)

2 teaspoons sea salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 cup grapeseed oil

1/2 cup agave nectar ( or Stevia..check the measurement b/c Stevia can be strong)

5 large eggs

3 cups grated carrots

1 cup raisins

1 cup walnuts, coarsely chopped

Preheat oven to 325 degrees.  Grease two 9 inch cake pans with grapeseed oil and dust with almond flour.

{I regularly make muffins or use a 9×13 pan}

In a large bowl, combine the almond four, salt, baking soda, cinnamon and nutmeg.

In a medium bowl, whisk together the grapeseed oil, agave nectar and eggs.

Stir the wet ingredients into the almond flour mixture until thoroughly combined,

Fold in the carrots, raisins and walnuts.

Pour the mixture into baking dish.

Bake for 30-35 minutes.  Let the cake cool in the pan.


I hope you love it as much as we do.

Let me know if you try it.

I know it is an adjustment to get used to the taste of a flour like almond flour compared to white flour.

Just think of how good it is for you and you body will begin to feel better too!



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  1. Hayley

    The answer to a question on Cash Cab yesterday was “gluten” and I immediately thought of you. Maybe that’s weird? Oh well. Your cake looks yummy. I made caramel turtle brownies from a box tonight…Have a great week! I like the new look of your page!

  2. Courtney Walsh

    How funny, I posted one of Elana’s recipes this morning! Her banana bread is amazing! She used to teach classes in Boulder. Wish I’d been here then. 🙁

  3. Melissa

    Love that you posted this…I’m always wanting to use my almond meal in different ways. I’ll try this for sure ~ Sean’s favorite cake.

  4. gretchen

    I just discovered Gluten Free Bisquick! I only picked it up to give to someone, but with the next bag I will have to have a taste test…

  5. Stacey

    Thank you for sharing this. We have used almond flour for many years. It all started when I had to use almond milk for my infant son so many moons ago. Back then there was no almond milk readily available, I had to make my own. I love to use almond flour when ever I can and I appreciate this very much as I also love carrot cake. Yummy! I will definitely be looking for the recipe book as well and look forward to trying out coconut flour.Thank you again!

  6. Sarah

    Thanks for sharing a yummy recipe. How are you with oats/oat flour? I have wheat-free scones I make for myself since trying to go “white-less” 2 years ago.

  7. Pingback: Tweets that mention Made From Scratch {Gluten Free Carrot Cake} | Jeanne Oliver --

  8. Kerri

    Hi Jeanne,
    I love, love, love carrot cake! I am definitely going to try this recipe! I do have a question for you! I can’t remember if it was you or Lissa who posted on her blog ( I believe it was you) about not feeling right and going to the doctor. I found out four years ago that I am lactose tolerant, but I still have stomach problems. I was wondering how you went about finding out you were gluten free?

    1. jeanne Author

      At the top of my blog is a search bar. Search using the words Crazy Road To Health…it is on that first page and tells a little bit of my story. I will be sharing more this next month but that is a good start. It also shares the doctor that helped me and how you can find a similar doctor in your area. Feel free to ask any questions you have.


      1. Kerri

        Thanks Jeanne! I vaguely remember the story, so I am going back to read it now so I am better prepared before seeing my doctor tomorrow!

  9. Alexis

    this looks amazing… I have been really been aware of how I feel after gluten and I feel like I am going down this path… you are so inspiring to me how you have taken this ‘issue’ and ‘made cake’ ;)… love it!!!

    oxoxoxoxooxoxoxooxooxo miss you!

  10. Karen

    I am SO sorry that you have to be gluten free!!! I have been for 4 years and my extended family is full of celiac disease. my Dad was one of the first in the state of WA many years ago so my mom had to grind her own rice to make flour and everything because there were NO resources in the 70s…we are so lucky to have so many options!

  11. Jenn

    I just went gluten free five weeks or so ago… and I will never go back!! WOW what a difference!! My body is Forever Grateful!! 😉 I have a new found love for Coconut Flour too… it was the first flour I was attracted too b/c of the fiber and well… I love coconut!! Almond flour is next on my list… I just bought Trader Joes Almond meal… is there a difference?? 😉 I am slowly converting my family… but they will take a LOT more time!! ha ha! I have another Carrot Cake recipe to try… but this one sounds amazing too… thanks for sharing.

    Does the lemon and lavender cut the vinegar smell?? 😉 I love those two scents as well… but not vinegar! I have tried to clean with vinegar but it kills me!! Have you ever been to a lavender festival?? Oh… so fun!! google it and see if there is one near your home town… in summer of course! 😉

  12. Sandi

    I have just started baking gluten free. I have enjoyed many of the recipes but would love to know the calorie content. Do you know the calories in this carrot cake?

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