Grain Free Carrot Cake And Carrot Cake Cupcakes

My kids have been home sick this past week and since we can't go anywhere it's given me some time to bake. Yeah, I need to do laundry, clean, read, workout...but I really don't want to. I'd rather bake! Here's my latest recipe-Carrot Cake mmmmmmm.....

By the way, I've heard some people just whip up a box of gluten free yellow cake mix and add in the cinnamon, nutmeg,  walnuts, raisins, and carrots. I haven't tried it, but it sounds pretty good to me! It's so convenient that most supermarkets sell gluten free cake mixes-love it!!

... I didn't put raisins in my carrot cake, but you're certainly welcome to!

1/2 C chopped walnuts or pecans


2 1/2 C carrots, finely grated or chopped (about 3/4 lb.)


2 C blanched almond flour, Honeyville brand


1 C tapioca flour


1/2 tsp. xanthan gum


1 tsp baking soda


1 1/2 tsp baking powder


1/2 tsp salt


1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

4 eggs

1/2 C agave nectar

1/4 C canola or grapeseed oil

2 tsp. vanilla

1. Preheat the oven to 350 degrees.

2. For Cupcakes-Fill the muffin tin with baking cups; For Cake- Line 2 8 or 9 in. round cake pans with parchment paper and spray with gluten free cooking oil. 

3. Put your chopped walnuts or pecans on a microwave safe plate (which mine was not and got really hot) and heat for about 30 seconds. Stir and heat another 30 seconds so they'll have a nice toasted flavor. Repeat this process until they are warm and fragrant.

4. Put your carrots in a food processor and finely chop them (or just finely grate) then measure out 2 1/2 C. Set aside.

5. In a large bowl whisk together all of the dry ingredients.

6. Beat the eggs until light and fluffy, then add the remaining wet ingredients.

7. Pour the wet ingredients into the dry and stir well.

8. Fold in the nuts and carrots.

9. Pour evenly into the cake pans or scoop about 1/4 C into each muffin tin.

10. Cupcakes-Bake 15-20 minutes. Cake-Bake 25-30 minutes... or until a toothpick inserted into middle comes out clean.

11. Cool completely before icing. Allow the cakes to cool on a cooling rack for 10 minutes. Then, invert the cakes to remove from pans and allow to finish cooling while still on the cooling rack.

11. Ice with your favorite icing.  You can use my dairy free Easy Buttercream Icing (shown above) or use my easy cream cheese substitute to make your favorite cream cheese frosting. If you're looking for a sugar free icing, try Elanas coconut cream frosting or my White Fluffy Frosting. Enjoy!

This post is part of Slightly Indulgent Tuesday