Moist Carrot Cake

Gluten-Free • Refined Sugar-Free • Bakery-Style Texture

Serves 20–24

Ingredients

Dry Ingredients

• 1 ½ cups superfine almond flour (168g)

• 2 ½ cups gluten-free 1:1 baking flour (300g)

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp sea salt

• 2 ½ tsp cinnamon

• 1 tsp ground ginger

• ½ tsp nutmeg

• ¼ tsp cloves

Wet Ingredients

• 4 large eggs

• ¾ cup coconut sugar (150g)

• ¾ cup pure maple syrup (180mL)

• 1 cup avocado oil (240mL)

• ½ cup unsweetened applesauce (120g)

• ½ cup plain Greek yogurt (120g)

• 2 tsp vanilla extract

Fold In

• 5 cups finely grated carrots (550–600g) about 10 large carrots

• ¾ cup crushed pineapple, well drained

• 1 cup toasted walnuts or pecans, chopped

• Optional: ½ cup raisins

Healthier Cream Cheese Frosting

Ingredients

• 16 oz grass-fed cream cheese, softened

• 4 tbsp grass-fed butter, softened

• ¼ cup full-fat Greek yogurt

• ⅓ cup powdered maple sugar or powdered coconut sugar

• 2–3 tbsp maple syrup (optional for sweetness)

• 1 tsp vanilla extract

• pinch sea salt

Instructions

1. Prep

Preheat oven to 350°F (175°C).

Grease and line: one large bundt cake pan

2. Mix Dry Ingredients

In a large bowl whisk together almond flour, gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves

3. Mix Wet Ingredients

In another large bowl whisk eggs, coconut sugar, maple syrup, oil, applesauce, Greek yogurt, and vanilla until smooth and glossy.

4. Combine

Fold dry ingredients into wet ingredients until just combined.

Then fold in:

• carrots

• pineapple

• nuts

• raisins if using

Do not overmix.

Let batter sit for 5 minutes before baking so the gluten-free flour hydrates.

5. Bake

Bake for 45–50 minutes

Cake is ready when the edges are golden and toothpick comes out mostly clean with a few moist crumbs.

Cool completely before frosting.

Frosting

Beat cream cheese and butter until smooth and fluffy.

Add in the Greek yogurt, powdered maple/coconut sugar, vanilla and salt

Mix until creamy.

If needed, add 2–3 tbsp maple syrup for extra sweetness.

For thicker frosting, refrigerate 20 minutes before frosting the cake.

Optional Toppings

• toasted walnuts

• orange zest

• cinnamon dusting

• thin carrot ribbons

Important Notes for the Best Texture

Finely grate the carrots: This is one of the biggest differences between rustic carrot cake and soft bakery carrot cake.

Use avocado oil: Oil keeps the crumb softer and moister for longer than butter.

Make it the day before: This cake genuinely tastes better after resting overnight in the fridge.