- 1 cup (158g) all purpose gluten free flour (I use “Bob’s Red Mill 1 to 1 Baking Flour”)
- 1 cup (111g) gluten free oat flour (or sorghum flour)
- 1/4 cup coconut sugar*
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
- 1/2 cup chopped walnuts (optional)
- 1 cup raisins (optional)
- 3/4 cup shredded carrots
- 1 cup dairy free milk (I use “So Delicious unsweetened Coconut Milk”)
- 1/2 cup maple syrup
- 1/4 cup avocado oil (coconut oil works as well)
- 1 tsp vanilla
Coconut Whipped Cream Topping:
- 2 cans full fat coconut milk (refrigerated overnight)
- 6 tbsp maple syrup
- 2 tsp vanilla extract
To Make the Carrot Cake:
- Preheat oven to 350°F.
- Grease two 6” round cake pans.*
- In a large bowl, whisk together all of the dry ingredients except the walnuts and raisins. Note: I recommend weighing the flour for the best result.
- Add the wet ingredients to the bowl and stir until combined.
- Fold in walnuts and raisins
- Divide batter into two greased 6” round cake pans
- Bake for 30-35 minutes or until a toothpick comes out clean
- Allow the cake to cool completely before decorating. Once the cake has cooled completely, use a knife or cake leveler to level off the top of the cakes.
To Make the Coconut Whipped Topping:
- Refrigerate the can of coconut milk overnight. This will allow the liquid to separate from the cream. We only want to use the thick cream for this recipe.
- Open the can of coconut milk and scoop the thick cream that has risen to the top of the can and put it in a large mixing bowl or stand mixer.
- Using a stand mixer or hand mixer, whip the coconut cream until you can form soft peaks with the cream (2-3 minutes).
- Mix in the remaining ingredients until well incorporated.
- Chill the coconut whipped cream for 15-20 minutes to firm up.
To Decorate the Cake:
- Place one of the leveled 6″ cakes on a cake stand.
- Spread coconut whipped cream evenly over the layer.
- Add the second layer on top of the coconut whipped cream and cover the rest of the cake with coconut whipped cream.
- Optionally sprinkle shredded carrots and walnuts on top.
This recipe will make two 6″ round cakes or one 9″ round cake. If you want to have more layers or make it in a bigger pan, you can double the recipe.
If you are looking for a low sugar option, you can leave out the coconut sugar.