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carrot cake

Carrot Spice Snacking Cake

This moist, tender carrot cake is so delicious that no one will believe it's gluten free and good for you!
Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 1 8x8 inch cake


  • 1 8x8 square baking pan


  • 1 cup carrots, shredded
  • 2 large eggs, room temperature
  • 1/2 cup maple syrup
  • 2/3 cup walnuts, chopped
  • 1 1/3 cup oat flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp Kosher salt

Cream Cheese Frosting

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup cream cheese, room temperature
  • 3/4 cup Monkfruit or regular powdered sugar
  • 1/3 tsp Kosher salt
  • 1/3 cup candied ginger, chopped, for garnish


  • Preheat the oven to 350 degrees F.
  • Line your pan with parchment and spray with baking spray.
  • In a large bowl, mix together carrots, eggs, and maple syrup and whisk to combine.
  • In a separate bowl, combine the flours, baking soda, baking powder, spices, and salt and whisk lightly with a fork.
  • Add to the wet ingredients and stir to combine. Fold in the walnuts.
  • Bake for 28-32 minutes until tester comes out clean.  Let cool briefly in pan and finish cooling completely on a rack before frosting.
  • To make the frosting - Beat together the butter, cream cheese, and powdered sugar with a hand or stand mixer until smooth and fluffy.
  • Spread over cooled cake and garnish with the candied ginger if using.  Enjoy!
Keyword carrot cake, carrots, sheet cake, spring