Name: Easy Gluten Free Carrot Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Gluten-Free
Ingredients: 2-3 tbsp butter; 3 eggs; 1 tbsp yogurt; 1/4 cup shredded coconut; 1/3 cup pecans, chopped; 1 cup 2 tbsp gluten-free oats; 5 tbsp muscovado sugar (or coconut sugar); 1 tsp cinnamon; Pinch nutmeg; Pinch baking soda; 1 cup shredded carrots; 3 tbsp yogurt; 3 tbsp Mascarpone; 1 tsp honey or maple syrup (or to taste)

This is an easy gluten-free carrot cake without flour and refined sugar! You’ll need gluten-free oats, dark brown muscovado sugar (or coconut sugar), shredded coconut, pecans, spices, baking soda, eggs, yogurt, butter and of course – some carrots! Go grab them, grab a bowl and an immersion blender, and make this healthy carrot cake recipe!

Also, we’ll be making a frosting/filling that perfectly matches the flavor of the cake. The frosting is light and creamy and we’ll make it with mascarpone, yogurt and a little bit of honey. You can also use maple syrup instead of honey. And cream cheese in place of the mascarpone and yogurt.

I honestly would make this carrot cake every week, maybe on Saturday as a treat for family, friends and of course – me, it is SO good! It is a small-batch cake (I always like to make smaller desserts). So if you’re making it for a bigger group, double the recipe and use an appropriate baking pan.

Layer Or don’t

So with this cake, I did something I never do – I actually layered it.

It turned out amazing, but if you want to keep the process super easy – you can just add the frosting on top of the cake.

Or bake the carrot cake in a larger pan. It will be a bit thinner (you might need to reduce the baking time by 5 minutes). Then, once it cools off, cut the cake into two equal parts and layer them on top of each other. Hmmm. That’s probably easier than what I did which was cutting the cake lengthwise. Conclusion: Do whatever works better for you.

How To Make The Gluten-Free Carrot Cake

Preheat the oven to 180C/350F.

Melt butter for 20-30s in the microwave in a microwave-safe mixing bowl.

Combine the melted butter, cinnamon, nutmeg and baking soda by whisking with a fork.

Add in the yogurt, eggs, sugar, half of the pecans, coconut and oats and blend with an immersion blender.

Once smooth, add in the shredded carrots and the rest of the chopped pecans to the mixture.

Line a small baking pan with parchment paper and spread the mixture evenly in there. I used this oven-safe Tupperware pan from IKEA. But, as mentioned, you can also use a larger pan. This will result in a thinner cake, which you can use to make the layers even easier. You might need to reduce the baking time a bit (keep an eye on the cake after about 15 minutes). But then, once cool, you will cut the cake into two equal parts once baked and cool (as opposed to cutting the bake lengthwise).

Bake the mixture for 20-25 mins.

This scrumptious gluten free carrot cake is flourless and very easy to prepare as a weekly treat! You'll need gluten-free oats, dark brown muscovado sugar (or coconut sugar), shredded coconut, pecans, spices, baking soda, eggs, yogurt, butter and of course - some carrots! Go grab them, grab a bowl and an immersion blender, and make this better for you carrot cake recipe!

Let cool off. At this point, you can enjoy as is or make the frosting.

For the frosting: mix yogurt, mascarpone and honey in a bowl with a fork or whisk until smooth, make sure there are no lumps left. I found this to be a good arm workout. Do a taste test and add a bit more sweetness if you feel you need it (the frosting shouldn’t be too sweet though, as it will balance out the sweetness of the cake).

Cut the cake lengthwise (or in halves if using larger pan) to make two layers.

Place the first layer onto a plate or whatever you decide to use for serving the final product.

Spread frosting over the first layer. (as you can see, I actually had two slices of the cake without frosting, still worked). Then top with the other layer and spread frosting on top of that one as well, making sure to cover all the “bald” spots.

Leave in the fridge for an hour or two, so that the frosting can firm up.

Enjoy!

More Easy Gluten-Free Baking Recipes

I hope you enjoy this easy gluten-free carrot cake, when you make the recipe. You’ll probably make it even more presentable than this one, so take it as a challenge. Either way it will taste good, I promise you! If you’re looking for other easy gluten-free dessert recipes, here are some options to try:

Yield: 8