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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!
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Course
Dessert
Cuisine
American
Servings
1
8x8 inch cake
Equipment
1 8x8 square baking pan
Ingredients
1x
2x
3x
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
Instructions
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
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