Gluten free carrot bundt cake

Some desserts just feel like a warm hug from the inside out—and carrot cake is absolutely one of them. This Gluten-Free Carrot Bundt Cake brings all the comfort, spice, and tenderness of a classic, but with a little something extra: it’s made without gluten, yet it’s every bit as moist, flavorful, and indulgent as the original. Perfect for spring gatherings, cozy holidays, or just-because baking days.

The Backstory

The idea for this cake came from a craving for something nostalgic, but lighter and more allergy-friendly. I had a bag of almond flour, a bundle of fresh carrots, and a serious love for cinnamon. After a few tests and tweaks, this version came together—and now it’s a staple. It’s the kind of cake you can proudly bring to a party, knowing everyone (yes, even gluten-lovers) will ask for seconds.

Why You’ll Love This Recipe

• Totally Gluten-Free – but still rich, soft, and satisfying.
• Moist and Tender – thanks to oil, eggs, and shredded carrots.
• Naturally Sweetened – with brown sugar and a hint of maple.
• Spiced Just Right – cinnamon, nutmeg, and ginger in every bite.
• Perfect for Celebrations – a gorgeous bundt cake always impresses.
• Make Ahead Friendly – stays moist for days.

Chef’s Tips for Success

• Use finely shredded carrots for the best texture.
• Don’t overmix your batter once the flour is in—this helps it stay soft.
• Grease your bundt pan well, especially with GF recipes.
• Let the cake cool fully before removing or glazing.

Tools You’ll Need

• Bundt cake pan (10-cup)
• Mixing bowls
• Hand or stand mixer (optional, but helpful)
• Rubber spatula
• Box grater or food processor for the carrots
• Cooling rack

Ingredients You’ll Need

• 1 ½ cups almond flour
• 1 cup gluten-free all-purpose flour blend (with xanthan gum)
• 1 ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• ½ tsp salt
• 3 large eggs
• ¾ cup light brown sugar
• ¼ cup maple syrup
• ½ cup neutral oil (like avocado or grapeseed)
• 1 tsp vanilla extract
• 2 cups finely shredded carrots
• ½ cup chopped walnuts or pecans (optional)
• ½ cup crushed pineapple, well-drained (optional but recommended)

Optional Glaze:

• 4 oz cream cheese, softened
• 1 tbsp butter
• ¾ cup powdered sugar
• 1–2 tbsp milk or non-dairy milk
• ½ tsp vanilla extract

Substitutions + Shortcuts

• No almond flour? Try hazelnut or oat flour.
• No pineapple? Add 2 tablespoons applesauce or leave it out.
• Dairy-free? Use coconut oil and a dairy-free cream cheese for the glaze.

Instructions for Making Gluten-Free Carrot Bundt Cake

And now, let’s dive into the baking process:

1. Preheat and Prep:
   Preheat oven to 350°F (175°C). Grease and flour your bundt pan generously using GF flour.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together almond flour, gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. Whisk Wet Ingredients:
   In a large bowl, beat the eggs, brown sugar, maple syrup, oil, and vanilla until light and smooth.
4. Combine and Fold:
   Slowly add the dry ingredients to the wet, stirring until just combined. Fold in shredded carrots, nuts, and pineapple (if using).
5. Bake:
   Pour the batter into the prepared bundt pan. Smooth the top and bake for 45–50 minutes, or until a toothpick inserted comes out clean.
6. Cool + Flip:
   Let the cake cool in the pan for 15–20 minutes. Then carefully invert onto a wire rack and cool completely.
7. Make the Glaze (Optional):
   Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk to desired consistency. Drizzle over cooled cake.

What Makes This Cake Special

This cake is dense in the best way—moist, rich, and filled with textures from the carrots and nuts. The spices warm everything up while the glaze adds a creamy, sweet finish. You won’t believe it’s gluten-free.

Tips to Avoid Common Mistakes

• Don’t skip the cooling time before flipping—it helps the cake release cleanly.
• Avoid overmixing, especially once you add the flours.
• Check for doneness with a toothpick in the thickest part.

Storage + Make-Ahead

• Store: Covered at room temp for up to 3 days or refrigerated up to 5.
• Make-Ahead: Bake the cake a day ahead and glaze before serving.
• Freezer Friendly: Freeze slices or the whole cake (unglazed) for up to 2 months.

Flavor Variations

• Add shredded coconut for extra texture.
• Fold in raisins or chopped dates.
• Use orange zest or a splash of orange juice in the glaze.

Nutrition (Per Slice, Approx.)

• Calories: ~320
• Sugar: 18g
• Fat: 17g
• Protein: 5g
• Fiber: 3g

FAQ

Q: Can I make this without nuts?
Yes, just skip them—no need to replace.

Q: Can I make this dairy-free?
Yes! Use non-dairy milk and cream cheese in the glaze, and oil in the cake.

Q: Does it taste “gluten-free”?
Not at all—thanks to the almond flour and carrots, it’s moist and flavorful without being dense or gummy.

Q: Can I bake it in a loaf or round pan?
Absolutely. Just adjust baking time depending on the pan.

Final Thoughts

This gluten-free carrot bundt cake is one of those recipes that surprises everyone. It’s rustic and beautiful, with bold spice and just enough sweetness. Whether you make it for a birthday, brunch, or just a cozy treat for yourself, it’s a cake that delivers warmth and joy in every slice.

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