Description
A perfectly moist and warmly spiced gluten-free carrot bundt cake that’s brimming with shredded carrots, cozy cinnamon, and optional crushed pineapple. This naturally sweetened dessert is topped with a rich cream cheese glaze and is sure to win over even the toughest gluten-free skeptics.
Ingredients
Scale
- 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 ground cinnamon
- ½ tsp ground 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)
- 4 oz cream cheese, softened (for glaze)
- 1 tbsp butter (for glaze)
- ¾ cup powdered sugar (for glaze)
- 1–2 tbsp milk or non-dairy milk (for glaze)
- ½ tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan using gluten-free flour.
- In a medium bowl, whisk together almond flour, gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a large mixing bowl, beat the eggs, brown sugar, maple syrup, oil, and vanilla until light and smooth.
- Slowly mix the dry ingredients into the wet ingredients until just combined.
- Fold in shredded carrots, nuts, and crushed pineapple (if using).
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.
- To make the glaze, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and just enough milk to reach a pourable consistency.
- Drizzle the glaze over the fully cooled cake and let it set before slicing and serving.
Notes
- Note: Use finely shredded carrots for a smooth batter and consistent texture.
- Note: Do not overmix once flours are added to keep the cake soft and tender.
- Note: Let the cake cool completely before glazing to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 20g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: gluten-free bundt cake, carrot cake, cream cheese glaze, moist carrot cake, Easter dessert