A Healthy Carrot Cake Recipe for Memorial Day

"I find this to be the perfect time of year for carrot cake. It’s an ideal dessert for cookouts, picnics and graduation parties. This Carrot Cake is Gluten-Free with Vegan Coconut Cream Frosting. Enjoy! View the full recipe: http://www.elanaspantry.com/2008/05/20/carrot-cake/"
photo by Elanas Pantry photo by Elanas Pantry
photo by Elanas Pantry
Ready In:
1 cake




  • In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
  • In a separate bowl, mix together eggs, agave and oil.
  • Stir carrots, raisins and walnuts into wet ingredients.
  • Stir wet ingredients into dry.
  • Place batter into 2 well greased, round 9 Inch cake pans.
  • Bake at 325 degrees for 35 minutes.
  • Cool to room temperature and spread with coconut frosting.
  • Serve.

Questions & Replies

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  1. This recipe has an “in-your-face“ typo for salt quantity and I’m mad at myself for not catching it before I spent the time and wasted ingredients making this “healthy” cake. The amount of salt called for made it inedible and would have contributed to hypertension had anyone eaten it. I was sorry because it was for my daughter’s Memorial Day birthday but ended up “sharing”it with the squirrels and birds in my yard. Standard salt quantities in a cake are 1/4- 1/2 tsp. so this is a very significant typo. Please fix it before anyone else has a kitchen disaster like I did. Sorry to be the first to post something so negative but I’m assuming it had to be an error.


  1. Add chopped canned pineapple too


<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a> <a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients. The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling. One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant. What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California. My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother. In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner? I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets! While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
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