This Gf Carrot Cake recipe is a moist, gluten-free dessert made with almond flour, shredded carrots, and warm spices like cinnamon. It’s naturally sweetened with maple syrup and topped with a creamy dairy-free frosting. Easy to make and perfect for any occasion, this wholesome cake is both delicious and allergy-friendly, ideal for gluten-sensitive or health-conscious eaters.
111-ounce box vanilla wafers, crushed into fine crumbs
1 ¾cupsgranulated sugar
1cup2 sticks unsalted butter, softened
6large eggs
½cupwhole milk
1 ½cupssweetened shredded coconut
1cupchopped pecansor walnuts
1tsppure vanilla extract
Optional ½ tsp lemon extract for a citrus hint
Instructions
Set the oven to 325°F (163°C) and prepare a bundt or tube pan by greasing and flouring it well. Crush the vanilla wafers into fine crumbs using a food processor or by sealing them in a bag and rolling with a pin.Best restaurants near me
In a large mixing bowl, beat together the butter and sugar until the mixture is light and fluffy—this should take around 3 minutes.
Add the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract. If you’re including lemon extract, add it now as well.
Begin adding the crushed vanilla wafers in portions, alternating with the milk. Mix gently, stopping once everything is combined.
Use a spatula to fold in the coconut and chopped pecans. Spoon the batter into the prepared pan, smoothing out the surface. Place in the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 to 20 minutes before turning it out onto a wire rack to finish cooling. Enjoy plain, or top with powdered sugar or a glaze if you’d like.