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–+ servings
Carrot Coffee Cake

Delicious Carrot Coffee Cake That's Gluten-Free & Guilt-Free

This gluten-free Carrot Coffee Cake offers a delightful blend of warm spices and grated carrots, perfect for brunch or holiday gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 0.5 cups 1:1 gluten free flour Provides structure; swap with regular flour for a non-gluten-free option.
  • 0.5 cups tigernut flour or almond flour Adds flavor and moisture; can substitute with more gluten-free flour if needed.
  • 3 tablespoons coconut sugar A natural sweetener; brown sugar can be used as an alternative.
  • 0.25 teaspoons cinnamon Enhances warmth and spice; feel free to increase for a stronger flavor.
  • 2 tablespoons maple syrup Gives additional sweetness and moisture; honey works too.
  • 3 tablespoons melted coconut oil or butter Adds fat for tenderness; olive oil is a great substitute.
  • 1.5 cups 1:1 gluten free flour Connects the cake structure; regular flour can be used for gluten version.
  • 1 teaspoons baking powder Helps the cake rise; baking soda can work in a pinch if acidity is adjusted.
  • 0.5 teaspoons baking soda Acts as a leavening agent; can replace with 1 teaspoon baking powder if necessary.
  • 1 teaspoons ground ginger Provides spiced warmth; adjust according to taste.
  • 0.25 teaspoons nutmeg Provides spiced warmth; adjust according to taste.
  • 0.25 teaspoons salt Balances sweetness; essential for flavor, no substitute recommended.
  • 0.5 cups coconut sugar Adds sweetness; brown sugar is a suitable alternative.
  • 0.33 cups olive oil Contributes moisture; melted coconut oil can also be used.
  • 0.5 cups applesauce Reduces fat content and adds moisture; can substitute with extra oil if needed.
  • 2 tablespoons orange juice or dairy-free milk Enhances flavor; can be omitted for a milder taste.
  • 0.25 teaspoons orange zest (optional) Adds a bright citrus note; omit if citrus isn't your thing.
  • 1 teaspoons vanilla extract Elevates the overall flavor; no substitute needed.
  • 1.5 cups shredded carrots The star ingredient providing moisture and sweetness; substitutions not recommended.
  • 0.5-1 cups Optional add-ins (raisins, nuts, pineapple) Offers extra texture and flavor; personalize as desired.
Glaze (optional)
  • 1 cups powdered sugar Sweet finish; can omit for a simpler crumb cake.
  • 2+ teaspoons dairy-free milk Adjust the thickness of the glaze; using a bit more can help achieve your desired consistency.

Equipment

  • 8x8-inch baking dish
  • Mixing bowls
  • stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
  2. In a medium bowl, combine the crumble ingredients until the mixture resembles wet sand. Set aside.
  3. Whisk together the dry ingredients, including the gluten-free flour, tigernut flour, baking powder, baking soda, spices, coconut sugar, and salt.
  4. Combine the wet ingredients: coconut oil, maple syrup, applesauce, orange juice, vanilla extract, and shredded carrots in a stand mixer and mix until smooth.
  5. Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined.
  6. Pour half of the batter into the prepared dish, sprinkle a layer of cinnamon-sugar, then add the remaining batter on top and swirl gently.
  7. Evenly sprinkle the crumble topping over the cake batter.
  8. Place in the oven and bake for 40-45 minutes, checking for doneness with a toothpick.
  9. Allow to cool in the pan for 10-15 minutes, then prepare the glaze and drizzle on top before serving.

Nutrition

Serving: 1slicesCalories: 200kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 120mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 0.7mg

Notes

Ensure ingredients are at room temperature for better mixing. Store the ungrazed cake in an airtight container for 3 days at room temperature or 5 days in the fridge.

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