Gluten free carrot cake

We have a serious sweet tooth at deglutenous so we are always happy when we create a delicious gluten-free recipe which doesn’t contain any refined sugar. Naturally sweetened by dates and bananas this gluten-free cake is a delicious and healthy alternative to the sugar-laden sweets we sadly sometimes crave!

For the past two weeks, we have been trying really hard to stay away from refined sugar, which has been made twice as hard by the fact we are alcohol-free for the month of October (Oct-sober). When you aren’t craving one it is always the other! This weekend it came to the point that we really needed a treat so decided to cook a favorite – carrot cake – which not only had to be gluten-free but we had the added challenge of baking it free from refined sugar too!

The almond meal gives the cake a more dense consistency and helps to provide more protein and fiber than you would get from making the cake from 100% gluten-free flour. If you don’t mind a heavier cake, you could use 100% almond meal or alternatively if you don’t have almond meal, you can use 100% gluten-free flour (but it will contain less fiber and protein). Another tip for making this delicious cake even more healthy is to leave the icing off or make it into muffins (you will need to reduce the cooking time to about 30 minutes) so you can take simply an un-iced muffin for your afternoon gluten-free snack.

Serves: 20 slices

Preparation time: 25 minutes

Cooking time: 50 minutes


  • 1/2 cup rice flour
  • 3 tbsp potato starch
  • 1 tbsp tapioca starch
  • 1/2 tbsp xanthan gum
  • 2 teaspoons baking powder
  • 1 cup blanched almond meal
  • 1 tablespoon cinnamon
  • 3/4 cup dates, pitted
  • 3 ripe bananas, peeled
  • 2 eggs
  • 75g butter, melted
  • 1 ½ cups carrots, grated
  • 1/2 cup walnuts, roughly chopped
  • 200g cream cheese
  • 3 tbsp maple syrup (add more if you want a sweeter flavor)


Preheat the oven to 180°C.

  1. Line a 20 x 20cm cake tin with baking paper.
  2. In a large bowl combine rice flour, potato starch, tapioca starch, xanthan gum, baking powder (all prior ingredients could be replaced with an all purpose gluten free self-raising flour for ease of baking and shopping if desired!), cinnamon and almond meal, mix well.
  3. In a food processor blend the dates, bananas, egg, and butter until well combined.
  4. Place the blended mixture into the large bowl containing the flour and almond meal mixture and combine well with a wooden spoon. Then fold in the carrot and walnuts.
  5. Spoon the mixture into the pre-prepared cake tin and place in the oven for approximately 50 minutes or until golden and cooked through.
  6. While the cake is in the oven mix together the cream cheese and maple syrup when the cake is cooled spread the mixture over the cake.

This cake is moist and should last several days. Be sure to store it in the fridge if you do ice it with cream cheese. Especially as the weather is warming up! It is nice to allow it to reach room temperature again before eating it though as the flavors will be more pronounced (like a good white wine). Enjoy with a refreshing herbal tea.

Looking for more gluten-free cake recipes? Look no further;
Gluten-free rhubarb, polenta, syrup cake
Flourless chocolate and raspberry cake with white chocolate sauce
Gluten-free chocolate mud cake
Gluten-free banana cake

Nutrition notes

  • 185 calories per slice
  • High in vitamin A