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A Memorial Day Carrot Cake Recipe

"I find this to be the perfect time of year for carrot cake. It's an ideal dessert for cookouts, picnics, and graduation parties. Enjoy!"
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1 h servings 216 cals
Serving size has been adjusted!
Original recipe yields 12 servings (2 9-inch round cakes)


  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Generously grease 2 9-inch round cake pans.
  3. Stir almond flour, sea salt, cinnamon, baking soda, and nutmeg together in a large bowl.
  4. Beat eggs, agave nectar, and grapeseed oil together in a separate large bowl.
  5. Stir carrots, raisins, and walnuts into the egg mixture.
  6. Stir carrot mixture into flour mixture to form a batter; pour into prepared cake pans.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Read all reviews 11
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Absolutely delicious! One of the best carrot cakes I've had and there was no way you could tell it was gluten free! I went exactly by the recipe and wouldn't change a thing. I used a recipe f...

This makes a great dense cake, no wheat flour or sugar. I didn't have grapeseed oil so use canola which seemed to work fine. The cake stuck to the pan so I would use parchment paper or somethi...

I made major modifications after reading the comments - here is what I did Used Quinoa flour - I find that this is the best for baking Added 3/4 cup of buttermilk 1 teaspoon salt 1 teaspoon b...


This is an amazing recipe. I substituted walnut oil & olive oil for the grapeseed oil and cut down on the cinnamon. It was wonderful. I used a cream cheese frosting that included butter, c...

I was looking for a cake for my daughter's 1st birthday party that was made with almond flour and no sugar, and this one came up. After thinking about the frosting, and not wanting to use dairy...

Gets extra bonus for being without flour. Too salty for me-I will use much less salt next time I make it.

This carrot cake is very moist. I followed the recipe, added 1/2 tsp ginger and omitted the walnuts. I also decorated the cake with sliced almonds. Our guests were asking for seconds! Thank you ...

My boyfriend can't have gluten and this have become his favorite cake. I use slightly less salt and it isn't too sweet - which he prefers. I use veg oil.