A Memorial Day Carrot Cake Recipe Recipe - Allrecipes.com
A Memorial Day Carrot Cake Recipe
  • READY IN 1 hr

A Memorial Day Carrot Cake Recipe

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 9-inch round cakes Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    1 hr


  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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Reviews More Reviews

May 20, 2012

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 from one of my cook books to make the cream cheese frosting.

Jul 30, 2012

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 something on the bottom of the pan the next time. I frosted it with simple neufchatel cheese sweetened with agave syrup and a teaspoon or two of vanilla extract.


12 Ratings

Jul 11, 2012


Jun 15, 2013

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 baking soda 1 teaspoon baking powder The cake was light and fluffy but tasted super bland - next time 1 cup of Agave and 2 teaspoons of nutmeg and 2 teaspoons of cinnamon but ladies Quinoa is the way to go when baking and if you want light add buttermilk with baking soda, baking powder and salt in equal parts

May 11, 2013

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, cream cheese & homemade powdered sugar (because it is corn free. Next time I would experiment by adding a little crushed pineapple but as this recipe stands it is fantastic. As for the complaint that this cake is too salty or dense you could decrease the salt to 1 tsp. or eliminate all together and increase the baking soda to 2 tsp. The cake is dense because of the lack of flour. You could also very easily turn this recipe into a bar pan recipe. I also dusted the top with crushed walnuts. Enjoy!!!

Feb 04, 2014

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, I decided to try some major modifications. I made an apple cake instead using the amounts listed, but only using the almond flour, celtic sea salt, baking soda, eggs, and grapeseed oil. I substituted plain apple sauce for the agave nectar. Apple sauce was also the "icing". I used Fugi apples. It turned out great! It was moist and had a good flavor. I got multiple requests for the recipe. I will definately try the carrot cake down the road.

Jan 14, 2013

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

Jan 01, 2015

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 for sharing such a great gluten-free recipe!


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  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 27.9 g
  • 43%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 451 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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