Gluten-Free Carrot Cake

Calories: 392 Fat: 28 Carbs: 36 Fiber: 2 Protein: 3 Serves: 16


  • 2 cups organic cane sugar
  • 4 eggs
  • 2 cups BBF Avocado Oil
  • 2 cups Oatsome Oat Flour
  • 1 tsp soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1 lb 4 oz ground fresh carrots (approx. 3 cups ground carrots)
  • ½ cup shredded coconut
  • Cream Cheese Frosting:
  • 1 lb powdered sugar
  • 8 oz cream cheese, room temperature
  • 4 oz butter, softened


  1. Preheat the oven to 350 °F. Spray cake pans with pan spray and line with parchment.
  2. Peel carrots and grind them in the food processor until well-ground.
  3. Combine carrots, sugar, eggs, avocado oil, and coconut in a mixing bowl and mix until well combined.
  4. In a separate bowl combine dry ingredients together and stir to combine. Add dry ingredients to wet ingredients and mix well for about 3 minutes. Divide batter into cake pans. Bake for about 40-45 minutes. Bakers tip – Gluten-free cakes take a little more time to bake than regular cakes.
  5. To make cream cheese frosting. In an electric mixer, cream butter, and cream cheese together. Add in powdered sugar and mix until smooth. Do not over mix or your frosting will become too soft and may separate.
  6. To assemble the cake: Stack one layer of cake on the bottom of the plate and scoop a couple of scoops of frosting on top of the cake and spread evenly. Continue with the remaining layers and smooth out the top layer. Frost sides of the cake if desired or for a more rustic cake leave sides plain. Garnish with toasted coconut and walnuts if desired.

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