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–+ servings
Carrot Coffee Cake

Delightful Carrot Coffee Cake: Gluten-Free and Irresistible

This gluten-free Carrot Coffee Cake is soft, moist, and perfect for any gathering, pairing beautifully with your morning coffee.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Gluten-Free
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup 1:1 Gluten Free Flour Any gluten-free blend works well.
  • 1/2 cup Tigernut Flour or Almond Flour Feel free to substitute with all-purpose flour.
  • 1/2 cup Coconut Sugar Brown sugar is a perfect alternative.
  • 1 tsp Cinnamon Swap in nutmeg for a more aromatic twist.
  • 1/3 cup Maple Syrup Agave syrup is another great option.
  • 1/3 cup Coconut Oil or Butter Butter will create a denser texture.
  • 1 tsp Baking Powder Ensure freshness for optimal results.
  • 1 tsp Baking Soda Essential leavening agent.
  • 1/2 tsp Salt Can be omitted for low-sodium diets.
  • 1 cup Shredded Carrots Zucchini can be a fun alternative.
For the Crumble Topping
  • 1/4 cup Maple Syrup (for topping) Ensure it's pure for best flavor.
  • 1/4 cup Coconut Sugar Confectioner's sugar can be used if preferred.
  • 1/4 cup Dairy-Free Milk Almond or oat milk enhances flavor.
Optional Add-Ins
  • 1/2 cup Raisins or Nuts Omit nuts for nut-free option.

Equipment

  • Oven
  • Mixing Bowls
  • Stand Mixer
  • 8x8 inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking dish with parchment paper.
  2. Combine the crumble topping ingredients until achieving a wet sand texture and set aside.
  3. Whisk together the dry ingredients in a medium bowl.
  4. Mix wet ingredients in a stand mixer until smooth and creamy.
  5. Combine dry and wet ingredients gently, then fold in shredded carrots and optional add-ins.
  6. Layer half of the batter in the baking dish, sprinkle with cinnamon-sugar, add remaining batter, then swirl.
  7. Sprinkle crumble topping over the batter and bake for 40-45 minutes.
  8. Let the cake cool in the baking dish for 15 minutes before transferring to a wire rack.
  9. Mix powdered coconut sugar and dairy-free milk, drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Use fresh ingredients for the best results. Avoid over-mixing to keep the cake soft and tender.

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