Gluten Free Carrot Cake + Greek Yogurt Frosting

I have never made carrot cake until now but I have had my eye on a recipe from Hemsley + Hemlsey (two British sisters with an amazing cookbook and company) so decided to make it for Easter!

I switched up their recipe a tad but here it is!

Carrot Cake

  • 2 cups shredded/grated carrots (I cleaned, peeled + diced in my Vitamix)
  • 1 cup almond flour
  • 3 eggs
  • 1/4 cup chopped walnuts
  • 3 tbsp. pure maple syrup
  • 2 tbsp. melted butter or coconut oil
  • 2 tbsp. cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt


  • 2 cups Greek or Icelandic Yogurt
    • strained overnight over cheese cloth or j cloth (gets rid of access liquid to make thicker consistency)
  • 1/4 cup chopped walnuts
  • 2 tbsp. pure maple syrup
  • 1 teaspoon pure vanilla (or vanilla bean)



  1. Preheat oven to 400 and grease a rectangular baking dish with coconut oil
  2. Mix together almond flour, sea salt, baking soda + cinnamon in a bowl
  3. In a separate bowl, mix together the eggs, maple syrup, coconut oil/butter, carrots + walnuts in a bowl
  4. Mix together both mixtures and pour the batter in the baking dish
  5. Cook for 35 minutes and let cool entirely
  6. Spread frosting over the cake and sprinkle with walnuts



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