Gluten-Free Carrot Cake with Cream Cheese, Pistachio and Almonds

One of the worst things you can do when thinking about following a healthy diet or a way of eating more in line with a healthier lifestyle is to think that you will never be able to eat sweets again. This is especially so for those, like me, in the "sweet tooth" category.

When we make our own dessert we have three points in our favor:

  1. You can better control the ingredients you are going to use and thus avoid bad fats, white sugar...

  2. You can adapt to your diet, be it gluten-free, lactose-free, low carb, paleo, keto...

  3. It will take you a while to do it and unconsciously it means that you don't eat an entire cake at once. :)

Therefore, all the recipes I post and share with you have this thought. And that thought avoids guilt. And guilt make us gain weight! Super serious! ;)

So, no more ado and let's go to this delicious recipe that will surprise everyone!



  • 3/4 cup unsalted butter, melted and golden (I'll explain how to do it) and 1/2 cup more melted butter

  • 2 cups of gluten-free flour (I like to use 1 1/2 cup of oat flour and 1/2 cup of almond flour)

  • 3/4 cup coconut sugar

  • 1 teaspoon of baking soda

  • 1/2 teaspoon sea salt

  • 3/4 teaspoon ground cinnamon

  • 3/4 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 2 large free-range eggs

  • 1 teaspoon of pure vanilla extract

  • 1/4 cup coconut milk full fat

  • 1 1/4 cup grated carrots


  • 8 oz or 1 1/2 cup softened cream cheese

  • 2 tablespoons unsalted butter, softened

  • 1 1/2 cups coconut sugar

  • Pinch of salt

  • 2 - 3 tablespoons of sour cream

  • Almond, sliced

  • Pistachio, coarsely chopped



Place the oven rack in the center and preheat 350 F.

Grease and flour a cake pan with a removable bottom.

Make the golden butter: Melt the butter in a saucepan over medium heat. The butter will start to foam and pop as it melts. When the popping stops, the butter will start to brown. Stir the pan while the butter is cooking. When the butter browns and begins to smell like walnut, remove the pan from the heat and transfer the butter to a small bowl. Removing the butter from the hot pan will prevent the butter from overcooking and burning. Set aside to cool.

In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg.

In another medium bowl, combine the eggs, vanilla extract and coconut milk. Mix the grated carrots in this wet mixture. When the butter has cooled, mix the golden butter.

Add the wet ingredients, all at once, to the dry ingredients.

Stir well, making sure to scrape the bottom of the bowl to reveal any hidden parts of flour. Stir the ingredients, but try not to stir too much.

Place the dough in the prepared pan. Bake for 45 to 50 minutes or until a fork inserted in the center of the cake comes out clean.

Remove from the oven and let it rest in the pan for 15 minutes, before the side of the pan.


To make the topping, in an electric mixer, mix the cream cheese at room temperature and the butter. Beat until well mixed. Add sugar and salt. Beat with 2 tablespoons of sour cream, adding more if necessary. The frosting should be thick and easy to spread.

After the cake has cooled, remove the side of the cake pan and spread the icing over the cake. Sprinkle with pistachio and almonds.

Indulge yourself with a cup of coffee! :)