This gluten-free carrot cake brings together warm spices, nutrient-dense flours, and wholesome ingredients to create a moist, flavorful dessert that doesn’t compromise on texture or tradition. A blend of buckwheat, sorghum, and tapioca provides a sturdy yet tender crumb, while grated carrots and pecans add natural sweetness, moisture, and subtle crunch.

The batter is lightly sweetened with a combination of coconut sugar and molasses for balanced depth of flavor. Finished with a creamy, smooth frosting made from cream cheese, butter, and heavy cream, this cake offers a classic, comforting profile with a more mindful ingredient list. Perfect for celebrations or everyday baking, it delivers both nourishment and indulgence in every slice.

Ingredients

Cake

• 1 cup buckwheat flour
• 1/2 cup sorghum flour
• 1/2 cup tapioca starch
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp cardamom
• 1/2 tsp salt
• 3/4 cup coconut oil
• 4 eggs
• 1 cup coconut sugar
• 1/4 cup molasses
• 1/2 cup Greek yogurt
• 3 cups carrots, grated
• 1 cup pecans, chopped

Frosting

• 2 cups cream cheese
• 1/2 cup butter, softened
• 1/4 cup heavy cream
• 2 cups swerve (or powdered sugar)

Instructions

1. Mix all of the cake ingredients together, adding the carrots & pecans in last.
2. Pour the batter into 2 greased cake pans, and bake for 30 minutes at 350.
3. Mix the frosting ingredients together & spread over the cooled cakes. Add more pecans on top if desired!