One-Pan Gluten-Free Carrot Cake
This One-Pan Gluten-Free Carrot Cake is a delightful blend of wholesome ingredients and indulgent flavors. Made with almond flour and rolled oats and naturally sweetened with banana and maple syrup, it is not just delicious but also a nutritious choice. Packed with fiber and healthy fats, it’s a guilt-free indulgence that’s moist, flavorful, and incredibly easy to prepare. Perfect for dessert, breakfast, or a snack, this carrot cake is as versatile as it is delicious!
Pro Tips for Perfect One-Pan Gluten-Free Carrot Cake
- Grate Finely: Finely grated carrots blend seamlessly into the batter and ensure even moisture.
- Ripe Bananas: Use very ripe bananas for natural sweetness and better texture.
- Customize Add-Ins: Add raisins, shredded coconut, or a pinch of nutmeg for added flavor.
- Don’t Overbake: Check the cake for 30 minutes to prevent drying out.
- Serve Fresh: This cake is best enjoyed within 2–3 days or frozen for later.
Serving Suggestions
- As-Is: Perfect as a snack or breakfast treat.
- With Coffee: Pairs beautifully with a hot cup of coffee or tea.
- Dessert Option: Top with cream cheese frosting or whipped cream for a decadent finish.
Storing and Freezing
Refrigeration:
- Store in an airtight container in the refrigerator for up to 5 days.
Freezing:
- Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs About One-Pan Gluten-Free Carrot Cake
1. Can I make this vegan?
Yes, replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg), butter with coconut oil, and yogurt with plant-based yogurt.
2. Can I skip the nuts?
Absolutely! Omit the nuts for a nut-free version, or replace them with raisins or seeds.
3. Is this cake sweet enough?
Maple syrup or brown sugar balances the bananas’ and carrots’ natural sweetness, but you can add 1–2 tablespoons of extra sugar for a sweeter cake.
4. What can I use instead of almond flour?
Try replacing almond flour with more oats blended into a fine flour.
5. Can I make muffins instead?
Yes! Pour the batter into a muffin tin and bake at 350°F (175°C) for 18–22 minutes.
Why This Recipe Works
This one-pan gluten-free carrot cake is the ultimate fuss-free treat. Almond flour, oats, and mashed banana create a moist and flavorful base, while grated carrots and chopped nuts add texture and natural sweetness. The simplicity of preparation makes it perfect for novice bakers and busy schedules alike.
Conclusion
One-Pan Gluten-Free Carrot Cake is a deliciously wholesome dessert that’s easy to make and hard to resist. With its simple ingredients, rich flavors, and moist texture, this cake is a must-try for anyone looking for a healthier take on a classic treat. Try this recipe today and enjoy a slice of guilt-free indulgence!
Best Gluten-Free Carrot Cake
Equipment
- 10-inch cast iron skillet
Ingredients
- 1 Cup rolled oats
- 1 Cup almond flour
- 1 Teaspoon ground cinnamon
- ¼ Teaspoon salt
- 1 Cup mashed ripe banana (approximately one medium banana)
- ¼ Cup maple syrup or brown sugar
- 2 Large eggs, beaten.
- ¼ Cup melted butter
- ¼ Cup milk
- ¼ Cup Greek yogurt
- 1 Cup finely grated carrots
- ¼ Cup chopped walnuts or pecans
Icing
- ½ Cup cream cheese( room temperature)
- ½ Icing sugar
- 1 Tbsp milk (add more if needed)
Garnish
- ¼ Chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Grease an 8x8 inch baking pan or a small cast iron skillet.
- Add all ingredients to a baking pan and mix until well combined.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes clean.
- Let the cake cool completely before icing.
- Garnish with nuts on the top.
Icing
- Add all ingredients in a bowl and mix until well combined.