Raspberry Frosted Carrot Cake

Raspberry frosted carrot cake is a unique twist on the classic cake. Gluten free carrot cake is moist, tender and loaded with carrots, almond butter, dates and then finally topped with a fresh raspberry buttercream frosting. This cake makes for a perfect dairy free Easter dessert or for any occasion, really!

This raspberry frosted carrot cake is sponsored in partnership with Naturally More and as always, all opinions expressed are my own. Thank you for making Peanut Butter Plus Chocolate possible.

Raspberry frosted carrot cake on white cake stand and flowered in the background
Raspberry frosted carrot cake on white cake stand and flowered in the background

Naturally More Nut Butters are all natural, gluten free and vegan

Naturally More Nut Butters are all natural, gluten free and vegan. They are USDA Organic certified and my favorite part is that they use sustainably sourced palm oil. All their nut butters are infused with probiotic and flax making their nut butters healthy and high in fiber! I used the Naturally More Creamy Almond Butter in this recipe.

two slices of cake topped with raspberries and two forks.

What you need to make this tender gluten free carrot cake


This cake is rather simple to make so after I grated the carrots, I soaked them in the coconut sugar for about an hour before I started on the rest of the cake.

one slice of carrot cake with raspberries and fork taking a bite

Just like any other cake I made, I sifted the dry ingredients together and add them to the wet.

  • grated carrots
  • coconut sugar or granulated sweetener of choice
  • almond flour
  • tapioca flour
  • baking soda
  • gingersnap spice, pumpkin spice and cinnamon
  • eggs, room temperature
  • Naturally More Almond Butter
  • coconut oil, melted
  • vanilla extract
  • medjool dates, finely chopped
  • toasted pecans* optional

Buttercream

  • vegan butter, room temperature
  • powdered sugar
  • fresh raspberries
  • vanilla extract
carrot cake slices with forks on plates and raspberries

I’m a big fan of baking with fruit and with Spring beginning so I had to share some of my favorite fruity recipes with you!

Vegan Rustic Rhubarb Galette – Simple and delicious rustic rhubarb galettes with a flaky spelt crust for the perfect way to celebrate the start of Spring! These simple mini fruit pies are stuffed with blushing rhubarb and wrapped up in a vegan buttery crust.

Grapefruit Lemonade Sparklers – Grapefruit Rosemary Lemonade Sparkler is a healthy, colorful alternative to soda. These delicious sparkling sodas are sweetened with fresh juice and garnished with rosemary sprigs.

Roasted Strawberry Chocolate Chunk Scones – These tender and sweet roasted strawberry scones will melt in your mouth with every bite. Loaded with chopped dark chocolate and topped with a sweet glaze. These scones are made gluten free, dairy free and refined sugar free for a sweet and simple breakfast.

two layered carrot cake with raspberries on white cake stand
Raspberry frosted carrot cake on white cake stand and flowered in the background

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Raspberry Frosted Carrot Cake

This gluten and dairy free carrot cake is loaded with carrots, dates and almond butter and then frosted with a fresh raspberry buttercream.
Course: Dessert
Cuisine: dairy free, gluten free
Keyword: cake, carrot cake, dairy free, gluten free

Ingredients

For the cake

  • 2 cups carrots grated
  • 3/4 cup coconut sugar
  • 1 cup almond flour
  • 3/4 cup tapioca flour
  • 2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp gingersnap spice
  • 1/4 tsp pumpkin spice
  • 1/8 tsp sea salt
  • 3 eggs large room temperature
  • 2 tbsp coconut oil melted
  • 2 tbsp almond butter Naturally More
  • 2 tsp vanilla extract
  • 1/4 cup medjool dates finely chopped

for the frosting

  • 1 cup vegan butter (2 sticks) room temperature
  • 1 tsp vanilla extract
  • 1/4 cup fresh raspberries
  • 2-3 cups organic powdered sugar

Instructions

for the cake

  • In a mixing bowl, soak the carrots and coconut sugar for 30-60 minutes.
  • Preheat oven to 350 F and prepare two 9 inch cake pans with non-stick spray and parchment paper on the bottom for easy removal. *For thicker cakes use two 5 inch round pans.
  • Sift all your dry cake ingredients together into a large mixing bowl and set aside. In your carrot bowl, add the eggs, coconut oil, almond butter and vanilla extract and whisk until combined. Add your wet ingredients to your dry and stir until combined. Fold in chopped dates. Distribute the batter between the pans and bake for 16-20 minutes for 9 inch pans and 24-27 minutes for 5 inch pans or until a toothpick comes out clean.

for the frosting

  • In a bowl, smash the fresh raspberries through a fine mesh strainer to remove seeds. You should be left with 1-2 tablespoons of raspberry puree, set aside. 
    In another bowl, beat the room temperature butter with a handheld mixer until light and fluffy. Add in the powdered sugar, raspberry puree and vanilla and mix until a frosting forms. 
  • Frost cooled cakes and top with more raspberries if desired.

Notes

for a less buttery tasting frosting, you can sub dairy free shortening for the butter.

If you love this recipe, be sure to leave a comment here on the blog or reach out to me on Instagram. I love hearing from you!





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