A Memorial Day Carrot Cake Recipe

A Memorial Day Carrot Cake Recipe

7 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h
Recipe by  elanaspantry.com

“I find this to be the perfect time of year for carrot cake. It's an ideal dessert for cookouts, picnics, and graduation parties. Enjoy!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 9-inch round cakes



  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Generously grease 2 9-inch round cake pans.
  3. Stir almond flour, sea salt, cinnamon, baking soda, and nutmeg together in a large bowl.
  4. Beat eggs, agave nectar, and grapeseed oil together in a separate large bowl.
  5. Stir carrots, raisins, and walnuts into the egg mixture.
  6. Stir carrot mixture into flour mixture to form a batter; pour into prepared cake pans.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Share It

Reviews (7)

Rate This Recipe


Absolutely delicious! One of the best carrot cakes I've had and there was no way you could tell it was gluten free! I went exactly by the recipe and wouldn't change a thing. I used a recipe from one of my cook books to make the cream cheese frosting.



This makes a great dense cake, no wheat flour or sugar. I didn't have grapeseed oil so use canola which seemed to work fine. The cake stuck to the pan so I would use parchment paper or something on the bottom of the pan the next time. I frosted it with simple neufchatel cheese sweetened with agave syrup and a teaspoon or two of vanilla extract.




More Reviews

Similar Recipes

Carrot Cake XI

Carrot Cake XI

A Plus Carrot Cake

A Plus Carrot Cake

Fragrant and Healthy Carrot Cake

Fragrant and Healthy Carrot Cake

Healthier Carrot Cake III

Healthier Carrot Cake III

Citrus Carrot Cake

Citrus Carrot Cake

Beet and Carrot Cake

Beet and Carrot Cake


Amount Per Serving (12 total)

  • Calories
  • 401 cal
  • 20%
  • Fat
  • 27.9 g
  • 43%
  • Carbs
  • 31.9 g
  • 10%
  • Protein
  • 11.3 g
  • 23%
  • Cholesterol
  • 88 mg
  • 29%
  • Sodium
  • 451 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Carrot Cake XI


next recipe:

Cinnamon Raisin Carrot Cake