Gluten-Free Carrot Cake for Two
Gluten-Free Carrot Cake for Two makes two tender little individual carrot cakes studded with walnuts and raisins, and topped with a creamy and tangy Greek yogurt cream cheese frosting. This gluten-free carrot cake recipe makes just enough to share, but only if you are willing to part with one of these delicious spring desserts. It is one of the best gluten-free desserts for two!
Disclosure: This post was sponsored by Dixie Crystals. All opinions are my own.
How to Make Gluten-Free Carrot Cake Recipe
These little gluten-free carrot cakes are really quite easy to make, though there are several steps. You’ll have to beat together the sugar and egg yolks, fold in some carrots, almond meal, and a few other ingredients to give it that distinctive carrot cake flavor. The egg whites get whipped and folded in, then you can add raisins and nuts if you like. While it bakes and cools, just whip up a simple cream cheese frosting made with Greek yogurt so it isn’t too sweet, dollop it on top, and you have your own individual carrot cake, plus another one to share or save for another day!
I think we all have certain flavors and sweet treats that we love to eat at different times of the year. In the summer, desserts often center around berries and peaches, like Gluten Free No-Bake Peach Cheesecake Bars. Autumn makes us crave apples and warm spices, and for me, especially my Individual Crustless Pumpkin Pies. Christmastime brings visions of peppermint and eggnog desserts, while red velvet just says Valentine’s Day, and St. Patrick’s Day is often equated with Irish cream-infused sweets, which I’m happy to drown in Five-Minute Bailey’s Fudge Sauce. Then when spring arrives, it’s lemon and strawberries.
And for me… carrot cake!
Can we just talk for a moment about my baby shower at work before i had my first son. They had it in the morning, so somehow thought carrot cake was the most appropriate thing. Except after sharing the cake with my coworkers that morning, I literally proceeded to pick at the remainder of the cake over the whole day such that my entire calorie consumption consisted of carrot cake and allllll the cream cheese frosting! Let’s just say that baby was kicking up a storm that night.
Alas, no more bakery carrot cake for me, due to my gluten allergy, so I’ve been dying to make a gluten free carrot cake. One problem. Well, two, actually.
How did I end up making Gluten-Free Carrot Cake for Two?
The first is that carrot cake isn’t the most popular flavor in my house, but clearly there’s a good chance I’d end up eating the entire thing. So I figured I’d make cupcakes based on this Flourless Carrot Cake from Diethood. At least then I could portion it out a little at a time, instead of sitting down with the whole cake.
The second problem was that while this recipe makes a fabulous cake, it’s probably not meant for baking in cupcake liners because it pulled away from the liners and sank and just looked very un-cupcake-ish. Delicious, but the crumbled cupcakes ended up in these Carrot Cake Cheesecake Parfaits.
Then I thought about the Deep Dish Hot Fudge Brownies for Two and Deep Dish Chocolate Chip Cookies for Two that I had made, and I knew what I had to do. A little math, a little mixing (plus the addition of raisins and walnuts because I like “stuff” in my carrot cake), and voila – two little gluten free carrot cakes!
Also, is it even carrot cake if it doesn’t have cream cheese frosting? A simple blend of cream cheese, Greek yogurt, vanilla, and sugar makes a creamy and tangy topping for those lovely little cakes that isn’t as super sweet as some other cream cheese frosting recipes.
Carrots + Greek yogurt = LUNCH! Am I right?
Here are some more gluten-free desserts for spring…
- Strawberry Tiramisu Cheesecake Cups
- Gluten-Free Pineapple Upside Down Cakes for Two
- Tropical Sunrise Fruit Salad
- Creamsicle Jello Mold
This Flourless Coconut Cake from The View From Great Island looks moist and decadent. La Bete Noir from That Skinny Chick Can Bake proves chocolate is always in season. And The Cookie Rookie has amazing Gluten-Free Lemon Bars.
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Are you willing to share one when you make this Gluten-Free Carrot Cake for Two recipe?
Moist, tender flourless carrot cakes filled with walnuts and raisins and covered with a creamy and tangy Greek yogurt cream cheese topping that makes two little cakes - just enough to share… but only if you want to!
- 1/4 cup plain Greek yogurt
- 1 oz cream cheese, I used light
- 2 Tablespoons powdered sugar, sifted
- 1/2 teaspooon pure vanilla extract
- Preheat oven to 325°F and place two 6-ounce ramekins on a baking sheet (just in case).
- In a very clean small bowl combine egg white and cream of tartar and whisk vigorously to form soft peaks.
- Add 1/2 tbsp sugar and continue to beat until stiff peaks form; set aside.
- In another bowl, combine 1/4 c sugar, egg yolk, cinnamon, salt and vanilla, and which vigorously until combined and lightened in color, about 2 to 3 minutes.
- Using a spatula, fold grated carrots and a third of the egg white mixture into the egg mixture until combined.
- Gently fold in the remaining egg whites and almond flour until just barely incorporated (there may stil be streaks of egg whites.
- Gently fold in the raisins and nuts, if using.
- Divide batter between the two ramekins.
- Bake for 25-30 minutes, or until golden brown and the cake starts to pull away from the sides.
- Transfer to a rack and cool completely.
- Prepare Greek yogurt cream cheese topping, and when cakes are completely cooled, divide the topping between the two cakes and spread to cover.
- Combine the ingredients in a bowl and using your hand mixed or the whisk attachment for your hand mixer (if you have one), whip until combined and fluffy.
Adapted from this Flourless Carrot Cake from Diethood.
And you’ll get lots more inspiration from these recipes that the #SundaySupper contributors cooked or baked up with Dixie Crystals…
- Blueberry Buckle Coffee Cake by Neighborfood
- Butterscotch Chocolate Caramel Cookie Cups by The Messy Baker
- Chewy Lemon Sugar Cookies by Alida’s Kitchen
- Coconut Lime Meltaway Cookie Bars by Chocolate Moosey
- Flan in Moscato Wine Sauce by Family Foodie
- Fresh Strawberry Tartlets by That Skinny Chick Can Bake
- Hazelnut Chocolate Chip Bundt by In The Kitchen With KP
- Lemon Cornmeal Sandwich Cookies by girlichef
- Lemon Roulade by Hezzi-D’s Books and Cooks
- Lime Sugar Cookies by Magnolia Days
- Meyer Lemon Bars with Poppyseed Crust by Foxes Love Lemons
- Meyer Lemon Cheesecake Bars by The Girl In The Little Red Kitchen
- Mixed Berry Crumble by The Dinner-Mom
- No-Bake Banana Split Dessert Cups by The Weekend Gourmet
- Poached Pear Bread by Momma’s Meals
- Springtime French Macarons by Hip Foodie Mom
- Strawberry Cheesecake Bites by Supper For A Steal
- Strawberry Lemonade Cupcakes by The Foodie Army Wife
- Strawberry Rhubarb Upside Down Cake by Cindy’s Recipes and Writings