Description
This Almond Flour Carrot Cake is a moist, naturally sweetened dessert that combines the earthy sweetness of carrots with the rich, nutty flavor of almond flour. Perfect for those seeking a gluten-free treat, this cake is packed with wholesome ingredients, warm spices, and topped with a creamy, tangy frosting for the ultimate indulgence.
Ingredients
Scale
Cake Batter:
- 5 large eggs, separated
- 1 cup maple syrup or honey
- ¼ cup mild oil (avocado, coconut, or light olive oil)
- ¼ cup milk (any kind)
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 ⅔ cups almond flour (super fine)
- 2 cups grated carrots
- 1 cup chopped pecans or walnuts
- ¼ cup coconut flakes
- ¼ cup raisins
Cream Cheese Frosting:
- 4 oz cream cheese (softened)
- 1 ½ cups Greek yogurt
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
Instructions
- Preheat Oven:
Preheat to 350°F (175°C) and grease a cake pan. - Mix Wet Ingredients:
Beat egg yolks with maple syrup and oil until smooth. Add milk and vanilla. - Combine Dry Ingredients:
Stir in cinnamon, baking soda, baking powder, salt, and almond flour. - Add Mix-Ins:
Fold in grated carrots, nuts, coconut flakes, and raisins. - Whip Egg Whites:
In a separate bowl, beat egg whites until soft peaks form. - Fold Together:
Gently fold egg whites into the batter to keep it light. - Bake:
Pour into pan and bake for 30–35 minutes, or until a toothpick comes out clean. - Cool & Frost:
Let cake cool completely. Mix frosting ingredients and spread evenly on top.
Notes
- Use finely grated carrots for best texture.
- Do not overmix after adding egg whites—this keeps the cake fluffy.
- You can replace raisins with dates or skip them entirely.
- Chill before serving for a firmer texture and enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 95 mg
Keywords: Almond Flour Carrot Cake, gluten-free carrot cake, healthy cake recipe, dessert recipe, cream cheese frosting