Almond Flour Carrot Cake
Published
Almond flour carrot cake is a moist, tender gluten-free cake made with finely ground almond flour, freshly shredded carrots, warm spices, and rich cream cheese frosting. This grain-free carrot cake has the classic flavor and texture you expect, with cinnamon, nutmeg, and ginger in every bite. It’s perfect for Easter brunch, spring gatherings, or anyone looking for an easy homemade dessert without traditional flour. With simple pantry ingredients and just 20 minutes of prep, this almond flour carrot cake comes together quickly and bakes into a beautifully soft layered cake.
I’ve made gluten-free carrot cake more times than I can count. I’m super comfortable working with almond flour now, so I wanted to test an almond flour carrot cake. It doesn’t absorb liquid the same way, and if the moisture is even slightly off, the cake can turn dense or a little gummy in the center. After testing, I learned that gently squeezing the shredded carrots, using finely ground almond flour instead of almond meal, and mixing just until combined make a big difference. The combination of granulated and brown sugar helps with structure and flavor, while oil keeps the crumb soft for days. This version finally gave me the classic carrot cake texture I wanted, tender, warmly spiced, and sturdy enough to hold a thick layer of cream cheese frosting, and if you make it, I’d love to hear how it turns out for you.
What I Learned While Testing
- Use finely ground almond flour, not almond meal. When I tested this with almond meal, the crumb felt heavier and slightly gritty. Finely ground almond flour gives you a softer, more tender texture that feels much closer to traditional carrot cake.
- Squeeze the shredded carrots gently before folding them in. Carrots release a surprising amount of moisture. If they go in too wet, the center can turn slightly gummy. I lightly press them in a paper towel, so they’re moist but not dripping.
- Do not overmix the batter. Almond flour cakes can become dense if the batter is overworked. Once the dry ingredients are added, stir just until everything is combined and no dry streaks remain.
- Make sure your baking powder is fresh. Almond flour does not rise like wheat flour, so you rely heavily on active leavening. If your baking powder is old, the cake can turn out flat or heavy.
- Cool the cake completely before frosting. Even slightly warm layers will soften and melt the cream cheese frosting. I always let mine cool fully on a wire rack, so the frosting stays thick and fluffy.
Almond Flour Carrot Cake
Ingredients
For the Cake
- 4 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 tsp pure vanilla extract
- 3½ cups almond flour, finely ground
- 2¼ tsp baking powder
- ¼ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 2 cups shredded carrots, about 3 medium carrots – squeeze gently
- 1 cup chopped walnuts or pecans
- ½ cup raisins
For the Frosting
- 8 oz. cream cheese, at room temperature
- 2 cups powdered sugar, sifted
- ⅓ cup heavy cream
- ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (180°C). Grease two 8×8-inch baking pans and line with parchment paper.
- In a large bowl, beat the eggs, vegetable oil, sugar, brown sugar, and vanilla extract until well combined.
- Add the almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt, and mix until just combined.
- Fold in shredded carrots, walnuts, and raisins until evenly distributed.
- Pour batter into prepared pan and spread evenly.
- Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat the cream cheese on medium speed until smooth and no lumps remain.
- Add the powdered sugar and mix until combined. Then slowly add the heavy cream and beat until creamy, about 2–3 minutes.
- Frost the top of one cake layer and place the second one on top. Then add the remaining frosting to the top of the cake and frost and decorate the cake to your liking. Top with chopped nuts.
Notes
- Omit the raisins if desired and/or swap walnuts for pecans.
- To make cupcakes, bake for 20–25 minutes.
- For dairy-free frosting, use dairy-free cream cheese and coconut cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Almond Flour Carrot Cake Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 350°F (180°C). Grease two 8×8-inch baking pans and line them with parchment paper so the cakes release easily.
Mix the wet ingredients: In a large mixing bowl, beat 4 large eggs, ½ cup vegetable oil (120ml), ¾ cup granulated sugar (150g), ½ cup packed light brown sugar (100g), and 2 tsp (10ml) pure vanilla extract until the mixture is smooth, glossy, and fully combined. It should look slightly thickened and pale.
Add the dry ingredients: Add 3½ cups finely ground almond flour (350g), 2¼ tsp baking powder (9g), ¼ tsp baking soda, 2 tsp (5g) ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground ginger, ¼ tsp ground cloves, and ½ tsp salt. Stir gently just until no dry streaks remain. The batter will be thicker than traditional carrot cake batter and should look moist but not runny.
Fold in the carrots and mix-ins: Lightly squeeze 2 cups shredded carrots (220g) with a paper towel to remove excess moisture, then fold them into the batter along with 1 cup chopped walnuts or pecans (120g) and ½ cup raisins (75g). Fold carefully so everything is evenly distributed without overmixing.
Divide and smooth the batter: Divide the batter evenly between the prepared pans and spread it into an even layer. Smooth the tops gently with a spatula.
Bake the cakes: Bake for 35-40 minutes, or until the tops are golden and set, and a toothpick inserted into the center comes out clean or with a few moist crumbs. The center should spring back lightly when pressed. Let the cakes cool in the pans for 15 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
Make the cream cheese frosting: To make the frosting, beat 8 oz. room-temperature cream cheese (225g) on medium speed until completely smooth with no lumps. Add 2 cups sifted powdered sugar (240g) and mix until thick and fully incorporated. Slowly pour in ⅓ cup heavy cream (80ml) and beat for 2-3 minutes until the frosting is creamy, fluffy, and spreadable.
Assemble the cake: Place one cooled cake layer on a serving plate and spread a generous layer of frosting evenly across the top.
Add the second layer: Set the second layer on top and use the remaining frosting to cover the top and, if desired, the sides. Finish by sprinkling ½ cup chopped walnuts or pecans (60g) over the top for texture and decoration.
Slice and serve: For clean cuts, wipe the knife with a warm, damp towel between slices. Serve chilled or let it sit at room temperature for about 15 minutes before serving. Enjoy!
Serving Suggestions
I love serving this almond flour carrot cake for Easter brunch alongside almond flour scones, or as part of a Mother’s Day spread with a savory gluten-free quiche to balance the sweetness. It’s also beautiful on a spring dessert table next to gluten-free macarons, and it feels just as special with a simple afternoon coffee or tea. I usually serve it chilled or let it sit at room temperature for about 15 minutes so the frosting softens slightly. A handful of fresh berries and a hot cup of coffee are my favorite pairings.
Storage Instructions
You can bake the cake layers up to 1 day in advance. Once completely cool, wrap each layer tightly in plastic wrap and store in the refrigerator. You can also make the frosting a day ahead and keep it in an airtight container in the fridge. Let it soften slightly at room temperature and stir until smooth before spreading.
Store the fully frosted almond flour carrot cake covered in the refrigerator for up to 5 days. Because of the moisture from the almond flour and the cream cheese frosting, this cake should not be left at room temperature for long periods.
To freeze, wrap unfrosted cake layers tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving. You can freeze frosted slices as well, but wrap them individually for the best results.
More Gluten-Free Holiday Brunch Recipes
- Gluten-Free Banana Bread: Another moist, almond flour–style quick bread that’s perfect for brunch or coffee breaks.
- Gluten-Free Cinnamon Rolls: If you love warm spices like those in this carrot cake, these cinnamon rolls deliver the same cozy flavor.
- Gluten-Free Blueberry Muffins: Great if you want a lighter, everyday baked option made with gluten-free flour blends.
- Gluten-Free Red Velvet Cupcakes: Perfect for spring celebrations with cream cheese frosting, just like this carrot cake.
