Almond Flour Carrot Cake

4 from 1 vote

Moist and tender, this almond flour carrot cake is a gluten-free, grain-free dessert made with freshly shredded carrots, warm spices, and rich cream cheese frosting. It has the classic carrot cake flavor you love and comes together in just 20 minutes using simple pantry ingredients.

Prep Time20

Cook Time40

Total Time1

Course: Baking, Dessert

Cuisine: American

Keyword: almond flour carrot cake

Servings: slices

Author: Sabine Venier

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

US Customary - Metric

Instructions

Preheat oven to 350°F (180°C). Grease two 8x8-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