Irresistibly Moist Gluten-Free Almond Flour Carrot Cake with Dairy-Free Cream Cheese Frosting
Prepare to fall in love with this Almond Flour Carrot Cake, a single-layer masterpiece that redefines what a gluten-free dessert can be. Boasting an incredibly moist crumb and a symphony of warm spices, this cake is not only naturally gluten-free but also incredibly easy to bake, all crowned with a luscious, tangy dairy-free cream cheese frosting. It’s the perfect treat for Easter, springtime gatherings, or any occasion that calls for a delightful, wholesome cake.
Having perfected numerous carrot cake recipes, from a charming small carrot cake snack cake to a delightful carrot cake loaf with cashew frosting in previous seasons, my passion for this classic dessert runs deep. This year, my focus shifted to creating an exceptional gluten-free version using almond flour, building upon the success of popular recipes like my vibrant lemon almond flour cake (another Easter favorite) and the rich almond flour chocolate cake.
Crafting the perfect almond flour cake is a delicate art, often requiring extensive testing to achieve that elusive balance. Almond flour cakes can quickly turn dry and crumbly without enough moisture, yet too much liquid can result in a soft, mushy texture. My goal for this carrot cake was to ensure it was not only simple to prepare but also perfectly spiced and wonderfully moist without being heavy or dense. After numerous iterations, I’m thrilled to share a recipe that achieves this ideal equilibrium.
This almond flour carrot cake boasts a tender, delicate crumb with just the right amount of moisture, making every bite a delightful experience. Its perfectly balanced spices create an inviting aroma and flavor, all beautifully complemented by the most incredible dairy-free cream cheese frosting. Get ready to bake a cake that everyone, regardless of dietary preference, will adore!
Table of Contents
- Why You’ll Love This Almond Flour Carrot Cake Recipe
- Essential Ingredients for Your Carrot Cake
- Almond Flour vs. Almond Meal: What’s the Difference?
- How to Bake Gluten-Free Carrot Cake with Almond Flour
- Crafting the Perfect Dairy-Free Cream Cheese Frosting
- Accurate Measuring for Baking Success
- Troubleshooting: Why Did My Carrot Cake Sink?
- Storage Tips for Your Baked Carrot Cake
- Almond Flour Carrot Cake FAQs
- Key Recipe Tips for a Flawless Cake
- More Delightful Carrot Cake Recipes
- Explore More Almond Flour Creations
Why You’ll Love This Almond Flour Carrot Cake Recipe
This recipe isn’t just another carrot cake; it’s designed to be a standout. Here’s why it will quickly become a favorite in your baking repertoire:
- Naturally Gluten-Free and Dairy-Free: Perfect for those with dietary restrictions or anyone looking for a lighter, more wholesome dessert. You won’t compromise on flavor or texture!
- Effortlessly Simple Preparation: Forget the stand mixer! The cake batter comes together easily with just a whisk and a spatula. No need to separate eggs or undertake complicated steps, making it accessible for bakers of all skill levels.
- Single-Layer Convenience: As a single-layer cake, it’s significantly easier and quicker to frost compared to multi-tiered cakes, saving you time and effort while still looking beautiful.
- Stays Moist and Delicious: This cake is designed to retain its incredible moisture in the fridge for up to 5 days, making it an excellent option for make-ahead desserts or enjoying over several days.
Essential Ingredients for Your Carrot Cake
While the ingredient list may appear long, each component plays a crucial role in creating the perfect texture and flavor profile. I promise the process is straightforward! Below is a detailed overview of the key ingredients; the full quantities are provided in the recipe card at the bottom of this post.
- Almond Flour: You’ll need 2 1/2 cups (260 grams) of almond flour for this recipe. It is crucial to use *fine blanched almond flour*, which is made from almonds with their skins removed and ground very finely. This ensures a delicate, tender crumb. Avoid almond meal, which has a coarser texture and can make the cake crumbly.
- Carrots: The star of the show! Freshly shredded carrots not only impart natural sweetness but are vital for achieving that wonderfully moist and tender texture that carrot cakes are famous for. I highly recommend finely shredding your own carrots using the smaller holes on a box grater. Pre-packaged shredded carrots tend to be drier and thicker, which can negatively impact the cake’s moisture and texture.
- Spices: After carrots, spices are the heart of a great carrot cake. The key is balance – too little, and the cake will be bland; too much, and the spices will overwhelm. For this recipe, I’ve carefully blended ground cinnamon as the dominant flavor, perfectly complemented by smaller amounts of ginger, nutmeg, and cloves, creating that classic warm and inviting aroma.
- Baking Soda: This leavening agent is essential for helping the cake rise and achieve a light, airy texture, especially in a gluten-free batter.
- Salt: A pinch of fine sea salt enhances all the other flavors in the cake, bringing out the sweetness and spice. Table salt works just as well.
- Eggs: Three large eggs are fundamental for this flourless carrot cake. They provide structure, help the cake rise, and contribute significant moisture. Ensure your eggs are at room temperature, as they emulsify more easily and incorporate seamlessly with the other wet ingredients, leading to a smoother batter and a better rise.
- Sugar: I’ve opted for coconut sugar to sweeten this carrot cake, which lends a subtle caramel-like depth of flavor. While brown sugar would produce a similar taste, it typically adds more moisture to baked goods, so be mindful of this if you choose to substitute. (This specific recipe has been thoroughly tested only with coconut sugar).
- Oil: To achieve maximum moistness in carrot cakes, oil is traditionally preferred over butter. I use extra virgin olive oil in this recipe, which adds a subtle fruity note, but vegetable or canola oil can also be used as neutral alternatives.
- Maple Syrup: Beyond adding natural sweetness, maple syrup plays a crucial role in boosting the cake’s moisture content, contributing to its tender crumb.
- Vanilla Extract: A teaspoon of good quality vanilla extract beautifully enhances and rounds out the flavors of the other ingredients in the cake batter.
- Dairy-Free Cream Cheese (for frosting): For the dairy-free frosting, I personally recommend Earth’s Own cream cheese style spread (this is my preference, not a sponsored endorsement). It’s generally softer than traditional cream cheese, so keep it well-refrigerated until you’re ready to use it to maintain its consistency.
- Dairy-Free Butter (for frosting): The frosting also calls for dairy-free butter. I frequently use Earth Balance vegan baking sticks, again, due to personal preference for their performance in baking. Ensure it’s at room temperature for optimal creaming.
- Powdered Sugar (for frosting): This is key for sweetening and thickening the cream cheese frosting to a perfect spreadable consistency. Sift it if you notice any lumps to ensure a smooth, silky frosting.
Almond Flour vs. Almond Meal: What’s the Difference?
It’s a common question, and the distinction is important for this recipe. Both almond flour and almond meal are made from raw, ground almonds, but they differ in preparation and texture:
- Almond Flour: This is made from blanched almonds, meaning the skins have been removed before grinding. It is then very finely ground, resulting in a light, powdery texture similar to wheat flour. Its fine consistency is what makes it ideal for delicate cakes like this one, contributing to a tender, moist crumb.
- Almond Meal: This is typically made from unblanched almonds, with the skins left on. It has a coarser, grainier texture, often resembling cornmeal. While it can be used in some baking applications, its rougher texture may result in a slightly more crumbly and less refined cake, which is why blanched almond flour is recommended here for the best results.
How to Bake Gluten-Free Carrot Cake with Almond Flour
Making this moist and flavorful carrot cake is surprisingly straightforward. Follow these simple steps for a perfectly baked delight:
- Prepare Your Dry Ingredients: In a medium-sized bowl, combine the almond flour, all your chosen spices (cinnamon, ginger, nutmeg, cloves), baking soda, and salt. Whisk these ingredients thoroughly to ensure they are well-mixed and evenly distributed. Set this bowl aside.
- Mix Your Wet Ingredients: In a separate, larger bowl, begin by whisking the three room-temperature eggs until slightly frothy. Then, gradually whisk in the coconut sugar, extra virgin olive oil, maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredients. Using a rubber spatula, gently fold and stir until the dry ingredients are just incorporated into the wet, being careful not to overmix. Overmixing can lead to a tougher cake texture.
- Add the Carrots: Finally, fold in the finely shredded carrot. Ensure it’s evenly distributed throughout the batter.
- Prepare for Baking: Pour the thick cake batter into your greased 8-inch round cake pan. Use an offset spatula or the back of a spoon to spread the batter out evenly across the pan, creating a smooth top.
- Bake to Perfection: Place the cake pan in your preheated oven at 350°F (175°C) and bake for 35-37 minutes. The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
- Cooling Down: Allow the cake to cool in the pan for about 10 minutes. This resting period helps the cake to set before you carefully invert it onto a wire rack to cool completely. It’s crucial for the cake to be entirely cool before frosting.
Crafting the Perfect Dairy-Free Cream Cheese Frosting
This dairy-free cream cheese frosting is the ideal creamy, tangy complement to the spiced carrot cake. Here’s how to whip it up:
- Butter Preparation: Ensure your dairy-free butter is at room temperature. This will allow it to cream smoothly with the cream cheese. Remember, dairy-free cream cheese spreads are often softer than regular cream cheese, so keep it refrigerated until just before you’re ready to use it.
- Cream Together: Add the room-temperature dairy-free butter and the cold dairy-free cream cheese to a mixing bowl. Using an electric mixer, beat on medium-high speed until the two are light, fluffy, and well combined.
- Sweeten and Thicken: Gradually beat in the powdered sugar, a little at a time, until the frosting becomes perfectly smooth, creamy, and holds its shape. If your powdered sugar is lumpy, sift it first for the best texture.
- Frost and Enjoy: Once your cake is completely cool, spread the luscious frosting evenly over the top. For an added touch of flavor and texture, sprinkle with crushed walnuts or pecans (this step is entirely optional, but highly recommended!). Serve and savor!
Accurate Measuring for Baking Success
Precision is paramount in baking, especially with gluten-free flours like almond flour. While US cup measurements are included in the recipe card for convenience, I strongly advocate for using a kitchen scale to weigh your ingredients for the most accurate and consistent results. When you see grams (g) listed, please use a scale. For liquid ingredients in milliliters (ml), a liquid measuring cup is best. Smaller quantities, such as leavening agents and spices, are typically measured in teaspoons and tablespoons. If you are relying on cup measurements for dry ingredients, remember to use the “spoon and level” method: spoon the flour into the measuring cup, then level it off with a straight edge, rather than packing it down. Similarly, avoid packing shredded carrots into the measuring cup, as this can add too much moisture and weight to the batter.
Troubleshooting: Why Did My Carrot Cake Sink?
It can be disheartening when your cake sinks in the middle. I’ve encountered this during my recipe testing, so here are the most common reasons and how to prevent them:
- The Cake is Underbaked: This is a very frequent culprit. Even if the edges look golden, an underbaked center lacks the structural integrity to hold its rise, causing it to collapse as it cools. Always rely on the toothpick test: insert a toothpick into the very center of the cake, and it should come out clean or with only a few moist crumbs, but no wet batter.
- Your Cake Pan is Too Small: If the cake pan is overfilled, the batter might rise beautifully in the oven, but then struggle to set properly in the middle, leading to a sink. This recipe is designed for an 8 x 2 inch round pan, which should be filled no more than halfway with batter. Using a smaller pan may cause issues.
- The Oven Door Was Opened Too Soon: Patience is key! Opening the oven door to peek at your cake too early can cause a sudden drop in oven temperature. This shock can deflate a still-setting cake, particularly in the first two-thirds of the baking time when its structure is most delicate.
- Too Many Add-Ins: While delicious, excessive amounts of raisins, nuts, or other additions can make the cake batter too heavy. A dense batter struggles to rise sufficiently, which can lead to a sunken center. If adding extras, do so in moderation (e.g., 1/2 to 3/4 cup total).
- Excessive Wet Ingredients: This is particularly relevant when working with almond flour. Too much liquid, including an overabundance of shredded carrot, can create a batter that is too heavy and moist to bake through properly in the center, resulting in a dense, sunken area. This is another reason why accurately weighing your ingredients, especially the carrots, is so important.
Storage Tips for Your Baked Carrot Cake
Proper storage ensures your delicious carrot cake stays fresh and moist for as long as possible:
- Frosted Cake: Due to the dairy-free cream cheese frosting, the frosted cake must be stored in an airtight container in the refrigerator. It will maintain its best quality for up to 5 days.
- Unfrosted Cake (Room Temperature): If you haven’t frosted the cake yet, you can keep it in an airtight container at room temperature for 2-3 days. This is a great option if you plan to frost it closer to serving time.
- Freezing Unfrosted Cake: For longer storage, the unfrosted cake freezes beautifully. Once the cake has cooled completely to room temperature, wrap it tightly in a layer of plastic wrap, then place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the cake at room temperature before frosting and serving.
Almond Flour Carrot Cake FAQs
This carrot cake recipe has been specifically developed and tested with almond flour. Due to almond flour’s unique properties (high moisture absorption and lack of gluten), a direct substitution with other flours like wheat flour, oat flour, or other gluten-free blends will not yield the same results without significant adjustments to the recipe. If you’re looking for a non-gluten-free carrot cake, I highly recommend this delicious coconut carrot cake, which is made with whole wheat flour.
The recipe is designed for an 8 x 2 inch round baking pan. However, you can also use a 9 x 2 inch round pan if you prefer a slightly shorter cake. If you opt for the 9-inch pan, you will need to reduce the baking time by a few minutes, typically to about 30-32 minutes, so keep a close eye on it.
While I haven’t personally tested this specific recipe as a layered carrot cake, it is generally possible to adapt it. You would likely need to double the recipe quantity and bake the batter in two 9-inch round baking pans. Adjust the baking time to approximately 30-32 minutes per layer. Additionally, you will definitely need to double, or potentially even triple, the frosting recipe to adequately fill and cover a two-layer cake.
Absolutely not! Unlike some other carrot cake recipes that use conventional flour, this almond flour cake benefits greatly from all the natural moisture contained within the carrots. That moisture is essential for achieving the cake’s tender and moist texture. So, make sure to finely shred your carrots and do not squeeze out any of their precious liquid.
I have not tested this particular recipe using egg substitutes, so I cannot confirm if a vegan egg alternative would yield the same successful results. In my experience with almond flour cakes, eggs play a very important role in providing both structure and leavening, which can be challenging to replicate perfectly with vegan alternatives.
Yes, absolutely! Adding some chopped walnuts or pecans, and/or plump raisins, would be a wonderful addition, enhancing both flavor and texture. Just be mindful not to overdo the quantity of add-ins, as too many can make the batter a little heavy and affect the cake’s rise. I recommend adding no more than 1/2 to 3/4 cup total of your chosen additions.
Key Recipe Tips for a Flawless Cake
To ensure your almond flour carrot cake turns out perfectly moist, tender, and delicious every time, keep these essential tips in mind:
- Precise Ingredient Measuring: While cup measurements are included for ease, using a kitchen scale to weigh your ingredients (especially the almond flour and shredded carrots) will provide the most accurate and consistent results. If using cups for dry ingredients, always employ the “spoon and level” method rather than packing the flour. Do not pack shredded carrots into your measuring cup either, as this adds too much moisture.
- Room Temperature Ingredients (with a caveat): For the cake batter, bringing your eggs to room temperature is crucial. Room temperature eggs emulsify better with other ingredients, creating a smoother batter and a more uniform rise. If you forget, a quick trick is to place the eggs in a bowl of warm water for five minutes. For the frosting, bring dairy-free butter to room temperature, but keep your dairy-free cream cheese refrigerated, especially if it’s a spreadable variety, as it tends to be softer than traditional cream cheese and performs best when chilled.
- Thoroughly Grease and Line Your Cake Pan: Almond flour cakes have a tendency to brown quickly and can stick to the pan if not properly prepared. Ensure your 8-inch round cake pan is generously greased with a non-stick cooking spray or butter. For extra security and easy removal, I always recommend lining the bottom of the pan with a circle of parchment paper.
- Allow the Cake to Cool Completely: Patience is a virtue here! Almond flour cakes can be quite delicate when warm and may crumble easily if handled too soon. Furthermore, attempting to frost a warm cake will inevitably lead to melted frosting. Allow your cake to cool entirely on a wire rack before applying any frosting.
- Cream Cheese and Butter Considerations: If you don’t require this recipe to be dairy-free, feel free to use regular cream cheese and butter. In that case, ensure both are brought to room temperature before creaming them together for a smooth frosting. However, for the dairy-free version, as mentioned, keep the dairy-free cream cheese cold and only bring the dairy-free butter to room temperature.
- Refrigerate Frosted Cake for Firmness: Dairy-free cream cheese frosting can be softer than its traditional counterpart. For the best slicing and serving experience, refrigerate the frosted cake for at least a few hours (or even overnight) before cutting into slices. This allows the frosting to firm up beautifully.
More Delightful Carrot Cake Recipes
- Carrot Cake Donuts
- Carrot Cake Ice Cream Sandwiches
- Gluten-Free Carrot Cake Cupcakes
Explore More Almond Flour Creations
- Almond Flour Peanut Butter Cookies
- Almond Flour Blondies
- Vanilla Almond Flour Cupcakes
- Almond Flour Orange Cake
- Almond Flour Apple Cake
- Almond Flour Cranberry Orange Bread
- Almond Flour Gingerbread Cake
If you bake this delightful Almond Flour Carrot Cake, I’d absolutely love to hear your thoughts in the comments section below! Your feedback is invaluable.
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Almond Flour Carrot Cake
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- Author: Leanne
Prep Time: 20 minutes
Cooling Time: 2 hours
Cook Time: 35 minutes
Total Time: 2 hours 55 minutes
Yield: 10 slices
Category: Dessert
Method: Bake
Cuisine: American, Canadian
Diet: Gluten Free
Description
This Almond Flour Carrot Cake is a super moist and warmly spiced single layer carrot cake. It’s naturally gluten-free, easy to make and topped with a dairy-free cream cheese frosting!
Ingredients
For the cake:
- 2 1/2 cups (260g) blanched almond flour
- 3/4 teaspoon baking soda
- 2 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine sea salt (or table salt)
- 3 large eggs, room temperature
- 1/2 cup (90g) coconut sugar
- 1/4 cup (60ml) extra virgin olive oil
- 1/4 cup (60ml) maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup (75g) finely shredded carrot
For the frosting:
- 4 ounces (113g) dairy-free cream cheese
- 1/4 cup (56g) dairy-free butter, room temperature
- 1 1/2 cups (180g) powdered sugar (plus more, if necessary)
Instructions
- Preheat oven to 350F. Grease an 8 x 2 inch round cake pan and line the bottom with parchment paper.
- In a medium-sized bowl, whisk together the almond flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
- In a separate large bowl, whisk together the eggs and then whisk in the coconut sugar, oil, maple syrup and vanilla.
- Add the dry ingredients to the wet mixture and use a spatula to stir together until the dry ingredients are incorporated. Fold in the shredded carrot.
- Spread the batter out into the prepared pan and use an offset spatula to level out the top as the batter will be thick.
- Bake for 35-37 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Let cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
- To make the frosting, add the cream cheese and butter to a mixing bowl and use an electric mixer on medium-high speed to cream together. Gradually add the powdered sugar until the frosting is smooth and creamy.
- Spread the frosting onto the cooled cake and top with chopped walnuts or pecans (optional).
- Refrigerate for a few hours before slicing and serving.
Notes
- Make sure you’re using blanched almond flour and not almond meal.
- Cup measurements are included in the recipe for convenience but, for greater accuracy, I recommend weighing your ingredients. If you’re using cup measurements, be sure to use the spoon and level method for the flour and don’t pack your shredded carrot into the measuring cup.
- Freshly grate your carrots by using the small holes on a box grater. Avoid larger shreds or prepackaged shredded carrot which can be dry.
- I used Earth’s Own dairy-free cream cheese style spread and Earth Balance vegan baking sticks. Other brands will work too, these are just the ones I prefer.
- For the best frosting consistency, bring the butter to room temperature but keep the dairy-free cream cheese cold, especially if using a spread style as they are already soft.
- If you don’t need this cake to be dairy-free, you can use regular cream cheese and butter (both brought to room temperature).
- If you like your cream cheese frosting sweeter and thicker, feel free to add more powdered sugar.
- To keep this recipe gluten-free, make sure your powdered sugar, spices and other ingredients are certified gluten-free.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.