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slice of almond flour carrot cake

Almond Flour Carrot Cake

A moist and soft carrot cake made with almond flour. Naturally sweetened, gluten-free, and lightly spiced, this cake pairs perfectly with creamy frosting and makes a simple yet comforting dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients:
  • 2 cups almond flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
Wet Ingredients:
  • 3 large eggs
  • ⅓ cup maple syrup or honey
  • ¼ cup melted coconut oil or butter
  • 1 tsp vanilla extract
Add-ins:
  • 1 ½ cups finely grated carrots
  • ½ cup chopped walnuts or pecans optional
  • ¼ cup raisins optional
Cream Cheese Frosting (Optional):
  • 4 oz cream cheese or vegan cream cheese
  • 2 tbsp butter or solid coconut oil
  • 1 cup powdered sugar
  • ½ tsp vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan or line it with parchment paper.
  2. In a large bowl, mix almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together eggs, maple syrup, melted coconut oil, and vanilla extract.
  4. Pour the wet mixture into the dry ingredients and stir gently until combined.
  5. Fold in grated carrots, nuts, and raisins if using.
  6. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
  7. Let the cake cool completely on a wire rack before frosting.
  8. For frosting, beat cream cheese, butter (or coconut oil), powdered sugar, and vanilla until smooth. Spread over cooled cake.
  9. Slice and enjoy!

Notes

  • You can swap maple syrup with honey or coconut sugar.
  • For dairy-free frosting, use vegan cream cheese and coconut oil.
  • Finely grate carrots for a smoother texture.
  • Let the cake cool completely before frosting for best results.
  • Store leftovers in an airtight container for up to 5 days in the fridge.