This almond flour carrot cake recipe is a moist bakery style dessert made with almond flour, fresh carrots, warm spices, coconut, nuts, and cream cheese frosting.
My Baking Addiction inspired me to recreate a grain free carrot cake that still tastes rich and classic. I have made this almond flour carrot cake recipe many times for family gatherings and testing days, and it never disappoints.
I kept the bakery structure but added my own spice balance and texture tweaks. I will now show step by step how to make almond flour carrot cake recipe from scratch at home.
Moist Bakery Style Almond Flour Carrot Cake Recipe
This almond flour carrot cake recipe delivers a rich, moist bakery style dessert with a tender crumb and deep natural flavor. The almond flour creates a soft, slightly nutty base that stays moist without feeling heavy.
Fresh grated carrots add gentle sweetness and keep the cake soft even after cooling. Warm spices bring depth without overpowering the cake. Coconut, pecans, and raisins add texture in every slice.
Finished with smooth cream cheese frosting, the almond flour carrot cake recipe tastes balanced, comforting, and indulgent, just like a bakery carrot cake made fresh the same day.
How To Prepare Almond Flour Carrot Cake Recipe?
To make this almond flour carrot cake recipe perfectly, we’ll go step by step! Clear instructions and helpful tips guide you through the process, along with a list of useful kitchen tools.
Not every tool is necessary use what you have. Following these steps ensures a moist, flavorful cake that turns out beautifully every time.
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Yield: 12 slices
Kitchen Utensils
- Mixing bowls (large and medium)
- Hand mixer or whisk
- Rubber spatula
- Box grater
- Measuring cups and spoons
- 9-inch round or square cake pan
- Parchment paper
- Cooling rack
Ingredients
For the Carrot Cake
- 350 g blanched almond flour
- 240 g finely grated fresh carrots
- 4 large eggs, yolks and whites separated
- 150 g light brown sugar (packed)
- 100 g granulated sugar
- 90 ml vegetable, canola, or melted coconut oil
- 75 g shredded coconut
- 70 g chopped pecans
- 75 g raisins
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 tsp vanilla extract
For the Cream Cheese Frosting
- 225 g cream cheese, softened (brick-style)
- 113 g unsalted butter, softened
- ¼ tsp salt
- 480 g powdered sugar
- 1 tsp vanilla extract
Instructions
1. Start by heating the oven to 175°C. Line your cake pan with parchment paper and lightly grease the sides so the cake releases easily after baking.
2. In a large mixing bowl, whisk the egg yolks with the brown sugar and granulated sugar until the mixture turns pale and slightly thick. Pour in the oil and add the vanilla extract, then mix until everything is smooth and well blended.
3. Add the almond flour, baking powder, baking soda, salt, and all the spices. Stir gently just until the dry ingredients are incorporated.
4. Mix in the grated carrots, coconut, pecans, and raisins, making sure they are evenly spread through the batter. In a separate clean bowl, beat the egg whites until soft peaks form.
5. Carefully fold the whipped egg whites into the batter in two stages, using a light hand to keep the mixture airy.
6. Transfer the batter to the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely.
7. To finish, beat the cream cheese and butter together until smooth. Add the powdered sugar, salt, and vanilla, and continue mixing until creamy. Spread the frosting evenly over the cooled cake and serve.
Nutrition Facts Of Almond Flour Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 32 g |
| Protein | 9 g |
| Fat | 30 g |
| Fiber | 4 g |
| Sugar | 24 g |
| Sodium | 180 mg |
Why It’s a Favorite among Dessert Lovers
This almond flour carrot cake recipe remains a favorite among dessert lovers because it delivers familiar carrot cake comfort with a richer texture from almond flour. The cake stays moist, gently spiced, and naturally flavorful from carrots, coconut, nuts, and raisins.
Cream cheese frosting adds smooth sweetness without feeling heavy. Almond flour gives a bakery style crumb that feels indulgent yet homemade.
Many enjoy how this almond flour carrot cake recipe balances sweetness and spice while offering a gluten free option that still tastes classic and comforting, making it a go to choice for gatherings and home baking alike.
Why My Recipe Works
My almond flour carrot cake recipe works because the ingredients and steps are balanced to create a moist, tender, and flavorful cake.
Almond flour provides a slightly nutty texture that holds moisture better than regular flour, keeping the cake soft. Whipping the egg whites separately and folding them in ads lightness, preventing the cake from being dense.
The combination of sugars, oil, and grated carrots ensures natural sweetness and moisture throughout. Spices, nuts, and coconut layer in flavor, while careful mixing prevents overworking the batter.
The almond flour carrot cake recipe cream cheese frosting adds richness and a smooth finish, tying all the flavors together.
How To Serve This Recipe
Start by cutting the cooled almond flour carrot cake recipe into even slices using a sharp knife. Place each slice on a plate, making sure the frosting stays intact.
You can serve almond flour carrot cake recipe as is for a simple dessert, or add a few toasted nuts, a sprinkle of cinnamon, or a small drizzle of honey on top for extra flavor.
Pair the cake with a cup of tea, coffee, or a glass of milk to enhance the taste. Store any leftovers in an airtight container in the fridge to keep the cake moist and the frosting fresh.
Health Benefits
This almond flour carrot cake recipe has several health benefits compared to traditional cakes. Almond flour is naturally gluten‑free, high in healthy fats, protein, and vitamin E, which supports heart and skin health.
Carrots add beta‑carotene, fiber, and antioxidants that promote eye health and digestion. Using moderate amounts of natural sweeteners helps keep blood sugar spikes lower than refined sugar cakes.
Nuts like pecans or walnuts contribute healthy fats and minerals, while the spices like cinnamon and nutmeg have anti-inflammatory properties. Overall, this almond flour carrot cake recipe can be enjoyed as a more nutrient-rich dessert option.
Professional Baking Tips
1. Always measure ingredients accurately. Use a kitchen scale for dry ingredients like almond flour and sugar to make sure the cake turns out consistent every time.
2. Keep egg whites and yolks separate until needed. Whipping the egg whites properly adds lightness to the batter and prevents the cake from becoming dense.
3. Mix dry and wet ingredients gently. Stirring too much can make the cake tough, so fold ingredients slowly to keep the texture soft.
4. Grate carrots finely. This helps them blend evenly into the batter and keeps the cake moist.
5. Prepare the pan correctly. Lining with parchment paper and greasing the sides ensures the cake releases cleanly without sticking.
6. Cool the cake completely before frosting. Spreading frosting on a warm cake can make it slide off or melt, so patience gives a clean, smooth finish.
Cake Storage
This almond flour carrot cake recipe stores very well. Keep it covered in the refrigerator to maintain freshness and prevent the frosting from softening too much. Stored properly, the cake lasts up to 5 days.
For longer storage, the unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw in the refrigerator before frosting and serving.
When serving chilled, the flavors meld beautifully, and the texture remains moist. Always keep the cake in an airtight container or tightly wrapped to preserve its soft crumb and nutty flavor.
FAQs About Almond Flour Carrot Cake Recipe
Can I use almond flour instead of regular flour in carrot cake?
Yes. Finely ground blanched almond flour works well in carrot cake and keeps it moist with a slightly nutty flavor.
Why is my almond flour carrot cake dense or oily?
That can happen if the batter has too much liquid or fat, or if ingredients aren’t measured by weight. Balancing moisture and almond flour is key.
Do I need to beat egg whites separately?
Beating egg whites and folding them in helps lighten the texture and prevents a dense crumb.
Should I drain grated carrots before adding?
Blotting extra moisture from grated carrots helps keep the cake from becoming too wet or heavy.
Can I freeze almond flour carrot cake?
Yes. Wrap cooled cake tightly and freeze slices or whole cake for a couple of months; thaw in the fridge before serving.
Conclusion
This almond flour carrot cake recipe is truly delicious and always a favorite whenever I bake it. Every time I make it, the combination of moist almond flour, sweet carrots, warm spices, and creamy frosting brings so much joy to the table.
I often prepare almond flour carrot cake recipe for special occasions or just to share with family and friends, and it is always enjoyed by everyone.
Baking this almond flour carrot cake recipe has become a comforting ritual, and I hope you try making it too. I promise it will be as satisfying and delightful as it is for me.
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Carrot Cake Recipe ATK | America Test Kitchen
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Almond Flour Carrot Cake Recipe
Equipment
- Mixing bowls (large and medium)
- Hand mixer or whisk
- Rubber spatula
- Box grater
- Measuring cups and spoons
- 9-inch round or square cake pan
- Parchment paper
- Cooling rack
Ingredients
For the Carrot Cake
- 350 g blanched almond flour
- 240 g finely grated fresh carrots
- 4 large eggs yolks and whites separated
- 150 g light brown sugar packed
- 100 g granulated sugar
- 90 ml vegetable canola, or melted coconut oil
- 75 g shredded coconut
- 70 g chopped pecans
- 75 g raisins
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 tsp vanilla extract
For the Cream Cheese Frosting
- 225 g cream cheese softened (brick-style)
- 113 g unsalted butter softened
- ¼ tsp salt
- 480 g powdered sugar
- 1 tsp vanilla extract
Instructions
- Start by heating the oven to 175°C. Line your cake pan with parchment paper and lightly grease the sides so the cake releases easily after baking.
- In a large mixing bowl, whisk the egg yolks with the brown sugar and granulated sugar until the mixture turns pale and slightly thick. Pour in the oil and add the vanilla extract, then mix until everything is smooth and well blended.
- Add the almond flour, baking powder, baking soda, salt, and all the spices. Stir gently just until the dry ingredients are incorporated.
- Mix in the grated carrots, coconut, pecans, and raisins, making sure they are evenly spread through the batter. In a separate clean bowl, beat the egg whites until soft peaks form.
- Carefully fold the whipped egg whites into the batter in two stages, using a light hand to keep the mixture airy.
- Transfer the batter to the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely.
- To finish, beat the cream cheese and butter together until smooth. Add the powdered sugar, salt, and vanilla, and continue mixing until creamy. Spread the frosting evenly over the cooled cake and serve.
Notes
Nutrition Facts Of Almond Flour Carrot Cake Recipe
Calories: 420 kcal | Carbohydrates: 32 g | Protein: 9 g | Fat: 30 g | Fiber: 4 g | Sugar: 24 g | Sodium: 180 mgHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.