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.
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 mg