There’s something about the smell of cinnamon and nutmeg drifting through the kitchen that immediately transports me to a quiet afternoon moment. I remember the last time I made this carrot cake with almond flour — the kind of day where the light outside is soft, almost hesitant, and the sound of distant chatter fades into the background. I was halfway through grating the carrots when my phone buzzed, and I got a bit distracted, leaving tiny carrot shreds scattered on the counter, but honestly, that little mess made the process feel more like a lived-in kitchen than a perfectly staged recipe shoot.
When the cake finally came out of the oven, its aroma wrapped around me like a warm blanket. The texture was moist and tender, thanks to the almond flour, with just enough spice to make each bite interesting but never overwhelming. The cream cheese frosting wasn’t overly sweet, just creamy enough to balance the earthiness of the carrots and nuts. I found myself sneaking a small slice before dinner, even though I knew I should wait — that’s the kind of cake that makes you bend your own rules.
Why You’ll Love It:
- This cake is naturally gluten-free, offering a moist, tender crumb without any gritty or dense feel — but it’s not as light as a traditional flour version, which is kind of the point.
- The warm spices add depth without overpowering the fresh carrot flavor, making every bite comforting without being too heavy.
- The cream cheese frosting is smooth and just sweet enough, giving a classic finish that pairs perfectly with the nutty almond base.
- It’s simple to make, with mostly pantry staples and no complicated steps — though you might find yourself wanting to double the frosting.
If you’re worried that almond flour might make the cake too crumbly or dry, don’t be. The balance of moisture here is pretty spot on, and it holds together well when sliced, even if you’re a bit impatient and slice it while it’s still slightly warm — guilty as charged.
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Carrot Cake with Almond Flour
- Total Time: 1 hour
- Yield: 12 1x
Description
A moist and flavorful carrot cake made with almond flour for a gluten-free twist. This cake is packed with grated carrots, warm spices, and topped with a creamy cream cheese frosting.
Ingredients
2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 large eggs
1/2 cup pure maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
2 cups finely grated carrots (about 3 medium carrots)
1/2 cup chopped walnuts
1/2 cup unsweetened shredded coconut
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the almond flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In a large bowl, beat the eggs with the maple syrup, melted coconut oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the grated carrots, chopped walnuts, and shredded coconut until evenly distributed.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
While the cake cools, prepare the frosting by beating the softened cream cheese and butter together until smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese mixture and beat until fully combined and fluffy.
Once the cake is completely cooled, remove it from the pan and spread the cream cheese frosting evenly over the top.
Slice and serve. Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Kitchen Notes:
I usually use a standard 9-inch round pan for this cake, but if you’re short on equipment, a loaf pan works fine too — the baking time will just shift a bit, so keep an eye on it. This cake is delicious on its own, but I’ve also tried sprinkling extra chopped walnuts on top of the frosting for a little crunch and it adds a nice touch. Sometimes I swap out shredded coconut for raisins or even chopped pineapple, but I haven’t tested those variations enough to say if they’re always a win. Serving it with a cup of tea or coffee makes it feel like a little celebration, even on a regular weekday afternoon.
FAQ:
Can I make this cake ahead of time? Yes, it actually tastes better the next day after the flavors meld. Just keep it refrigerated and bring to room temperature before serving.
Is almond flour necessary? Almond flour gives this cake its signature moist texture and nutty flavor, but if you don’t have it, you might try a gluten-free flour blend, though the texture will change.
How long does the cake keep? Stored in an airtight container in the fridge, it stays fresh up to 5 days. You can also freeze it without frosting for up to 2 months.
Ready to treat yourself? This carrot cake with almond flour is waiting to be sliced, savored, and shared. Don’t forget to save or print the recipe so you can make it again soon.