Can I use another type of flour?

I've only tested this carrot cake recipe with almond flour. Since almond flour is high in moisture and gluten-free, a direct substitution with other flours will not work without adjustments to the recipe. If you're looking for a non gluten-free carrot cake, this coconut carrot cake is made with whole wheat flour and it's totally delicious!

What size cake pan is best for this recipe?

The recipe calls for an 8 x 2 inch round baking pan, but you can also use a 9 x 2 inch round pan for a shorter cake. You'll just need to reduce the baking time to about 30-32 minutes.

Can you make this carrot cake recipe into a layer cake?

I haven't tried making this recipe into a layered carrot cake, but you may be able to double the recipe and bake the layers in two 9-inch round baking pans for 30-32 minutes. You'll also need to double (or even triple) the frosting.

Do you need to squeeze moisture out of the shredded carrots before adding to the batter?

No need! This almond flour cake benefits from all the moisture from the carrots. So, be sure to finely shred the carrots and don't squeeze any of that moisture out.

Can this dairy-free carrot cake be made vegan?

I haven't tested this recipe without eggs, so I can't say for certain if a vegan egg substitute would work. In my experience, eggs are an important ingredient as they help create structure and leavening for almond flour cakes.

Can you add nuts and/or raisins to this carrot cake?

Yes, adding some chopped walnuts or pecans and/or some raisins would be a great addition to this carrot cake. Just be careful not to add too many as it may make the batter a little heavy.

Almond Flour Carrot Cake

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)

Cook Mode Prevent your screen from going dark

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.