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Slices of almond flour carrot cake with dairy free cream cheese frosting arranged on crumpled brown parchment paper.

Almond Flour Carrot Cake

  • Author: Leanne
  • Prep Time: 20 minutes
  • Cooling Time: 2 hours
  • Cook Time: 35 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Bake
  • Cuisine: American, Canadian
  • Diet: Gluten Free


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!


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)


  1. Preheat oven to 350F. Grease an 8 x 2 inch round cake pan and line the bottom with parchment paper.
  2. In a medium-sized bowl, whisk together the almond flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
  3. In a separate large bowl, whisk together the eggs and then whisk in the coconut sugar, oil, maple syrup and vanilla.
  4. 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.
  5. Spread the batter out into the prepared pan and use an offset spatula to level out the top as the batter will be thick.
  6. Bake for 35-37 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  7. Let cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
  8. 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.
  9. Spread the frosting onto the cooled cake and top with chopped walnuts or pecans (optional).
  10. Refrigerate for a few hours before slicing and serving.


  1. Make sure you’re using blanched almond flour and not almond meal.
  2. 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.
  3. Freshly grate your carrots by using the small holes on a box grater. Avoid larger shreds or prepackaged shredded carrot which can be dry.
  4. 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.
  5. 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.
  6. If you don’t need this cake to be dairy-free, you can use regular cream cheese and butter (both brought to room temperature).
  7. If you like your cream cheese frosting sweeter and thicker, feel free to add more powdered sugar.
  8. To keep this recipe gluten-free, make sure your powdered sugar, spices and other ingredients are certified gluten-free.
  9. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

Keywords: carrot cake, almond flour, gluten-free, dairy-free