Easy Gluten-Free Carrot Cake with Almond Flour

Whether it’s a birthday, a family gathering, or just a sweet treat for yourself, this recipe has got you covered. Indulge in a deliciously moist gluten-free carrot cake made with almond flour. This quick and easy recipe delivers a perfectly moist cake topped with a rich and creamy cream cheese frosting. Perfect for any occasion!

If you love carrot cakes, you’ll be amazed that this one is made with almond flour. It’s incredibly moist and much gentler on the stomach compared to a traditional carrot cake made with all-purpose flour. Trust me, you won’t be able to tell the difference! 

This is especially perfect for those with gluten sensitivity or intolerance, as you can still enjoy a fantastic after-dinner dessert without any worries.

Why You’ll Love This Gluten-Free Healthy Carrot Cake Recipe

• Packed with carrots and almonds, this cake provides vitamins (especially rich in vitamin A), minerals from carrots, and healthy fats from almonds, making it a healthier dessert option. 
• Almond flour is easier to digest than regular flour, so this cake is gentler on your stomach. 
• The almond flour and grated carrots make the cake very moist and flavorful. It’s perfect for those with gluten sensitivities or celiac disease, letting you enjoy a classic dessert without any gluten worries. 
• The cream cheese frosting is smooth and rich, perfectly complementing the spiced carrot cake for an indulgent treat.

Ingredients You’ll Need and Cooking Tips and Tricks

For the Cake

• 2 cups almond flour – I buy my almond flour from Costco, specifically the Kirkland Signature Almond Flour Blanched California Superfine. It’s a great choice because you get a large quantity for a reasonable price. For gluten-free baking, I recommend using blanched almond flour. This type is made from almonds with the skins removed, resulting in a smoother texture and lighter color.
• 3 tsp baking soda, 1 tsp salt, 2 tsp ground cinnamon, 1 tsp ground nutmeg
• 1/2 cup melted coconut oil – you can use butter or avocado oil instead, but coconut oil is a lighter option.
• 1 1/2 cups cane sugar, 4 large eggs, and 2 tsp vanilla extract
• 3 cups grated fresh carrots and 1 cup chopped walnuts – I use a food processor to chop the carrots. I also use it to chop the walnuts, but I prefer to keep the walnuts chunky for a crispier texture in the cake.

For the Frosting

• 16 oz cream cheese, softened
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract
• Let the cream cheese and eggs sit at room temperature for about 30 minutes before mixing for best results.

How to Make the Almond Flour Carrot Gluten-Free Cake

• Preheat your oven to 350°F (175°C). Line one 9-inch round cake pan with parchment paper.
• Combine the almond flour, baking soda, salt, ground cinnamon, and ground nutmeg in a large bowl. Mix well to ensure the spices and baking soda are evenly distributed.
• In another big bowl, crack the eggs, pour in the sugar and vanilla extract, and blend with an electric mixer until thoroughly mixed and creamy.
• Gradually combine the dry ingredients and wet ingredients, add melted coconut oil, and stir until combined. 
• Fold in the grated carrots and chopped walnuts, ensuring they are evenly distributed throughout the cake batter.
• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Please note that the baking time can vary depending on your oven, so check the cake after about 30 minutes.
• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Beat the softened cream cheese and powdered sugar in a medium bowl until smooth and creamy.
• Mix in the vanilla extract until well combined.
• Once the cake is completely cooled, place it on a serving plate. Spread a generous amount of cream cheese frosting over the top of the cake. 
• Slice and enjoy your delicious gluten-free carrot cake with almond flour! This cake is perfect for any occasion and will surely be a hit with everyone.

How to store this Gluten-Free Carrot Cake

• Place the cake in an airtight container or wrap it tightly in plastic wrap and aluminum foil for longer storage. Store it in the refrigerator for up to 5 days to keep the cream cheese frosting fresh and the cake moist.
• To store the cake for a longer time, freeze it. Wrap individual slices or the whole cake (without frosting) tightly in plastic wrap, then put it in a freezer-safe bag or container. You can also freeze the frosted cake, but the frosting’s texture might change a bit. Wrap it the same way.
• Freeze the cake for up to 3 months. Thaw it in the refrigerator overnight when you’re ready to eat it. Let it come to room temperature before serving for the best taste and texture.

Final Thoughts

Making a gluten-free carrot cake with almond flour is a tasty adventure. Easy-to-find and simple ingredients like almond flour and coconut oil can bake a moist and flavorful cake that suits different dietary needs. Choosing quality ingredients like Kirkland Signature Almond Flour Blanched California Superfine from Costco ensures a great result.

Using a food processor makes chopping carrots and walnuts a breeze. Keeping the walnuts chunky adds a nice crunch to the cake. 

Ultimately, this cake isn’t just for special diets—it’s about enjoying a delicious homemade treat. So, whip up a batch using this easy almond flour carrot cake recipe, and let me know how it turned out for you in the comments below!

More Almond Flour Recipes You’ll Love

• Gluten-Free Chocolate Chip Cookies with Almond Flour
• Spinach & Feta Savory Gluten-Free Muffins with Almond Flour
• Almond Flour Tomato Fritters (Easy Pan-Fried)
• Healthy Banana Almond Flour Brownies without Butter
• Gluten-free Egg White Wraps with Almond Flour (No Xanthan Gum)
• Best Almond Flour Chocolate Cake with Chocolate Ganache

Gluten-Free Carrot Cake with Almond Flour

A deliciously moist gluten-free carrot cake made with almond flour. This quick and easy recipe delivers a perfectly moist cake topped with a rich and creamy cream cheese frosting.

5 from 1 vote

Print Pin Rate

Course: Dessert

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Servings: 12

Calories: 570kcal

Tried this recipe?Please provide your rating!

Ingredients

• ▢ 2 cups almond flour
• ▢ 3 tsp baking soda
• ▢ 1 tsp salt
• ▢ 2 tsp cinnamon ground
• ▢ 1 tsp nutmeg ground
• ▢ 1/2 cup coconut oil
• ▢ 1 1/2 cup sugar regular
• ▢ 4 eggs large
• ▢ 3 tsp vanilla extract
• ▢ 3 cups carrots grated
• ▢ 1 cup chopped walnuts chopped
• ▢ 16 oz cream cheese
• ▢ 1 1/2 cup powdered sugar

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions

• Preheat your oven to 350°F (175°C). Line one 9-inch round cake pan with parchment paper.
• Combine the almond flour, baking soda, salt, ground cinnamon, and ground nutmeg in a large bowl. Mix well to ensure the spices and baking soda are evenly distributed.
• In another big bowl, crack the eggs, pour in the sugar and vanilla extract, and blend with an electric mixer until thoroughly mixed and creamy.
• Gradually combine the dry ingredients and wet ingredients, add melted coconut oil, and stir until combined. 
• Fold in the grated carrots and chopped walnuts, ensuring they are evenly distributed throughout the cake batter.
• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Please note that the baking time can vary depending on your oven, so check the cake after about 30 minutes.
• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Beat the softened cream cheese and powdered sugar in a medium bowl until smooth and creamy.
• Mix in the vanilla extract until well combined.
• Once the cake is completely cooled, place it on a serving plate. Spread a generous amount of cream cheese frosting over the top of the cake. 
• Slice and enjoy your delicious gluten-free carrot cake with almond flour! This cake is perfect for any occasion and will surely be a hit with everyone.

Video

Notes

• Refer to the post above for video instructions and other useful information.
• Nutrition information is an estimate and will depend on your specific ingredients.
• Quick Tip: Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
  How to store this gluten-free carrot cake
  • Place the cake in an airtight container or wrap it tightly in plastic wrap and aluminum foil for longer storage. Store it in the refrigerator for up to 5 days to keep the cream cheese frosting fresh and the cake moist.
  • To store the cake for a longer time, freeze it. Wrap individual slices or the whole cake (without frosting) tightly in plastic wrap, then put it in a freezer-safe bag or container. You can also freeze the frosted cake, but the frosting’s texture might change a bit. Wrap it the same way.
  • Freeze the cake for up to 3 months. Thaw it in the refrigerator overnight when you’re ready to eat it. Let it come to room temperature before serving for the best taste and texture.

Nutrition

Calories: 570kcal | Carbohydrates: 51g | Protein: 10g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 630mg | Potassium: 220mg | Fiber: 4g | Sugar: 44g | Vitamin A: 5936IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg

Tried this recipe?Mention @nenaswellnesscorner or tag #nenaswellnesscorner!