Almond Flour Carrot Cake

Almond Flour Carrot Cake made with all wholesome ingredients! A grain-free, refined sugar-free, and dairy-free dessert that’s lower in sugar than traditional carrot cake. You’d never guess this moist and fluffy carrot cake is actually better for you!

Alternatively titled: The Best Carrot Cake You Ever Did Eat.

You’d never guess this Almond Flour Carrot Cake recipe is actually loaded with healthy ingredients!

Made with high-protein almond flour, sweetened with pure maple syrup, and jam packed with goodies like walnuts, shredded carrots, and raisins, this healthier cake recipe is truly a win!

But don’t take my word for it! Check out the comments section below to read the reviews! One reader said,

“This came out great! Moist and not too sweet, but I could even lower the amount of maple syrup and I think it would still be delicious. I didn’t have lemon juice, so I used acv and I think it was a decent substitute! Thanks for this recipe.”

Dating all the way back to April 2017, this paleo carrot cake has been one of my favorite cake recipes to date!

Why You’ll Love This Recipe:

I’m heavily biased, but I think this healthy carrot cake recipe is a great place to start and finish. Meaning, for me it is the best carrot cake recipe, and it may just be the ONLY carrot cake recipe you’ll ever need.

This dream boat of an almond flour carrot cake is:

1. refined sugar-free
2. gluten-free and grain-free
3. dairy-free
4. easy to prepare
5. made with wholesome ingredients

Let’s discuss the ingredients for almond flour carrot cake.

Ingredients for Grain-Free Carrot Cake:

Almond Flour and Tapioca Flour: The base of this grain-free carrot cake recipe is a almond flour and tapioca flour, which take the place of all-purpose flour. The combination of these two flours generates a tender crumb that you’d never guess is grain-free!

I used Bob’s Red Mill Super-Fine Almond Flour to prepare this cake. I have found the combination of fine almond flour and tapioca four to yield the fluffiest grain-free treats. While I recommend a finely-ground almond flour for the best results, almond meal works too.

I don’t recommend substituting coconut flour for the almond flour, but cassava flour works as a 1:1 substitute.

Dating further back than this iconic recipe for Almond Flour Pancakes, BRM’s almond flour has been my go-to for years.

Avocado Oil: The fat portion of the recipe. I like using avocado oil because it has neutral flavor but melted coconut oil, vegetable oil, or olive oil work too.

Pure Maple Syrup: Used to sweeten the carrot cake and keep it refined sugar-free. Coconut sugar and keto sweeteners also work here.

Large Eggs: We need some large eggs to fluff up the cake and ensure it holds together. Bring the eggs out of the refrigerator 10 minutes before you start the recipe to bring them to room temperature if you have the time.

I haven’t tested this cake recipe with flax eggs. I believe it would work but I think the cake would turn out thin and dense.

Vanilla Extract: For warm flavor. Skip it if you don’t have it on hand.

Shredded Coconut: Unsweetened coconut is a customary addition to carrot cake recipes, although you can absolutely skip it if you don’t like coconut flakes.

Baking Powder, Baking Soda, and Lemon Juice: The leavening agents here. Lemon juice is used to create a chemical reaction with the baking soda to bring more rise to the cake.

Ground Cinnamon, Ground Ginger, Sea Salt: Using warm spices like ground cinnamon and ground ginger give the carrot cake that iconic traditional carrot cake flavor.

Raw Walnuts, Raisins, and Grated Carrots: These are the classic carrot cake goodies! If you aren’t a fan of walnuts or raisins, you can skip them. My favorite cake includes these sweet bursts and the nutty flavor.

Golden raisins or dried cranberries work here too!

You can’t even tell this cake is gluten-free, not to mention grain-free and paleo!

Now that we’re familiar with the simple ingredients for this healthy carrot cake recipe, let’s make the best almond flour carrot cake recipe!

How to Make Carrot Cake with Almond Flour:

Preheat the oven to 350 degrees Fahrenheit and line two 8-inch cake pans with parchment paper liners.

Add all the ingredients for the cake except the walnuts, raisins and carrots to a high powered blender or food processor.

If you don’t have a high-speed blender or if you prefer making cake batters using mixing bowls, feel free to make the cake batter in a large mixing bowl instead of a blender.

Blend the carrot cake ingredients until a smooth batter forms.

That’s right – both the wet ingredients and the dry ingredients go in the blender at the same time.

Stir in the walnuts, raisins, and shredded carrots until evenly distributed throughout the batter.

For those of you who prefer using a stand mixer or mixing bowls to prepare your cake batter, feel free to take that approach! You can use an electric mixer and a large bowl to prepare the cake batter.

Divide the carrot cake batter between the two parchment-lined spring form cake pans, then bake!

Immediately after the cakes come out of the oven, check the internal temperature using a digital thermometer. to do so, insert the thermometer into the center of the cake. Aim for 190 to 205 degrees Fahrenheit for the best results.

Once the cake has cooled, you can frost it with the vegan cream cheese frosting. I recommend preparing the frosting the day or night before to cut down on some of the prep.

I also recommend giving yourself plenty of time to allow the cakes to cool before frosting them.

Place the cake layers on a cake stand or a serving dish to frost. Frost between the two layers as well as the top of the cake and the sides of the 2-tier carrot cake.

You can decorate the top of the cake with shredded coconut, chopped walnuts, or colorful frosting carrots.

If you prefer regular cream cheese frosting or a dairy free cream cheese frosting, feel free to go that route as well!

How to Store Carrot Cake Leftovers:

1. Refrigerator: Should you end up with leftovers, you can store them in an airtight container in the refrigerator for up to 1 week.
2. Freezer: After about 5 days, the cake will begin to dry out, so if you can’t get through the cake in 5 to 7 days, you can freeze it! Simply wrap the cake securely in plastic wrap then stick it in a zip lock bag, and freeze it. You can slice the cake into individual slices first if you’d like. I like to wrap in plastic wrap AND put it in a freezer bag in order to ensure the cake doesn’t get freezer burned. Freeze the cake up to 3 months.

This cake isn’t as sweet as your run-of-the-mill carrot cake. 

For me, it’s the perfect sweetness, but you can 200% add more pure maple syrup, brown sugar, or a sugar-free sweetener to further sweeten it.

If you follow a keto diet, you can make this a low carb carrot cake by using your favorite sugar-free sweetener.

My intentions for you and the cake is to share it with your family on Easter.

But make no mistake, I’m a year-round carrot cake consumer, as well as a dessert hogger. So if you feel compelled to bake this gorgeous thing for your onesie on any given Sunday, you do you like you’ve never done you before!

Recipe Customizations:

• Try a sugar-free version by making my Low-Carb Carrot Cake.
• Add 1/3 cup of crushed pineapple (get the canned kind that’s stored in juice, not syrup) and omit the oil.
• Use a combination of carrots and parsnips – I used parsnips in my Grain-Free Carrot Cake recipe a couple years ago, and it turned out marvelously!
• Make it vegan by following my Grain-Free Vegan Carrot Cake.
• If you’re not into the 2-tier action, you can bake the cake in a single layer in a 13″ x 9″ baking dish.

And that’s it!

Make your super tender, moist, fluffy perfectly textured paleo carrot cake for your every brunch gathering.

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