Gluten-Free Almond Flour Carrot Cake (Moist, Fluffy)

As a seasoned gluten-free baker, I know baking with almond flour requires using a few easy tricks for best results. That is why this recipe for almond flour carrot cake yields an optimal moist and fluffy texture with perfectly-spiced flavor. Discover how to make the best gluten-free carrot cake with almond flour using the easy, pro baking tips included here!

gluten-free carrot cake with almond flour

Using blanched almond flour in carrot cake is a great alternative for those who cannot have gluten due to sensitivities or celiac disease, want to avoid using wheat or gluten-free flour blends, or simply enjoy the moist, sweet, and nutty flavor it adds to baking recipes.

Unfortunately some almond flour cake recipes, though, may yield unexpectedly dense or heavy results if the recipe was not properly tested or didn’t utilize some of the easy tricks described here.

Because both almond flour and grated carrots contain a lot of moisture, it’s important to factor that in when making great-quality almond flour recipes. This almond flour carrot cake recipe uses complimentary ingredients and a baking technique for fluffy, yet moist results.

First, the grated carrots are placed in paper towels before adding to the cake batter, which helps absorb extra moisture. Secondly, the egg whites are beaten separately from the yolks, and then folded in at the end.

This yields a light, fluffy texture, similar to these other highly-reviewed recipes for almond flour lemon cake and almond flour banana muffins. Below you will learn more pro, yet simple, tips for making an easy carrot almond flour cake with guaranteed results!

Ingredient Notes

• Almond Flour – For a lighter texture, I recommend using sifted blanched almond flour, not almond meal. This gives a nice fluffy texture, even with the high moisture, similar to this chocolate cake made with almond flour.
• Carrots – You will need 2 cups shredded carrots, which is about 6 medium. Grate the carrots and place in a double layer of paper towels to soak up extra moisture before adding to the cake batter. Similar to homemade gluten-free morning glory muffins, the grated carrot adds structure, a bit of sweetness, and moisture.
• Sugar – A combination of brown sugar adds a nice caramel flavor, while granulated sugar adds structure. I have not tested the recipe with low carb or keto sweeteners.
• Eggs – For best results, separate the eggs while they are cold and then let them sit for at least 30 minutes to come to room temperature. Beating the eggs in separately lightens the crumb, which is a similar technique used for both almond flour apple cake and easy almond flour cupcakes.
• Spices – Achieve a classic carrot cake flavor, just like Mom’s, using a robust combination of cinnamon, cloves, ginger, and nutmeg. If you have it on hand, a little dash of cardamom would also be lovely.
• Oil – Any preferred oil may be used, such as vegetable, canola, or coconut oil. Using oil instead of butter, also makes carrot cake with almond flour naturally dairy-free.
• Mix-Ins – A combination of nuts, shredded coconut, and raisins not only replicates a homemade, old fashioned flavor, but adds bulk to the cake layers. Use pecans or walnuts and regular raisins or golden raisins. You may also omit any of these mix-ins, but the cake layers will be slightly thinner.

Fluffy cream cheese frosting

Nothing beasts the old fashioned taste of carrot cake, especially when serving for Easter or other special occasions. Therefore, a fluffy, buttery, and tangy cream cheese frosting is key!

However, since the almond flour carrot cake layers are naturally gluten-free and dairy-free, you may be looking for a non-dairy frosting option to pair with it. Instead of traditional cream cheese frosting, substitute coconut whipped cream frosting or use dairy-free cream cheese and vegan butter in the frosting recipe included.

Pro tips for using almond flour in cakes

Some grain-free baking recipes, such as almond flour pie crust or almond flour oatmeal cookies are a little more straight forward when it comes to mixing together ingredients.

However, almond flour affects cakes differently and has a tendency to weigh down the texture. The crumb will not exactly mimic traditional texture as much as other GF cake recipes, such as gluten-free chocolate cake, but we can definitely get pretty close using these easy tricks!

1. Properly measuring almond flour – Measure almond flour by spooning into the cup and leveling off. Almond flour is heavier than wheat flour and you do no want it to be compressed or tamped down, which will have an adverse affect on the ingredient ratios.
2. Beating egg whites separately – This helps bulk up the cake layers and add volume so they are not condensed.
3. Folding in egg whites at end – Gently folding in the whites aerates the texture, similar to a souffle.
4. Avoid adding excess moisture – Since almond flour contains a lot of fat and moisture only a small amount of oil is used. Also using granulated sugars, instead of maple syrup, helps reduce moisture.

Cake pan size and modifications

When making desserts like cakes, sometimes you may not have the suggested baking pans or may want to make adjustments depending on how it will be served.

Although 9-inch cake pans are more commonly stocked, 8-inch cake pans work better for this recipe given the volume of ingredients. If you only have 9-inch cake pans on hand, they may be used, but the cake layers will be thinner. Reduce baking time 5-10 minutes.

If you would like to make almond flour carrot cake in a 9X13-inch pan, it would be the equivalent of 1 and 1/2 times the recipe. For the correct measurement amounts, adjust the slider in the recipe card to 15 servings and the ingredients will automatically adjust. Increase baking time 5-10 minutes.

How to grate and prepare carrots

You have a couple options to grate carrots for cakes. Begin by washing the carrots and slicing off both tips. Use the large holes on a box cheese grater, which also works when prepping zucchini for recipes. Although this method requires a little more effort, it works great for carrot cakes or muffins.

A faster and more convenient method is using the grater attachment on a food processor. Be sure to use the stem with grater disc, rather than the standard chopping blade.

Serving, storage, freezing tips

• After frosting the cake, I recommend placing it in the refrigerator for at least one hour before slicing. This helps make clean, in tact slices for serving.
• Cover and store leftovers in the fridge up to 5 days.
• Freeze leftovers by slicing and wrapping up individual pieces in plastic wrap. Transfer to an airtight container or freezer ziplock bags and freeze up to 2 months. Thaw slices in the refrigerator overnight to or at room temp for 1 hour.
• Prepare the frosted cake up to 2 days in advance before serving. Store in the refrigerator.

Best Baking tips to remember

1. Separate the egg whites from the yolks while they are cold before setting at room temp.
2. Use 8-inch cake pans for fluffy, thick cake layers. 9-inch pans will need 5-10 minutes less baking time and result in thinner layers.
3. Spoon the almond flour into the measuring cup and level off instead of tightly tamping down.
4. Adding the nuts, coconut, and raisins also adds bulk to the cake layers. You may leave any of these out, but the layers may not be as thick.
5. I found my cake layers stick slightly to the wire racks. Either try to slide them onto the rack top side up or lightly spray the cooling racks first.
6. Refrigerate the cake for 1 hour before slicing and serving to cut clean, in tact slices.

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