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Gluten-free carrot cake with almond flour

Gluten-Free Carrot Cake Recipe with Almond Flour

Make this moist, delicious gluten-free carrot cake using almond flour. Perfect for special diets—easy, healthy, and naturally sweetened.
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Prep Time 15 minutes
Cook Time 30 minutes
20 minutes
Total Time 1 hour 5 minutes
Course Cake, Dessert
Cuisine American
Servings 4 people
Calories 658 kcal

Ingredients
  

  • For the Cake:
  • 2 cups 200g almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger optional
  • 2 large eggs room temperature
  • 1/3 cup 80ml coconut oil or avocado oil, melted
  • 1/3 cup 80ml maple syrup or honey
  • 1 tsp vanilla extract
  • 2 cups 220g grated carrots
  • 1/3 cup 50g raw chopped walnuts or pecans (optional)
  • 1/4 cup 40g raisins or dried cranberries (optional)
  • For the Frosting Optional:
  • 4 oz 115g cream cheese , softened
  • 1/4 cup 30g powdered erythritol or powdered sugar (for non-keto)
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream or coconut cream to adjust consistency

Notes

Step-by-Step

Step 1: Preheat the Oven

  • Preheat your oven to 350°F (175°C) .
  • Line an 8-inch round springform pan or loaf pan with parchment paper.
 

Step 2: Mix Dry Ingredients

  • In a medium bowl, whisk together:
    • Almond flour
    • Baking soda
    • Salt
    • Cinnamon
    • Nutmeg
    • Ginger (if using)
 

Step 3: Mix Wet Ingredients

  • In a separate bowl, combine:
    • Eggs
    • Melted coconut oil
    • Maple syrup (or honey)
    • Vanilla extract
  • Whisk until fully combined and slightly frothy.
 

Step 4: Combine Wet & Dry Ingredients

  • Add dry ingredients to wet ingredients and mix well until no lumps remain.
 

Step 5: Add Grated Carrots and Optional Add-ins

  • Stir in grated carrots, nuts, and raisins (if using).
  • Mix until evenly incorporated.
 

Step 6: Pour into Pan and Bake

  • Pour batter into the prepared pan and smooth the top with a spatula.
  • Bake for 25–30 minutes , or until a toothpick inserted in the center comes out clean.
 

Step 7: Cool Completely

  • Let the cake cool completely on a wire rack before adding frosting. This prevents melting.
 

Step 8: Make the Frosting (Optional)

  • Beat softened cream cheese with powdered sweetener and vanilla until smooth.
  • Add a splash of heavy cream or coconut cream if too thick.
  • Spread over cooled cake.
 

Step 9: Slice and Serve

  • Cut into slices and enjoy! Store leftovers in the fridge for up to 4 days or freeze for longer storage.