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

Name: Gluten-Free Almond Flour Carrot Cake (Moist, Fluffy)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups grated carrots (about 6 medium); 4 large eggs (separated); ¾ cup packed light brown sugar; ½ cup granulated sugar; 2 teaspoons vanilla extract; ½ cup oil (vegetable, canola or coconut); ¾ cup chopped pecans; ¾ cup shredded coconut; ½ cup raisins; 3½ cups (385 g) blanched almond flour; 1½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1½ teaspoon ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon ground ginger; ½ teaspoon ground nutmeg; 8 ounce cream cheese (room temperature); ½ cup butter (softened); 3 cups powdered sugar; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 tablespoon heavy cream, half and half, or milk; optional: additional grated carrots or nuts (for decorating)

13 steps

Prep:20minCook:35min

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!

Updated at: Mon, 07 Oct 2024 01:05:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories769 kcal (38%)

Total Fat52.5 g (75%)

Carbs68.4 g (26%)

Sugars59.8 g (66%)

Protein12.3 g (25%)

Sodium345.9 mg (17%)

Fiber5.2 g (18%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 350ºF. Prepare two 8-inch cake pans by spraying with nonstick cooking spray. Line the bottoms with cut-to-size parchment paper and spray the tops.

Step 2

Grate the carrots and place them in a double layer of paper towels. Squeeze gently and set aside until ready to add to the cake batter.

Step 3

In a large mixing bowl or stand mixer, add the egg whites. Beat using the whisk attachment until very stiff peaks form. Transfer the egg whites to a separate bowl to be folded into the cake batter later.

Step 4

Use the same empty mixing bowl and add the yolks, light brown sugar, and sugar. If using a stand mixer switch to a paddle attachment. Beat for 3 minutes, or until doubled in volume and pale.

Step 5

Mix in the oil and vanilla until well combined. Beat in grated carrots, nuts, coconut, and raisins.

Step 6

Add the almond flour, baking powder, baking soda, salt, and spices. Mix on low speed until well combined. The batter will be very thick.

Step 7

Fold in one-third of the beaten egg whites to aerate and loosen the batter. Add the remaining whites, using a large silicone spoon to fold from the sides of the bowl in to the middle. Take your time with this for best fluffy results!

Step 8

Evenly divide and spread the cake batter between the cake pans. Bake for 35-40 minutes. The middle should be set when touched lightly and a toothpick or cake tester (my preferred) should come out clean.

Step 9

Cool in the pans for 5 minutes before turning out to a wire rack to cool completely before frosting.

Cream Cheese Frosting

Step 10

In a large mixing bowl, add the cream cheese and butter. Beat on high until well combined. Add the powdered sugar, vanilla extract, salt, and milk. Mix on low to combine, then increase to high to mix well for 2-3 minutes, until light and fluffy.

Step 11

Gently remove the cake layers from the wire rack. Place one layer on a platter. Spoon a thick layer of frosting in the middle and then use an offset spatula to spread to the edges.

Step 12

Top with the second layer. Spoon the remaining frosting on the top and around the sides. Use the offset spatula to spread evenly. If desired, decorate with additional grated carrots or nuts.

Step 13

For best slicing, refrigerate for 1 hour before slicing and serving. Refrigerate leftovers.

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