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!

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% Daily Values based on a 2,000 calorie diet

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.

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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