Almond Flour Carrot Cake (Gluten-Free)
This Almond Flour Carrot Cake with Cream Cheese Frosting is so fabulously moist + tender, no one will believe it is gluten-free and grain-free! Simple, elegant, indulgent-tasting yet on the healthier side of cakes, it is perfect for holidays and special occasions, but easy enough for an anytime dessert.Cake can be cut into 9, 12 or 16 slices.Cake could also be made into a double layer cake by doubling the recipe and baking in two 8-inch cake pans.
Servings: 9 -16 squares depending how you slice it
Equipment
- 1 8x8 square metal pan
Ingredients
Almond Flour Carrot Cake
- 1 3/4 cups blanched finely ground almond flour we used Bob's Red Mill. Tip: spoon the almond flour into the measuring cup, then gently level, do not pack the almond flour into the measuring cup
- 1 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup Olive oil or oil of choice avocado oil or canola oil work great
- 1/2 cup brown sugar (light or dark), packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1/3 cup plain Greek yogurt
- 2 tablespoons crushed pineapple, drained if you can't find crushed pineapple, use chopped pineapple, then use a knife to finely chop, and drain
- 1 1/2 cups grated carrots about 3-4 large carrots, grated with a box grater
- chopped walnuts for topping, optional not necessary but it makes the cake look pretty
Cream Cheese Frosting
- 4 oz cream cheese, or dairy-free alternative, room temperature
- 2 tablespoons butter or dairy free butter, room temperature
- 1 cup powdered sugar aka confectioner's sugar
- 1/2 teaspoon vanilla extract
- pinch salt
Instructions
Almond Flour Carrot Cake
- Preheat oven to 325 degrees F, and grease a 8x8 inch metal pan, line with parchment paper so that the parchment comes over the edges slightly (you will fold down before baking),and lightly grease the parchment paper as well. Set aside.
- Combine almond flour, baking soda, baking powder, salt, cinnamon in a bowl with a whisk, pastry cutter or fork, set aside. Do not skip this step, it not only combines the ingredients but makes the flour super fine which helps with the texture of the bread
- Add oil, brown sugar and granulated sugar to a large mixing bowl, and using a stand mixer or hand mixer, mix until thoroughly combined. Mixture will be smooth, do not worry if it looks like some oil is sitting on top when the mixer stops.
- Add eggs one at a time, mixing thoroughly after each addition.
- Add vanilla, yogurt and crushed and drained pineapple. Mix thoroughly.
- Add dry ingredients alternately with the grated carrots to the wet ingredients.
- Pour the batter into the prepared square pan. Tuck the parchment paper in on all sides.
- Bake at 325 degrees F for 55 minutes uncovered, then cover loosely with foil and continue baking 15 minutes.
- Let cool for at least 30 minutes before lifting the cake out of the pan by grabbing onto the parchment paper, and let continue cooling on a baking rack. Leave parchment paper on for now.
Cream Cheese Frosting
- Using a stand mixer or hand mixer, combine cream cheese and butter, then add in the remaining ingredients and mix until very well combined and creamy.
- When the cake is fully cooled, carefully peel back the parchment paper as you transfer the cake to your serving plate. Spread frosting to the top of the cooled carrot cake loaf, and top with chopped walnuts as desired. Slice and enjoy!
Storing
- Unfrosted Carrot Cake: The cake can be made a day ahead and stored overnight at room temperature, gently wrapped in wax paper. You might want to put a few toothpicks in the cake so that the wax paper doesn't stick to the top.Frosted Carrot Cake: Store covered in the refrigerator for up to a week.
Notes
Option to make layer cake:
If you would like to use this recipe to make a layer cake, double the cake ingredients, and bake in two 8-inch round cake pans. Grease the pans, line the bottom of them with parchment paper and lightly grease the parchment paper.
All other directions are the same as a single cake.
Also double the frosting ingredients, and frost as desired.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!
Can this cake be freeze ?
Yes! It freezes beautifully for up to 3 months.
It’s listed as dairy free but contains Greek yogurt. Could regular coconut milk yogurt be subbed?
yesss! My apologizes for missing the dairy-free substitution on the recipe card. You can use your favorite dairy-free yogurt, unflavored. And the thicker the better!
Has anyone tried a dairy free yogurt in this? I know it’s a small amount, but I would love to make this DF too.
As long as you use an unflavored, dairy-free yogurt, it should work well!
I took the cake for potluck at work a and it was a hit!!! I used coconut sugar and cane sugar as natural substitutes then added raisins and some shredded coconut- took it to a new level. Thank you so much. It is nice to have a gluten free option that is so delicious.
Your carrot cake is AMAZING! Sooo moist and great flavor! My Grand niece actually made it and brought it to an Easter lunch. We walked out with the recipe and several had seconds. Nice job!
I might try substituting more of the oil with apple sauce to see what happens. If it doesn’t work, your version is still well worth it!
Thank you!! So happy everyone enjoyed it! Let me know if you make it with substitutions.
Your carrot cake is AMAZING! Sooo moist and great flavor! My Grand niece actually made it and brought it to an Easter lunch. I’ve gotta say, it didn’t look like much but we walked out with the recipe and several had seconds. Nice job!
I might try substituting more of the oil with apple sauce to see what happens. If it doesn’t work, your version is still well worth it!
Wonderful! Made two around Easter and they were big hits. The second one I cut the oil in half and added apple sauce in its place, turned out perfect.
Wow! So happy you loved the recipe! And great substitution!