Almond Flour Carrot Cake Recipe
User Reviews
4.8
Almond Flour Carrot Cake Recipe
Description
The recipe begins by blending eggs, maple syrup, avocado oil, lemon juice, and vanilla to create a wet base. Almond flour, tapioca flour, baking soda, baking powder, cinnamon, ginger, and salt combine for structure and flavor. Shredded coconut adds texture, while walnuts and raisins provide nuttiness and subtle sweetness. Grated carrots contribute moisture and natural sweetness. The batter is spread into two parchment-lined pans and baked until golden and cooked through, as verified by an instant-read thermometer.
The resulting carrot cake is tender yet substantial with a mildly nutty, spiced flavor profile balanced by the maple syrup's sweetness. The vegan cream cheese frosting complements the cake's warmth and texture with creamy tang. Optional toppings like extra walnuts and cacao nibs add crunch and visual appeal.
Allowing the cake to cool fully before frosting ensures the frosting maintains a smooth texture. The recipe notes suggest the cake improves in flavor after a day, making it suitable for advance baking.
Ingredients
- 4 large egg
- 1/2 cup (120ml, 4oz) pure maple syrup
- 1/3 cup (80ml, 2.3oz) avocado oil see note*
- 1 Tbsp (15ml) lemon juice
- 2 tsp vanilla extract pure
- 2 cups (224g, 8oz) almond flour Bob's Red Mill brand
- 1/2 cup (65g, 2.2oz) tapioca flour
- 1 cup (85g, 3oz) coconut unsweetened, shredded
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt sea salt
- 1/2 cup (65g, 2.2oz) walnut chopped, raw
- 1/2 cup (71g) raisins
- 2 cups (110g, 4oz) carrot see note, grated
For Frosting:
- 1 batch Vegan Cream Cheese Frosting
- 2 Tbsp walnut chopped, optional, raw
- 2 Tbsp cacao nibs optional
Instructions
- Preheat the oven to 350 degrees F and line two 8-inch cake pans (or spring form pie pans) with parchment paper.
- Add all of the ingredients except for the walnuts, raisins, and grated carrot to a blender or food processor and blend until combined. Note: If you prefer using a mixing bowl, feel free to prepare the batter in a mixing bowl instead of a blender.
- Add the walnuts, raisins, and grated carrot and fold into the batter until well-combined.
- Divide the cake batter between the two cake pans and spread into an even layer. Bake on the center rack 20 to 35 minutes, or until cakes are golden-brown and test clean when poked in the center. Cake is fully cooked when it reaches an internal temperature of at least 190 degrees Fahrenheit. If you have an instant read thermometer, insert it into the center of the cakes to be sure they are fully cooked.
- Allow cakes to cool completely to room temperature before releasing them from their pans.
- Place one of the cakes on a cake stand or large plate and frost the top with Vegan Cream Cheese Frosting (or cream cheese frosting of choice). Place the second cake on top and frost the whole cake with the remainder of the frosting. Garnish with chopped walnuts and cacao nibs, cut into thick slices, and serve!
Notes
- You can substitute various neutral oils such as olive, vegetable, melted coconut, grapeseed, almond, or algae oil.
- Grated carrots can be prepared fresh with a food processor or box grater if pre-grated carrots are unavailable.
- This cake tastes better after resting 1 to 3 days, so baking it a day ahead improves the flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18-inch 2-tier cake
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 342kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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