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Almond Flour Carrot Cake Recipe
4.8 from 165 votes

Almond Flour Carrot Cake Recipe

This Almond Flour Carrot Cake blends almond and tapioca flours with grated carrot, shredded coconut, walnuts, and raisins for a moist, dense cake with warm cinnamon and ginger spices. Sweetened with pure maple syrup and accented with lemon juice and vanilla, it offers a natural sweetness. Vegan cream cheese frosting tops the layered cake for a smooth finishing touch.

Prep Time
45 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings: 1 8-inch 2-tier cake
Calories: 342 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F and line two 8-inch cake pans (or spring form pie pans) with parchment paper.
  2. 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.
  3. Add the walnuts, raisins, and grated carrot and fold into the batter until well-combined.
  4. 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.
  5. Allow cakes to cool completely to room temperature before releasing them from their pans.
  6. 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

Serving 1of 12 Calories 342kcal (17%) Carbohydrates 23g (8%) Protein 8g (16%) Fat 24g (37%) Fiber 4g (16%) Sugar 12g (24%)

Nutrition Facts

Serving: 1 8-inch 2-tier cake

Amount Per Serving

Calories 342

% 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.