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!

gluten-free carrot cake with almond flour
Using blanched almond flour in carrot cake is a great alternative for those who cannot have gluten due to sensitivities or celiac disease, want to avoid using wheat or gluten-free flour blends, or simply enjoy the moist, sweet, and nutty flavor it adds to baking recipes.
Unfortunately some almond flour cake recipes, though, may yield unexpectedly dense or heavy results if the recipe was not properly tested or didn’t utilize some of the easy tricks described here.
Because both almond flour and grated carrots contain a lot of moisture, it’s important to factor that in when making great-quality almond flour recipes. This almond flour carrot cake recipe uses complimentary ingredients and a baking technique for fluffy, yet moist results.
First, the grated carrots are placed in paper towels before adding to the cake batter, which helps absorb extra moisture. Secondly, the egg whites are beaten separately from the yolks, and then folded in at the end.
This yields a light, fluffy texture, similar to these other highly-reviewed recipes for almond flour chocolate cake and almond flour banana muffins. Below you will learn more pro, yet simple, tips for making an easy carrot almond flour cake with guaranteed results!
Ingredient Notes
- Almond Flour – For a lighter texture, I recommend using sifted blanched almond flour, not almond meal.
- Carrots – You will need 2 cups shredded carrots, which is about 6 medium. Grate the carrots and place in a double layer of paper towels to soak up extra moisture before adding to the cake batter.
- Sugar – A combination of brown sugar adds a nice caramel flavor, while granulated sugar adds structure. I have not tested the recipe with low carb or keto sweeteners.
- Eggs – For best results, separate the eggs while they are cold and then let them sit for at least 30 minutes to come to room temperature. Beating the eggs in separately lightens the crumb, which is a similar technique used for almond flour apple cake.
- Spices – Achieve a classic carrot cake flavor, just like Mom’s, using a robust combination of cinnamon, cloves, ginger, and nutmeg. If you have it on hand, a little dash of cardamom would also be lovely.
- Oil – Any preferred oil may be used, such as vegetable, canola, or coconut oil. Using oil instead of butter, also makes carrot cake with almond flour naturally dairy-free.
- Mix-Ins – A combination of nuts, shredded coconut, and raisins not only replicates a homemade, old fashioned flavor, but adds bulk to the cake layers. Use pecans or walnuts and regular raisins or golden raisins. You may also omit any of these mix-ins, but the cake layers will be slightly thinner.
how to make almond flour carrot cake
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Begin the recipe by preheating the oven to 350ºF and grating the carrots. Place them in a double layer of paper towels. Squeeze gently and set aside until ready to add to the cake batter. Prepare two 8-inch cake pans by spraying with nonstick cooking spray. For easy releasing, line the bottoms with cut-to-size parchment paper and spray the tops.
In a large 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.
Use the same empty mixing bowl and add the yolks with both sugars. Beat, using the paddle attachment on a stand mixer, for 3 minutes, or until it’s doubled in volume and pale.
Add the remaining wet ingredients, oil and vanilla extract. Beat until well combined, then mix in the nuts, carrots, coconut, and raisins.
Now it’s time to add the dry ingredients – almond flour, baking powder, baking soda, spices, and salt. Mix on low until well combined. The batter will be very thick at this point.
Folding in the egg whites in at the end lightens the cake’s texture. Start by folding in one-third of the 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!
Divide 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.
Cool in the pans for 5 minutes before turning out to a wire rack to cool completely before spreading on the cream cheese frosting.
Fluffy cream cheese frosting
Nothing beasts the old fashioned taste of carrot cake, especially when serving for Easter or other special occasions. Therefore, a fluffy, buttery, and tangy cream cheese frosting is key!
However, since the almond flour carrot cake layers are naturally gluten-free and dairy-free, you may be looking for a non-dairy frosting option to pair with it. Instead of traditional cream cheese frosting, substitute coconut whipped cream frosting or use dairy-free cream cheese and vegan butter in the frosting recipe included.
Pro tips for using almond flour in cakes
Some grain-free baking recipes, such as almond flour pie crust or almond flour oatmeal cookies are a little more straight forward when it comes to mixing together ingredients.
However, almond flour affects cakes differently and has a tendency to weigh down the texture. The crumb will not exactly mimic traditional texture as much as other GF cake recipes, such as gluten-free chocolate cake, but we can definitely get pretty close using these easy tricks!
- Properly measuring almond flour – Measure almond flour by spooning into the cup and leveling off. Almond flour is heavier than wheat flour and you do no want it to be compressed or tamped down, which will have an adverse affect on the ingredient ratios.
- Beating egg whites separately – This helps bulk up the cake layers and add volume so they are not condensed.
- Folding in egg whites at end – Gently folding in the whites aerates the texture, similar to a souffle.
- Avoid adding excess moisture – Since almond flour contains a lot of fat and moisture only a small amount of oil is used. Also using granulated sugars, instead of maple syrup, helps reduce moisture.
Cake pan size and modifications
When making desserts like cakes, sometimes you may not have the suggested baking pans or may want to make adjustments depending on how it will be served.
Although 9-inch cake pans are more commonly stocked, 8-inch cake pans work better for this recipe given the volume of ingredients. If you only have 9-inch cake pans on hand, they may be used, but the cake layers will be thinner. Reduce baking time 5-10 minutes.
If you would like to make almond flour carrot cake in a 9X13-inch pan, it would be the equivalent of 1 and 1/2 times the recipe. For the correct measurement amounts, adjust the slider in the recipe card to 15 servings and the ingredients will automatically adjust. Increase baking time 5-10 minutes.
How to grate and prepare carrots
You have a couple options to grate carrots for cakes. Begin by washing the carrots and slicing off both tips. Use the large holes on a box cheese grater, which also works when prepping zucchini for recipes. Although this method requires a little more effort, it works great for carrot cakes or muffins.
A faster and more convenient method is using the grater attachment on a food processor. Be sure to use the stem with grater disc, rather than the standard chopping blade.
Serving, storage, freezing tips
- After frosting the cake, I recommend placing it in the refrigerator for at least one hour before slicing. This helps make clean, in tact slices for serving.
- Cover and store leftovers in the fridge up to 5 days.
- Freeze leftovers by slicing and wrapping up individual pieces in plastic wrap. Transfer to an airtight container or freezer ziplock bags and freeze up to 2 months. Thaw slices in the refrigerator overnight to or at room temp for 1 hour.
- Prepare the frosted cake up to 2 days in advance before serving. Store in the refrigerator.
Best Baking tips to remember
- Separate the egg whites from the yolks while they are cold before setting at room temp.
- Use 8-inch cake pans for fluffy, thick cake layers. 9-inch pans will need 5-10 minutes less baking time and result in thinner layers.
- Spoon the almond flour into the measuring cup and level off instead of tightly tamping down.
- Adding the nuts, coconut, and raisins also adds bulk to the cake layers. You may leave any of these out, but the layers may not be as thick.
- I found my cake layers stick slightly to the wire racks. Either try to slide them onto the rack top side up or lightly spray the cooling racks first.
- Refrigerate the cake for 1 hour before slicing and serving to cut clean, in tact slices.
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Gluten-Free Almond Flour Carrot Cake (Moist, Fluffy)
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
Cream Cheese Frosting
- 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
Instructions
- 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.
- 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.2 cups grated carrots
- 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.4 large eggs
- 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.¾ cup packed light brown sugar,½ cup granulated sugar
- Mix in the oil and vanilla until well combined. Beat in grated carrots, nuts, coconut, and raisins.2 teaspoons vanilla extract,½ cup oil,¾ cup chopped pecans,¾ cup shredded coconut,½ cup raisins
- Add the almond flour, baking powder, baking soda, salt, and spices. Mix on low speed until well combined. The batter will be very thick.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
- 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!
- 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.
- Cool in the pans for 5 minutes before turning out to a wire rack to cool completely before frosting.
Cream Cheese Frosting
- 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.8 ounce cream cheese,½ cup butter,3 cups powdered sugar,1 teaspoon vanilla extract,¼ teaspoon salt,1 tablespoon heavy cream, half and half, or milk
- 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.
- 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.
- For best slicing, refrigerate for 1 hour before slicing and serving. Refrigerate leftovers.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
Baking Tips
-
- Separate the egg whites from the yolks while they are cold before setting at room temp.
-
- Use 8-inch cake pans for fluffy, thick cake layers. 9-inch pans will need 5-10 minutes less baking time and result in thinner layers.
-
- Spoon the almond flour into the measuring cup and level off instead of tightly tamping down.
-
- Adding the nuts, coconut, and raisins also adds bulk to the cake layers. You may leave any of these out, but the layers may not be as thick.
-
- I found my cake layers stick slightly to the wire racks. Either try to slide them onto the rack top side up or lightly spray the cooling racks first.
-
- Refrigerate the cake for 1 hour before slicing and serving to cut clean, in tact slices.
Nutrition
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Barb says
Another winner! Moist, fluffy, and flavorful. This recipe made 20 cupcakes, which were baked at 350 degrees for 18-20 minutes as you suggested in a previous comment. Your almond flour zucchini and banana bread recipes were great too! Thank you for all of them. 😋🏅
Melissa Erdelac says
Thank you so much, Barb! And I appreciate you adding the modification for cupcakes. So helpful!
Best,
Melissa
Jane says
Baking any gluten free cakes I find to get success you need to weigh ingredients as cup measurements can vary so much, in fact the “experts” say gluten free ingredients should be weighed not measured using cups” . Therefore is there any chance you can post weight of ingredients
Kind regards
Jane
Melissa Erdelac says
Hi Jane,
Great question! I can definitely do that for almond flour recipes. For recipes using GF all-purpose flour I don’t do that for a reason. Although I have a GF flour I use for my testing, others may or may not use it based on preference, dietary restrictions, or what is available. There are so many GF flour options out there, and they all are made up of different starches, meaning they all weigh differently. Therefore I rely on volume instead of weight for those recipes. For this recipe you will need 385g almond flour and I will add that to the recipe card.
Best,
Melissa
Jane Miller says
thank you for you quick reply, will now make the cake
cheerie
Jane
lis says
Hello!
Can I use this recipe to make cupcakes? And if so, any idea how many cupcakes it will yield?
Thank you!
Melissa Erdelac says
Hello,
I have not personally tried this, but I don’t see why not. I’d imagine it would make about 18 cupcakes. Fill 2/3 full and bake for about 20-25 minutes. Enjoy!
Best,
Melissa
Carrie says
The cake was moist and absolutely delicious. All of my family loved it. A bit of advice to anyone making this, make sure you use the parchment paper. I made the error of thinking I could just butter and flour the baking pan, and it came out in pieces. XD It was fine, though, I just made a sort of truffle cake out of it, still delicious. Going to make it again for sure!
Melissa Erdelac says
Thank you, Carrie! And I always appreciate readers writing in their own tips! So helpful!
Best,
Melissa
Wendy Peters says
We have just finished eating our first slices of your delicious carrot cake and felt compelled to tell you immediately how wonderful it tasted. our Ukrainian family, who is living with us in the UK can’t believe that it is made using carrots, but they thought it fantastic as well. Thank you very much! I put less icing sugar in the cream cheese frosting, thus convincing myself that the cake wasn’t even fattening!
Melissa Erdelac says
This is so sweet. Thank you, Wendy! Blessings to you and your Ukrainian family.
Best,
Melissa
James Tamulen says
Your GF, DF Carrot Cake was absolutely Awesome. Thoroughly enjoyed it. Next time I make it I will put the frosting in the refrigerator to firm it up a little more. Also I will get 2- 8″ pans. I have 9″ pans and I can see where they would make a big difference in fluffing up the cake.
Awesome,
Thank you,
Jim
Melissa Erdelac says
Thanks James, I really appreciate it! I think putting the frosting in fridge will work. I just frost the cake and put the whole cake in the fridge to firm it up before slicing too. Yes, the 8″ pans do work best. Luckily they are pretty affordable!
Best,
Melissa