As a seasoned gluten-free baker, I know baking with almond flour requires using a few easy tricks for best results. That is why my 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!

a close up of a bite taken out of a cake slice.
See for yourself why this decadent, moist almond flour carrot cake has earned all the 5-star reviews! ⭐️

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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 my 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. My 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 tender lemony almond flour cake and perfectly crunchy almond flour biscotti. Below you will learn more pro, yet simple, tips for making an easy carrot almond flour cake with guaranteed results!

This was excellent! The specifics about how to measure the flour and the other details were super helpful! I have not made a good cake in years even though I used to be quite a baker. After my celiac diagnosis, baking took a back seat to other food priorities but this recipe is a literal GAME CHANGER! Thank you!

—Beth

Best ever carrot cake! I have made many carrot cakes over the years, but never G-Free! I followed the recipe/method to the book…it was the BEST carrot cake I have made! My friend is GF and made this for her…WOW, I shall be using this recipe in the future, even for my non GF friends and family, no-one would know the difference! Moist, soft and tasty….Many thanks!

—Trudy

Ingredient Tid Bits

  • Almond Flour – For a lighter texture, I recommend using sifted blanched almond flour, not almond meal. This gives a nice fluffy texture, even with the high moisture
  • Carrots – You will need 2 cups shredded carrots, which is about 6 medium.
  • Sugar – I have not tested the recipe with sugar-free sweeteners, but check out the comments below adaptations that have worked well for community members.
  • 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 in almond flour apple cake as well.
  • Oil – Any preferred oil may be used, such as vegetable, canola, or coconut oil. Using oil instead of butter, also makes this cake 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.

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Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Prep ingredients and beat whites

First grate the carrots and place them in a double layer of paper towels. Squeeze gently to remove extra moisture (key when making almond flour desserts!) and set aside until ready to add to the cake batter. Grease two 8-inch cake pans and 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.

grated carrots, egg whites, and egg yolks.
Beating egg whites separated and blotting grated carrots dry slightly helps offset almond flour’s heaviness.

Now it’s time for the yolks

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. This is the bowl you’ll add all the other ingredients to.

egg yolks and sugars beaten together.
Beat the egg yolks and sugar together until pale.

Build the cake batter

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.

cake batter with carrots, nuts, and coconut added.
Just look at all that goodness – raisins, coconut, pecans, and of course loads of grated carrots.
the dry ingredients added to the cake batter.
Then mix in the almond flour and remaining dry ingredients.

Time to aerate

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.

a spoon folding in the egg whites.
Finally mix in the beaten egg whites to lighten the cake’s texture.

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.

top of cake with grated carrots and nuts.
Smother with the layer cake with cream cheese frosting for the ultimate old fashioned carrot cake experience.

Cake Pan Size and Modifications

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 this 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.

layered carrot cake on a cake stand with a large slice missing.
A naturally gluten-free cake at its finest! Using almond flour not only adds moisture, but a complimentary sweet, nutty taste.

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a close up of a bite taken out of a cake slice.
4.92 stars (90 ratings)

Gluten-Free Almond Flour Carrot Cake (Moist, Fluffy)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 12
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
As a seasoned gluten-free baker, I know baking with almond flour requires using a few easy tricks for best results. That is why my 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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Ingredients
 

Cream Cheese Frosting

Equipment

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.
    3 ½ cups blanched almond flour, 1 ½ 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.

Notes

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.
Calories: 702kcal, Carbohydrates: 71g, Protein: 12g, Fat: 45g, Saturated Fat: 11g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 0.4g, Cholesterol: 85mg, Sodium: 377mg, Potassium: 310mg, Fiber: 6g, Sugar: 57g, Vitamin A: 3991IU, Vitamin C: 2mg, Calcium: 160mg, Iron: 2mg
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