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!
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.
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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.