This Almond Flour Carrot Cake is a healthier option but still perfectly moist and fluffy, topped with luscious cream cheese frosting. This cake is naturally gluten free thanks to the almond flour, and paleo friendly with the dairy free frosting options. It’s also healthier than the classic cake because it’s made with avocado oil for a healthy fat and some coconut sugar as well.
2 cups fine almond flour
1/2 cup tapioca starch
1/2 cup cane sugar, see notes
1/4 cup coconut sugar
2 Teaspoons baking powder
1 Teaspoon baking soda
1/2 Teaspoon sea salt
1 Tablespoon ground cinnamon
1/8 Teaspoon ground cloves
1/2 Teaspoon ground nutmeg
3 cups grated carrots, from 1 bunch, 9 ounces
1/2 cup avocado oil
1 Tablespoon vanilla extract
Cream Cheese Frosting:
8 ounces cream cheese, softened
1 Teaspoon vanilla extract
2 Teaspoons freshly squeezed lemon juice
4 Tablespoons salted butter, softened
1 cup powdered sugar, sifted
Garnish with toasted coconut if desired
Preheat the oven to 350ºF and grease a 9″x13″ pan with avocado oil. Or if you want to lift the cake out of the pan, line it with parchment paper and grease the parchment paper.
For the carrot cake, whisk together the almond flour, tapioca starch, coconut sugar, baking powder, baking soda, sea salt, cinnamon, cloves, and nutmeg until thoroughly combined.
Spread the batter evenly in the prepared pan and bake for 20-25 minutes, or until the cake is just starting to puff in the middle, and a toothpick inserted into the center comes out clean.
When the cake is done, remove it from the oven and let it cool in the pan on a cooling rack for at least 30 minutes before trying to lift it out with the parchment paper.
Let the cake cool completely to room temperature before frosting it. I recommend freezing it for 30 minutes to 1 hour before spreading the frosting on to firm up the surface and make it easier to frost.
To make the frosting, add the cream cheese, vanilla extract, lemon juice, and butter to an electric mixer. Mix until no lumps remain, scraping down the sides as needed.
Then add the sifted powdered sugar in 3 batches, beating to combine in between additions. Scrape down the sides and beat for a final time until the frosting is silky smooth.
Spread the frosting evenly over the surface of the cake in a swirling pattern, and garnish with toasted coconut flakes if desired.
Serve immediately for the best flavor and texture.
You can frost the cake and store it in the refrigerator for the day, then let it sit at room temperature for 1-2 hours before serving. The cake will keep up to 3-4 days in the refrigerator in an airtight container.
The cane sugar called for makes the fluffiest cake, but I have made this entirely with coconut sugar and it works out beautifully. The cake is much more tender, and I recommend freezing it for at least 30 minutes or up to 1 hour before trying to frost it.
Dairy free: you can substitute your favorite dairy free cream cheese and butter in this frosting. Or you can also try the coconut vanilla bean glaze from my Paleo Sugar Cookies to drizzle over the top of the finished carrot cake.
Refined sugar free: The above glaze is also perfect for avoiding any cane sugar as well because you can sweeten it with either honey or maple syrup. Then use coconut sugar in place of the cane sugar called for in the recipe. This version makes for a extra healthy carrot cake!
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Baking
- Method: Mixing
- Cuisine: American
Keywords: Gluten Free Carrot Cake, Healthy Carrot Cake, Grain Free Carrot Cake, Healthier Carrot Cake