Carrot Cake

Healthier | gluten free| almond flour

perfectly moist and fluffy, this carrot cake is made with almond flour, healthier, and topped with luscious cream cheese frosting.

step 1

Start by measuring out the ingredients listed. Preheat the oven, and You'll find all my tips and substitutions over on the blog.

step 2

Next whisk together the dry ingredients until no lumps remain.

step 3

Grate the carrots, and stir them into the flour mixture just to coat the grated carrots.

step 4

Next stir in the wet ingredients just to combine.

step 5

Next smooth out the cake batter into the prepared baking pan. You'll find tips for lining it with parchment over on the blog, but it's optional.

step 6

Bake until puffed and a toothpick inserted into the center comes out clean. Cool in the pan for at least 30 minutes, then carefully lift the corners of parchment and cool completely before frosting the cake.

3 key tips

1. Place the cake in the freezer for 30-60 minutes before frosting.

2. try one of my dairy free glazes for a lighter carrot cake.

3. enjoy with freshly brewed coffee and scrambled eggs for a scrumptious breakfast!


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