Gluten Free Carrot Cake With Almond Flour

Friends, if you are looking for a gluten-free carrot cake recipe, look no more. This almond flour carrot cake is incredibly delicious; it is also the simplest and easiest carrot cake I've ever made. It is absolutely an excellent alternative to the classic carrot cake.

First, I shredded the carrot using a grater box, then I mixed all the ingredients together in less than 5 minutes, poured the batter into my 18 cm springform pan, and baked it in the oven for 35 minutes. Ta-da.

I highly recommend adding the cream cheese frosting topping cause
It really makes the cake even more delicious.

Also, the ground cinnamon and nutmeg I use in this recipe give the cake a rich flavour which goes so well with the cream cheese topping.

I've made so many carrot cakes, such as Moist Carrot Cake Cupcakes With Cream Cheese Frosting, Extra Simple Carrot Cake Recipe and Carrot Orange Cake Recipe. And to be honest, I think this gluten-free one which I made with almond flour is the most delicious!

Why You'll Love This Recipe

It is keto friendly, low carb and gluten-free.
Makes a perfect gluten-free dessert for holidays and special occasions.
Can be served as a dessert or snack with a cup of Chocolate Milk Tea, White Chocolate Latte or Caramel Latte.
Good cake to celebrate Mother's Day, Thanksgiving or Easter.

Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Almond flour: Instead of using all-purpose flour, I used almond flour to make the cake gluten-free. It also gives the cake a delicious nutty flavor.

Erythritol: I used Erythritol. You can also use Swerve or Monkfruit.

Baking powder: Important for a fluffy texture.

Salt: A little goes a long way.

Spices: I love to spice my carrot cake with ground cinnamon and ground nutmeg. Thy give the cake a sweet, woody and earthy flavor.

Eggs: I used 4 large eggs at room temperature.

Carrot: I used a medium-sized shredded carrot. It will help in making this cake moist.

Vanilla extract: For extra flavor.

Butter: It makes the cake rich and fluffy. You can use vegetable oil or coconut oil instead.

For the Cream Cheese Frosting: Cream cheese, vanilla extract, powdered erythritol, butter and heavy cream.

Variations & Substitutions

Add in the batter some nuts such as pecans, walnuts or pistachios.
You may use almond extract or orange extract instead of vanilla.
Add some dried fruits, such as raisins or sultana.
Love your carrot cake spicy; add ½ teaspoon of ground ginger.

How To Make Gluten Free Carrot Cake With Almond Flour

One - Make the carrot cake: Preheat the oven to 180C/356F and grease a 18 cm springform pan with butter or or line with parchment paper.

Two: In a medium-size bowl, whisk the eggs and vanilla extract using an electric whisk until fluffy (photo 1).

Three: Add the butter and the Erythritol, and whisk again (photo 2).

Four: In another large bowl add cinnamon, nutmeg, salt, baking powder and almond flour, and stir well (photo 3).

Five: Add the dry ingredients to the egg mixture and then add the shredded carrot and stir again (photo 4 & 5).

Six: Pour the batter in the pan and bake for 35-40 minutes (photo 6).

Seven: Allow it to cool completely on a wire rack before adding the cream cheese frosting.

Eight - Make the frosting: Put frosting ingredients in a bowl and whisk using the electric whisk until you have a thick creamy mixture. Spread the cream cheese frosting on top of the carrot cake.

Eat a slice of gluten-free, almond flour carrot cake.

Expert Tips

Don't overbake. Overbaking the cake will give you a dry and hard cake.
Use mascarpone or Philadelphia for the cream cheese frosting.
Don't open the oven door while baking the cake, or the cake will fall or not rise properly.
Use the right size cake pan. Using a larger or smaller cake pan could lead to a different texture.
Use high-quality ingredients and always use ingredients that at room temperature.

Topping Substitute

Sprinkle with some powdered sugar substitute.
Drizzle with orange glaze or lemon glaze.
Spread whipped cream on top.
Drizzle with melted, unsweetened chocolate.

Serving Ideas

Personally, I serve this cake with a big dollop of Melon Ice Cream, Red Bean Ice Cream or Black Raspberry Ice Cream.

You can also serve it as a dessert after a meal such as Chicken Rogan Josh, Mediterranean Fish Stew, Creamy BBQ Chicken Pasta or 4 Cheese Mac And Cheese.

Cut a slice of the gluten-free, almond flour carrot cake.

Recipe FAQs

Can I make this gluten-free cake dairy-free?

Yes, in the carrot cake you can replace butter with coconut oil, and the cream cheese frosting with any topping you prefer.

What is the best sweetener for a sugar-free carrot cake?

I prefer to use Erythritol which goes very well with all my low-carb dessert recipes. Also Swerve and Lakanto Monkfruit can be used as perfect alternatives.

Can you freeze gluten-free carrot cake?

Yes, you can freeze it! However, I recommend to freeze it without the frosting. Slice it, then wrap the slices in plastic wrap and freeze for up to 2-3 months. Let it thaw in the fridge before serving.

Easy Gluten Free Cake Recipes

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Gluten Free Carrot Cake With Almond Flour