Almond Flour Carrot Cake Recipe

Introduction

This Almond Flour Carrot Cake is a moist and flavorful treat that’s perfect for those seeking a gluten-free dessert option. With the natural sweetness of carrots combined with a creamy frosting, it’s a delightful snack or celebration cake.

Ingredients

• 2 cups almond flour
• 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 3 oz half and half
• 3 tbsp butter
• 2 eggs
• 1 tsp cinnamon
• 1 tsp baking powder
• 3/4 cup shredded carrots
• 1/2 cup coconut flakes
• 4 oz cream cheese
• 4-6 tbsp powdered sweetener (finely ground)
• 2 tbsp butter
• 1-3 tsp half and half
• 1/2 tsp vanilla

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Spray an 8×8-inch baking dish with cooking spray to prepare it for the batter.
2. Step 2: In a food processor, combine the almond flour, sweetener, half and half, butter, eggs, cinnamon, and baking powder. Process until the mixture is smooth. Then, gently stir in the shredded carrots and coconut flakes.
3. Step 3: Spread the batter evenly in the prepared baking dish. Bake for about 35 minutes, or until the cake is firm to the touch and golden around the edges. Remove from the oven and allow it to cool completely.
4. Step 4: While the cake is cooling, prepare the frosting. Using an electric mixer, cream together the cream cheese, powdered sweetener, butter, half and half, and vanilla until smooth. If the frosting is too thick, add more half and half gradually to reach the desired consistency.
5. Step 5: Drop dollops of the frosting over the cooled cake and gently spread it to cover evenly. Serve and enjoy!

Tips & Variations

• Substitute Joy Filled Eats Sweetener with your preferred granulated sweetener, adjusting the quantity to taste.
• Add chopped nuts like walnuts or pecans for extra texture.
• For a dairy-free version, replace butter and half and half with coconut oil and coconut milk.
• Grate the carrots finely to ensure even distribution in the batter and a moist texture.

Storage

Store the cake covered in the refrigerator for up to 5 days to keep the frosting fresh. For longer storage, freeze the cake in an airtight container for up to 2 months. Thaw in the refrigerator before serving, and allow it to come to room temperature for best flavor. Reheat gently if desired, but avoid microwaving for long periods as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Yes, you can substitute almond flour with regular all-purpose flour, but it will change the texture and make the cake less gluten-free. You might need to adjust liquid amounts slightly.

What are good alternatives for Joy Filled Eats Sweetener?

You can use erythritol, monk fruit sweetener, or a blend of these natural sweeteners as alternatives. Make sure they are finely granulated or powdered for best results.

Almond Flour Carrot Cake Recipe

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★★★★★

4.8 from 120 reviews

This Almond Flour Carrot Cake is a moist, low-carb alternative to traditional carrot cake, made with almond flour and naturally sweetened ingredients. It combines the warm flavors of cinnamon and shredded carrots with a creamy, lightly sweetened cream cheese frosting, perfect for a healthy dessert or snack.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cake:

• 2 cups almond flour
• 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 3 oz half and half
• 3 tbsp butter
• 2 eggs
• 1 tsp cinnamon
• 1 tsp baking powder
• 3/4 cup shredded carrots
• 1/2 cup coconut flakes

Frosting:

• 4 oz cream cheese
• 4–6 tbsp powdered sweetener (finely ground)
• 2 tbsp butter
• 1–3 tsp half and half
• 1/2 tsp vanilla extract

Instructions

1. Preheat and prepare baking pan: Preheat oven to 350°F (175°C). Spray an 8×8 inch baking dish with cooking spray to prevent sticking.
2. Mix the batter: In a food processor, combine almond flour, sweetener, half and half, butter, eggs, cinnamon, and baking powder. Process until the batter is smooth and well combined. Then gently fold in the shredded carrots and coconut flakes by hand.
3. Bake the cake: Spread the batter evenly in the prepared baking dish. Bake in the preheated oven for approximately 35 minutes or until the cake is firm to the touch and golden around the edges. Remove and allow to cool completely in the pan.
4. Prepare the frosting: Using an electric mixer, cream together the cream cheese, powdered sweetener, butter, and vanilla until smooth and fluffy. If the frosting is too thick, add 1 to 3 teaspoons of half and half gradually until desired spreading consistency is reached.
5. Frost the cake: Drop dollops of the cream cheese frosting onto the cooled cake. Gently spread the frosting evenly over the cake surface using a spatula or knife.

Notes

• For sweetener alternatives, you can use erythritol, stevia blends, or monk fruit sweetener, adjusting quantities to taste.
• Ensure the cake is completely cool before frosting to prevent the cream cheese frosting from melting.
• Store the cake refrigerated due to the cream cheese frosting, and consume within 3-4 days for best freshness.
• This cake is gluten free and low carb.

Keywords: Almond Flour Carrot Cake, low carb carrot cake, gluten free dessert, keto carrot cake, cream cheese frosting, healthy carrot cake