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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/almond-flour-carrot-cake-recipe/