Wheat-based cakes *wish* they could be as moist, tender, and floofy as this almond flour carrot cake. Made with 1 bowl and 12 ingredients in 45 minutes.
Bake this grain-free dairy-free snacking cake in a square pan and finish it with paleo cream cheese frosting or honey cream cheese frosting (shown here) for an anytime, for anyone, treat. Free of gluten, grains, dairy, and refined sugar – though you'd never know it.
This almond flour carrot cake has been years in the making. It started with this gluten-free carrot cake that I developed in 2016 for GFF (Gluten-Free Forever) Magazine, the year my cookbook came out. Struggling to get the tender yet sturdy texture I craved, I experimented with adding an additional egg where there would normally be a small amount of dairy such as buttermilk. Like magic, the batter poofed in the oven, set beautifully, and turned out the most addictive texture of any cake I'd ever had.
Wanting every cake to have the same addictively springy texture of that slice, I've since adapted the same formula into several other cake recipes including lofty gluten-free pumpkin bread and gluten-free gingerbread cake (and coming soon: zucchini bread and banana bread!)
Today I'm turning that reader-favorite formula paleo with a few simple ingredient swaps. Coconut sugar stands in for white sugar. Cassava flour and extra almond flour take the place of grain flours. And paleo cream cheese frosting (or honey cream cheese frosting, shown here) graces the top in silky swoops and swirls of deliciousness.
If you're a fan of almond flour and paleo-friendly desserts, you're going to swoon for the cozy flavor and gorgeous texture of this almond flour carrot cake just like this happy baker:
Amazing recipe!
“Thank you for putting out such amazing recipes that are true & tested. I made it with unrefined coconut oil and it came out really floofy & moist. ”
—Luna
This paleo almond flour carrot cake is:
- addictively moist
- tender, floofy, and springy
- balanced – just sweet enough
- loaded with finely grated carrots
- and ideal vehicle for tangy frosting (see below for options!)
- free of dairy, grains, gluten, and refined sugar
If paleo isn't your thing but almond flour is, feel free to use more traditional ingredients: rice flour in place of cassava, refined sugar, and dairy cream cheese frosting.
Ingredients & Substitution Suggestions
This almond flour carrot cake is made with a handful of easy to find ingredients that keep it grain-free and dairy-free.
Flours
A trio of flours – including almond flour – give this cake the most addictively moist and springy texture.
- Almond flour adds structure thanks to its high protein content and moisture thanks to its oils. I use blanched almond flour, but almond meal should work just as well. If you need a nut-free carrot cake, try using tiger nut flour which is actually a tuber, or grind sunflower seeds to a floury consistency.
- Cassava flour adds lightness. If you don't have any on hand, try using one-third the amount of coconut flour. Or try an all-purpose paleo flour blend. Or use sweet rice flour if grains are tolerated.
- Tapioca flour fluffs up the cake batter and makes is pillow-soft. Arrowroot should work best as a replacement if need be, but corn starch and potato starch can often stand in as well.
Other Ingredients
- Carrots make the cake golden and super moist. I like to grate them on the fine holes of a box grater for a smooth crumb. Any carrots will work; I tested this with super-sweet ones from my farmers market. Look for medium-sized carrots that are bright orange, crunchy, and flavorful, preferably with greens still attached for the freshest carrots.
- Oil makes the cake deliciously moist. Mild olive oil works well and is paleo; otherwise, a neutral oil such as sunflower or grapeseed give the cake a classic flavor.
- Coconut sugar or maple sugar sweeten the cake and keep it refined sugar-free. I like using half of each sugar. If you're good with sugar, feel free to use white or brown sugar here instead.
- Eggs lift and strengthen the batter. I use an extra egg in this cake where there would usually be some dairy. The extra egg makes the cake extra lofty and keeps it dairy-free at the same time.
- Cinnamon and ginger add subtle spice. Feel free to add in some cardamom for a masala chai-spiced carrot cake.
- Baking soda and baking powder lift the cake
- Salt sharpens the flavors.
How to Make Paleo Carrot Cake with Almond Flour
I've streamlined this recipe as much as possible to make it super simple to put together. It takes about 15 minutes of active time, 30 minutes in the oven, and an hour or so to let the cake cool before adding the topping.
This recipe makes one 8x8-inch square snacking cake or 12 cupcakes. For a layer cake or sheet cake, double the recipe and divide the batter between two 9-inch round pans, three 8-inch round pans, or one 9x12-inch baking pan.
Toppings Galore
Here are some favorite carrot cake toppings, with dairy-free and paleo options as well as more traditional dairy-full frostings:
- Paleo cream cheese frosting: made with coconut yogurt, cashew butter, coconut oil, and maple syrup, with lemon juice for tang. You'll never know it's DF, vegan, and paleo.
- Less-Sweet Cream Cheese Frosting: made with traditional ingredients (powdered sugar, cream cheese, and butter) but one-fourth the sugar of most recipes for a balanced topping that won't make your teeth ache.
- Honey Cream Cheese Frosting (shown here): honey sweetens this frosting, adding lovely floral notes and bright acidity for an extra-silky finish.
- Vegan Cream Cheese Frosting: DF cream cheese, butter, and powdered sugar make a luscious dairy-free icing.
- Mascarpone frosting: another reader-favorite recipe, made by whipping mascarpone and heavy cream with just a touch of sweetener for a cheesecake vibe.
Carrot Cake for Everyone
This allergy-friendly cake will please a variety of different eaters. It's:
- grain-free
- gluten-free
- dairy-free
- FODMAP-friendly
- low-histamine
- and can be made nut-free as well
Whether you're baking for yourself or a crowd, for food sensitivities or those who eat everything, this carrot cake is sure to please. I hope you love it as much as I do!
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this almond flour carrot cake, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Super-Moist Paleo Carrot Cake with Almond Flour (Dairy-Free)
Ingredients
Wet Ingredients
- 8 ounces carrots (about 4 medium), grated on smallest holes of box grater (1¼ cups packed)
- 3 large eggs
- ¾ cup + 2 tablespoons (130 g) coconut sugar or maple sugar* (I like half and half)
- ½ cup mild olive oil (or other neutral vegetable oil)
Dry Ingredients
- 1 cup (110 g) blanched almond flour* (I like Bob's Red Mill)
- ½ cup (75 g) cassava flour* (I like Bob's Red Mill)
- 2 tablespoons (14 g) tapioca flour* (I like Bob's Red Mill)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
Topping:
Instructions
Prepare Things
- Position a rack in the center of the oven and preheat to 350ºF.
- Line an 8-inch square pan with 2 crisscrossing slings of parchment paper cut to fit.
Make the Batter
- In a large bowl, stir together the grated carrots, eggs, sugar, and oil until combined.
- Place a medium mesh strainer over the bowl and add the almond, cassava, and tapioca flours along with the baking powder, baking soda, salt, cinnamon, and ginger.
- Sift the dry ingredients into the wet ingredients, stirring until well-combined. No need to worry about over-mixing since there's no gluten to toughen up!
Bake
- Scrape the batter into the prepared pan and smooth into an even layer.
- Bake the cake until a toothpick inserted near the center comes out clean, 25-35 minutes.
- Remove the cake from the oven and let cool completely, 30-60 minutes. Use the parchment paper "handles" to remove the cake from the pan and onto a serving platter, removing the parchment paper if you wish.
- Spread the paleo cream cheese frosting over the cooled cake. If the frosting is too soft to slice, chill the cake briefly (or up to 2 days).
- Cut the cake into squares and serve.
Video
Notes
- In place of coconut or maple sugar, use 1/2 cup + 2 tablespoons (130 g) white or brown sugar in place of the coconut sugar.
- In place of blanched almond flour, use almond meal, ground sunflower seeds, or tiger nut flour.
- In place of cassava flour, use sweet rice flour, GF AP flour blend, or try 3 tablespoons coconut flour
- In place of tapioca flour, try arrowroot flour, corn starch, or potato starch.
- In place of paleo frosting, top this cake with honey cream cheese frosting or classic cream cheese frosting if dairy isn't an issue.
- The cake can be baked and stored, covered, at room temperature for 1 day, refrigerated for up to 3 days, or wrapped and frozen for up to several months.
- The frosted cake can be covered and refrigerated for up to 2 days.
- Leftover cake keeps beautifully, refrigerated airtight, for up to 1 week.