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Moist Gluten-Free Carrot Cake with Almond Flour

gluten-free carrot cake with almond flour - featured image
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A moist and tender gluten-free carrot cake made with almond flour, fresh carrots, and warm spices. This easy 3-step recipe is perfect for a wholesome, satisfying dessert or treat.

Ingredients

Scale
  • 2 ½ cups (240g) almond flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • ⅓ cup (80ml) maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 cups grated carrots (approx. 4 medium carrots), peeled and finely grated
  • ½ cup (60g) chopped walnuts (optional)
  • ⅓ cup (80g) unsweetened applesauce
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your 8-inch cake pan with almond flour to prevent sticking. This takes about 10 minutes.
  2. Grate the carrots finely using a box grater or food processor.
  3. In a large bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and salt until well combined.
  4. In a separate bowl, beat the eggs, maple syrup, vanilla extract, applesauce, and lemon juice until smooth and slightly frothy (2-3 minutes).
  5. Gradually fold the wet ingredients into the dry mixture, stirring gently but thoroughly until just combined.
  6. Fold in the grated carrots and chopped walnuts (if using), ensuring even distribution.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, checking doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely.
  10. Once cooled, frost with cream cheese frosting or a light whipped topping, or dust with cinnamon sugar for a lighter option.

Notes

Avoid overmixing the batter to prevent a dense cake. Use finely grated carrots for even texture. Tent the cake with foil after 40 minutes if browning too fast. Cool completely before frosting to avoid sogginess. For nut-free version, substitute almond flour with oat flour and add extra applesauce. Vegan adaptation uses flax eggs and agave nectar.

Nutrition

Keywords: gluten-free carrot cake, almond flour carrot cake, moist carrot cake, gluten-free dessert, healthy carrot cake, dairy-free frosting option

Find it online: https://twinkletaste.com/moist-gluten-free-carrot-cake-with-almond-flour-easy-3-step-recipe/