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This light and delicious gluten-free carrot cake, made with almond flour, is even better than the traditional version. I opted not to top it with cream cheese for a lighter touch, plus I'm following a dairy-free diet. The mixed spices are perfectly balanced, adding just the right amount of flavor without being overpowering.

My husband encouraged me to share this recipe, saying it’s really good.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Gluten Free Carrot Cake using Almond Flour

Yield: 1 cake (7 inches square cake)

INGREDIENTS:

280g almond flour

1 tsp baking powder or double action baking powder

1/2 tsp baking soda

1 tsp mixed spices powder

1/2 tsp nutmeg powder

1/2 tsp ginger powder (can be replaced with 1 tsp grated fresh ginger)

1/4 tsp salt

4 eggs (large size), room temperature

60g raw honey or maple syrup (I used 20g of raw honey)

105g extra virgin coconut oil

1 tsp vanilla paste/extract

250g grated carrots (from about 3- 4 medium size carrots)

65g walnuts, roasted

Utensil:

7" X 7" Baking Pan

METHOD:

Preparation:

Preheat the oven to 180°C (using top and bottom heat).
Line a baking pan with parchment paper.
Wash, peel, and finely grate the carrots using a grater with the smallest holes. Lightly squeeze out excess moisture and measure approximately 250g. Set aside.
Toast the walnuts at 180°C for about 5–8 minutes. Let them cool, then chop into pieces.

To Make The Batter:

In a mixing bowl, combine all the dry ingredients: almond flour, baking powder, baking soda, mixed spices, nutmeg, ginger powder, and salt.
In another bowl, whisk together the eggs, honey, coconut oil, and vanilla paste with an electric mixer until the mixture becomes pale.
Gradually add the almond mixture to the wet ingredients, mixing at low speed until well incorporated.
Gently fold in the grated carrots using a spatula.
Then, fold in the chopped walnuts.
Transfer the batter to the prepared baking pan and smooth the top.

To Bake:

Place the cake pan on the second-lowest rack in the preheated oven. Bake at 180°C for about 45 minutes or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool for 10 minutes before taking it out of the pan.