Here is a gluten-free, delicious paleo carrot cake with almond flour recipe that you will love. It tastes SOOO GOOD!! This recipe uses no wheat flour. Made with blanched almond flour, almond meal and of course, grated carrots which give it a crunch while maintaining the moisture! Delicious gluten-free and dairy-free cashew-coconut frosting topped with walnuts crown the cake. Tastes SOOO GOOD.
This post has been updated on the 25th of September 2020 with new photos.
Before you skip to the recipe card, do not forget to read through the post so you do not miss out on USEFUL TIPS relating to this post!
Why you will love this Delicious Paleo Carrot Cake with Almond flour
- Healthier - It is a healthy alternative, especially for those on a special diet. This recipe uses blanched almond flour and almond meal instead of regular wheat flour making it great for those with gluten sensitivities. This cake is not only gluten-free but also dairy-free.
- Super moist - The grated carrots, orange juice and coconut oil make this paleo carrot cake super juicy.
- Spices - which make the carrot cake super flavourful, plus one extra secret spice that will take your cake to the next level. Ta daaaa!!! Carrot cake recipe with cardamon powder. You will love it.
I know this recipe calls for a lot of ingredients, but do not let this discourage you, it will be worth it in the end.
Making the gluten-free and dairy-free paleo "cream cheese" frosting
The recipe uses coconut cream, coconut sugar, soaked cashews, cinnamon and vanilla to create the delicious creamy frosting. Grated orange rind is mixed in to create a fresh citrusy taste.
To make the gluten and dairy-free "cream cheese" frosting:
- Soak the cashews in the recipe overnight. Drain the water off before using it for the frosting.
- Open a canned tin of coconut milk and scoop out the creamy, top part. Set the scooped cream to your food processor. To it add the cashews (with their water drained), coconut sugar, orange rind, vanilla extract and cinnamon.
- Process until creamy and smooth.
Making the Delicious Paleo Carrot Cake with Almond Flour
STEP 1 - Making the frosting.
Start by making the dairy-free and gluten-free cashew-coconut frosting. Combine coconut cream, soaked cashews, coconut sugar, cinnamon, vanilla and a pinch of salt in a blender. Puree until smooth and creamy then mix in the grated rind of half an orange. Transfer to a container and store in the fridge.
TIP: Starting with the frosting gives it time to set, resulting in a better frosting.
STEP 2 - Wash and grate the carrots, grease and line the two 18cm (approx 7 inches) cake tins with parchment paper.
TIP: Use a fine grater, but do not grate lengthwise as you will end up with a stringy cake. Rather, grate along the circumference or width.
STEP 3 - Making the batter for the carrot cake
Whisk together the wet ingredients - start by whisking the egg white until medium peaks form. Add coconut sugar, almond milk, apple cider vinegar, coconut oil, grated carrots, half of the grated orange rind, juice of half an orange and vanilla extract followed by the egg yolks and mix together.
In a medium-sized bowl mix together the dry ingredients. Almond flour, almond meal and the spices. Transfer the dry ingredients to the wet ingredients then combine carefully.
STEP 4 - Transfer to the baking tins and bake in the middle of the oven for at least 35 minutes or at least until a toothpick inserted in the middle of the cake comes out clean.
STEP 5 - Remove the baked cake from the oven and let it cool completely on a rack before frosting. Sprinkle about two tablespoons of walnuts on top of the frosting.
TIP: Store the cake in the fridge for at least 30 minutes before serving to allow all the flavours to come together. The cake will taste even better after one day.
How long will the carrot cake keep?
This cake will keep in the fridge for 4-5 days and tastes better when eaten one day after baking as the flavours will have set-in.
Kitchen tools and equipment:
- Two 18 cm / 7 in cake pans: to bake the cake in.
- Parchment paper: to line the tins
- Two to four medium-sized bowls: for separately mixing the wet and dry ingredients, depending on how fast you can clean up as you work.
- A food processor or powerful blender: for making the gluten-free and dairy-free cashew-coconut frosting.
- Cooling rack: to cool the cake once baked
- Wooden spoon and spatula: to assist with the mixing
And now, let's make some cake (detailed recipe card)!
Delicious Paleo Carrot Cake with Almond Flour
- 1 cup grated carrots
- ½ cup cup pure coconut oil melted
- 1 cup almond milk
- 2 cups almond flour blanched
- ½ cup almond meal
- 1 cup coconut sugar
- 1 teaspoon nutmeg
- ½ teaspoon cardamon
- 1 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
- 4 eggs separated
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ teaspoon salt
- ½ teaspoon ginger powder
- ½ teaspoon cinnamon powder
- ¼ cup orange juice
- ½ cup chopped walnuts + 2 tablespoon to use as a topping
- grated rind of ½ an orange
PALEO CREAM CHEESE FROSTING
- 1½ cups cashews, soaked overnight
- cream from one can of coconut cream
- 1 teaspoon ground cinnamon
- ¾ cup cup coconut sugar (or alternatively maple syrup)
- grated rind of ½ an orange
- 1 teaspoon vanilla extract
- pinch of salt
DIRECTIONS - PALEO CREAM CHEESE FROSTING
- Start by making the frosting. Separate the thick creamy part in a can of coconut milk. You can preserve the water for other recipes.
- Add the coconut cream to a powerful food processor. To it add the soaked cashews (with the water drained off), the cinnamon, coconut sugar, a pinch of salt and vanilla. Process until creamy. Then mix in the grated orange rind with a spoon.
- Transfer to an air-tight container and place in the fridge so it sets.
DIRECTIONS - PALEO CARROT CAKE
- Grease the bottom and sides of two 18cm cake tins (7-inch cake tins). Line with parchment paper.
- Peel and wash the carrots. Wash the orange, cut into half and press the juice of one half, making sure to get rid of all seeds. My orange gave me ½ a cup of orange juice. Grate the rind of the orange and set aside.
- Pre-heat the oven to 350° F / 175° C.
- In a bowl, whisk the egg whites until medium peaks form. Add the almond milk, coconut sugar, apple cider vinegar, vanilla extract, coconut oil, grated carrots, half of the grated orange rind and the juice of half an orange. Whisk together. Carefully add the egg yolks to the bowl with the liquid mixture and whisk on medium.
- In a bowl sift together almond flour, almond meal, baking powder, baking soda, salt, cardamom powder, nutmeg, ginger powder and cinnamon powder.
- Carefully mix the dry ingredients into the wet ingredients then combine. Fold in the chopped walnuts except for 2 tablespoons then mix.
- Divide the mixture into halves and transfer to two baking tins. Bake for approximately 35 minutes or until the top turns brown and a toothpick pointed at the centre of the cake comes out clean. Once baked, remove from the oven and place on a rack on the countertop. Let cool before removing from the tin.
- Once cool, spread a third of the cooled frosting on one cake. Place the other half on top of the cake and spread the rest of the frosting.
- Top with the walnuts previously set aside, and place in the refrigerator for at least 30 minutes before serving.
- The recipe calls for a lot of ingredients. I personally recommend you to use all of them, it will be worth it in the end. You can replace the coconut sugar in the recipe with honey or maple syrup.
- Prepare the frosting before you prepare the cake, to allow it to completely set.
- Easy Mocha Keto Chocolate Cake
- Keto Almond Flour Cookies
- Keto Almond Flour Shortbread Cookies
- Easy Carrot Ginger Coconut Soup
- Gluten-Free Cassava Flour Crepes
Loved this recipe? You can rate it through ⭐ ⭐ ⭐ ⭐ ⭐ on the recipe card above. Alternatively, take a photo and share it on INSTAGRAM!! Tag me @katehahnel so I can see how it went.