Almond  Flour Carrot Cake

This Almond Flour Carrot Cake is moist and fluffy while naturally a grain free and gluten free carrot cake recipe. Loaded with carrots, nuts, raisins and topped with healthier rich and creamy cream cheese frosting.

For Carrot Cake: Eggs Maple syrup or honey Mild tasting oil Any milk Pure vanilla extract Cinnamon Baking soda Baking powder Salt Almond flour Carrots Pecans or almonds Unsweetened coconut flakes Raisins Butter

Ingredients You Need

For Cream Cheese Frosting Cream cheese Greek yogurt Powdered sugar Pure vanilla extract Almond extract

Ingredients You Need

In large bowl, whisk egg yolks. Add maple syrup, oil, milk, vanilla, cinnamon, baking soda, baking powder, and salt. Whisk very well until no lumps. Stir in almond flour.


In a large bowl, beat egg whites with an electric mixer until soft peaks form. Fold egg white mixture and shredded carrots into almond flour mixture.


In a large skillet, toast pecans. Add 1 cup (half) to the cake better. Also add carrots, 1/2 cup toasted coconut flakes and 1/2 cup raisins, stir gently.


Bake at 350F degrees for 30 minutes. In large mixing bowl, add cream cheese, Greek yogurt, powdered sugar, vanilla and almond extracts. Beat with an electric mixer.


Frost cake layers. Garnish with reserved pecans, coconut flakes and raisins. Enjoy!


Refrigerate covered for up to 5 days. Freeze for 2 months.


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