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Almond Flour Carrot Cake

Almond Flour Carrot Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups loosely packed grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)

Method
 

  1. Heat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment. In a large bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla until smooth.
  2. Add the almond flour, cinnamon, baking soda, and salt. Stir with a spatula until just combined with no dry streaks.
  3. Gently fold in the grated carrots and walnuts, if using, until evenly distributed.
  4. Scrape the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  5. Cool in the pan for 10 minutes, then turn out onto a rack, peel off the parchment, and cool completely before slicing. Dust with powdered sugar or serve with cream cheese frosting if you like.

Notes

If you want a cream cheese frosting, beat 4 oz softened cream cheese with 2 tablespoons maple syrup and a splash of vanilla until smooth. Spread on the completely cooled cake. Letting the cake rest overnight in the fridge after frosting melds the flavors and makes it even more tender.