Description
A moist, flavorful Almond Flour Carrot Cake that’s gluten-free and bursting with the natural sweetness of carrots and warm spices.
Ingredients
Scale
- 2 cups almond flour
- 2 cups grated carrots
- 1/2 cup honey or maple syrup
- 4 large eggs
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- Mix together almond flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
- Whisk together eggs, honey or maple syrup, melted coconut oil, and vanilla extract in another bowl.
- Pour the wet mixture into the dry mixture and stir until just combined.
- Fold in the grated carrots and nuts if using.
- Transfer the batter to the prepared cake pan and smooth the top.
- Bake for 25-30 minutes until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Enhance the cake by serving with Greek yogurt or vanilla ice cream. It freezes well for a quick treat later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 210mg