Carrot cake made with almond flour is moist, warmly spiced, and packed with grated carrot — no grain in sight. Cinnamon, nutmeg, and a whisper of cloves perfume the tender crumb while palm sugar keeps it sweetly caramelised. Sixteen generous slices that taste exactly like the classic, frosting or not.
SERVES 16-24
Ingredients
2½ cups almond flour
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
⅛ teaspoon ground cloves
4 large eggs
2 cups (480 ml) palm sugar
½ cup coconut oil
1 pound (454 g) carrots, peeled and grated
Coconut oil for greasing pan
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 350°F (180°C). Grease a 13x9 baking pan, then line bottom of pan with parchment paper.
2.В В Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves together in a bowl.
3.В В In a large bowl, whisk eggs and palm sugar until the sugar is mostly dissolved and the mixture is frothy. Continue to whisk and slowly add oil, mixing until thoroughly incorporated and emulsified. Whisk flour mixture in two additions, scraping down bowl as needed, until just incorporated. Stir in carrots.
4.В В Scrape batter into prepared pan and smooth top. Gently tap pan on counter to release air bubbles. Bake cake until a toothpick inserted in the center comes out with a few moist crumbs attached (35 to 40 minutes), rotating pan halfway through baking.
5.В В Allow the cake to cool completely in the pan on a wire rack (about two hours). Run a paring knife around the edge of the cake and flip the cake out onto a wire rack. Peel off the parchment paper. Then flip the cake right side up onto a serving platter. Serve warm or at room temperature.
Pro Tips
- Grate the carrots on the coarse side of the grater — fine shreds melt into the batter and disappear instead of giving the cake its signature texture.
- Whisk the eggs and palm sugar until genuinely frothy and the sugar mostly dissolves. That aeration is what gives an almond flour cake its lift.
- Emulsify the oil in slowly while whisking. A properly emulsified batter bakes up even and moist instead of greasy at the base.
- Cool completely before turning the cake out — two hours, as written. A warm almond cake is fragile and will crack on the flip.
Frequently Asked Questions
Can I make this into cupcakes?
Yes — bake at 350°F for about 20 to 25 minutes. Fill the cups two-thirds full and test with a toothpick for moist crumbs.
What frosting goes well with it?
A whipped coconut cream frosting or a simple lemon glaze keeps it light. Cream cheese frosting is classic if you include dairy.
How do I store carrot cake?
Airtight at room temperature for two days or refrigerated for five. It's even more moist and flavourful on day two.
Can I add nuts or raisins?
Half a cup of toasted walnuts or raisins folded in with the carrot works beautifully — they suit the warm spices perfectly.
Recipe Card
Ingredients
Method
- 1. В В Adjust oven rack to middle position and preheat oven to 350°F.
- Grease a 13x9 baking pan, then line bottom of pan with parchment paper. 2. В В Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves together in a bowl. 3. В В In a large bowl, whisk eggs and palm sugar until the sugar is mostly dissolved and the mixture is frothy.
- Continue to whisk and slowly add oil, mixing until thoroughly incorporated and emulsified.
- Whisk flour mixture in two additions, scraping down bowl as needed, until just incorporated.
- Stir in carrots. 4. В В Scrape batter into prepared pan and smooth top. Gently tap pan on counter to release air bubbles.
- Bake cake until a toothpick inserted in the center comes out with a few moist crumbs attached (35 to 40 minutes), rotating pan halfway through baking. 5. В В Allow the cake to cool completely in the pan on a wire rack (about two hours). Run a paring knife around the edge of the cake and flip the cake out onto a wire rack.
- Peel off the parchment paper.
- Then flip the cake right side up onto a serving platter.
- Serve warm or at room temperature.
