Written by Kate Tietje and updated by Sarena-Rae Santos in November of 2023.
I remember the first time I tried this recipe. I had wanted to make the recipe the day before, but life was hectic. I had just had my midwife’ appointment and was exhausted, so I waited a day. Little did I know, this moist and delicious recipe was the perfect comfort food.
This grain and dairy-free recipe can be made as a cake or single-serve muffins. With a quick substitute, this deliciousness can even be egg-free. Simply use an egg replacer, like 1 tablespoon of ground flax seed and 3 tablespoons of warm water (let sit for five minutes before adding to the recipe). You can take this recipe further by topping it with my cream cheese frosting. YUM!
Almond Flour Carrot Cake
Ingredients:
- 1.5 cups almond flour
- 2 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/2 tsp. nutmeg
- 1 tsp. sea salt
- 3/4 tsp. baking powder
- 2 tbsp. coconut oil
- 1 egg
- 1/4 cup honey
- 1 medium carrot, shredded (about 1/4 cup)
- 1/4 cup coconut milk (or raw milk)
Directions:
Step 1: Add all the dry ingredients to a medium bowl and combine.
Step 2: Add the rest of the ingredients and stir until smooth.
Step 3: Pour into a small, 7″ baking pan or muffin pan to make approximately 7 cupcakes (that’s what I did). Bake at 350ºF for 20 minutes.
Almond Flour Carrot Cake
Ingredients
- 1.5 cups almond flour
- 2 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/2 tsp. nutmeg
- 1 tsp. sea salt
- 3/4 tsp. baking powder
- 2 tbsp. coconut oil
- 1 egg
- 1/4 cup honey
- 1 medium carrot shredded (about 1/4 cup)
- 1/4 cup coconut milk or raw milk
Instructions
- Add all the dry ingredients to a medium bowl and combine.
- Add the rest of the ingredients and stir until smooth.
- Pour into a small, 7" baking pan or muffin pan to make approximately 7 cupcakes (that's what I did). Bake at 350ºF for 20 minutes.
Yum. Stop it with the baked goods recipes!! I have a list longer than I can keep up with. 😛
I don't have cardamom…something I can leave out? I also have lots of carrot puree I want to get rid of so I was hoping you'd call for that, lol. Maybe in place of some of the oil/milk??
Lindsey,
Yes, you could leave out the cardamom. You only really "need" the cinnamon to create the 'spice' flavor. I bet you could use carrot puree, and just don't add the milk. Stir it together and then see if it is too thick, and add milk just a little at a time as needed.
How about this for frosting?
http://gnowfglins.com/2009/11/16/basic-vanilla-frosting/
Oh boy-this looks delicious. I'm a sucker for carrot cake and muffins. Nothing could be better than having them both together! 😉
I made these last night and they are wonderful! I made the frosting also and it was equally delicious. I have been very disappointed in the heaviness of the majority of the baked goods I've made with almond flour. This recipe is perfect. It isn't greasy or overly-eggy. I am going to try interchanging the carrott with apple per my husband's request. Thank you so much for redeeming my baked goods!
Sorry if this is a silly question, but since this is grain-free that means gluten-free too, right? I am going to make a cake for a friend who is gluten-free and think this one looks great!
Yes, it is. 🙂
I just found this recipe looking for a cream cheese icing to go with your Pumpkin Bread. Have you tried the two together?
I love to bake, and also seek non-dairy icing recipes. I’ve read blogs about substituting nuts for cheeses and I wonder if that could ever work for the cream-cheesiness of icing, if you added vanilla or other flavor. hmm…
I haven’t tried, but I have heard “cashew cream” several times.
Do you have the nutritional information on these?
Hi Barbara,
I don’t, but hope to soon when we have all our recipes available on http://www.tradishen.com!
Icing for Carrot cake:
Cream from 1 can of coconut milk (put it the refrig overnight then scrape the cream off the top)
2 tsp. Vanilla
1 tsp. Stevia or Xylitol
Cream this together and spread on the cake.