The Perfect Almond Flour Carrot Cake

This cake is the carrot cake of your dreams! It’s loaded with almond flavor, along with those sweet, sweet, wonderful carrots! And then when you throw in warming spices like ginger, cinnamon, and nutmeg – well – you have a cake you’re going to be happy to make over, and over, and over again.

The almond flour gives the cake an insanely moist crumb (much like this almond flour banana bread), and the cream cheese frosting gives this new twist on carrot cake a traditional “just like mom used to make,” vibe.

It’s a win, win, win!

“Can I freeze this carrot cake?”

You sure can! Just make sure it’s cooled completely, and then flash freeze it on a sheet pan. And then store it in an airtight storage bag. Bonus, you can freeze the frosting too! So, when you’re in the mood for carrot cake with a cream cheese frosting, just defrost the cake and then give it a lovely schmear of frosting!

Almond Carrot Cake Tips:

I love pistachios in this cake, but you can definitely substitute in walnuts or pecans. Whatever makes you happy, will be perfect.

Recipes and Tips:

How to make vanilla extract

59 Different Sugars and Sugar Substitutes: The Ultimate Cook’s Guide

61 Different Types of Flour (The Definitive User’s Guide)

Almond Carrot Cake Ingredients:

2 ½ cups almond flour

¼ cup granulated sugar

¼ cup dark brown sugar

1 ½ teaspoons cinnamon

1 teaspoon baking soda

½ teaspoon ground ginger

¼ teaspoon nutmeg

¼ teaspoon kosher salt

1 cup full-fat Greek yogurt

3 large eggs

1 ½ cups grated carrots

¼ cup finely chopped pistachios

1 teaspoon vanilla extract

Garnishes:

Finely diced carrots

Finely chopped pistachios

Frosting Ingredients:

1 (8 oz.) brick full-fat cream cheese

1 stick butter, room temperature

1 teaspoon vanilla

1 cup powdered sugar

Carrot Cake Instructions:

Preheat oven to 350 degrees.

Fit an 8-inch cake pan with parchment.

Lightly grease the parchment with cooking spray.

In a large bowl whisk together the flour, sugars, cinnamon, baking soda, ginger, nutmeg, and salt.

Add in the yogurt, eggs, carrots, pistachios, and vanilla.

Stir well to combine.  

Pour the mixture into the prepared cake pan, and smooth out with an offset spatula.

Bake for 30 minutes, or until a toothpick in the center comes out cleanly.

Let the cake cool in the pan for 10 minutes.

Place a large plate over the cake, and invert it.

 Remove parchment, and place on a cooling rack.

Let cool completely before frosting.

Frosting Instructions:

In a standing mixer fitted with a paddle attachment, cream together the cream cheese, butter, and vanilla.

Working in batches, add in the powdered sugar.

When all of the ingredients are incorporated, reserve frosting until cake has cooled.

To Assemble:

Frost the cake, and garnish with carrots and pistachios.

To Store: Refrigerate the cake in an airtight container for up to 5 days.

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