Print

Moist Gluten-Free Carrot Cake Recipe with Creamy Almond Frosting

moist gluten-free carrot cake - featured image
Print Recipe

A moist and flavorful gluten-free carrot cake topped with a creamy almond frosting, perfect for those with gluten sensitivities and allergy-friendly diets.

Ingredients

Scale
  • 2 cups (200g) finely grated carrots
  • 1 ½ cups (150g) almond flour
  • ¼ cup (30g) tapioca starch
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp fine sea salt
  • 3 large eggs, room temperature
  • ⅓ cup (80ml) maple syrup
  • ½ cup (120g) unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • ½ cup (125g) smooth unsweetened almond butter
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tbsp unsweetened almond milk
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan and line with parchment paper.
  2. Finely grate carrots until you have about 2 cups (200g).
  3. In a large bowl, whisk together almond flour, tapioca starch, baking soda, cinnamon, nutmeg, and salt.
  4. In a separate bowl, beat the eggs lightly. Add maple syrup, applesauce, vanilla extract, and lemon juice. Whisk until smooth and glossy.
  5. Gently fold the wet ingredients into the dry ingredients until just combined.
  6. Fold the grated carrots into the batter. If too dry, add 1-2 tablespoons almond milk to loosen.
  7. Pour batter into prepared pan, tap gently to release air bubbles.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. For the frosting, beat almond butter, powdered sugar, vanilla extract, salt, and 2 tablespoons almond milk until creamy. Add more almond milk as needed for spreadable consistency.
  11. Once cake is fully cooled, spread frosting evenly on top. Optionally, sprinkle with chopped nuts or cinnamon.

Notes

Do not overmix the batter to keep the cake moist. Use room temperature almond butter for smooth frosting. Let the cake cool completely before frosting to avoid melting. Tapioca starch is key for a light crumb. For nut-free frosting, substitute almond butter with sunflower seed butter. If cake edges brown too quickly, tent with foil halfway through baking.

Nutrition

Keywords: gluten-free carrot cake, almond frosting, dairy-free dessert, allergy-friendly cake, moist carrot cake, gluten-free baking

Find it online: https://emmaoven.com/moist-gluten-free-carrot-cake-recipe-with-creamy-almond-frosting-easy-and-delicious/