
Yields:
12
Prep Time:
15 mins
Total Time:
1 hr 20 mins
This classic carrot cake is so flavorful, so moist, and so chock-full of goodness (toasted coconut! pineapple! walnuts!) that we doubt you'd ever suspect it was gluten free. The cream cheese frosting helps too. 😉
Made this? Let us know how it went in the comment section below!
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Ingredients
For cake:
- 1/2 cup
vegetable oil, plus more for pans
- 3 cups
almond flour, plus more for pans
- 2 tsp.
ground cinnamon
- 1 tsp.
kosher salt
- 1 tsp.
baking powder
- 1/2 tsp.
ground cloves
- 1/4 tsp.
nutmeg
- 1/2 tsp.
baking soda
- 5
large eggs
- 1 1/2 cups
packed light brown sugar
- 2 tsp.
freshly grated ginger
- 1 tsp.
pure vanilla extract
- 3
medium carrots, peeled and shredded (about 2 cups)
- 1/2 cup
toasted shredded unsweetened coconut
- 1/2 cup
toasted walnuts, coarsely chopped, plus more for garnish
- 1/2 cup
drained and chopped canned pineapple
For frosting:
- 8 oz.
cream cheese, softened
- 3/4 cup
( 1 1/2 sticks) butter, softened
- 3 1/2 cups
powdered sugar, sifted
- 1 tsp.
pure vanilla extract
- 1/2 tsp.
kosher salt
Directions
- Step 1Preheat oven to 350° and line two 8" cake pans with parchment paper. Grease sides of pan with vegetable oil and dust with almond flour to coat. Tap out excess flour.
- Step 2In a medium bowl, whisk to combine flour, cinnamon, salt, baking powder, cloves, nutmeg, and baking soda.
- Step 3In a large bowl, combine eggs and sugar. Using a hand mixer, beat until doubled in volume, and mixture trails off the beaters in ribbons, 5 to 7 minutes. Beat in ginger and vanilla until combined.
- Step 4In another medium bowl, combine vegetable oil with carrots, coconut, walnuts, and pineapple.
- Step 5Add half the dry ingredients into the bowl with the egg mixture and beat until just combined. Next, add 1/2 the carrot mixture and beat until just combined. Repeat once more until all ingredients are combined.
- Step 6Divide batter evenly between prepared cake pans. Bake until lightly golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes.
- Step 7Let cakes cool 10 minutes, then turn out onto a cooling rack and let cool completely.
- Step 8Meanwhile, make the frosting: In a large bowl, beat cream cheese and butter with a hand mixer on medium-high until light and fluffy, about 2 minutes. Add powdered sugar 1 cup at a time and beat until smooth. Beat in vanilla and salt.
- Step 9Frost cake: Place first cake on serving plate. Spread 1 cup of frosting evenly on top, then top with the second cake. Spread with 1 more cup of frosting, then frost sides. Garnish with walnuts and serve.
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