Carrot Cake {almond & coconut flour}

5 from 3 votes

Carrot Cake {almond & coconut flour}

Update on 9/29/24: I changed the amount of maple syrup or honey from ⅓ cup to ½ cup. I felt like it needed a bit more sweetness. I also added nutmeg and ginger for a bit more of a spice kick. The cloves addition is optional.

You can add about ½ cup or so of raisins if you like your cake that way. Same goes for chopped walnuts.

I use 6-inch baking pans to make a smaller layer cake. Another option is to make it as a small sheet cake in an 8-inch square pan. You can also double this recipe and use two 8-inch or 9-inch baking pans for a larger cake and more servings.

I like my carrot cake on the basic side, but you can add ½ cup of raisins and ½ cup finely chopped walnuts to the batter.

You can also replace the coconut oil with applesauce or full fat coconut milk if you prefer to avoid oil or butter.

To reduce the carbs, replace the maple syrup with Lakanto syrup or another low-carb syrup.

If you prefer to use just almond flour, remove the coconut flour and use 2 cups of almond flour instead of 1 cup.

I find this cake sweet enough, but if you prefer a sweeter cake you can add another tablespoon or so of maple syrup to the batter.

Servings: servings

Calories: 247kcal

Ingredients

1 cup blanched almond flour
¼ cup coconut flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon ground nutmeg
¼ teaspoons ground ginger
pinch of cloves optional
2 cups grated carrots about two carrots
3 large eggs
½ cup maple syrup or honey
¼ cup coconut oil, melted or olive oil, unsalted butter, or replace with applesauce or full fat coconut milk

US Customary - Metric

Instructions

Preheat your oven to 350°F (175° C, or gas mark 4).
Combine the almond flour, coconut flour, baking soda, salt, and cinnamon in a bowl or mixing bowl and blend well.
Add the carrots, eggs, maple syrup, and coconut oil, and blend well again.
Prepare two 6-inch baking pans with parchment paper on the bottom and lightly grease the sides of each pan.
Divide the batter into each pan and even it out with the back of a spoon or your hands. It will be thick and you'll need to scoop it in and even it out a bit.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool and frost. Store in the refrigerator for a few weeks.

Nutrition