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Moist Gluten-Free Carrot Cake Recipe with Almond Flour Sponge Easy and Perfect

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A moist and tender gluten-free carrot cake made with almond flour sponge, featuring warm spices and natural sweetness. Perfect for any occasion and easy to prepare.

Ingredients

Scale
  • 2 ½ cups (about 240g) almond flour, finely ground
  • 2 cups grated carrots (about 3 medium carrots, peeled and shredded fresh)
  • 4 large eggs, room temperature
  • ⅓ cup (80ml) maple syrup
  • ⅓ cup (80ml) olive oil or melted coconut oil
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your cake pan with parchment paper and lightly grease the sides.
  2. Grate the carrots finely using a microplane or box grater. Set aside about 2 cups (roughly 3 medium carrots).
  3. In a large bowl, beat 4 large eggs until slightly frothy (about 1-2 minutes). Add ⅓ cup maple syrup, ⅓ cup olive or coconut oil, and 1 teaspoon vanilla extract. Mix until combined but do not overbeat.
  4. In another bowl, sift together 2 ½ cups almond flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt.
  5. Gradually fold the dry ingredients into the wet mixture gently with a spatula until smooth but not overmixed.
  6. Fold in the grated carrots and optional ½ cup chopped walnuts or pecans.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 35-40 minutes if using a round pan or 45-50 minutes if using a loaf pan. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid a dense cake. Use fresh almond flour and freshly grated carrots for best moisture and flavor. Tent the cake with foil if edges brown too quickly. For a dairy-free option, use coconut oil. Toast nuts lightly before adding for extra flavor. If batter is too dry, add a tablespoon of unsweetened applesauce.

Nutrition

Keywords: gluten-free carrot cake, almond flour cake, moist carrot cake, gluten-free dessert, dairy-free carrot cake, healthy carrot cake

Find it online: https://sunnysavory.com/moist-gluten-free-carrot-cake-recipe-with-almond-flour-sponge-easy-and-perfect/