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Gluten Free Carrot Cake with Cream Cheese Frosting ~ this lovely grain free carrot cake recipe is made with almond flour so it's tender and moist.


serves 10-12

Total time

75 minutes






  • for the carrot cake
  • 7 large eggs
  • 1¾ cup dark brown sugar
  • 1½ tsp vanilla extract
  • 4½ cups almond flour
  • 2 tsp salt
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • 1½ tsp cardamom
  • 1½ tsp cinnamon
  • 1½ tsp ginger
  • 1 pound (about 5 medium-large) carrots (shredded)
  • 1 cup shredded coconut
  • 1 cup walnuts (finely chopped)
  • ¾ cup vegetable oil
  • for the cream cheese frosting
  • 12 ounces cream cheese (room temperature)
  • 1½ sticks butter (room temperature)
  • 3½ cups powdered sugar
  • 1 tsp vanilla
  • for the topping
  • ¼ cup shredded coconut
  • ¼ cup walnuts (finely chopped)


  1. For the cake
  2. Preheat oven to 350 degrees F
  3. Prepare 2 9-inch cake pans by buttering the sides and placing a circle of parchment paper at the bottom of each tin.
  4. With an electric mixer, beat the eggs with the sugar for several minutes on medium-high speed until very light and the mixture holds a thin ribbon when drizzled. This will take about 5 minutes.
  5. Beat in the vanilla extract.
  6. In a separate bowl, whisk together the almond meal, salt, baking powder, baking soda, cardamom, cinnamon, and ginger. Set aside.
  7. In another bowl, mix together the shredded carrot, shredded coconut, chopped walnuts, and vegetable oil.
  8. Add part of the almond flour mixture to the eggs, and alternate with the carrot mixture, mixing on low to incorporate into the eggs with each addition.
  9. Divide the batter into the two prepared cake pans, and bake for about 35-45 minutes. The carrot cakes should be set in the middle, and spring back when poked gently. They will be a deep color, but if they start to get too brown on top while baking, place a small sheet of tinfoil over them.
  10. Allow to cool for about 15 minutes before carefully removing from the cake pans, and allow to cool fully on a baking rack.
  11. For the cream cheese frosting
  12. With an electric mixer and a paddle attachment, beat together the cream cheese and the butter until very smooth. Add the powdered sugar about a half cup or a cup at a time, and beat for a few minutes until fully incorporated and smooth. (Still have small lumps? See the tips below for a suggestion!)
  13. Frost the cake by placing one of the carrot cake layers on a flat surface. Spread about 1/2 of the frosting in a thick layer over the cake, allowing it to go slightly over the edge. Place the second cake layer on top, and spread the rest of the frosting in a thick layer of the top.
  14. With an offset spatula, or a board scraper, carefully spread the excess frosting in between the two layers around the outside of the cake for a "naked" effect.
  15. For a swoopy look on top of the cake, use the back of a large metal spoon to make small, curling motions. Wipe the excess frosting off the spoon between each swipe.
  16. For the topping
  17. Preheat oven to 350 degrees F
  18. Spread the shredded coconut and chopped walnuts on a baking sheet
  19. Bake for about 10-15 minutes, checking frequently so they don't burn.
  20. Allow to cool slightly, and sprinkle around the outside edge of the cake.
  21. View the recipe instructions at The View From the Great Island

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