Super-Moist Paleo Carrot Cake with Almond Flour (Dairy-Free)
Wheat-based cakes *wish* they could be as tender and lofty as this paleo dairy-free almond flour carrot cake. Made with 1 bowl, 12 ingredients, and 15 minutes of active time, it's addictively moist and tested to perfection.
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total: 45 minutesminutes
Servings: 8servings
Ingredients
Wet Ingredients
8ouncescarrots (about 4 medium), grated on smallest holes of box grater (1¼ cups packed)
3large eggs
¾cup+ 2 tablespoons (130 g) coconut sugar or maple sugar*(I like half and half)
½cupmild olive oil (or other neutral vegetable oil)
Dry Ingredients
1cup(110 g) blanched almond flour*(I like Bob's Red Mill)
½cup(75 g) cassava flour*(I like Bob's Red Mill)
2tablespoons(14 g) tapioca flour*(I like Bob's Red Mill)
Position a rack in the center of the oven and preheat to 350ºF.
Line an 8-inch square pan with 2 crisscrossing slings of parchment paper cut to fit.
Make the Batter
In a large bowl, stir together the grated carrots, eggs, sugar, and oil until combined.
Place a medium mesh strainer over the bowl and add the almond, cassava, and tapioca flours along with the baking powder, baking soda, salt, cinnamon, and ginger.
Sift the dry ingredients into the wet ingredients, stirring until well-combined. No need to worry about over-mixing since there's no gluten to toughen up!
Bake
Scrape the batter into the prepared pan and smooth into an even layer.
Bake the cake until a toothpick inserted near the center comes out clean, 25-35 minutes.
Remove the cake from the oven and let cool completely, 30-60 minutes. Use the parchment paper "handles" to remove the cake from the pan and onto a serving platter, removing the parchment paper if you wish.
Spread the paleo cream cheese frosting over the cooled cake. If the frosting is too soft to slice, chill the cake briefly (or up to 2 days).
Cut the cake into squares and serve.
Video
Notes
*Ingredient Substitution Suggestions:
In place of coconut or maple sugar, use 1/2 cup + 2 tablespoons (130 g) white or brown sugar in place of the coconut sugar.
In place of blanched almond flour, use almond meal, ground sunflower seeds, or tiger nut flour.
In place of cassava flour, use sweet rice flour, GF AP flour blend, or try 3 tablespoons coconut flour
In place of tapioca flour, try arrowroot flour, corn starch, or potato starch.
The cake can be baked and stored, covered, at room temperature for 1 day, refrigerated for up to 3 days, or wrapped and frozen for up to several months.
The frosted cake can be covered and refrigerated for up to 2 days.
Leftover cake keeps beautifully, refrigerated airtight, for up to 1 week.
Nutritional values are based on one of 8 servings for the cake only.