OMG! The BEST Almond Flour Carrot Cake!

Enjoy this moist carrot cake made with finely ground almond flour, eggs, and a blend of granulated and brown sugars for ultimate flavor.

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Prep Time 5

Cook Time 45

Total Time 50

Course Dessert

Cuisine American

Servings 16

Calories 350 kcal

Ingredients

4 large eggs
½ cup vegetable oil
¾ cup granulated sugar
½ cup packed light brown sugar
2 tsp pure vanilla extract
3 ½ cups almond flour (finely ground)
2 ¼ tsp baking powder
¼ tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg

Instructions

Preheat oven to 350°F (180°C). Grease two 8x8-inch baking pans and line with parchment paper.
In a large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
Add the almond flour, baking powder, baking soda, cinnamon, and nutmeg, and mix until just combined. Do not overmix!
Gently fold in shredded carrots, walnuts, and raisins until evenly distributed throughout the batter.
Pour batter into the prepared pans and spread evenly to create a level surface for baking.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 15 minutes before carefully transferring them to a wire rack to cool completely.

Notes

- Use finely ground almond flour for the best texture.
- Don't overmix the batter after adding dry ingredients.
- Ensure carrots are finely shredded for even distribution and moisture.
- Let cakes cool completely before frosting to prevent crumbling.

Allergens: Tree nuts, Eggs, Milk, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.