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.
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
Allergens: Tree nuts, Eggs, Milk, Wheat.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.