• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • Work With Me
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • Work With Me
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Desserts » Almond Flour Carrot Cake (Gluten Free!)

    Almond Flour Carrot Cake (Gluten Free!)

    Published: Apr 15, 2022 · Modified: Jul 30, 2022 · by Debra with Leave a Comment · 1559 words. About 8 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This almond flour carrot cake is gluten free and dairy free. It's an Italian recipe that's moist and delicious, and easy to make in a springform pan.

    A gluten free carrot cake with a slice cut out of it next to a bowl of mascarpone cheese.

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    This variation on a traditional Italian carrot cake is made with almond flour so it's entirely gluten free. Olive oil, not butter, provides moisture and richness, which means it's also dairy free. An optional mascarpone cream can be served on the side for those who wish to indulge.

    This is a simple, fuss-free one-layer cake that's not overly sweet. It's easy to make and bakes up to a gorgeous golden brown. Bonus: It's BOOZY! Rum-soaked raisins and a bit of rum in the mascarpone add a fun twist. (Of course you can omit the rum if you prefer.)

    Jump to:
    • Ingredients
    • How to make it
    • Tips and Substitutions
    • FAQs
    • Related Recipes
    • Recipe
    Two carrots, three eggs and small bowls filled with ingredients to make carrot cake.

    Ingredients

    Almond flour carrot cake batter

    • Almond flour: Use your favorite brand. I get mine at Trader Joe's. Bob's Red Mill is always a good choice.
    • Ground ginger and nutmeg: You can play around with the spices here if you like, cinnamon or cardamom would be lovely.
    • Baking powder
    • Kosher salt
    • Golden raisins: I love the taste and look of golden raisins for this cake, but you can use regular ones if that is what you have on hand.
    • Rum: White or gold rum are both fine.
    • Carrots
    • Pistachios: You'll have some in the batter and some on top to make it especially pretty.
    • Olive oil: You don't need to use an expensive olive oil here, but use a decent one.
    • Sugar
    • Eggs
    • Vanilla extract
    • Lemon juice and lemon zest: Add these last as the acid will start to activate the rise of the cake.

    Mascarpone cream

    • Mascarpone cheese: This is a soft Italian cream cheese, very mild in flavor, lighter and creamier than the American version.
    • Rum: White or gold.
    • Powdered sugar

    How to make it

    Adapted from Nigella Lawson's Venetian carrot cake recipe.

    Preheat the oven to 350 degrees F.

    Lightly grease the bottom and sides of a 9-inch springform pan with olive oil, cut a parchment circle for the bottom and grease both sides. Set aside.

    A small sauce pan with golden raisins and rum.

    In a small sauce pan over medium heat, bring the raisins and rum to a low boil, remove from heat and set aside to cool. Once cool, drain off any remaining rum.

    A kitchen towel full of shredded carrots partially rolled up.

    Use a food processor or box grater to shred the carrots. Place them on a dry dish towel and roll it up tightly to absorb the moisture. Leave the carrots wrapped up until ready to add to the cake batter.

    Chop the pistachios, reserve 2 tablespoons for the top of the cake.

    A whisk in a bowl full of almond flour with salt, ginger, nutmeg and baking powder.

    Add dry ingredients to a mixing bowl and whisk to combine. Be sure all ingredients are completely incorporated. You want the baking powder to be evenly distributed.

    A hand mixer with a whisk attachment next to a bowl of olive oil and sugar that have been mixed together.

    Combine the olive oil and sugar in a mixing bowl. Use a hand mixer or stand mixer with the whisk attachment and mix for 2-3 minutes until the color lightens and sugar begins to melt into the oil.

    A hand mixer next to a bowl of wet ingredients for cake batter that have been whisked until frothy.

    Add the eggs and whisk for another 2-3 minutes until the color turns a pale yellow and the mixture starts to get frothy on top.

    A spatula in a bowl of batter with shredded carrots, rum-soaked raisins and chopped pistachios on top.

    Add the dry ingredients to the wet, folding gently with a silicone spatula and making sure there are no bits of dry almond flour.

    Then fold in the carrots, the raisins (drained of rum) and pistachios. Last, add the lemon juice and zest and stir gently until all ingredients are fully incorporated.

    Gluten free carrot cake batter topped with pistachios in a springform pan.

    Transfer the batter to the prepared pan and top with the reserved pistachios.

    Bake for 45 minutes until the top is a deep golden brown, the center is completely set, and the edges are pulling away from the side of the pan.

    Allow to cool completely on a wire rack before removing from the pan.

    While the cake cools, make the mascarpone cream. Allow the mascarpone to soften at room temperature for 10-15 minutes. In a mixing bowl, combine the mascarpone, rum and powdered sugar, stirring until smooth.

    alt=""

    Tips and Substitutions

    • Once you put the cake in the oven, leave it alone! Don't move the oven rack around. Since the cake is made with olive oil the batter is thinner and there is a risk that it will fall. I know that 45 minutes sounds like a long time, but trust me, it needs it.
    • If you prefer not to use the rum, just use water to rehydrate the raisins. Replace the rum in the mascarpone cream with ½ teaspoon of vanilla.
    • If you can't find golden raisins, substitute with regular raisins.
    • Pecans or walnuts can be substituted for the pistachios.

    FAQs

    Can you serve this carrot cake with the mascarpone cream on top?

    Not recommended. Because it's made with almond flour, the cake is very moist and crumbly. It's a bit too delicate to spread the cream on top.

    Do you have to store almond flour carrot cake in the refrigerator?

    Almond flour carrot cake and all forms of carrot cake must be stored in the refrigerator to keep the carrots from spoiling. It will keep for up to one week.

    Can you freeze almond flour carrot cake?

    Yes, almond flour carrot cake can be frozen! Let it chill first in the refrigerator, then wrap large pieces in plastic wrap (small slices are prone to fall apart) and freeze for up to two months. Let thaw in the fridge before serving.

    Related Recipes

    Try these gluten free sweet treats!

    • Apple Ricotta Cake is a traditional Ukranian/Eastern European recipe that's like an apple upside down cake!
    • Amaretti Cookies with Cocktail Cherries are a Sicilian specialty.
    • A Flourless Chocolate Torte is a French classic that's also super easy to make in a springform pan.

    Recipe

    A gluten free carrot cake with a slice cut out of it next to a bowl of mascarpone cheese.

    Almond Flour Carrot Cake (Gluten Free)

    This almond flour carrot cake is gluten free and dairy free. It's an Italian recipe that's moist and delicious, and easy to make in a springform pan.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Italian
    Diet: Gluten Free, Low Lactose
    Keyword: almond flour carrot cake, dairy free carrot cake, gluten free carrot cake
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Cooling time: 40 minutes
    Total Time: 1 hour 45 minutes
    Servings: 6
    Calories: 862kcal

    Equipment

    • 9-inch springform pan
    • box grater
    • small sauce pan
    • mixing bowls
    • hand mixer
    • silicone spatula

    Ingredients

    Almond Flour Carrot Cake

    • 2 ½ cups almond flour
    • 2 teaspoon baking powder
    • ½ teaspoon ground ginger
    • ½ teaspoon nutmeg
    • ½ teaspoon salt
    • 2 cups shredded carrots
    • ½ cup chopped pistachios divided
    • ½ cup golden raisins
    • ¼ cup rum
    • ½ cup olive oil plus more for pan
    • ¾ cup sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 2 tablespoon lemon juice
    • zest of one lemon

    Mascarpone Cream

    • 8 oz mascarpone cheese
    • 2 tablespoon rum
    • 2 teaspoon powdered sugar
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan with olive oil, cut a parchment circle for the bottom and grease both sides. Set aside.
    • In a small sauce pan over medium heatn, bring the raisins and rum to a low boil, remove from heat and set aside to cool. Once cool, drain off any remaining rum.
    • Use a food processor or box grater to shred the carrots. Place them on a dry dish towel and roll it up tightly to absorb the moisture. Leave the carrots wrapped up until ready to add to the cake batter.
    • Chop the pistachios, reserve 2 tablespoons for the top of the cake.
    • Add dry ingredients to a mixing bowl and whisk to combine. Be sure all ingredients are completely incorporated. You want the baking powder to be evenly distributed.
    • Combine the olive oil and sugar in a mixing bowl. Use a hand mixer or stand mixer with the whisk attachment and mix for 2-3 minutes until the color lightens and sugar begins to melt into the oil.
    • Add the eggs and whisk for another 2-3 minutes until the color turns a pale yellow and the mixture starts to get frothy on top.
    • Add the dry ingredients to the wet, folding gently with a silicone spatula and making sure there are no bits of dry almond flour. Then fold in the carrots, the raisins (drained of rum) and pistachios. Last, add the lemon juice and zest and stir gently until all ingredients are fully incorporated.
    • Transfer the batter to the prepared pan and top with the reserved pistachios. Bake for 45 minutes until the top is a deep golden brown, the center is completely set, and the edges are pulling away from the side of the pan. Allow to cool completely on a wire rack before removing from the pan.
    • While the cake cools, make the mascarpone cream. Allow the mascarpone to soften at room temperature for 10-15 minutes. In a mixing bowl, combine the mascarpone, rum and powdered sugar, stirring until smooth.

    Notes

    • Once you put the cake in the oven, leave it alone! Don't move the oven rack around. Since the cake is made with olive oil, there is a risk that it will fall. I know that 45 minutes sounds like a long time, but trust me, it needs it.
    • If you prefer not to use the rum, just use water to rehydrate the raisins. Replace the rum in the mascarpone cream with ½ teaspoon of vanilla.
    • If you can't find golden raisins, substitute with regular raisins.
    • Pecans or walnuts can be substituted for the pistachios.
    • Store in the refrigerator. Keeps up to one week. 
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 862kcal | Carbohydrates: 54g | Protein: 22g | Fat: 66g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 288mg | Potassium: 555mg | Fiber: 8g | Sugar: 38g | Vitamin A: 7803IU | Vitamin C: 5mg | Calcium: 257mg | Iron: 3mg

    More Desserts

    • Flourless Chocolate Torte
    • Apple Ricotta Cake
    • Peach Crumble
    • Amaretti Cookies with Cocktail Cherries

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Best Gazpacho Recipe
    • Coffee Granita (Granita di Caffè)
    • Creamy Cucumber Salad
    • Easy Strawberry Compote

    Search more gluten-free recipes

    Trending Recipes

    • Salt Baked Fish
    • Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Palmiers Cookies (Elephant Ears)
    • Cast Iron Skillet Steak

    Chocolate Recipes

    • Gluten Free Triple Chocolate Buckwheat Cookies
    • Gluten Free Chocolate Ganache Tart
    • Chocolate Mousse Recipe
    • Gluten Free Brownies

    French Recipes

    • Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in White Wine Sauce (Moules Marinières)
    • French Hot Chocolate (Chocolat Chaud)
    • Eggs en Cocotte with Spinach and Bacon

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Hungarian Chicken Paprikash
    • Cornmeal Pancakes with Strawberry Compote
    • Mango Avocado Salsa
    • Best Gluten Free Peanut Butter Chocolate Chip Cookies

    Search more gluten-free recipes

    Trending Recipes

    • Salt Baked Fish
    • Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Palmiers Cookies (Elephant Ears)
    • Cast Iron Skillet Steak

    Chocolate Recipes

    • Gluten Free Triple Chocolate Buckwheat Cookies
    • Gluten Free Chocolate Ganache Tart
    • Chocolate Mousse Recipe
    • Gluten Free Brownies

    French Recipes

    • Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in White Wine Sauce (Moules Marinières)
    • French Hot Chocolate (Chocolat Chaud)
    • Eggs en Cocotte with Spinach and Bacon

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fine Foods Blog