Almond Flour Vegan Carrot Cake Recipe Made Easy

Welcome to a delicious twist on a classic favorite! This almond flour vegan carrot cake recipe combines the rich, nutty flavor of almond flour with the natural sweetness and moisture of fresh carrots.

Perfect for those who follow a plant-based lifestyle or anyone seeking a gluten-free dessert option, this cake is both wholesome and indulgent. The delicate crumb and warm spices will make it your go-to recipe for celebrations or a cozy afternoon treat.

Not only is this carrot cake vegan and gluten-free, but it also boasts a nutritious profile thanks to the almond flour and carrots. You can enjoy every bite knowing it’s made from simple, natural ingredients without compromising on flavor.

Plus, the frosting is creamy and dairy-free, making this a crowd-pleaser for all dietary preferences. Ready to bake a cake that’s as healthy as it is tasty?

Let’s dive right in!

Why You’ll Love This Recipe

This almond flour vegan carrot cake stands out because it’s:

• Gluten-free and vegan, catering to multiple dietary needs.
• Moist and tender, thanks to the almond flour and grated carrots.
• Richly flavored with warm spices like cinnamon and nutmeg.
• Sweetened naturally with maple syrup, avoiding refined sugars.
• Easy to make with simple, wholesome ingredients.
• Perfectly paired with a dairy-free cream cheese frosting that’s smooth and tangy.

Whether you’re making it for a birthday, holiday, or just a weekend treat, this cake is sure to impress both vegans and non-vegans alike!

Ingredients

• 2 ½ cups almond flour (finely ground)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 1 ½ cups grated carrots (about 3 medium carrots)
• ½ cup maple syrup
• ¼ cup coconut oil (melted)
• ¼ cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• ½ cup chopped walnuts or pecans (optional)

Equipment

• Mixing bowls
• Grater
• Measuring cups and spoons
• Whisk or fork
• 9-inch round cake pan or 8×8-inch square pan
• Parchment paper
• Cooling rack
• Electric mixer or hand mixer (for frosting)
• Spatula

Instructions

1. Preheat your oven to 350°F (175°C). Line your cake pan with parchment paper and lightly grease the sides with coconut oil.
2. Prepare the flax egg: In a small bowl, combine the ground flaxseed with water. Stir well and let it sit for 5-10 minutes until it thickens.
3. Mix the dry ingredients: In a large bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, ground ginger, and salt.
4. Combine the wet ingredients: In another bowl, whisk the maple syrup, melted coconut oil, applesauce, vanilla extract, and the prepared flax egg until smooth.
5. Incorporate the wet into the dry: Pour the wet ingredients into the dry mix and stir gently until just combined. Be careful not to overmix.
6. Fold in the grated carrots and nuts: Add the grated carrots and nuts (if using) to the batter, folding them in evenly.
7. Transfer batter to the pan: Pour the batter into your prepared cake pan, smoothing the top with a spatula.
8. Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake: Let the cake cool in the pan for 15 minutes, then transfer it to a cooling rack to cool completely before frosting.
10. Prepare the frosting: While the cake cools, make the vegan cream cheese frosting by blending 1 cup vegan cream cheese, 2 tablespoons coconut oil (softened), 2-3 tablespoons maple syrup, and 1 teaspoon vanilla extract until smooth.
11. Frost the cake: Spread the frosting evenly over the cooled cake with a spatula.
12. Serve and enjoy! Slice and serve this delicious, moist carrot cake with a cup of tea or coffee.

Tips & Variations

Want to make your carrot cake extra special? Try adding ½ cup raisins or shredded coconut for added texture and sweetness.

For a nut-free version, simply omit the nuts or replace them with pumpkin seeds.

Make sure to let the cake cool completely before frosting to prevent the frosting from melting.

If you prefer a lighter frosting, you can substitute the vegan cream cheese with whipped coconut cream.

Feel free to experiment with spices—adding a pinch of ground cloves or allspice can deepen the flavor profile. For a layered cake, double the recipe and bake in two pans.

Nutrition Facts

These values are approximate and based on 12 servings per cake. Almond flour provides healthy fats and protein while carrots add fiber and vitamins.

Serving Suggestions

This carrot cake pairs wonderfully with a hot cup of chai tea or freshly brewed coffee. For a refreshing contrast, serve with a side of mixed berries or a dollop of coconut yogurt.

Looking for more vegan treats? Check out our Blackberry Juicing Recipes for delicious fruit-based beverages that complement your cake perfectly.

If you want something savory to balance your sweet treat, explore the Breakfast Wellington Recipe—a delightful dish that’s vegan-friendly and packed with flavor.

For other dessert inspirations, try the Brazil Nut Fruit Cake Recipe, which offers a rich and nutty alternative for your baking adventures.

Conclusion

This almond flour vegan carrot cake recipe is a delightful way to enjoy a classic dessert without any animal products or gluten. It’s moist, flavorful, and packed with wholesome ingredients that make it a guilt-free indulgence for any occasion.

The combination of almond flour and fresh carrots creates a tender crumb that’s beautifully complemented by the warm spices and creamy vegan frosting.

Whether you’re baking for a special event or simply craving a comforting treat, this cake is sure to impress. Plus, it’s easy to adapt to your preferences with nuts, dried fruits, or different frostings.

Dive into this recipe and savor every bite of your homemade vegan carrot cake—you won’t be disappointed!

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