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Almond Flour Carrot Cake Gluten Free

12 Servings

NOTES : Store: Refrigerate covered for up to 5 days. Freeze: You can freeze leftovers in one piece or as individual slices in an airtight storage container for up to 2 months. Remove and thaw slices as desired on the counter for a few hours or in the fridge overnight. You can also freeze wrapped in plastic cake layers.

For Carrot Cake:
5 large eggs separated
1 Cup maple syrup or honey
1/4 Cup mild tasting oil Like avocado, melted coconut oil or butter, light oliv
1/4 Cup any milk
1 Tbl pure vanilla extract
1 Tbl cinnamon
1 Tsp baking soda
1 Tsp baking powder
1/2 Tsp salt
3 2/3 Cup super fine blanched almond flour
2 Cup carrots grated
2 Cup pecans or walnuts divided
1/2 Cup + 2 tbsp unsweetened coconut flakes
-divided (I used long ones)
1/2 Cup + 2 tbsp raisins divided
Butter for greasing
For Cream Cheese Frosting:
4 Oz cream cheese softened to room
-temperature
1 1/2 Cup Greek yogurt 2% fat minimum
1/2 Cup powdered sugar
1 Tsp pure vanilla extract
1/4 Tsp almond extract optional

Bake cake:
Place 2 cake pans bottoms down on parchment paper, circle around with a pen and cut out each circle with scissors. Place cut outs inside each cake pan and grease the bottom and sides with butter really well. Set aside.
Preheat oven to 350 degrees F and position one rack just below the middle of the oven and another rack closer to the top.
In a large skillet, add pecans and cook on medium heat until toasted and fragrant, stirring often. Transfer to a cutting board.
Return skillet to low heat and toast coconut flakes, stirring often. Transfer to a bowl and set aside.
In a large bowl, beat egg whites with an electric mixer until soft peaks form. Set aside.
In another large bowl, whisk the egg yolks. Add maple syrup, oil, milk, vanilla, cinnamon, baking soda, baking powder, and salt. Whisk very well until no lumps.
Add almond flour and stir gently until well combined. Add egg whites and stir gently until incorporated.
Chop toasted pecans and add 1 cup (half) to the cake better. Also add carrots, 1/2 cup toasted coconut flakes and 1/2 cup raisins, stir gently until well mixed.
Divide batter between 2 cake pans evenly. Bake for 30 minutes on lower rack then move to the top rack for additional 5 minutes or until toothpick inserted in the centre comes out clean and cake springs back. This method prevents almond flour from burning and helps cakes to cook through.
Remove from the oven and let cakes cool off for 10 minutes. Run knife around the edge of pans, flip cakes upside down on a cooling rack, carefully peel off parchment paper and let them cool off completely before frosting.
Make frosting:
In a large mixing bowl, add cream cheese, Greek yogurt, powdered sugar, vanilla and almond extracts. Beat with an electric mixer until creamy and well combined, pausing and scraping the sides. Place in the fridge until cake cools off.
Assemble cake:
In a small bowl, add 1 cup reserved toasted pecans, 2 tbsp toasted coconut flakes and 2 tbsp raisins; stir with a spoon. Set aside for decor.
Place one cake top side down on a cake platter. Add 1/2 cup frosting and spread evenly. Then place second cake top side up on top of frosted first cake, topping with almost all frosting and reserving about 1/3 cup for the sides. Spread frosting evenly on top, then frost sides with remaining frosting just to cover them, filling the middle gap and bottom gap where cake is touching the plate.
To garnish, place spoon fulls of nut/flake mixture around the edge on top and bottom of the cake.
You can serve cake immediately or chill for a few hours. Cut into 12 slices and serve.


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