Avocado Oil Carrot Cake (Made With Almond Flour!)

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Cooking Method: Baking

Cuisine: American

Courses: Breakfast

Difficulty: Beginner

Cooking Temp: 350 F

Servings: 8

Best Season: Suitable throughout the year, Spring

Dietary: Gluten Free, Soy Free

Ingredients

Cake:

4 eggs (large, organic)
1/2 cup maple syrup (organic)
1/3 cup avocado oil (I used La Tourangelle)
1 1/2 tsp vanilla extract
2 cups almond flour (fine, organic)
1/2 cup tapioca flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon (ground)
1 tsp ginger (ground)
1/2 tsp cloves (ground)
1/4 tsp nutmeg (ground)
1/2 tsp salt
1/2 cup walnuts (chopped)
2 cups carrots (freshly grated)

Cream Cheese Frosting:

8 oz cream cheese
1/2 cup butter (grass-fed)
1 1/4 cup monk fruit (powdered/confectioners style)

Instructions

1
Preheat your oven to 350°F (175°C) and line or grease an 8-inch cake pan.
2
In a large mixing bowl, whisk together all the dry ingredients: almond flour, tapioca flour, baking soda, baking powder, spices, and salt.
3
In a separate bowl, combine the wet ingredients: eggs, maple syrup, avocado oil, and vanilla extract. Stir until smooth.
4
Add the wet mixture to the dry and stir until just combined—avoid overmixing to keep the cake light and tender.
5
Fold in the chopped walnuts and grated carrots gently.
6
Pour the batter into your prepared cake pan and smooth out the top.
7
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The internal temperature of the cake should be 190°F.
8
Allow the cake to cool completely before frosting.
9
To make the frosting, beat together the cream cheese and butter until smooth and fluffy. Gradually mix in the powdered monk fruit until well combined and creamy.
10
Frost the cooled cake, slice, and enjoy! This cake is best served chilled. Please note that you will have extra frosting. My cream cheese frosting recipe is enough to frost two of these cakes.

Nutrition Facts

Servings 8

Serving Size 1 slice

Amount Per Serving
Calories 419kcal

% Daily Value *
Total Fat 30g47%
Saturated Fat 3.3g17%
Total Carbohydrate 30g10%
Dietary Fiber 4.7g19%
Sugars 14.2g
Protein 10.6g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding. Macros can very depending on brands you use.

Keywords: gluten free, refined sugar free, cake, carrot cake, easter, avocado oil