Carrot cake is a beloved dessert, often served at special occasions or simply as a comforting treat. But what if you could enjoy a slice that’s not only delicious but also made with healthier ingredients? You have to try my Healthy Avocado Oil Carrot Cake! This cake is made with almond flour, making it naturally gluten-free, and it’s sweetened with maple syrup, so it’s completely refined sugar-free too! Whether you’re looking to indulge a little more mindfully or just want a nutritious dessert, this moist and flavorful carrot cake is the perfect choice.
Be sure to try my Almond Flour Orange Muffins as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why Avocado Oil?
When it comes to healthy baking oils, avocado oil is a standout choice, and for this recipe, I used La Tourangelle Avocado Oil. La Tourangelle is known for its high-quality, cold-pressed oils, and their avocado oil is no exception. It’s rich in monounsaturated fats, which support heart health, and full of antioxidants and vitamin E, both of which help fight oxidative stress. One of the things I love most about La Tourangelle’s avocado oil is that it’s stored in a tin rather than a plastic bottle, which helps preserve its freshness and maintain its high quality. The neutral flavor of avocado oil allows the spices and sweetness of the cake to shine, without being overpowering. Plus, its high smoke point makes it ideal for baking at higher temperatures, so it retains all of its beneficial properties. La Tourangelle is kindly sponsoring this post, and I highly recommend their avocado oil for any of your baking and cooking needs.
Why Choose Almond Flour?
Almond flour is a game-changer in the baking world. Unlike traditional wheat flour, almond flour is naturally gluten-free, making it perfect for those with gluten sensitivities or celiac disease. It’s also lower in carbs and higher in healthy fats and protein, which helps to keep you full longer. Plus, almond flour gives baked goods a moist and tender texture that wheat flour just can’t match. It’s a pantry staple for anyone looking to make their baking healthier without compromising on flavor.
Gluten-Free and Refined Sugar-Free
This carrot cake is naturally gluten-free thanks to the use of almond flour, which lends the cake a light, moist texture. Almond flour is also packed with protein and healthy fats, making it a nutrient-dense option for anyone avoiding gluten or looking to enjoy a healthier alternative. To sweeten this cake, I’ve used maple syrup, a natural sweetener that’s lower on the glycemic index than refined sugars, making it a better option for keeping blood sugar levels steady.
A Healthier Twist on a Classic Favorite
While this cake is healthier than your traditional carrot cake, it still offers all the familiar flavors you love. Grated carrots provide natural sweetness and a boost of vitamin A, while a blend of cinnamon and nutmeg adds warmth and spice. The result is a moist, tender cake with just the right amount of sweetness and spice.
For the frosting, I did go all out with a cream cheese frosting, but I will provide some alternative frosting options below.
Ingredients:
Cake:
- 4 eggs (large, organic)
- 1/2 cup maple syrup (organic)
- 1/3 cup La Tourangelle avocado oil
- 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 freshly grated carrots
Cream Cheese Frosting:
- 8 oz cream cheese
- 1/2 cup butter (grass-fed)
- 1 1/4 cup monk fruit (powdered/confectioners style)
Instructions
- Preheat your oven to 350°F (175°C) and line or grease an 8-inch cake pan.
- In a large mixing bowl, whisk together all the dry ingredients: almond flour, tapioca flour, baking soda, baking powder, spices, and salt.
- In a separate bowl, combine the wet ingredients: eggs, maple syrup, avocado oil, and vanilla extract. Stir until smooth.
- Add the wet mixture to the dry and stir until just combined—avoid overmixing to keep the cake light and tender.
- Fold in the chopped walnuts and grated carrots gently.
- Pour the batter into your prepared cake pan and smooth out the top.
- 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.
- Allow the cake to cool completely before frosting.
- 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.
- 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.
If You Are Dairy Free
If you are dairy free, you can easily make this cake dairy free by making a dairy free frosting. The cake recipe itself is dairy free.
How To Store Leftovers
Store your leftover muffins at room temperature, covered for up to 4 days or in the fridge for up to 7 days for ultimate freshness.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
This Healthy Avocado Oil Carrot Cake offers the perfect balance of health and flavor. With its gluten-free almond flour base, refined sugar-free maple syrup, and heart-healthy avocado oil, you can indulge in a delicious dessert without the guilt. Whether you’re looking for a healthier treat or a more mindful way to enjoy carrot cake, this recipe will surely become a favorite in your kitchen. So the next time you’re craving a slice of carrot cake, reach for this healthier version and enjoy a treat that’s both nourishing and satisfying!
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Description
Carrot cake is a beloved dessert, often served at special occasions or simply as a comforting treat. But what if you could enjoy a slice that’s not only delicious but also made with healthier ingredients? You have to try my Healthy Avocado Oil Carrot Cake! This cake is made with almond flour, making it naturally gluten-free, and it’s sweetened with maple syrup, so it's completely refined sugar-free too! Whether you're looking to indulge a little more mindfully or just want a nutritious dessert, this moist and flavorful carrot cake is the perfect choice.
Ingredients
Cake:
Cream Cheese Frosting:
Instructions
-
Preheat your oven to 350°F (175°C) and line or grease an 8-inch cake pan.
-
In a large mixing bowl, whisk together all the dry ingredients: almond flour, tapioca flour, baking soda, baking powder, spices, and salt.
-
In a separate bowl, combine the wet ingredients: eggs, maple syrup, avocado oil, and vanilla extract. Stir until smooth.
-
Add the wet mixture to the dry and stir until just combined—avoid overmixing to keep the cake light and tender.
-
Fold in the chopped walnuts and grated carrots gently.
-
Pour the batter into your prepared cake pan and smooth out the top.
-
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.
-
Allow the cake to cool completely before frosting.
-
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.
-
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
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.
Hey Stacey! I haven’t tried, but I am sure that would be okay.
Hey Ava! You can totally omit them if you would like!
can you sub maple syrup? Date syrup perhaps?
Can I leave out nuts in the recipe or will that mess up the texture?