Almond Carrot Cake with Lemon Cream Cheese Frosting (Gluten-free)

So deliciously addictive, this Almond Carrot Cake is so moist and tender and you won’t believe it’s completely gluten-free! The lemon cream cheese frosting brings this over the top!

carrot, cake, gluten-free, almond, sweets, cream cheese, frosting

I love Carrot Cake!!! Do you? I love it so much that it was actually our wedding cake – yes, inside all that fondant is this moist and scrumptious carrot cake…. I preferred it over the chocolate cake that was suggested by our cake maker.

Truth be told I don’t remember anymore, what the taste was like during the wedding….I am sure it was good as I loved it when I had a taste test but I was too excited about everything that was going on during the wedding day that I probably just got one bite of it – perhaps even done for the sake of having a wedding photo showing I was eating the cake….or something like that.

Nonetheless, my love for the Carrot cake didn’t end with my wedding cake. I still often order it when I am in Starbucks or other cafes.

I did attempt once to make it but I can’t remember now how it fared ’cause this was nearly 10 years ago, just after we were married. Perhaps it was bad that I never made another one.

Well, it’s been 10 years since we had gotten married – Nov. 22, 2003 so I thought it was time to make some delicious Carrot Cake. However, since hubby is doing gluten-free, I decided to try a gluten-free version of Carrot Cake, with trepidation as I was totally unsure of how it will turn out. Oh, am I so glad that I made it.

To be honest, I think it’s even better than the regular white flour version. It is so moist and flavorful and the cake even after a day or two – retains the moisture – and, in fact, improves its flavor as it ages.

Wow! I added some spices for extra flavor and they were a perfect complement to the creamy, cheesy frosting! I honestly think this is the best Carrot Cake I’ve had in years, I surprised even myself. The only comment hubby had (apart from totally enjoying it, too!) was to add some raisins next time.

Since this was a first-time experiment I thought I’ll do it plain and basic first though after the first trial I fully agree that adding raisins would totally put this over the top.

Since it’s already made of almond flour – I didn’t add any more nuts but feel free to do so when you make this – some extra crunch in there certainly can only make it better, right?

So, please enjoy this gluten-free Almond Carrot Cake! I sure hope that you will enjoy this as much the whole family did. 🙂

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

NOTES ON INGREDIENTS FOR GLUTEN-FREE ALMOND CARROT CAKE WITH CREAM CHEESE FROSTING

  • Gluten-free Flour mix – like King Arthur’s or your homemade mix (may be subbed with regular flour, if that is preferred
  • Baking Soda – make sure it’s still fresh
  • Ground Cinnamon
  • Ground Nutmeg
  • 4 Eggs – separate the whites from the egg yolks
  • Sugar
  • Maple syrup
  • Grated zest of a Lemon
  • Grated Carrots
  • Ground Almonds

For the frosting

  • Cream Cheese – softened
  • Butter – softened
  • Confectioner’s or Icing Sugar
  • Fresh Lemon juice

Handy Tools:  mixing bowls, electric mixer

HOW TO MAKE GLUTEN-FREE ALMOND CARROT CAKE WITH CREAM CHEESE FROSTING

Preheat the oven to 325 F. Butter an 8 x 8 square baking pan/dish. Line it with parchment paper.

In a bowl, combine the gluten-free flour, baking soda, cinnamon and nutmeg. Set aside.

Beat the egg yolks, sugar and maple syrup until thick and creamy. You may occasionally have to scrape the sides of the bowl. Stir in the lemon zest.

Transfer the egg mixture to another large bowl. Stir in the grated carrots, ground almonds and gluten-free flour mixture.

Beat the egg whites until soft peaks form. In two batches, fold in the egg whites into the carrot mixture.

Pour the mixture into the prepared pan/dish.

Bake the cake for about 1 hour or until top is golden and springs back when you press it lightly.

Let the cake stand for about 10-15 minutes. Transfer to a wire rack and cool completely.

In the meantime, make the frosting.

For the frosting:

Beat the cream cheese and butter in a mixing bowl until light and fluffy. Gradually stir in the icing/confectioner’s sugar and the lemon juice. Mix just until everything is combined and has reached a smooth consistency.

When the cake has fully cooled, frost it. Generously spread the frosting all over the cake. You may have a few tablespoons left-over.

The photo shows quite a thick frosting and I took the liberty of making it that way since the cake is pretty thick and since it’s also gluten-free – quite dense.

The light and fluffy, creamy frosting provide a great contrast of textures and flavors and so the cake warranted a thicker frosting, at least in our opinion. Feel free to halve the recipe if you prefer a slightly thinner frosting.

Gluten-free Almond Carrot Cake Lemon Cream Cheese Frosting

The cake is great to eat on the first day but it gets even better as the days pass so I suggest make this at least a day ahead. Once you have iced the cake, store it in an airtight container in the refrigerator. It will keep for up to 4 days, assuming it lasts that long…I seriously doubt it. 😀 Please enjoy.

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Almond Carrot Cake with Lemon Cream Cheese Frosting (Gluten-free)

Manila Spoon
So deliciously addictive, this Almond Carrot Cake is so moist and tender and you won’t believe it’s completely gluten-free! The lemon cream cheese frosting brings this over the top!
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Course Desserts
Cuisine American
Servings 10
Calories 527 kcal

Equipment

  • Electric Mixer

Ingredients
 

  • ½ cup gluten-free Flour mix, like King Arthur’s
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 eggs, separated
  • 1 ¼ cups Sugar
  • 2 tbsp maple syrup
  • 1 lemon, zested
  • 2 cups grated carrots
  • 2 cups ground Almonds
  • extra slivered or chopped almonds for garnish on top, optional

For the frosting

  • 8 oz cream cheese, softened
  • 8 oz butter, softened
  • 1 cup confectioner’s or powdered sugar
  • 2 teaspoons fresh Lemon juice, (use the zested lemon)

Instructions
 

  • Preheat the oven to 325 F. Butter an 8 x 8 square baking pan/dish. Line it with parchment paper.
  • In a bowl, combine the gluten-free flour, baking soda, cinnamon and nutmeg. Set aside.
  • Beat the egg yolks, sugar and maple syrup until thick and creamy. You may occasionally have to scrape the sides of the bowl. Stir in the lemon zest.
  • Transfer the egg mixture to another large bowl. Stir in the grated carrots, ground almonds, and gluten-free flour mixture.
  • Beat the egg whites until soft peaks form. In two batches, fold in the egg whites into the carrot mixture.
  • Pour the mixture into the prepared pan/dish.
  • Bake the cake for about 1 hour or until top is golden and springs back when you press it lightly.
  • Let the cake stand for about 10-15 minutes. Transfer to a wire rack and cool completely.
  • In the meantime, make the frosting.

For the frosting

  • Beat the cream cheese and butter in a mixing bowl until light and fluffy. Gradually stir in the icing/confectioner’s sugar and the lemon juice. Mix just until everything is combined and has reached a smooth consistency.
  • When the cake has fully cooled, frost it. Generously spread the frosting all over the cake. You may have a few tablespoons left-over.
  • The photo shows quite a thick frosting and I took the liberty of making it that way since the cake is pretty thick and since it’s also gluten-free – quite dense.
  • The light and fluffy, creamy frosting provide a great contrast of textures and flavors and so the cake warranted a thicker frosting, at least in our opinion. Feel free to halve the recipe if you prefer a slightly thinner frosting.

Nutrition

Calories: 527kcalCarbohydrates: 54gProtein: 12gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 117mgSodium: 474mgPotassium: 201mgFiber: 4gSugar: 43gVitamin A: 4954IUVitamin C: 8mgCalcium: 164mgIron: 2mg
Keyword almond carrot cake, gluten-free almond carrot cake, gluten-free almond carrot cake with cream cheese frosting
Tried this recipe?Let us know how it was!

Last updated on February 3rd, 2022 at 04:31 pm

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8 Comments

  1. July 23, 2015 / 4:17 pm

    I love a good ole fashioned carrot cake, but people like my mother-in-law cannot. Good thing I can give this gluten-free version a try for her!

  2. July 23, 2015 / 11:03 pm

    This looks delicious! I adore almond in absolutely everything!

  3. July 24, 2015 / 1:11 am

    This looks so delicious! I love the flavors of almond and carrots! Gluten-free makes it even better!

  4. July 24, 2015 / 1:47 am

    This looks amazing! Carrot cake is one of my favorite things! Nice that you were easily able to make it gluten free!

  5. July 24, 2015 / 6:06 pm

    My favorite cake! It was even our wedding cake 😉 Love your GF recipe!

  6. July 24, 2015 / 6:23 pm

    Yum! I love carrot cake – it looks delish…

  7. Joan
    July 3, 2018 / 12:16 am

    I am in Australia can you tell me if the flour is Gluten free plain flour or Gluten free Selfraising powder

    • abigail
      Author
      July 3, 2018 / 1:43 pm

      It’s gluten-free plain flour. Thank you.

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