Real Foodie Rach

If you’re looking for a moist, gluten-free carrot cake that’s packed with flavor, this recipe is for you! Inspired by Rosalee De La Foret’s Spiced Carrot Cake recipe from her book Alchemy of Herbs: Transform Everyday Ingredients into Foods & Remedies That Heal, I created this almond flour version for my mom, who loves carrot cake but can’t have coconut.

I am not a fan of overly sweet things, so this cake is very balanced. I’ve made it for birthdays and Easter, and it’s always a hit, even with people who don’t typically like dessert. Swapping out the cream cheese frosting for whipped marscapone lightens things up a bit (recipe from the fabulous Alanna Taylor-Tobin, with the addition of ground ginger to spice things up). If whipped marscapone isn’t your thing, feel free to use your favorite frosting recipe, or… don’t use any frosting at all! Carrot cake is pretty darn tasty on its own if you ask me.

For the whipped marscapone: watch the cream as you’re making it, and turn off the mixer when it’s rich, creamy and about doubled in volume. Otherwise you may end up with a grainy, more butter-like texture (still delicious, but not ideal). I used a KitchenAid stand mixer on speed 5 to get a silky, smooth whipped marscapone for this recipe. However, I did over-beat it the first time I made this, and I want to save you from making that mistake!

For the cake, you will need:

• almond flour
• tapioca flour
• eggs
• freshly grated carrot (grated using the smallest holes on your box grater)
• ground cinnamon
• ground nutmeg
• ground cloves
• ground ginger
• avocado oil, or another neutral oil
• maple sugar, or your choice of granulated sweetener
• raisins
• pure vanilla extract
• baking soda
• salt

For the whipped marscapone, you will need:

• marscapone
• heavy cream, or whipping cream
• maple syrup or honey
• ground ginger
• ground vanilla, or pure vanilla extract
• salt
• walnuts, chopped (optional, for garnish)

You can bake this cake in an 8 or 9 inch square or round pan, just make sure you grease and line the pan with parchment paper before pouring in your batter. This recipe makes a one layer cake.

Did you make this cake? Let me know how it turned out!

Almond Flour Carrot Cake with Whipped Marscapone (Gluten-Free)

If you're looking for a moist, gluten-free carrot cake that's packed with flavor, this recipe is for you! Inspired by Rosalee De La Foret's Spiced Carrot Cake recipe from her book Alchemy of Herbs: Transform Everyday Ingredients into Foods & Remedies That Heal, this cake is generously spiced and topped with a light whipped marscapone cream.

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Prep Time 35 minutes mins

Cook Time 40 minutes mins

Cooling Time 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Servings 8

Equipment

• box grater
• stand mixer, or hand mixer
• mixing bowls
• 8" or 9" cake pan

Ingredients

  

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For the cake:

• 2 1/2 cups almond flour
• 1/4 cup tapioca flour
• 1 Tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ginger powder
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 eggs
• 1 Tbsp vanilla extract
• 1/2 cup maple sugar, or your preferred granulated sweetener
• 1/2 cup avocado oil, or another neutral oil
• 3 raw carrots, peeled and grated (about 1 cup packed)
• 1/2 cup raisins

For the whipped marscapone:

• 1/2 cup (4 oz) marscapone
• 1/2 cup plus 2 Tbsp cold heavy cream
• 1-2 Tbsp maple syrup or honey
• 1/2 tsp ground ginger
• 1/4-1/2 tsp vanilla powder (I use this one) or 1 tsp pure vanilla extract
• pinch of salt
• 1/2 cup chopped walnuts (optional) for garnish

Instructions

 

For the cake:

• Preheat your oven to 325 °F. Grease and line an 8" or 9" pan with parchment paper. An 8" pan will produce a slightly thicker cake, and a 9" pan will produce a slightly thinner cake.
• In a medium size bowl, mix the following ingredients: 2 1/2 cups almond flour, 1/4 cup tapioca flour, 1 Tbsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ginger powder, 1/2 tsp ground cloves, 1/2 tsp baking soda, 1/2 tsp salt. Make sure you get all the lumps out of the mixture.
• In the bowl of a stand mixer, or large mixing bowl, beat the following ingredients: 3 eggs, 1 Tbsp vanilla extract, 1/2 cup maple sugar (or your granulated sweetener of choice) and 1/2 cup avocado oil (or another neutral oil).
• Add the dry ingredients to the wet ingredients and mix until well combined. Stir in the carrots and raisins.
• Pour the batter into your pan and bake for 30-35 minutes. The cake is done when a toothpick or tip of a knife inserted into the center comes out clean.
• Remove from oven and let cool, about 1 hour.

For the whipped marscapone:

• Add your ingredients to the bowl of a stand mixer, or large mixing bowl if using a hand mixer: 4 oz marscapone, 1/2 cup plus 2 Tbsp cold heavy cream, 1-2 Tbsp maple syrup or honey, 1/2 tsp ground ginger, 1/4-1/2 tsp ground vanilla (or 1 tsp pure vanilla extract), pinch of salt.
• Beat on medium high speed until soft peaks form, taking care not to over-beat the mixture.

To decorate the cake:

• Once the cake is completely cool, turn it out of the pan and peel off the parchment paper. Place on a serving plate.
• Using a spoon or icing spatula, evenly spread the whipped marscapone on top of the cake until you have about a 1/4" thick layer. I chose not to ice the sides of my cake, but you can absolutely do that if you wish!
• Once the cake is iced, add chopped walnuts if using. I usually sprinkle them on top, or if I ice the sides of the cake, I will gently press them into the sides.
• Refrigerate your cake for at least one hour to let the whipped marscapone firm up, which allows for easier slicing.
• This cake can be stored in the fridge, covered, for up to 5 days. I highly recommend making it a day in advance, because this is the kind of cake that tastes better the next day!

Keyword almond flour, carrot cake, frosting, ginger, gluten-free, marscapone, refined sugar free, snack cake, spices

Tried this recipe?Let us know how it was!