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.
Equipment
- box grater
- stand mixer, or hand mixer
- mixing bowls
- 8" or 9" cake pan
Ingredients
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!
Tried this recipe?Let us know how it was!
