Carrot Cake with Almond Flour


  • 3 cups blanched almond flour (11.85 ounces/335 grams)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 5 eggs (1 1/4 cups)
  • 1/2 cup honey or pure maple syrup
  • 1/4 cup canola or melted coconut oil (see notes)
  • 3 cups carrots, grated (9 ounces/255 grams)
  • 2/3 cup raisins (4 ounces/115 grams)
  • 2/3 cup chopped pecans or walnuts (2.5 ounces/70 grams)
  • Frosting (see following recipe or use your favorite buttercream icing recipe)


  1. Preheat the oven to 325 degrees F.
  2. In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
  3. In a separate large bowl, mix together eggs, honey or maple syrup, and oil.
  4. Stir carrots, raisins and nuts into the wet ingredients.
  5. Stir the wet ingredients into dry ingredients.
  6. Evenly divide the batter into two well-greased, round 9-inch cake pans. For easier removal, I like to line the greased pans with a piece of parchment paper. (Trace bottom of pan and cut for perfect size circle.)
  7. Bake for 30 minutes or until just cooked through. Cool in pans for 10 minutes, and then remove to a rack and cool completely before frosting.


  • Bring all ingredients to room temperature before mixing when using coconut oil. This will prevent the oil from re-hardening when it comes into contact with the cold ingredients.

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