Gluten-Free Almond-Carrot Cake
Made with gluten-free flour and topped with an oh-so-sweet frosting, this moist and decadent carrot cake is a must-have for your holiday table.
Serves: 12Prep: 35 minutesCook: 35 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 1 1⁄2 cups almond flour
- 1 teaspoon salt, divided
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 rack baking soda
- 2 large carrots (1½ scant cups grated), shredded and squeezed to remove moisture
- 1⁄4 cup shredded unsweetened coconut
- 6 tablespoons pecans, finely chopped
- 1⁄4 cup dried currants
- 1⁄4 cup canola oil
- 2 large eggs
- 1⁄2 cup + 2 Tbsp. (packed) dark brown sugar
- 1⁄2 cup confectioners’ sugar
- 2 tablespoons unsalted butter, softened
- 3 tablespoons maple syrup
- 1⁄2 cup pecans, toasted and chopped, for topping
- Preheat oven to 350°F. Line 8” cake pan with parchment paper; coat with nonstick spray.
- In mixing bowl, combine almond flour, ¾ teaspoon salt, baking powder, cinnamon, ginger and baking soda. Whisk well. In clean mixing bowl, combine carrots, coconut, pecans, currants and oil. Stir to blend.
- Use stand mixer fitted with paddle attachment or hand mixer, beat eggs and brown sugar on medium-high until sugar dissolves, eggs lighten in color and mixture has more than doubled in volume, about 3 minutes.
- Turn mixer to low, add ⅓ almond flour mixture and beat to combine. Add ½ carrot mixture, another ⅓ almond flour mixture and remaining ½ carrot mixture, mixing until fully incorporated after each addition. Add remaining ⅓ almond flour mixture; mix until combined.
- Spread batter into prepared baking pan. Bake 35 minutes, or until a toothpick inserted in center comes out clean. Let cake cool in pan 15 minutes; transfer to wire rack to cool completely.
- To make icing, use hand mixer or stand mixer fitted with whisk attachment to beat confectioners’ sugar, butter and ¼ teaspoon salt on medium about 1 minute. With mixer on low, stream in maple syrup 1 tablespoon at a time. Increase speed to medium; beat until fluffy, about 2 minutes.
- Spread icing in a thin layer over cake. Sprinkle with toasted pecans. Serve immediately, refrigerating any leftovers.