This easy, healthy carrot cake recipe is made with almond flour, spices, raisins, nuts, freshly shredded carrots, and is sweetened with honey. The moist and chunky cake is then topped with a farmer cheese frosting for a dessert that's SCD, gluten free, grain free, low lactose, and refined sugar free.
Cake is most definitely my love language and this almond flour carrot cake recipe does not disappoint!
The cake itself is moist and loaded with add-ins like raisins and walnuts!
The topping is a smooth "cream cheese" frosting made of farmer cheese, cinnamon, and honey!
I promise you, this cake will be a hit with everyone!
Carrot cake ingredients
Almond Flour - Blanched finely ground almond flour will yield the best results for this recipe.
Almond Milk - I used almond milk but any nut milk, including coconut milk, can be used instead.
Coconut Oil - Olive oil or melted unsalted butter can be substituted.
Shredded Carrots - I suggest shredding the carrots yourself using either a food processor or box grater. I find the store bought shredded carrots to be too dry.
Add-Ins - The raisins and chopped walnuts add so much flavor and texture to the carrot cake recipe! You can swap the walnut for pecans if you prefer.
Whisk all of the dry ingredients together in a large bowl.
In a separate bowl whisk the eggs, almond milk, honey, coconut oil, and lemon juice.
Pour the wet ingredients into the almond flour mixture and mix until just combined (photo 1).
Add the shredded carrots, raisins, and chopped walnuts to the batter. Use a spatula to mix until evenly distributed (photo 2). The batter will be fairly thick.
Transfer the batter into a greased and parchment paper lined 8x8 square baking pan. Use a spatula to smooth the top (photo 3).
Place the cake on the center rack of a 325F preheated oven and bake for 35 to 45 minutes until the cake is a golden color and a toothpick inserted into the center comes out clean (photo 4).
Cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
"Cream cheese" frosting
Farmer cheese is pretty grainy, so it's important to blend the cheese in order to achieve a smooth consistency!
Place the farmer cheese, honey, and ground cinnamon in a high speed blender and blend on high speed until creamy. You may need to use a taper and scrape down the sides a few times.
Give a little taste and adjust the flavors if needed!
What if I can't find Farmer Cheese?
Farmer cheese, also known as dry curd cottage cheese, has a very mild flavor and depending on your location, can be difficult to find.
If you're having this problem, you can strain SCD yogurt for 24 hours until it is the consistency of cream cheese and use instead.
For those of you who do not follow the SCD diet, feel free to use traditional cream cheese in place of the farmer cheese.
Another option is to use a different frosting altogether! My Vanilla Italian Meringue Buttercream is a good option. If you like the flavor of coconut, then my Whipped Coconut Cream is equally delicious!
Once the almond flour carrot cake has completely cooled, spread the frosting evenly over the top.
If you'd like, garnish the top with chopped walnuts and a sprinkle of ground cinnamon!
How to store the healthy carrot cake
Since the frosting is made with farmer cheese, the cake will need to be covered and stored in the refrigerator. It will be good for 3 to 5 days.
For storage in the freezer, cut the cake and store the slices in an airtight freezer safe container for up to 2 months. Thaw slices in the refrigerator.
Here are more almond flour baked goods you're sure to love!
- Apple Cider Layer Cake
- Frosted Banana Bars
- Zucchini Carrot Muffins
- Lemon Rosemary Cake
- Almond Flour Coconut Cake
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Almond Flour Carrot Cake
- 3 cups blanched finely ground almond flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 3 large eggs, at room temperature
- ½ cup almond milk
- ½ cup honey
- 2 Tablespoon melted coconut oil, not hot plus more for greasing pan
- 2 teaspoons vanilla extract
- ½ teaspoon lemon juice
- ½ cup shredded carrots
- ¼ cup raisins
- ¼ cup chopped walnuts
"Cream Cheese" Frosting
- 7.5 ounces farmer cheese (aka dry curd cottage cheese)
- 2 Tablespoons honey
- ¼ teaspoon ground cinnamon
- Preheat the oven to 325F. Grease an 8x8 square pan with coconut oil, then line the bottom with parchment paper and set aside.
- In a large bowl whisk together the almond flour, salt, baking soda, and spices.
- Use a separate bowl to whisk together the eggs, almond milk, honey, coconut oil, vanilla extract, and lemon juice.
- Pour the wet ingredients into the almond flour mixture and whisk until combined. The batter will be fairly thick.
- Stir in the shredded carrots, raisins, and chopped walnuts until evenly distributed.
- Pour the batter into the prepared cake pan and use a spatual to smooth the top. Give the pan a few taps on the kitchen counter to help release any air bubbles.
- Place the pan on the center rack of the oven and bake for 35 to 45 minutes or until the top is golden in color and a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before gently turning out onto a wire rack to cool completely.
"Cream Cheese" Frosting
- Place the farmer cheese, honey, and ground cinnamon into a blender and blend until smooth and creamy. You may need to use a taper and stop a few times to scrape down the sides of the blender jar.
- Once the carrot cake has completely cooled, spread the frosting over the top and if desired, garnish with chopped walnuts and a light dusting of ground cinnamon.
- Store leftovers covered in the refrigerator for 3 to 5 days. Individual slices of the cake stored in an airtight container can be frozen for up to 2 months and thawed in the refrigerator.
- The post above has information regarding the farmer cheese and possible substitutions!