Simple Grain-Free Carrot Cake with Cream Cheese Frosting | @kumquatblog recipe
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Simple Grain-Free Carrot Cake with Cream Cheese Frosting

Servings 16 servings


  • 1 1/2 cup almond flour
  • 1/2 cup arrowroot starch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 cup brown sugar
  • 3 large eggs
  • 1/4 cup organic canola oil
  • 2 teaspoons vanilla paste or extract
  • 1 teaspoon apple cider vinegar
  • 2 cups shredded carrots
  • 8 ounces cream cheese
  • 3 cups powdered sugar
  • 3 tablespoons milk or cream


  • Preheat oven to 350°.
  • Combine almond flour, arrowroot starch, baking powder, baking soda, cinnamon, ginger, and salt in a medium bowl. In another medium bowl, combine brown sugar, eggs, oil, vanilla, vinegar, and carrots with a wire whisk.
  • Add sugar mixture to almond flour mixture; stir with a wire whisk until well combined.
  • Pour mixture into an 12- x 8-inch well-greased pan (or 9- x 9-inch pan). Bake at 350° for 20 minutes or until pick inserted in the center of the pan comes out clean. Let cool.
  • Beat cream cheese with a hand mixer until fluffy. Add powdered sugar and milk/cream. Beat until fluffy. Spread evenly over cake. Garnish with fresh carrots, if desired.