Single-Layer, Gluten-Free Carrot Cake
Prep time
Cook time
Total time
A gluten-free carrot cake for all your summer celebrations and snacking
Serves: 6 to 8 servings
For the cake:
  • 1 ½ cups unsalted, toasted almonds (blanched or unblanched)
  • ¼ cup brown sugar
  • 1 ½ teaspoons baking powder
  • ⅛ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 2 teaspoons grated lemon zest
  • 4 large eggs
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups (about 10 ounces) finely grated carrots
For the whipped cream cheese icing:
  • 4 ounces block cream cheese, softened to room temperature
  • ¼ cup sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ⅛ teaspoon salt
  • 1 cup heavy cream
  • Ginger for sprinkling, if desired
For the cake:
  1. Preheat oven to 350°F. Line a 9-inch springform or cake pan with parchment paper. In the bowl of your food processor, pulse the almonds until they are a nice fine texture. Add the brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and lemon zest and pulse to combine.
  2. In the bowl of an electric mixer with the whisk attachment, then beat the eggs and sugar until thick and creamy. Whisk in the vanilla extract.
  3. Add the almond mixture to the egg mixture, then carefully fold in the carrots. Pour the batter into the prepared pan.
  4. Bake for 35 to 55 minutes, until golden and a toothpick comes out clean in the center. Let cool fully before frosting.
For the icing:
  1. In the bowl of an electric mixer with the whisk attachment, beat the cream cheese and sugar until smooth. Add in the vanilla extract, almond extract and salt, and whisk to combine. Slowly add the heavy cream while still whipping the mixture until it is thick and creamy. Frost cake and sprinkle with ginger if desired.
Recipe by Big Girls Small Kitchen at