Simple Grain-Free Carrot Cake with Cream Cheese Frosting


Serves 16


  • 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


  1. Preheat oven to 350°.
  2. 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.
  3. Add sugar mixture to almond flour mixture; stir with a wire whisk until well combined.
  4. 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.
  5. 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.
Click for nutritional information
Calories 314
Carbohydrates 44.1g
Fiber 1.5g
Sugar 37.1g
Fat 14.7g
Protein 4.6g
Sodium 308mg