This delicious Gluten-Free Almond Flour Carrot Cake, sweetened with pineapple, raisins, and a little honey is a satisfying family favourite of ours. Depending on the frosting, it can even be dairy-free!
My First Blogging Heroine
Elana Amsterdam was my first blogging heroine. I discovered her site, Elana’s Pantry, in my very early days of eating gluten-free. It’s the first blog I followed regularly and still do to this day. I purchased two of her cookbooks, The Gluten-Free Almond Flour Cookbook and Paleo Cooking from Elana’s Pantry. I really appreciate the simplicity of her recipes. I also found that her almond flour recipes happen to be delicious! I made a lot of them back in the days before almond flour became so expensive! (Elana has recently developed a new carrot cake recipe using coconut flour.)
Evolution of a Gluten-Free Almond Flour Carrot Cake
I still break out the almond flour for special occasions such as those that call for a frosted carrot cake! At first, I used to simply follow the Classic Carrot Cake recipe in The Gluten-Free Almond Flour Cookbook. However, my family began to ask for the pineapple that I used to put into carrot cake in pre-gluten-free days. Gradually, over the years, I’ve made other changes. Our old recipe contained coconut, so that made it’s way into the new one. Some of our family prefer not to have nuts in cake, so they disappeared. I’ve made other changes too, so eventually it became a completely different cake. However, I will always be grateful to Elana for the inspiration!
Cream Cheese Frosting
Sometimes, I have frosted this Gluten-Free Almond Flour Carrot Cake with Elana’s Cream Cheese Frosting that’s made of cream cheese, cream, maple syrup, and vanilla. You can get the quantities and instructions here. I like that it’s not loaded with icing sugar as my old recipe was. It’s soft and delicious, so a great one to use if you’re okay with dairy.
For the cake in these photos, I used Vegan Cream Cheese Frosting (dairy-free, naturally sweetened) from Erin at Texanerin.com and sprinkled coconut flakes on top.
I’ve also used Elana Amsterdam’s Creamy Coconut Frosting from her book The Gluten-Free Almond Flour Cookbook. This recipe calls for a cup of agave nectar. I use honey instead. I have noticed Elana transitioning away from agave nectar since the printing of this book.
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If you make this cake, I’d love to hear what frosting you choose.
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