Gluten-Free Mini Layered Almond Flour Carrot Cakes
Individual carrot cakes made with blanched almond flour and warm spices, creating moist, naturally sweetened treats perfect for special occasions or elegant desserts. Each mini cake features tender shredded carrots and crunchy walnuts, cut into circles and optionally layered with rich cream cheese frosting. The almond flour base provides a subtle nutty flavor while keeping the cakes gluten-friendly, making them ideal for gatherings where dietary preferences vary. These portable portions are perfect for parties, baby showers, or when you want the charm of individual desserts with classic carrot cake flavors.
Ingredients
- 2 cups blanched almond flour
- 1 cup oat flour
- 2 tablespoons arrowroot powder
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- 2 cups carrots, finely shredded
- ½ cup walnuts, finely chopped
- 3 eggs
- ⅓ cup maple syrup, honey or agave nectar
- 1 tablespoons vanilla extract
- ¼ cup unsalted butter, melted
- 1 tablespoons apple cider vinegar
- ½ cup milk
- ⅓ cup coconut sugar or brown sugar
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 ½ cups powdered sugar
- ¼ teaspoon salt
Instructions
- 1
Preheat oven to 350F
- 2
Grease and flour a 9x13 inch baking sheet
- 3
Whisk together almond flour, oat flour, arrowroot powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt in medium bowl
- 4
Combine eggs, vanilla extract, melted butter, apple cider vinegar, milk, and coconut sugar in separate bowl, mixing thoroughly
- 5
Gradually add dry ingredients to wet ingredients, mixing until just combined
- 6
Fold in shredded carrots and chopped walnuts
- 7
Transfer batter to prepared baking sheet, spreading evenly
- 8
Bake for 24-26 minutes until set and toothpick comes out clean
- 9
Cool in pan 5-10 minutes, then turn out onto cooling rack to cool completely
- 10
Cut cake into circles using small circular cutter to yield 24 pieces
- 11
Cream softened butter and cream cheese with mixer until combined, 1-2 minutes on medium speed
- 12
Gradually add powdered sugar in batches, beating well after each addition
- 13
Add vanilla extract and salt, mix until combined
- 14
Beat on medium-high speed 1-2 minutes until light, fluffy, and smooth
- 15
Adjust consistency with milk if too thick or powdered sugar if too thin
- 16
Optional: slice cake circles in half horizontally for layers
- 17
Frost mini cakes and decorate as desired
Tips
Use room temperature eggs and dairy for better mixing and smoother batter consistency.
For cleaner circles, chill the cake completely before cutting - this prevents crumbling and gives neater edges.
Test frosting consistency by lifting beaters - it should hold soft peaks but spread easily without tearing the cake.
Good to Know
Refrigerate frosted cakes up to 3 days covered, unfrosted cake 2 days at room temperature.
Cake can be baked 1 day ahead and stored covered. Frost day of serving for best appearance.
Serve at room temperature for best flavor and texture.
Common Mistakes
Don't overmix batter to avoid tough cakes.
Ensure butter and cream cheese are properly softened to avoid lumpy frosting.
Cool cake completely before cutting to prevent crumbling and uneven circles.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without cutting into circles?
Yes, you can frost the entire 9x13 cake and cut into squares. This eliminates the circle-cutting step while maintaining the same flavors.
What if my frosting is too soft to pipe?
Chill the frosting for 15-30 minutes to firm up, or add more powdered sugar gradually until it holds its shape when piped.
How long do these mini cakes keep?
Frosted cakes keep 3 days refrigerated and should be brought to room temperature before serving for best taste and texture.