Name: Gluten-Free Carrot Cake
Yield: 8–12 servings
Ingredients: ½ cup virgin coconut oil, melted, plus more for pans; 3 cups almond flour, plus more for dusting pans; 1½ tsp. kosher salt; 1 tsp. baking powder; 1 tsp. ground cardamom; 1 tsp. ground cinnamon; 1 tsp. ground ginger; ½ tsp. baking soda; 5 large eggs; 1¼ cups (packed) dark brown sugar; 1 tsp. vanilla extract; 10 oz. carrots, peeled, coarsely shredded, squeezed firmly to expel excess water; ¾ cup shredded unsweetened coconut; ¾ cup walnuts, finely chopped; ½ cup golden raisins; 8 oz. cream cheese, room temperature; ½ cup (1 stick) unsalted butter, room temperature; 1¼ cups gluten-free powdered sugar; ⅓ cup Greek yogurt; 1 tsp. vanilla extract; Pinch of kosher salt

This image may contain Plant Food Vegetable Produce Pollen Lentil and Bean

Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen

Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins. If you can’t find it, though, here’s a trick: Use 2¼ cups whole almonds and pulse them in a food processor along with salt, baking powder, all three spices, and baking soda until very, very finely ground.

Recipe notes

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Recipe notes

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