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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.


8–12 servings



cup virgin coconut oil, melted, plus more for pans


cups almond flour, plus more for dusting pans, such as Fisher® Almond Flour

tsp. kosher salt


tsp. baking powder


tsp. ground cardamom


tsp. ground cinnamon


tsp. ground ginger


tsp. baking soda


large eggs

cups (packed) dark brown sugar


tsp. vanilla extract


oz. carrots, peeled, coarsely shredded, squeezed firmly to expel excess water


cup shredded unsweetened coconut


cup walnuts, finely chopped


cup golden raisins

Frosting and Assembly


oz. cream cheese, room temperature


cup (1 stick) unsalted butter, room temperature

cups gluten-free powdered sugar

cup Greek yogurt


tsp. vanilla extract

Pinch of kosher salt



Step 1

Preheat oven to 350°. Grease two 8″ parchment-lined round cake pans with oil, then dust with almond flour, tapping out excess.

Step 2

Whisk salt, baking powder, cardamom, cinnamon, ginger, baking soda, and remaining 3 cups flour in a medium bowl.

Step 3

Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until more than tripled in volume and mixture holds a ribbon for several seconds when drizzled over itself, 5–7 minutes. (Beating the eggs thoroughly in this stage goes a long way toward creating an aerated, light crumb, which is critical when using gluten-free ingredients.) Beat in vanilla.

Step 4

Toss carrots, coconut, walnuts, raisins, and remaining ½ cup oil in another medium bowl.

Step 5

Reduce mixer speed to low. Add flour mixture in 3 additions, alternating with carrot mixture in 3 additions, to egg mixture, beating well after each addition.

Step 6

Divide batter between prepared pans. Bake cake until lightly browned across the top, a tester inserted into the center comes out clean, and the top springs back when gently poked, 33–36 minutes. Let cool 10 minutes. Carefully run a knife around edges of pans to release cake, then invert onto a wire rack. Let cool completely.

Frosting and Assembly

Step 7

Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl, scraping down as needed, until very smooth, about 2 minutes. Reduce mixer speed to low and add powdered sugar. Beat until combined. Add yogurt, vanilla, and salt and increase speed to medium-high. Beat, scraping down occasionally, until light and airy, about 4 minutes. Chill 10 minutes if needed to stiffen slightly to a spreadable consistently.

Step 8

Arrange one cake round domed side down on a large plate or platter. Cover top and sides with one-third of frosting. Top with remaining cake layer, domed side up. Coat top and sides with remaining frosting.

Step 9

Do Ahead: Cake can be made 3 days ahead. Cover with a cake dome and chill.

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