Almond Flour Carrot Cake Coffee Cake

Combining classic carrot cake with cinnamon coffee cake, this grain-free Almond Flour Carrot Cake Coffee Cake recipe is a beautiful amalgamation of both treats. Made with wholesome ingredients like almond flour, cottage cheese, pure maple syrup, and carrots!

The lives of those who love both carrot cake and coffee cake just improved by at least 4,000% with this carrot cake coffee cake recipe.

I know. I know. Why didn’t we do this sooner??

Given my complete adoration of both carrot cake and coffee cake, you would think I would arrive at this miracle earlier. Alas, it’s never too late for a good time, and my friend, this fresh new take on carrot cake is a great time.

Classic carrot cake (made grain-free with almond flour) is the bottom layer, and pecan streusel topping is the top layer. 

Coffee cake is known for its marvelous thread of cinnamon streusel running throughout the cake and on top of the cake, which is what we are doing here. We are coffee cake-ifying carrot cake!

Made with clean ingredients like almond flour, cottage cheese (or applesauce), eggs, pure maple syrup, grated carrots, nuts, and raisins (or dried cranberries), we’re basically enjoying health food by my standard. 😉

The nutty cinnamon topping is what makes this beauty an absolute dreamboat!

For me, this cake is just the right level of sweetness although if you’re expecting the same level of sweetness in a regular coffee cake, you will need to increase the sweetener (more on that later).

For a more traditional approach to carrot cake, make my Almond Flour Carrot Cake or my Gluten-Free Carrot Cake using regular all-purpose flour.

Let’s discuss the simple ingredients for this healthy carrot cake coffee cake recipe!

Ingredients for Carrot Cake Coffee Cake:

Carrot Cake Ingredients: 

Almond Flour and Tapioca Flour: Taking the place of all-purpose flour, the combination of almond flour and tapioca flour yields light and fluffy texture, very similar to the result of regular flour.

Almond flour contains healthy fats, some fiber, and plant-based protein, adding a dose of nutrition to the cake.

I find this combination to be an ideal replacement for wheat flour in those who have dietary restrictions because it closely mimics the texture and it comes with health benefits too!

I use Bob’s Red Mill Super Fine Almond Flour for the best texture. 

Large Eggs: A couple of eggs allow the batter to rise for a perfect cakey texture.

I don’t recommend replacing the eggs with an egg replacer like flax eggs unless you have experience with egg-free grain-free baking.

Cottage Cheese or Unsweetened Applesauce: We need a little moisture to nail some baking chemistry fundamentals in order to produce moist crumbs.

I like using cottage cheese because it adds protein and also imparts a slight tangy flavor that I think works marvelously in baked goods.

Feel free to swap it out for unsweetened applesauce or plain Greek yogurt.

Pure Maple Syrup: The sweetener of choice here! Pure maple syrup adds a light sweetness to the recipe for a cake that isn’t overpowered by sweetness.

If you know you prefer sweeter treats, consider adding 2 to 3 tablespoons of brown sugar or coconut sugar to the cake batter (in addition to the pure maple syrup).

Unsweetened Shredded Coconut: Carrot cake recipes contain shredded coconut for a unique creamy flavor, some texture, and a little sweetness.

Raisins or Dried Cranberries: Classic carrot cake contains raisins for little bursts of flavor. I like using dried cranberries instead, but either option works.

Grated Carrots: We need 1 and a half cups of grated carrot, which is the equivalent of one large carrot or two smaller carrots.

Ground Cinnamon and Ground Nutmeg: These two warm spices bring warm flavor to the carrot cake. Remember, we’re also adding cinnamon via the streusel topping.

Baking Powder: The leavening agent here. Baking powder helps the cake batter rise to fluffy perfection.

Sea Salt: A big flavor enhancer, sea salt is a must in baked goods to make the most of the ingredients!

Cinnamon Streusel Topping Ingredients:

Almond flour, raw pecans or walnuts, pure maple syrup, melted butter or melted coconut oil, ground cinnamon, and sea salt.

This combination of ingredients makes the loveliest nutty streusel topping to provide that cozy coffee cake vibe.

Recipe Customizations:

• The way this recipe is written, the cake is lightly sweet without being overly sugary. For a sweeter treat, add 2 to 3 tablespoons of brown sugar to the cake and 2 tablespoons of brown sugar and an additional tablespoon of butter to the crumble topping.
• Skip the shredded coconut and add another ½ cup of almond flour if you aren’t into coconut.
• Swap the cottage cheese for unsweetened applesauce, Greek yogurt, or sour cream.
• Use coconut oil in the crumb topping instead of butter if you’d prefer.

How to Make Almond Flour Carrot Cake Coffee Cake:

Note: This cake takes a little longer to prepare than a standard cake so I recommend preheating the oven just before making the streusel topping. Or else the oven will be on for a long time unnecessarily. 

Whisk together the eggs, cottage cheese, pure maple syrup, and vanilla extract in a large bowl until well combined. Note: you can use an electric mixer or a food processor to make this moist carrot cake if you’d prefer.

In a separate bowl, whisk together the almond flour, tapioca flour, shredded coconut, baking powder, cinnamon, nutmeg, and sea salt (the dry ingredients).

Pour the dry ingredients into the bowl with the wet ingredients and stir well until a smooth batter forms.

Add in the grated carrots and dried cranberries and stir well.

Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square baking pan with parchment paper or spray it with cooking spray.

Prepare the Streusel Topping:

In a small bowl, stir together the almond flour, chopped pecans, pure maple syrup, melted butter, ground cinnamon, and sea salt until well combined.

Make the Carrot Cake Coffee Cake:

Pour the carrot cake batter into the prepared pan and spread it into an even layer.

Sprinkle the crumb topping over the cake batter evenly.

Bake cake for 30 to 35 minutes, or until it reaches an internal temperature of at least 190 degrees Fahrenheit. To check the temperature, insert a digital thermometer into the center of the cake. If at any point during the baking process the topping appears too brown, cover the pan with aluminum foil.

Let the cake cool completely to room temperature before slicing and serving.

Enjoy this carrot cake coffee cake with a mug of coffee or tea and enjoy!

This easy carrot coffee cake tastes even better the next day and the following 3-4 days following preparation. Flavors develop over time, and I have noticed treats often taste sweeter after they have sat.

Storage Suggestions:

1. Room Temperature: Cover the cake pan with plastic wrap and store on the counter for up to 2 days.
2. Refrigerator: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
3. Freezer: Cut the remaining cake into individual pieces. Freeze cake in a large zip lock bag or freezer-safe container for up to 3 months.

Frequently Asked Questions:

Can I use a springform pan? 

​Swap the 8-inch square baking pan out for an 8-inch springform pan or an 8-inch round pan. While you can use a 9-inch cake pan too, the cake will turn out thinner.

Where’s the coffee in this coffee cake recipe?

There is no coffee in coffee cake. A common misconception is that coffee cake recipes include coffee, but that is not the case. They are a less sweet cake recipe that was designed to go with a cup of coffee first thing in the morning for breakfast, which is where its name heralds. 

Can I use a different flour?

​I haven’t tested this recipe using any other flour. My guess is that the recipe would need some tweaking depending on which flour you use. For this reason, I generally recommend googling recipes that call for the flour you would like to use so that you end up with the best results.

Does cream cheese frosting work here?

Yes, absolutely. Whip up your favorite cream cheese frosting and add some extra liquid so that you can drizzle it on top. This would act as a cream cheese glaze of sorts.

Are there any time saving tips?

Rather than grating the carrots with a box grater, you can purchase pre-shredded carrots from the grocery store. I often do this when I’m feeling pressed for time. You can also toss all of the cake batter ingredients in a food processor to save a little prep time.

For the next time you’re craving a baked treat and want to take a ride on the wild side, follow the lead of this healthy dessert!

I like the idea of serving this easy carrot cake coffee cake for Easter brunch or any occasion necessitating food. Baby showers? Get after it!

This carrot coffee cake recipe is the perfect breakfast with the classic flavors of carrot cake as well as the texture of cinnamon coffee cake.

The best thing is the wholesome ingredients make the cake guilt-free. You don’t have to wait for a special occasion to enjoy this moist cake!

For more grain-free or gluten-free cake recipes, check out the options below!

More Gluten-Free Cake Recipes:

• Banana Breakfast Cake  
• Healthy Sweet Potato Chocolate Cake  
• Apple Oatmeal Breakfast Cake  
• Almond Flour Blueberry Cake  
• Dairy-Free Gluten-Free Vanilla Cake  

Two cakes for the price of one!

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