Can I use regular flour in place of almond flour...

[TanselleTooTall]

...because the recipe that calls for almond flour is a gluten free recipe.

It's a recipe for carrot cake, the reviews are all positive but when I scrolled to the ingredients list, I saw it uses almond flour.

So would the quantities of flour, baking powder and bicarb be exactly the same in my instance?

I really fancy carrot cake today.

Google for a different recipe. Almond flour is a lot denser so the raising agents will be out of kilter if you sub for plain.

I think it would be better to just find a different recipe.
One of the problems is that almond flour is (obviously) gluten-free, so you would definitely need to add more eggs to bind the cake.

Oh that's a shame. At least I know - what a waste of ingredients had I pushed ahead.

I'm off to find a delicious carrot cake recipe now.

Almond flour also tends to absorb more liquid than wheat I think, so it would be a bit risky to assume it would work the same.

It's a good thing I checked because I never truly learn from past experiences whereby I am stupidly optimistic and say, "oh it'll be fiiiiiine" and then...