This grain-free carrot cake with a luscious cream cheese frosting may be a little less sweet and a little more rustic than what you're used to, but it will not fail to wow you or anyone you serve it to. It may even be better than any other carrot cake you’ve ever had and you can feel good about eating it too.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Servings: 8to 10 slices
Ingredients
2 1/2cups(245g) blanched fine almond flour
1/2cup(55g) Tapioca flour
½cup(64g) coconut flour
1 1/2teaspoons(6g) baking soda
1Tablespoonground cinnamon
½teaspoonground ginger
¼teaspoonground nutmeg
1teaspoonkosher salt
6large eggs
1/4cup(75g) almond milk or any milk of choice
¾cup(234g) pure maple syrup or honey
½cup(113g) melted and cooled coconut oilplus more for greasing pans
2teaspoonspure vanilla extract
3cupsgrated carrotsabout 6-8 medium carrots, scrubbed and peeled
½cupchopped walnuts
½cupraisins
Cream Cheese Frosting
16ouncescream cheese
1/4cupmaple syrupor powdered sugar
1teaspoonpure vanilla extract
Instructions
Preheat oven to 350ºF. Lightly grease two 8-inch round pans and line the bottoms with parchment paper.
In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, cinnamon, ginger, nutmeg, and salt.
In a medium bowl, whisk together the eggs, almond milk, maple syrup, coconut oil, and vanilla until really well combined and emulsified.
Pour the wet ingredients into the dry ingredients and mix with a spatula until well combined.
Stir in the grated carrots, followed by the walnuts, and raisins, if using. Pour the batter evenly into the prepared cake pans and smooth the top.
Bake for 30-35 minutes or until nicely golden and a toothpick comes out clean. Allow the cakes to cool for 10 minutes in the pan, then turn out onto a cooling rack to cool completely before frosting.
While the cakes cool, make the frosting. Mix the frosting ingredients in a large bowl with a stand mixer or hand mixer on medium speed. Place one cake on a cake stand, or flat plate, and cover the top with about 1 cup of the frosting. Place the other cake on top and use the remaining frosting to cover the top and sides of the whole cake. If you have any frosting leftover, place in refrigerator for later use.
Notes
To make ahead and store leftoversThis grain-free cake might even taste better the next day, and even days after that.
Make ahead: Allow the cakes to cool completely then wrap the unfrosted layers tightly in plastic wrap. Store in the fridge for 4-5 days or in the freezer for up to 2 months. If frozen, thaw slightly before frosting.
Store leftovers: Refrigerate frosted cake, loosely wrapped in plastic, for up to 4 days.
To Freeze frosted cake: Transfer the frosted cake to a plate or sheet pan and place in the freezer for an hour until frosting and cake has hardened. Cover with plastic wrap and freeze for up to 1 to 2 months.