There is just something so magical about carrot cake.  Maybe it’s the fact that there is an orange vegetable inside a cake or the fact that this cake tastes just SO good.  Either way, carrot cake is where it’s at.  I didn’t come to appreciate carrot cake until high school.  Growing up, the thought of carrots inside a baked good just weirded me out.  Now I’m making up for lost time!  This cake is filled with warm and cozy flavors and will remind you of a traditional carrot cake.

This cake looks fancy but it’s actually pretty simple to make.  I line my cake pans with parchment paper to ensure the cakes will pop right out when needed.  I do this by laying the cake pans out on a big piece of parchment paper, then I trace the cake pans, and cut out the circles.  Place a circle of parchment paper in the bottom of each cake pan.  Next, make the cake batter.  This is as easy as adding all the dry ingredients, incorporating the wet ingredients, then folding in the carrots.  I grated large carrots by hand which takes a little bit of time but is totally worth it.  I like to grate them pretty small.  Large clumps of carrot in the final cake isn’t my desired texture.  Divide the batter equally into the cake pans and bake. These bake for about 20-25 minutes, depending on how fast or hot your oven runs.  Mine were great at about 22-23 minutes.  Allow the cakes to cool completely before removing from the pan and topping with frosting.  The frosting takes just a few minutes so I like to do this once the cakes are cooled. Add the ingredients to a KitchenAid or a large mixing bowl and electric mixer. Whip this mixture until it has the consistency of frosting.  Add frosting to the top of one cake, add the other cake layer on top, and frosting everything.  Voila!

Carrot cake is now one of my all time favorites!  It’s become an Easter tradition but I have also made this for Christmas and on some rainy days as well.  It’s a fun baking project and it’s even more fun to eat!  I think you’ll be shocked at just how classic and delicious this “healthier” carrot cake is!


Prep Time: 15 minutes (plus time to let cake cool)
Cook Time: 20-25 minutes
Total Time: 35-40 minutes (plus time to let cake cool)
Course: Dessert, Snack
Servings: 12 pieces


1 1/2 cups almond flour
1/3 cup tapioca flour
1/4 cup coconut flour
1 tsp baking soda
2 tsp cinnamon
1 tsp pumpkin pie spice
1 TBL coconut sugar
Pinch nutmeg
1/4 cup almond milk (or other dairy free milk)
4 eggs, room temperature
1 tsp vanilla
4 TBL ghee, softened
1/2 cup maple syrup
2 cups grated carrots (about 5-6 large carrots)

2 cans full fat coconut cream, chilled
1/4 cup maple syrup
2 tsp vanilla
Optional: pecans


Preheat oven to 350 degrees Fahrenheit and line two 8 inch cake pans with parchment paper.  I like to lay the cake pans out on a big piece of parchment paper, trace the cake pans, and cut out the circles.  Place a circle of parchment paper in the bottom of each cake pan.

In a large mixing bowl or KitchenAid, combine coconut and tapioca flours, baking soda, coconut sugar,cinnamon, pumpkin pie spice and nutmeg.  Gently mix until combined.  Add remaining ingredients (except carrots) and stir until combined.

After carrots have been grated, use a paper towel to squeeze out excess water.  This is very important!  Add carrots to your mixing bowl and stir until combined.

Add the batter to the cake pans in equal amounts.  Try to have the same amount of cake batter in each pan to ensure equal baking.

Bake for 20-25 minutes or until a toothpick inserted comes out clean.  Allow to cool completely (about 1 hour).

To make the frosting, add chilled coconut milk (ONLY the hardened part on top, discard excess water) to your KitchenAid or a large mixing bowl.  Add in maple syrup and vanilla.  Whip until light and fluffy.

Invert each cake pan to allow cake to come out.  Top the first cake with frosting, add the other cake layer on top and frost the entire cake.

Garnish with pecans if desired.