Get the Recipe: Paleo Carrot Cake
This Paleo Carrot Cake is so moist and fluffy! The cake has warm spices and the homemade frosting is creamy. This grain free carrot cake is great for any occasion!
Ingredients
Carrot Cake
- 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
- pinch nutmeg
- 1/4 cup dairy free milk
- 4 eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup butter, or ghee or coconut oil, softened
- 1/2 cup pure maple syrup
- 2 cups grated carrots, about 4 to 5 large carrots
Vegan Vanilla Frosting
- 2 cans coconut milk, chilled
- 2 tbsp pure maple syrup
- 2 tsp vanilla extract
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line three 6 inch cake pans with parchment paper.
- In a large mixing bowl, sift all dry ingredients.
- Once combined, add in all wet ingredients except grated carrots. (Note: squeeze out excess liquid from grated carrots).
- Next, fold in grated carrots. Be sure to squeeze out all excess moisture from grated carrots.
- Pour batter equally into lined cake pans.
- Then, bake for 30 to 33 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Remove cakes from oven and cool completely.
- Once cakes have completely cooled, make frosting.
- Add hardened parts of coconut milk, maple syrup and vanilla extract to a stand mixer. Whip for 1 to 2 minutes or until fluffy.
- To assemble: place one layer of cake on stand. Add frosting on top. Place a second layer of cake on top. Then, frost that cake. Finally, add top layer. Spread remaining frosting all over cake.
Notes
- Squeeze out all excess liquid from grated carrots.
- See photos above for how to line cake pans with parchment paper.
- Bake until toothpick inserted comes out clean.
- Frost cake once it has cooled completely.
- See my Vegan vanilla frosting recipe for tips and tricks!
- This cake can be made in two 8 inch cake pans. Follow the same exact recipe, but bake for 20 to 25 minutes.
Calories: 506kcal, Carbohydrates: 37g, Protein: 12g, Fat: 37g, Saturated Fat: 20g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 225mg, Potassium: 427mg, Fiber: 6g, Sugar: 19g, Vitamin A: 5508IU, Vitamin C: 3mg, Calcium: 152mg, Iron: 5mg