Paleo Carrot Cake
User Reviews
5
Paleo Carrot Cake
Description
This carrot cake features a blend of nut and grain-free flours such as almond, tapioca, and coconut, along with warming spices like cinnamon, pumpkin pie spice, and nutmeg. Eggs, maple syrup, butter (or ghee or coconut oil), and vanilla extract are mixed with grated carrots, from which excess moisture is carefully squeezed to maintain proper batter consistency. The batter is poured into small cake pans and baked until a toothpick tests clean.
The cake is soft and moist due to almond flour and grated carrot while the spices offer subtle warmth. The vegan vanilla frosting is whipped from chilled coconut milk with maple syrup and vanilla, resulting in a creamy and subtly sweet topping that complements the spiced cake layers.
This cake is assembled by layering cake and frosting alternately and then fully frosting the outside. It serves as a dairy-free, paleo-friendly dessert option for celebrations or casual occasions. The notes mention an alternative bake time and pan size if using different pans.
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 egg room temperature
- 1 tsp vanilla extract
- 1/4 cup butter or ghee or coconut oil, softened
- 1/2 cup pure maple syrup
- 2 cups carrot about 4 to 5 large carrots, grated
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
- Remove excess moisture from grated carrots to maintain batter consistency.
- Use parchment paper to line cake pans for easy removal.
- Ensure cake is fully cooled before frosting to prevent melting or sliding.
- The recipe can be adapted to two 8-inch pans with a shorter baking time.
- See Vegan Vanilla Frosting recipe notes for tips on achieving fluffy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 37g | 12% |
| Protein | 12g | 24% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 225mg | 9% |
| Potassium | 427mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 19g | 38% |
| Vitamin A | 5508IU | 110% |
| Vitamin C | 3mg | 3% |
| Calcium | 152mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
