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Grain-free Carrot Cake (nut free)

Recipe by The Pioneer Chicks
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 slices
Author Alexa Lehr

Ingredients

Carrot Cake

  • 4 large organic, free-range eggs room temperature
  • 1/2 cup pure maple syrup
  • 1/4 cup avocado oil
  • 1 1/4 cups Bob's Red Mill tapioca flour
  • 1/2 cup cassava flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut sugar
  • 1 tsp. baking soda
  • 1 T. apple cider vinegar
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. sea salt
  • 1 1/2 tsp. ground organic cinnamon
  • 1/4 tsp. ground organic ginger
  • 1/8 tsp. ground organic clove
  • 2 1/2 cups shredded organic carrots
  • 6 T. shredded coconut

Cream Cheese Frosting

  • 2 8 oz. containers Daiya cream cheese spread room temperature
  • 1/4 cup powdered coconut sugar
  • 1 T. coconut milk
  • 1 tsp. pure vanilla extract

Instructions

  • Preheat the oven to 350°F. Line the bottoms of two 9" cake pans with parchment paper and lightly grease their sides with coconut oil. 
  • In a large mixing bowl, whisk together all of the dry ingredients except the shredded coconut. In another medium size mixing bowl, beat together all of the wet ingredients except for the shredded carrot.
  • Add the wet ingredients to the dry ingredients and stir to combine. Fold in the carrots and coconut. The batter should be moist but not too watery. 
  • Divide evenly between the two cake pans. Spread the batter out evenly in both pans. Bake for 20-25 minutes. A toothpick inserted into the center should come out clean. Allow the cakes to cool for 10 minutes, then remove them from the pans. Don't forget to remove the parchment paper from the bottom of each cake! Cool completely on wire racks before frosting. 
  • For the frosting, first beat together the cream cheese until it is smooth. Add the remaining ingredients and beat until combined. 
  • Assemble and frost your double layered carrot cake. Decorate, slice, and enjoy!