Grain Free Carrot Cake
| Servings | Prep Time |
| 8-10 slices | 10minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 4 eggs
- 1 1/3cups coconut sugar
- 3/4cup coconut oilmelted
- 1/4cup pure maple syrup
- 2tsp pure vanilla extract
- 2.5cups blanched almond flour
- 2tsp baking soda
- 2tsp gluten-free baking powder
- 1/2tsp salt
- 2tsp cinnamon
- 3cups grated carrots
- chopped nutsoptional
- For the cream cheese frosting:
- 24oz cream cheese
- 1cup pure maple syrup
- 1TBSP pure vanilla extract
Instructions
- Preheat oven to 350 degrees and cut out a circular piece of parchment paper to put on the bottom of two 8-inch round cake pans.
- In a large bowl or stand mixer, beat together the eggs, coconut oil, coconut sugar, syrup and vanilla.
- Mix in the almond flour, baking soda, baking powder, salt and cinnamon.
- Stir in carrots and, if desired, chopped nuts.
- Spread evenly into two pans.
- Bake in oven for about 30 minutes, until toothpick inserted comes out clean.
- Let cool in pan for about 20 minutes before gently running a spatula along the side and turning over upside-down onto wire rack to cool completely.
- Make frosting:
- Beat together the cream cheese, syrup and vanilla until smooth.
- Once cakes are cooled, place one cake on serving platter, then frost.
- Place the second cake on top and frost the remaining cake.
- Sprinkle with more nuts, if desired.
- Cake tastes great at room temperature, but tastes even better chilled!