RecipeCastle

The Best Healthy Carrot Cake You'll Ever Eat — Gluten-Free & Paleo

The Best Healthy Carrot Cake You'll Ever Eat — Gluten-Free & Paleo
Prep
20 min
Cook
30 min
Total
50 min
Serves
16
Calories
250 kcal

Ingredients

  • 2 cupsAlmond Flour (packed super fine blanched (Bob's Red Mill))
  • ½ cupCoconut Flour (do not pack)
  • ½ cupUnsweetened Shredded Coconut ((Bob's Red Mill))
  • 1 teaspoonBaking Soda
  • 1 tablespoonGround Cinnamon
  • ¼ teaspoonGround Nutmeg
  • ½ teaspoonSalt
  • 4 piecesLarge Eggs (at room temperature)
  • ¾ cupPure Maple Syrup
  • ⅓ cupTahini (or sub almond butter)
  • ¼ cupUnsweetened Almond Milk
  • 1 teaspoonVanilla Extract
  • ⅓ cupMelted Coconut Oil (melted and cooled)
  • 3 cupsShredded Carrots ((medium grate))
  • ½ cupRaisins (optional mix-in)
  • ½ cupChopped Pecans or Walnuts (optional mix-in)
  • ½ cupSalted Butter (at room temperature (or sub vegan buttery stick))
  • 8 ouncesCream Cheese (at room temperature (or sub dairy free cream cheese))
  • 3 cupsPowdered Sugar
  • 2 teaspoonsVanilla Extract
  • 1 tablespoonAlmond Milk (any milk will work)
  • —Pecans and Shredded Coconut (for decoration)

Instructions

  1. 1

    Preheat oven to 350°F. Line three 6-inch or two 8-inch round cake pans with parchment paper and spray with nonstick cooking spray.

  2. 2

    In a large bowl, whisk the almond flour, coconut flour, shredded coconut, baking soda, cinnamon, nutmeg, and salt together. Set aside.

  3. 3

    In another large bowl, whisk together the eggs, maple syrup, tahini, almond milk, and vanilla extract until smooth.

  4. 4

    Slowly whisk in melted coconut oil, then stir in the shredded carrots.

  5. 5

    Add dry ingredients to wet ingredients and mix until well combined. Stir in raisins and nuts if using.

  6. 6

    Divide batter between pans and bake for 22-32 minutes for 8-inch pans and 30-40 minutes for 6-inch pans until a tester comes out clean.

  7. 7

    Allow cake to cool completely before frosting.

  8. 8

    For the frosting, whip softened butter and cream cheese until light and fluffy. Add powdered sugar, vanilla extract, and milk, beating until well combined.

  9. 9

    Frost cake with layers and top with remaining frosting. Decorate with pecans and shredded coconut.

  10. 10

    Refrigerate the cake to keep it fresh for 5-7 days.