Paleo Almond Flour Carrot Cake
You'd never guess this Paleo Carrot Cake is grain-free, refined sugar-free and dairy-free! Incredibly moist and flavorful, this healthier carrot cake recipe is a true delight.
Servings: 1 8-inch 2-tier cake
Calories: 342kcal
Equipment
Ingredients
- 4 large eggs
- 1/2 cup (120ml, 4oz) pure maple syrup
- 1/3 cup (80ml, 2.3oz) avocado oil see note*
- 1 Tbsp (15ml) lemon juice
- 2 tsp pure vanilla extract
- 2 cups (224g, 8oz) Bob's Red Mill Almond Flour
- 1/2 cup (65g, 2.2oz) tapioca flour
- 1 cup (85g, 3oz) unsweetened shredded coconut
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp sea salt
- 1/2 cup (65g, 2.2oz) raw walnuts chopped
- 1/2 cup (71g) raisins
- 2 cups (110g, 4oz) grated carrot see note**
For Frosting:
- 1 batch Vegan Cream Cheese Frosting
- 2 Tbsp raw walnuts chopped, optional
- 2 Tbsp cacao nibs optional
Instructions
- Preheat the oven to 350 degrees F and line two 8-inch cake pans (or spring form pie pans) with parchment paper.
- Add all of the ingredients except for the walnuts, raisins, and grated carrot to a blender or food processor and blend until combined. Note: If you prefer using a mixing bowl, feel free to prepare the batter in a mixing bowl instead of a blender.
- Add the walnuts, raisins, and grated carrot and fold into the batter until well-combined.
- Divide the cake batter between the two cake pans and spread into an even layer. Bake on the center rack 20 to 35 minutes, or until cakes are golden-brown and test clean when poked in the center. Cake is fully cooked when it reaches an internal temperature of at least 190 degrees Fahrenheit. If you have an instant read thermometer, insert it into the center of the cakes to be sure they are fully cooked.
- Allow cakes to cool completely to room temperature before releasing them from their pans.
- Place one of the cakes on a cake stand or large plate and frost the top with Vegan Cream Cheese Frosting (or cream cheese frosting of choice). Place the second cake on top and frost the whole cake with the remainder of the frosting. Garnish with chopped walnuts and cacao nibs, cut into thick slices, and serve!
Video
Notes
*You can also use olive oil, vegetable oil, melted coconut oil, grapeseed oil, almond oil, algae oil, etc.
**I used pre-grated carrots, but you can also chop up whole carrots and toss them in your food processor to quickly grate them. Or use a box grater :)
Carrot cake tastes even better the next day, and the 2-3 days following preparation! For this reason, I recommend baking the cake in advance for the best results!
Nutrition
Serving: 1of 12 | Calories: 342kcal | Carbohydrates: 23g | Protein: 8g | Fat: 24g | Fiber: 4g | Sugar: 12g