Healthy Carrot Cake

DAIRY FREE, GRAIN FREE, GLUTEN FREE, PALEO

This is a family favorite that we make for birthdays at our house- moist and delicious! This recipe makes one 8” cake- for a double layer cake, double the recipe.

PREHEAT OVEN TO 325°F

MIX TOGETHER:

½ cup coconut flour 

½ cup almond flour

½ cup arrowroot

½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

MIX TOGETHER AND ADD TO DRY INGREDIENTS:

⅔ cup coconut oil, melted

½ cup coconut sugar

2 teaspoon apple cider vinegar

2 eggs

Add and blend well:

½ cup chopped walnuts

1 ½ cups grated carrot (pack the measuring cups with grated carrot- carrots add sweetness and moisture to this cake!) Try subbing the grated carrots for grated beets, so good!

BAKE IN A GREASED 8 INCH ROUND PAN WITH A CIRCLE OF PARCHMENT PAPER LINING THE BOTTOM FOR 35-40 MINUTES OR UNTIL TOP IS GOLDEN. 

“Cream Cheese” Frosting

DAIRY FREE, REFINED SUGAR FREE, VEGAN, PALEO

MAKES: 1 ½ CUPS

1 cup cashews, soaked in boiling water for 30 minutes and drained before use

⅓ cup unsweetened cashew yogurt (I like Forager brand)

2 TBS maple syrup

1 TBS lemon juice

1 teaspoon vanilla

¼ teaspoon sea salt

Whip all the ingredients in a food processor or blender until very smooth and creamy. Refrigerate until you are ready to ice your cooled carrot cake.

Print
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A healthy carrot cake on a cake stand

Healthy Carrot Cake


  • Author: Beth Bollinger

Description

This is a family favorite that we make for birthdays at our house- moist and delicious! This recipe makes one 8” cake- for a double layer cake, double the recipe.

PREHEAT OVEN TO 325°F


Ingredients

PREHEAT OVEN TO 325°F

MIX TOGETHER:

½ cup coconut flour 

½ cup almond flour

½ cup arrowroot

½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

MIX TOGETHER AND ADD TO DRY INGREDIENTS:

⅔ cup coconut oil, melted

½ cup coconut sugar

2 teaspoon apple cider vinegar

2 eggs

Add and blend well:

½ cup chopped walnuts

1 ½ cups grated carrot (pack the measuring cups with grated carrot- carrots add sweetness and moisture to this cake!) Try subbing the grated carrots for grated beets, so good!

MAKES: 1 ½ CUPS

1 cup cashews, soaked in boiling water for 30 minutes and drained before use

⅓ cup unsweetened cashew yogurt (I like Forager brand)

2 TBS maple syrup

1 TBS lemon juice

1 teaspoon vanilla

¼ teaspoon sea salt


Instructions

BAKE IN A GREASED 8 INCH ROUND PAN WITH A CIRCLE OF PARCHMENT PAPER LINING THE BOTTOM FOR 35-40 MINUTES OR UNTIL TOP IS GOLDEN. 

Whip all the ingredients in a food processor or blender until very smooth and creamy. Refrigerate until you are ready to ice your cooled carrot cake.

  • Category: Sweet Treats

Keywords: DAIRY FREE, GRAIN FREE, GLUTEN FREE, PALEO