Paleo Carrot Cake - Gluten Free, Dairy Free
My Paleo Carrot Cake has just enough holiday spice flavors, but has enough sweetness for any dessert lover! Believe it or not it’s gluten free, dairy free, refined sugar free, and is ready in less than an hour!
Ingredients
- 3 cups almond flour
- 3 tbsp coconut flour
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup coconut sugar packed
- 1/2 cup coconut oil melted & cooled
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup shredded carrot packed (~1 medium carrot)
- 1/2 cup unsweetened shredded coconut flakes
- 1/2 cup chopped pecans
Cream Cheese Frosting - Not Paleo
- 8 oz Cream cheese
- 1/4 cup Vanilla Greek Yogurt
- 1/4 Cup Maple Syrup
Instructions
- Preheat the oven to 350F degrees. Line a 8"x8" pan with parchment paper and set aside.
- In a small bowl, whisk together almond flour, coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk eggs, coconut sugar, coconut oil, maple syrup, and vanilla extract. Add dry ingredients to wet ingredients and mix until just combined.
- To the batter, add the shredded coconut and chopped pecans. Stir until evenly combined. The batter will be very thick!
- Pour your batter onto the parchment lined 8” x 8” pan. Bake for ~38 - 45 minutes or until a knife inserted in the middle comes out clean.
- While the cake is baking, make your frosting. Combine frosting ingredients in a medium bowl. Beat with a stand or handheld mixer until completely smooth. Place covered in the fridge.
- Remove the cake from the oven. Once the cake has cooled, top with frosting and sprinkle with cinnamon. Enjoy!
Tried this recipe?Let us know how it was!