Paleo Carrot Cake with Cream Cheese Frosting
Ingredients
The Carrot Cake
-
5
large
organic brown eggs
-
1 ½
cups
coconut sugar
-
1
cup
refined coconut oil
-
1 ½
tablespoons
pure vanilla extract
-
2
cans (8 ounces each)
organic crushed pineapple
-
3
cups
grated carrots
-
3
cups
fine almond flour
-
6
tablespoons
coconut flour
-
6
tablespoons
tapioca flour
-
1
tablespoon
fresh baking soda
-
1
teaspoon
cinnamon
-
½
teaspoon
ground ginger
-
1 ¼
cups
finely chopped pecans
-
1
pinch
salt
The Cream Cheese Frosting
-
16
ounces
dairy-free cream cheese
-
½
cup
refined coconut oil
-
2
teaspoons
pure vanilla extract
-
½
cup
pure maple syrup
Suggested Toppings (Optional)
-
to taste
finely chopped pecans
Instructions
- Preheat the oven to 350°F and prepare the cake pans with parchment paper and grease.
- In a large mixing bowl, whisk the eggs until combined, then add coconut sugar, coconut oil, and vanilla extract and whisk until combined.
- Add crushed pineapple, grated carrots, almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon, and ginger to the bowl and mix until well combined.
- Gently fold in the chopped pecans and distribute the batter evenly into the prepared cake pans.
- Bake the cake layers for 20 minutes, rotating pans halfway through, and check for doneness with a toothpick.
- Once baked, let the cake layers cool in the pans.
- For the frosting, beat together the cream cheese, coconut oil, vanilla extract, and maple syrup until smooth and fluffy.
- Once the cake layers are cool, frost the top of each layer and stack them.
- Decorate the top with additional pecans if desired, and refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
16 slices
Calories
567
Total fat
43g
Total carbohydrates
39g
Total protein
10g
Sodium
451mg
Cholesterol
76mg
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