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carrot cake on stand

Healthy Carrot Cake


  • Author: Erin Morrissey
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 12 slices 1x

Description

A healthy carrot cake recipe that is gluten free, is very easy to make, is frosted with a delicious cream cheese frosting. This simple gluten free carrot cake is made with almond flour and can be easily made dairy free with the swap of cashew cream cheese frosting. Perfect for birthdays or holidays like Easter! 


Scale

Ingredients

Carrot Cake

  • 1.5 cups almond flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp dried ginger
  • 4 eggs
  • 1 cup pumpkin – (can get year round in baking aisle of your grocery store!)
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil, melted.
  • 1/4 cup almond butter
  • 2 tsp vanilla
  • 2 cups finely grated carrots
  • 2/3 cup chopped walnuts (or pecans)
  • 2/3 cup raisins
  • coconut + more walnuts for sprinkling

Cream Cheese Frosting

  • 2 (8oz) blocks Neufchatel or reduced fat cream cheese, softened
  • 2 cups powdered sugar
  • 1/4 cup butter, softened
  • 2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Can also use this vegan cream cheese frosting 


Instructions

1. Preheat oven to 350F and grease two 8 inch cake pans. I also line the bottom with parchment paper cut into circle shape.

2. In a small bowl, mix almond flour, salt, baking soda, cinnamon, nutmeg, and ginger.

3. In a large bowl, whisk eggs together with maple syrup, coconut oil, almond butter.

4. Add in pumpkin and vanilla and whisk until well combined.

5. Add dry ingredients to wet ingredients and stir well.

6. Stir in carrots, raisins, and walnuts and then divide the batter between the two pans.

7. Bake for 34-36 minutes or until toothpick inserted comes out clean. Cover halfway through with aluminum foil if getting dark.

8. While baking, prepare frosting. Using a hand mixer, blend together cream cheese, powdered sugar, butter, vanilla, cinnamon, and salt until creamy. Chill in fridge for 30 minutes.

9. Let cakes cool completely before frosting, the icing will melt into the cakes if not completely cool. You can frost it however you want and there will be enough if you want to cover the entire cake in frosting.

10. Top with extra walnuts and coconut.

*Notes for how to store the cake in post!

 

Notes

This will make a double layer cake with enough frosting for the whole cake and middle layer!

  • Category: dessert

Keywords: gluten free, carrot cake, cake, dessert

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