Description
This grain-free carrot cake is moist and flavorful, made with almond and coconut flour, and sweetened naturally with maple syrup or honey. It’s customizable with nuts and dried fruits, and can be topped with a creamy frosting for an extra indulgence, making it perfect for any occasion.
Ingredients
Scale
- 2 cups finely grated carrots
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup or honey
- 1/2 cup unsweetened applesauce
- 4 large eggs
- 1/4 cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or dried cranberries (optional)
- 8 oz cream cheese, softened (optional)
- 1/4 cup unsalted butter, softened (optional)
- 1/2 cup powdered sugar (or to taste, optional)
- 1 teaspoon vanilla extract (optional)
Instructions
- Gather all ingredients and tools: a large mixing bowl, whisk, spatula, and a 9-inch round cake pan. Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk until well combined.
- In another bowl, whisk together eggs, maple syrup (or honey), applesauce, melted coconut oil (or butter), and vanilla extract. Ensure the coconut oil isnt too hot.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing; a few lumps are fine.
- If using, fold in nuts or dried fruit.
- Grease the 9-inch round cake pan with coconut oil or butter, and optionally line the bottom with parchment paper.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
- Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- In a mixing bowl, beat softened cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, mixing until fully incorporated. Adjust sweetness to taste.
- Mix in vanilla extract until combined.
Notes
- Customize the cake by adding your favorite nuts or dried fruits.
- For a dairy-free option, use vegan cream cheese and butter for the frosting.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes