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–+ servings

The Best Grain-Free Carrot Cake (Super Moist + Paleo Approved)

The perfect grain-free dessert to enjoy with your holiday dinner.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 1 layered cake
Author: Katie Stewart Wellness

Ingredients

For the cake:

  • 1 ½ cups almond flour
  • ½ cup arrowroot starch
  • ¼ cup coconut flour
  • 2 tbsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 5 eggs
  • ½ cup maple syrup
  • ½ cup coconut oil or ghee melted and cooled
  • 1 tbsp pure vanilla extract
  • 1 tbsp apple cider vinegar
  • 2 large carrots finely shredded (about 2 cups)

For the coconut cream frosting:

  • 1 can coconut cream chilled
  • 2 tbsp maple syrup
  • 1 tsp vanilla

Optional:

  • ¼ cup crushed pecans for topping

Instructions

  • Preheat oven to 350F and line two 8” baking pans with a circle of parchment paper. Use a little bit of coconut oil to grease the side of the pans.
  • Add all the dry ingredients to a large bowl and mix well. Set aside.
  • In a separate bowl, add all of the wet ingredients (except the carrots) and mix well. Make sure the coconut oil or ghee isn’t too hot when you add it to the wet ingredients to prevent cooking the eggs.
  • Add the wet ingredients to the dry and stir till well combined.
  • Fold in the shredded carrots.
  • Divide the cake mixture between to two pans. Place in oven and bake for about 20 minutes or until an inserted toothpick comes out clean.
  • In the meantime, scoop out the coconut cream from the top of the can. Reserve the liquid at the bottom and save for a future smoothie.
  • Add coconut cream, maple syrup, and vanilla to a stand-up mixer. Beat on medium-high until whipped and thick. Place in the fridge to keep cool.
  • When cakes are done baking, remove from oven and let cool about 20-30 minutes.
  • Carefully remove from pans and transfer to a wire rack to cool another 20-30 minutes.
  • Place one cake layer on serving platter and spread ½ of the whipped coconut cream on the surface.
  • Place the second cake layer on top and spread the remaining whipped coconut cream on top.
  • Decorate with crushed pecans if desired.
  • Keep cake in the fridge until ready to eat as the coconut cream will melt.

Notes

To make a circle piece of parchment. Place pan down on top of parchment and trace. Cut along the lines and place in bottom of the pan. The cake may absorb the coconut cream so you may want to frost just before dessert.