Carrot Cake with Coconut Maple Frosting

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Carrot cake attracts a loyal crowd of dessert lovers. This recipe hits all the notes—it's moist, lightly spicy, and perfectly nutty—and has zero refined sugar or dairy. Plus, you won't believe how decadent and creamy the frosting is, made of a magical combination of coconut yogurt and maple syrup. 

This recipe yields 6-8 servings

INGREDIENTS

  • 2 cups almond flour, super fine
  • ¼ cup coconut flour
  • 5 large eggs, room temperature
  • 2 cups carrots, grated
  • ½ cup unsalted butter, melted
  • ¾ cup coconut sugar
  • 2 teaspoons baking powder
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup chopped pecans or walnuts
  • Frosting
  • 1 large container of vanilla unsweetened coconut yogurt (we used cocojune)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla
    #REF!
  • 28 grams coconut flour
  • 5 large eggs, room temperature
  • 300 grams carrots, grated
  • 113 grams unsalted butter, melted
  • ¾ cup coconut sugar
  • 2 teaspoons baking powder
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 65 grams chopped pecans or walnuts
  • 200 grams almond flour, super fine
  • Frosting
  • 1 large container of vanilla unsweetened coconut yogurt (we used cocojune)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla

Directions

  1. Preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius. Use coconut oil to grease two 8-inch pans, or 5-inch pans for a taller cake.

    2. In a large bowl, add the eggs, melted butter, and vanilla extract. Using a hand mixer, whip until frothy. Add the almond flour, coconut flour, coconut sugar, baking powder, cinnamon, nutmeg, and a pinch of salt. Mix until the batter looks smooth and creamy. Fold in the grated carrots and chopped nuts. Then evenly divide the batter between the prepared cake pans.

    3. Bake for 25-30 minutes or until the tops look set and a toothpick inserted in the middle comes out clean. Remove cakes from oven and cool completely before frosting. 

    4. To assemble and frost the cake, place 1 cake layer on a serving plate and cover with half the frosting. Add the second layer and spread the remaining frosting. Top with a dusting of cinnamon and nuts for garnish. Refrigerate the cake for at least one hour before serving.

TIPS

* Stand mixer works just as well if it’s easier or available.

*Store leftover cake in an airtight container in the fridge for up to 7 days or. Or freeze for longer shelf life.