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

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

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.

Pistachio flour is another gluten-free hero of the kitchen. It lends a hearty texture to this cake, along with a nuttiness that gets brighter with the addition of lemon and vanilla. And the color is stunning. Depending on what time of year it is, we love to top ours with fresh sliced citrus or seasonal berries.

This recipe yields 1 9-inch cake

INGREDIENTS

3 cups pistachio flour
¼ cup coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
⅓ cup olive oil
¾ cup maple syrup
3 eggs
1 lemon, juiced
1 teaspoon lemon extract
1 tablespoon vanilla
Ghee or coconut oil for greasing baking pa

380 g pistachio flour
32 g coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
80 ml olive oil
180 ml maple syrup
3 eggs
1 lemon, juiced
1 teaspoon lemon extract
1 tablespoon vanilla
Ghee or coconut oil for greasing baking pa

Directions

Preheat the oven to 350 degrees Fahrenheit / 175 degrees Celsius.
Using a pastry blender or fork, mix together pistachio flour, coconut flour, baking soda, and sea salt.
In a separate bowl, whisk together olive oil, maple syrup, eggs, lemon juice, lemon extract, and vanilla.
Gently incorporate dry ingredients into wet mixture using a whisk or spatula.
Pour mixture into a well-greased 9-inch baking pan. (Ghee or coconut oil works well for this. Depending on your pan, you may need to use parchment paper, as well.)
Bake for 20 minutes. Remove from the oven and allow to cool. Add toppings as desired and serve.

Carrot Cake with Coconut Maple Frosting

Directions

Pistachio Lemon Cake

Directions