VNiceFood
Recipe Card
The Best Healthy Carrot Cake You'll Ever Eat — Paleo & Gluten-Free
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 16
- Calories
- 250 kcal
- Carbs
- 30.00 g
Ingredients
- 2 cupssuper fine blanched almond flour (packed)
- ½ cupcoconut flour
- ½ cupunsweetened finely shredded coconut
- 1 teaspoonbaking soda
- 1 tablespoonground cinnamon
- ¼ teaspoonground nutmeg
- ½ teaspoonsalt
- 4 largeeggs (at room temperature)
- ¾ cuppure maple syrup
- ⅓ cupdrippy tahini
- ¼ cupunsweetened almond milk
- 1 teaspoonvanilla extract
- ⅓ cupmelted and cooled coconut oil
- 3 cupsshredded carrots ((medium grate))
- ½ cupraisins ((optional))
- ½ cupchopped pecans or walnuts ((optional))
- ½ cupsalted butter (at room temperature (or sub vegan buttery stick))
- 8 ouncescream cheese (at room temperature (or sub dairy free cream cheese))
- 3 cupspowdered sugar
- 2 teaspoonspure vanilla extract
- 1 tablespoonunsweetened almond milk ((any milk will work))
- —Extra pecans and shredded coconut (for topping)
Instructions
- 1
Preheat oven to 350 degrees F. Line the bottom of cake pans with parchment paper and spray with nonstick spray.
- 2
Whisk together the dry ingredients in a large bowl.
- 3
In another bowl, whisk the wet ingredients until smooth before adding carrots.
- 4
Combine dry and wet ingredients and mix well. Add raisins and nuts if using.
- 5
Divide the batter between pans and bake until a tester comes out clean.
- 6
Cool completely before frosting with cream cheese frosting.
- 7
Top with pecans and shredded coconut before refrigerating.