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Slice of healthy carrot cake topped with shredded coconut and pecans, showcasing the moist texture and layers of the cake.
Alyssa

Healthy Carrot Cake

The BEST moist healthy carrot cake you'll ever eat made with almond and coconut flour and naturally sweetened with pure maple syrup.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 people
Course: Desserts
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups super fine blanched almond flour packed
  • ½ cup coconut flour
  • ½ cup unsweetened finely shredded coconut
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 4 large eggs at room temperature
  • ¾ cup pure maple syrup
  • ⅓ cup drippy tahini
  • ¼ cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • ⅓ cup melted and cooled coconut oil
  • 3 cups shredded carrots (medium grate)
  • ½ cup raisins (optional)
  • ½ cup chopped pecans or walnuts (optional)
  • ½ cup salted butter at room temperature (or sub vegan buttery stick)
  • 8 ounces cream cheese at room temperature (or sub dairy free cream cheese)
  • 3 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon unsweetened almond milk (any milk will work)
  • Extra pecans and shredded coconut for topping

Method
 

  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.

Notes

Refrigerate the cake and enjoy for up to 5-7 days.