Healthy Paleo Carrot Cake
This paleo carrot cake is completely grain free, gluten free, and dairy free. It's perfect for Easter, Mother's Day, or spring celebrations. No one will ever know it's allergy friendly!
Servings 9 slices
Ingredients
Cake
- 110 grams Tigernut flour or almond flour. This is about 1 cup
- 70 grams arrowroot or tapioca starch cassava flour works in a pinch. This is about ½ cup
- 30 grams coconut flour this is about a scant ⅓ cup
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- pinch of cloves
- pinch of nutmeg or mace
- ¼ teaspoon salt
- ¾ cup coconut sugar
- ½ cup applesauce
- ⅓ cup olive oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoon fresh orange juice
- ½ teaspoon orange zest
- 1-2 tablespoon milk of choice *may not need
- 1.5 cups peeled and shredded carrots about 2-3 carrots
- ½ cup walnuts, plus more for decorating** optional
- ½ cup raisins** optional
Sweet Potato Frosting
- 1 large white sweet potato, cooked and cooled to room temperature about 16 oz.
- ⅓ cup melted coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ lemon, juiced
Cashew Frosting
- Vegan Cashew Buttercream this does require chilling time, be aware.
Third Frosting option
- 1 cup yogurt of choice Thicker yogurts work best, like Greek or a thick coconut yogurt.
- ½ cup powdered sugar*** make your own at home powdered coconut sugar to keep refined sugar free
- 1 tsp vanilla extract
- 2 tablespoon lemon juice
Instructions
- Preheat oven to 350F.
- Shred the carrots first and set aside. The easiest way to do this is in a food processor.
- Sift all the dry ingredients together in a bowl. This include the flours, baking powder and soda, spices, and salt.
- In a large bowl or stand mixer, combine all of the wet ingredients and sugar- eggs, applesauce, oil, vanilla, orange juice and zest, and sugar. Beat on medium until well combined.
- Add the dry ingredients to the wet and beat on low until just combined. Use the paddle attachment if using a stand mixer. If the batter seems way too thick, add 1-2 tablespoons of milk until you have a smooth batter. I find this really depends on the brand of flours that you are using, so you may not need the milk if you are using the same brands I have linked.
- Fold in the carrots and walnuts/raisins, if using.
- Let batter sit while you line a 8x8 or 9x9 baking dish with parchment paper.
- Evenly spread batter into baking dish and bake for 35-40 minutes, until a toothpick comes out with a few crumbs on it.
- Let the cake cool completely before icing.
- While cake bakes and cools, make the frosting. For the sweet potato frosting, blend all ingredients together in a high speed blender or food processor. Let set in the fridge for at least 3 hours until spreadable, but holds its form.
- If making the cashew frosting option, be sure to read the recipe as it does require chilling time and should be made in advance.
- To make the third frosting option, combine all ingredients together in a bowl and mix well until you have a thick, spreadable icing. If the icing is too runny for any reason, add more powdered sugar.
- Once cake is cooled, remove from pan and frost. I like to add more crushed walnuts on top, but decorate as desired. Slice, serve, and enjoy!
Notes
*Icing option depends on your preference. The second option is easier.
**Adjust add-ins to your liking. Use pecans, shredded coconut, or chopped dates.
***Blend 1 cup of coconut sugar with 1 tablespoon of tapioca starch for a refined sugar free powdered sugar.