Over the previous few years, carrot cake has change into my favourite cake on the planet. I really like that it’s full of spices, tremendous moist, filled with unbelievable taste and loads of texture due to carrots, coconut, raisins and nuts.

The place my carrot cake lovers at?! I’ve a full publish of ALL of my carrot cake flavored recipes right here.

As most of you recognize, I LOVE baking cake recipes for particular events: paleo chocolate cake, tahini chocolate chip cake, my strawberry shortcake cake and my peanut butter banana cake are just some of my favorites.

So I believed to myself, why not make a more healthy, paleo-friendly and gluten free carrot cake that’s completely excellent for springtime and particularly Easter? To make it more healthy, I used pure unrefined sweeteners, grain free, nutrient-dense flours, and some different particular components to maintain it deliciously moist and true to the carrot cake taste everyone knows and love.

That is really the BEST wholesome carrot cake you’ll ever eat!

What you’ll must make this wholesome gluten free carrot cake

This wholesome carrot cake requires a couple of specialty components, however belief me once I say that this may completely be the BEST wholesome carrot cake you’ll EVER eat. Right here’s what you want:

• Almond flour: I like to recommend utilizing a nice blanched almond flour. Be sure you pack the almond flour such as you would with brown sugar!
• Coconut flour: this can be a nice gluten free flour to assist take up moisture in recipes and in addition add fiber and vitamin. No must pack the coconut flour although.
• Finely shredded unsweetened coconut: in my view, this cake requires shredded coconut for texture. I haven’t made it with out the shredded coconut so please don’t skip it, it’s essential for texture.
• Spices: no carrot cake is full with out the addition of cinnamon and a bit nutmeg.
• Vanilla extract: simply a vital.
• Eggs: this recipe makes use of 4 eggs to assist with consistency and texture. I’ve added some notes under in case you’re focused on making this vegan.
• Pure maple syrup: WOW is all I can say. The maple syrup is only a good contact to this recipe and provides a lot taste and extra moisture.
• Tahini: whereas it’s solely a small quantity, the tahini is essential to the recipe. I believe you may add almond butter or cashew butter as a substitute however tahini is INCREDIBLE and has a novel drippy texture, in contrast to different nut butters. Simply belief me and make the cake as is!
• Coconut oil: In the event you don’t need to use coconut oil, you may all the time use melted butter.
• Almond milk: please know that any dairy free milk will work.
• Carrots: this recipe makes use of Three cups of grated carrots! I like small or medium grate for my carrot cake recipes.
• Combine-ins: I really like including raisins and chopped pecans or chopped walnuts!

The way to make paleo carrot cake

To make this carrot cake paleo and dairy free, merely use a dairy free cream cheese and a paleo pleasant powdered sugar choice. You may also use Easy Mills frosting.

Can I make this cake vegan?

I haven’t tried making this wholesome carrot cake vegan, however if you wish to strive you should use Four flax eggs (Four tablespoons flaxseed meal + 12 tablespoons water). Let me know within the feedback the way it works out!

Can I exploit all objective flour?

Sadly, no, I’d not suggest utilizing all objective flour or any various flours on this recipe as the feel and consistency of the carrot cake will change.

Suggestions for making this gluten free carrot cake

1. Use medium grated carrots. You’ll be able to grate the carrots in your meals processor with the grate blade, or you should use a hand grater.
2. Pack the almond flour. You’ll need to be sure you pack the almond flour similar to you’ll with brown sugar. Don’t pack the coconut flour.
3. Use room temp components: remember to let the eggs come to room temperature earlier than utilizing them within the recipe, in any other case the coconut oil will coagulate the batter. The coconut oil must be melted however not HOT, however slightly nearer to room temperature.
4. Make it forward of time. You may make this cake 1-2 days forward of time and it’ll nonetheless be completely scrumptious!

Tips for lovely frosting

Frosting a complete cake can appear daunting, however with these couple of suggestions you’ll have a fantastically frosted wholesome carrot cake very quickly:

1. Cool earlier than frosting. Be sure you comply with the instructions as written and wait till the desserts are fully cool earlier than frosting them. After they’re frosted, I like to recommend storing carrot cake within the fridge for optimum freshness.
2. Do a crumb coat. Do a crumb coat for the frosting first by frosting the layers as you usually would after which coat the surface of the cake with a really skinny layer of frosting then place within the fridge for 10-15 minutes earlier than you end frosting. That is in order that the crumbs follow this layer of frosting and never your predominant layer.

The way to retailer & freeze this wholesome carrot cake

Among the finest elements about this wholesome carrot cake recipe is that you would be able to make it 1-2 days forward of time. I wish to make the desserts forward of time and maintain them within the fridge for simple meeting, however you may also retailer it after you’ve frosted the cake, too!

• To retailer: I like to recommend storing the cake coated within the fridge for as much as 5 days.
• To freeze: be happy to freeze this carrot cake both frosted or unfrosted for as much as 2 months. I like to recommend freezing it unfrosted in particular person layers for the most effective outcomes. First, wrap every particular person layer in plastic wrap, then aluminum foil after which place the desserts in a zip-top freezer bag. Whenever you’re able to serve it, merely thaw it within the fridge in a single day after which let the cake come to room temperature earlier than serving.

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I do know you’re going to like this wholesome gluten free carrot cake, please let me know in case you make it by leaving a remark and score the recipe under. I’d love to listen to from you and it helps encourage others to make the recipe too! xo.

P.S. be happy to take heed to my cinnamon carrot cake playlist on spotify whilst you bake this!

The
Formidable Kitchen
Cookbook

125 Ridiculously Good For You, Generally Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day

The Greatest Wholesome Carrot Cake You will Ever Eat (gluten free & paleo-friendly!)

Prep Time 20 minutes minutes

Cook dinner Time 30 minutes minutes

Complete Time 50 minutes minutes

ServesServes 16 servings

The BEST moist wholesome carrot cake you will ever eat made with almond and coconut flour and naturally sweetened with pure maple syrup. Filled with coconut, raisins and pecans and topped with a scrumptious cream cheese frosting that is simply dairy free! This paleo-friendly gluten free carrot cake shall be your new favourite carrot cake recipe.

Elements

• Dry Elements:
• 2 cups (224g) packed tremendous nice blanched almond flour (I exploit Bob’s Pink Mill)
• ½ cup (56g) coconut flour (don’t pack)
• ½ cup (43g) unsweetened finely shredded coconut (I exploit Bob’s Pink Mill)
• 1 teaspoon baking soda
• 1 tablespoon floor cinnamon
• ¼ teaspoon floor nutmeg
• ½ teaspoon salt
• Moist components:
• 4 giant eggs, at room temperature
• ¾ cup (234g) pure maple syrup
• ⅓ cup (77g) drippy tahini (or sub almond butter however tahini has higher taste for this cake!)
• ¼ cup (60g) unsweetened almond milk
• 1 teaspoon vanilla extract
• ⅓ cup (75g) melted and cooled coconut oil
• 3 cups (300g) shredded carrots (medium grate)
• Optionally available mix-ins:
• ½ cup (80g) raisins
• ½ cup (56g) chopped pecans or walnuts
• For the frosting:
• ½ cup (113g) salted butter, at room temperature (or sub vegan buttery stick)
• 8 ounces (224g) cream cheese, at room temperature (or sub dairy free cream cheese)
• 3 cups (339g) powdered sugar
• 2 teaspoons pure vanilla extract
• 1 tablespoon (15g) unsweetened almond milk (any milk will work)
• For the topping:
• Further pecans and shredded coconut

Directions

• Preheat oven to 350 levels F. Line the underside of three 6-inch spherical cake pans or two 8-inch spherical cake pans with parchment paper rounds. Spray parchment paper and sides of pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is prone to stick. Please don’t forget.

• In a big bowl, whisk the almond flour, coconut flour, unsweetened shredded coconut, baking soda, cinnamon, nutmeg and salt collectively. Put aside.

• In a big bowl, whisk collectively the eggs, pure maple syrup, tahini, almond milk, vanilla extract till easy. 

• Slowly whisk within the melted and cooled coconut oil till it’s effectively included, then stir within the carrots. Word: It will be significant that your eggs are at room temperature in any other case the coconut oil with coagulate. The coconut oil must be melted however not HOT, however slightly nearer to room temp.

• Add dry components to moist components and blend with a wood spoon till effectively mixed. Stir in raisins and nuts, if utilizing.

• Divide batter evenly between pans and unfold out with a spatula to easy the tops. Bake for 22-32 minutes within the two 8-inch pans and 30-40 minutes for 3 6-inch pans.

• Truffles are carried out when a tester comes out clear or with just some crumbs hooked up. Permit cake to chill fully earlier than frosting or eradicating from the pans. The cake must be room temperature while you frost it. This is essential. Truffles may be made a day forward in case you’d like.

• Make your frosting: Within the bowl of an electrical mixer, add the softened butter and cream cheese and whip on excessive till gentle and fluffy. Add powdered sugar, vanilla extract and milk and beat for 2-Three minutes extra.

• Now it’s time to frost the cake: place about 1 tablespoon down onto onto the cake stand and unfold out. Invert cake onto the cake stand, add about ½ heaping cup frosting between every layer, repeat with every cake, then frost the highest and sides of the cake with the remaining frosting. 

• Adorn cake with pecans and shredded coconut on prime. As soon as you’re carried out frosting, place the cake to the fridge. Cake will keep good for 5-7 days within the fridge, and must be coated to make sure freshness. Serves 16.

Recipe Notes

To make dairy free/paleo: use vegan butter (I like to recommend Earth Stability) and a dairy free cream cheese similar to Kite Hill. You might also want to make use of a paleo powdered sugar. You may also use Easy Mills Frosting in its place.
To make vegan: I have never tried making this cake vegan, however if you wish to strive you should use Four flax eggs (Four tablespoons flaxseed meal + 12 tablespoons water).
The way to retailer carrot cake: I like to recommend storing the cake coated within the fridge for as much as 5 days. See the complete publish for freezing directions!

 

This recipe was initially printed on April 1, 2019, republished on April 6, 2020, up to date & republished on March 26, 2021, republished on March 22nd, 2023, and republished on March 14th, 2024.