Carrot Cake

dairy free, grain free, gluten free, paleo

This is a family favorite that we make for birthdays at our house- moist and delicious! This recipe makes one 8” cake- for a double layer cake, double the recipe.

Preheat oven to 325

Mix together:

½ cup coconut flour 

½ cup almond flour

½ cup arrowroot

½ tsp baking soda

1 tsp cinnamon

½ tsp salt

Mix together and add to dry ingredients:

⅔ cup coconut oil, melted

½ cup coconut sugar

2 tsp apple cider vinegar

2 eggs

Add and blend well:

½ cup chopped walnuts

1 ½ cups grated carrot (pack the measuring cups with grated carrot- carrots add sweetness and moisture to this cake!) Try subbing the grated carrots for grated beets, so good!

Bake in a greased 8 inch round pan with a circle of parchment paper lining the bottom for 35-40 minutes or until top is golden. 

“Cream Cheese” Frosting

dairy free, refined sugar free, vegan, paleo

Makes 1 ½ cups

1 cup cashews, soaked in boiling water for 30 minutes and drained before use

⅓ cup unsweetened cashew yogurt (I like Forager brand)

2 TBS maple syrup

1 TBS lemon juice

1 tsp vanilla

¼ tsp sea salt

Whip all the ingredients in a food processor or blender until very smooth and creamy. Refrigerate until you are ready to ice your cooled carrot cake.