A healthier version of carrot cake that is gluten-free and dairy-free. Loaded with dried fruit, nuts, and carrots, and topped with a creamy maple frosting.
Prep Time30 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Ingredients
For the cake:
1cupalmond meal
1cup coconut flour
2teaspoonsbaking soda
1teaspoonsea salt
2teaspoonsground cinnamon
1teaspoonground ginger
1/4teaspoonground nutmeg
1/2cupmelted coconut oil
1/2cupcoconut sugar
1/2cuppure maple sugar
5large organic cage free eggs
2teaspoonspure vanilla extract
3cupsfinely chopped or grated carrots
3/4cupdesiccated coconut or ground in a food processor
1cupdried fruitwe used raisins and dried cranberries
1/2cupchopped pecans
1 1/2 cups boiling water
For the frosting:
8ouncescream cheesewe used non-dairy
1stickbutteror non-dairy alternative
2tablespoonspure maple sugar
3-4cupspowdered sugar
toasted coconut for garnish
Instructions
Preheat oven to 325 degrees F. Grease three 9-inch round cake pans and line the bottoms with waxed or parchment paper that has been cut to fit.
Over a large mixing bowl, sift together almond meal, coconut flour, baking soda, sea salt, and spices. Set aside.
In a medium bowl, whisk together the coconut oil, sugar, maple syrup, eggs, and vanilla extract. Add to the dry ingredients and stir well to combine. The mixture will be thick. Add the finely chopped carrots, coconut, dried fruit, and nuts. Stir well to combine. Add in the boiling water all at once and mix well. (Switch to an electric hand mixer if that's easier, but you should be able to combine it with a large wooden spoon or spatula.)
Divide the batter between the prepared pans. Each one will have roughly 2 heaping cups of batter. Spread it evenly and smooth the top. Bake for 50-60 minutes, or until it feels set. The outer edges will start to pull away from the sides of the pan and it will look drier on top. It will be very moist and looked baked through.
Remove from oven and let cool for 5-10 minutes in the pan. Run a thin knife around the edge of each pan to loosen the cakes. Carefully turn out onto a cooling rack and let cool completely.
Prepare frosting - Beat the cream cheese with the coconut oil and add the powdered sugar until it reaches a spreadable consistency, but is not runny.
To assemble cake - Place one of the cakes on a cake plate or stand. Spread 1/3 of the frosting over the top of the cake. Place another cake layer on top and frost it with another 1/3 of the frosting. Top with the final layer and spread the remaining frosting on top. Sprinkle with the toasted coconut. Chill for 30-60 minutes before cutting into wedges and serving.
Notes
Keep leftovers refrigerated. Yield: One three-layer, 9-inch cake to serve 8-12