Paleo Carrot Cake with Almond Flour
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Food Faith Fitness · by Taylor Kiser★ 4.7 (3)

Paleo Carrot Cake with Almond Flour

NUTRITION · PER SERVING185M COOK
CAL 25%·PRO 21%
CARBS 50G41% OF CAL
4G FIBER16G OTHER30G TOTAL SUGAR
FAT 30G55% OF CAL
10G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist paleo carrot cake made with almond and tapioca flours, topped with cashew cream cheese frosting. Naturally sweetened and grain-free.

dessertamericanbaked gooddairy freegluten freepaleovegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 2/3 cup unsweetened coconut flakes (plus additional for garnish)
  • 1/2 cup raw pecans
  • 3 cups almond flour ((270 grams) )
  • 1 1/4 cups tapioca starch ((152 grams) )
  • 1 1/2 cups coconut sugar
  • 2 tablespoons + 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 4 large eggs (at room temperature)
  • 2 large egg yolks
  • 6 tablespoons coconut oil (melted)
  • 1 tablespoon vanilla extract
  • 2 cups carrots ((200 grams) grated )
  • 1 cup crushed pineapple (drained)
  • 2 1/4 cups roasted, salted cashews ((300 grams) soaked in water overnight )
  • 3/4 cup unsweetened almond milk
  • 6 tablespoons + 2 teaspoons honey
  • 2 teaspoons vanilla extract
  • 3 tablespoons coconut oil (melted)
PREP
20M
SODIUM
458MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.