Paleo Carrot Cake with Coconut "Cream Cheese" Frosting
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Paleo Running Momma · by Michele★ 4.7 (196)

Paleo Carrot Cake with Coconut "Cream Cheese" Frosting

NUTRITION · PER SERVING115M COOK
CAL 22%·PRO 13%
CARBS 54G48% OF CAL
4G FIBER41G SUGAR9G OTHER
FAT 25G50% OF CAL
11G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spiced carrot cake made with almond flour and coconut flour, frosted with a cashew-coconut cream cheese alternative. Moist and naturally sweetened, it's free from grains, dairy, and refined sugar yet deeply satisfying.

dessertamericanbaked goodgluten freepaleovegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 1 1/4 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/3 cup tapioca flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 4 eggs (room temperature)
  • 1/2 cup pure maple syrup
  • 1/3 cup refined coconut oil (melted and cooled )
  • 1/4 cup almond milk (unsweetened)
  • 1 tablespoon lemon juice (or apple cider vinegar)
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups carrots (grated or shredded)
  • 1/2 cup raisins (optional)
  • 1 batch Paleo cream cheese frosting (**Click link for my recipe)
  • finely chopped pecans or walnuts (optional, for garnish)
PREP
90M
SODIUM
327MG
ESTIMATE
COMPLETE

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