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RECIPE
20 INGREDIENTS 10 STEPS 1hr

Carrot Cake

The spices, carrots, raisins, and walnuts blended together with gluten-free flours make carrot cake heaven!
Carrot Cake Recipe | SideChef
The spices, carrots, raisins, and walnuts blended together with gluten-free flours make carrot cake heaven!
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
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Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
1hr
Total Time
$4.62
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Carrot Cake

2 1/2 cups
Almond Flour
3 Tbsp
Coconut Flour
1/4 cup
Tapioca Starch
or Arrowroot Flour
1 tsp
Baking Powder
1 tsp
Baking Soda
1 Tbsp
Ground Cinnamon
1 tsp
Ground Nutmeg
1/4 tsp
Ground Cloves
1 cup
Grated Carrots
2/3 cup
Raisins
rehydrated for 20 minutes in warm water
1/2 cup
Chopped Walnuts
as needed
Coconut Oil
for greasing

Coconut Whipped Icing

1 can
(400 mL)
Organic Coconut Cream
chilled for 1 hour
3 Tbsp
up to 4 Tbsp
3 Tbsp
Raspberry Powder
or Red Natural Food Coloring
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Nutrition Per Serving

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CALORIES
844
FAT
51.5 g
PROTEIN
19.6 g
CARBS
86.3 g

Author's Notes

Serves 6-8.

If you want to make this nut-free you could try a gluten-free flour blend like Bob's Red Mill. I haven't tried it yet, so it's not tested but I think it would work.

You can half the maple syrup and add 1/2 cup water or non-dairy milk in place of the 1/2 cup maple syrup. You need to add that liquid if you reduce the maple syrup otherwise the cake will be too dry.

This cake can be stored in the fridge for up to 5 days or in the freezer for up to a month.

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C). Line an 8 or 9-inch springform pan or cake pan with parchment paper. Grease the sides with Coconut Oil (as needed) .
Step 2
In a large bowl, combine Almond Flour (2 1/2 cups) , Coconut Flour (3 Tbsp) , Tapioca Starch (1/4 cup) , Baking Powder (1 tsp) , Baking Soda (1 tsp) , Ground Cinnamon (1 Tbsp) , Ground Ginger (1 Tbsp) , Ground Nutmeg (1 tsp) , and Ground Cloves (1/4 tsp) . Whisk until combined.
Step 3
In a small bowl, whisk Large Eggs (4) . Add Carrots (1 cup) , Raisins (2/3 cup) , Maple Syrup (1 cup) , and Vanilla Extract (1 tsp) . Stir to combine.
Step 4
Pour the wet ingredients into the bowl of dry ingredients. Using a whisk or a hand mixer, combine the wet ingredients and the dry ingredients until fully mixed.
Step 5
Fold in Walnuts (1/2 cup) . Let the batter settle for a few minutes and then using a spatula, pour battle into the cake pan.
Step 6
Place cake in the middle rack. Bake for 40-45 minutes until a fork inserted comes out clean.
Step 7
Place cake on a cooling rack once baked. Let the cake cool completely before removing it from the springform pan or cake pan.
Step 8
While your carrot cake cools, scoop Organic Coconut Cream (1 can) into a large mixing bowl. Add Vanilla Extract (1 tsp) and Maple Syrup (3 Tbsp) . Using a hand mixer, blend until almost whipped.
Step 9
Add Raspberry Powder (3 Tbsp) if you want it pink. Whip until fully combined.
Step 10
Ice your cake. Slice and serve.
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Nutrition Per Serving
Calories
844
% Daily Value*
Fat
51.5 g
66%
Saturated Fat
18.6 g
93%
Trans Fat
0.0 g
--
Cholesterol
140.6 mg
47%
Carbohydrates
86.3 g
31%
Fiber
11.3 g
40%
Sugars
47.1 g
--
Protein
19.6 g
39%
Sodium
380.8 mg
17%
Vitamin D
--
--
Calcium
282.1 mg
22%
Iron
4.0 mg
22%
Potassium
464.9 mg
10%
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