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Recipes
Carrot Cake

20 INGREDIENTS • 10 STEPS • 1HR

Carrot Cake

Recipe
The spices, carrots, raisins, and walnuts blended together with gluten-free flours make carrot cake heaven!
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Carrot Cake
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
The spices, carrots, raisins, and walnuts blended together with gluten-free flours make carrot cake heaven!
1HR
Total Time
$4.65
Cost Per Serving
Ingredients
Servings
6
us / metric
Carrot Cake
Almond Flour
2 1/2 cups
Almond Flour
Coconut Flour
3 Tbsp
Coconut Flour
Tapioca Starch
4 Tbsp
Tapioca Starch
or Arrowroot Flour
Baking Powder
1 tsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Ground Cinnamon
1 Tbsp
Ground Cinnamon
Ground Nutmeg
1 tsp
Ground Nutmeg
Ground Cloves
as needed
Ground Cloves
Carrot
1 cup
Grated Carrot
Raisins
2/3 cup
Raisins
rehydrated for 20 minutes in warm water
Walnut
1/2 cup
Chopped Walnut
Coconut Oil
as needed
Coconut Oil
for greasing
Coconut Whipped Icing
Organic Coconut Cream
1 can
(400 mL)
Organic Coconut Cream
chilled for 1 hour
Maple Syrup
3 Tbsp
Maple Syrup
up to 4 Tbsp
Raspberry Powder
3 Tbsp
Raspberry Powder
or Red Natural Food Coloring
Nutrition Per Serving
VIEW ALL
Calories
633
Fat
32.9 g
Protein
13.6 g
Carbs
81.4 g
Add to plan
logo
Carrot Cake
Save
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

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 InstructionsHide images
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 (4 Tbsp), Baking Powder (1 tsp), Baking Soda (1 tsp), Ground Cinnamon (1 Tbsp), Ground Ginger (1 Tbsp), Ground Nutmeg (1 tsp), and Ground Cloves (as needed). Whisk until combined.
step 3
In a small bowl, whisk Farmhouse Eggs® Large Brown Eggs (4). Add Carrot (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 Walnut (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.
step 10 Ice your cake. Slice and serve.
Tags
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Dairy-Free
American
Gluten-Free
Comfort Food
Shellfish-Free
Vegetarian
Dessert
Vegetables
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