Name: Carrot Cake
Total time: PT3600.0S
Yield: 6
Ingredients: 2 1/2 cup Almond Flour; 3 tablespoon Coconut Flour; 1/4 cup Tapioca Starch; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 tablespoon Ground Cinnamon; 1 tablespoon Ground Ginger; 1 teaspoon Ground Nutmeg; 1/4 teaspoon Ground Cloves; 4 Large Egg; 1 cup Carrot; 2/3 cup Raisins; 1 cup Maple Syrup; 1 teaspoon Vanilla Extract; 1/2 cup Walnut; as needed Coconut Oil; 1 can Organic Coconut Cream; 1 teaspoon Vanilla Extract; 3 tablespoon Maple Syrup; 3 tablespoon Raspberry Powder

Add to plan

Carrot Cake

Save

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

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 Tbsp

Ground Ginger

1 tsp

Ground Nutmeg

1/4 tsp

Ground Cloves

Farmhouse Eggs® Large Brown Eggs

1 cup

Grated Carrot

2/3 cup

Raisins

rehydrated for 20 minutes in warm water

1 cup

Maple Syrup

1 tsp

Vanilla Extract

1/2 cup

Chopped Walnut

as needed

Coconut Oil

for greasing

Coconut Whipped Icing

1 can
(400 mL)

Organic Coconut Cream

chilled for 1 hour

1 tsp

Vanilla Extract

3 Tbsp

Maple Syrup

up to 4 Tbsp

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

Carrot Cake

Save

Joyous Health

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.