The best paleo friendly, gluten free healthy carrot cake made with almond flour, coconut flour, unsweetened shredded coconut and sweetened with pure maple syrup topped with a delicious cream cheese frosting!
2 cups packed super fine blanched almond flour (Or oat flour )
½ cup coconut flour (do not pack)
½ cup unsweetened finely shredded coconut
1 teaspoon baking soda
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
1/2 teaspoon salt
4 large eggs, at room temperature
3/4 cup pure maple syrup or agave syrup
1/3 cup tahini (or almond butter but tahini has better flavor for this cake!)
1/4 cup unsweetened almond or coconut milk
1 teaspoon vanilla extract
1/3 cup melted and cooled coconut oil
3 cups shredded carrots (medium grate)
½ cup raisins
½ cup chopped pecans or walnuts
For the frosting:
½ cup salted butter, at room temperature (or vegan butter)
8 ounces cream cheese, at room temperature (or dairy free cream cheese)
3 cups powdered sugar
2 teaspoons pure vanilla extract
1 tablespoon unsweetened almond milk (any milk will work)
Preheat oven to 180 degrees and lightly grease a 9-inch pan with coconut oil.
Simply mix the dry ingredients together and the wet ingredients together until all are fully combined. Then pour the dry ingredients into the wet ingredients and mix with a spoon until all is combined. Note the mixture will be thick as the coconut flour does absorb all the moisture you can add extra milk if you feel you need to. You can also add walnuts or raisins in the mixture.
Bake in the oven for 40 minutes and take out to cool. For the frosting mix all ingredients in the blender for 2-3 minutes and then top the cake as desired. I usually keep the frosting on the side so each person can take the desired amount.