This gluten free, Paleo Carrot Cake with Almond Flour has a luscious cashew “cream cheese” frosting and is easy to make! Always a hit with a crowd!
PIN Paleo Carrot Cake with Almond Flour
OH UH HUH YES. IT IS HERE.
It is the season to put vegetables in our dessert.
Any day where you can get your daily serving of vegetables in cake form is a VERY good day don’t you think?
Carrot cake is my JAM. Whether it be healthy gluten free sugar free carrot cake, gluten free dairy free carrot cake cheesecake or THIS almond flour carrot cake, I will eat a slice. Maybe even two depending on how ambitious I’m feeling that day. Might even invite some gluten free carrot cake cupcakes to the party. Who knows?
Besides the fact that I love me some ninja hidden veggie goodness, there’s that sultry spicy-sweet situation that you find yourself in when munching through a slice of FLUFFY gluten free carrot cake that will just bring me to my KNEES.
SRSLY. If it has more than 1 Tbsp of cinnamon in it, it is my spirit food. You should see the look that Mr. FFF has on his face when I put cinnamon on anything. Just PURE DISGUST.
It’s my favorite. What can I say.
Beyond the spicy swirls of cinnamon and nutmeg with the caramely-coconut sugar notes, this healthy carrot cake has got crunchy little pieces of toasty pecans, crispy coconut and fresh and fruity flecks of pineapple in EVERY single bite. Do not be alarmed if you take one bite and put your EXTRA ambitious pants on so you can eat THREE SLICES.
I don’t know what those pants look like. But I imagine they are very baggy, comfy and have a drawstring waistband.
How this paleo carrot cake with almond flour is extra moist
I know you all hate the word moist, but I just had to use it because it describes the cake PERFECTLY. The secret to making the moistest cakes (and other baked goods) is to add an extra egg yolk! The egg yolk is where all the fat is, which helps moisture. The egg white adds lift and dries baked goods out, so you don’t want to add extra of those!
Paleo Cream Cheese Frosting 101
I cannot tell you that I am making you the most perfect almond carrot cake and NOT have a “cream cheese” frosting right? That would basically be an abomination to the world as we know it.
But we’re using a cashew cream-based frosting that mimics cream cheese to keep it dairy free and paleo friendly. If you aren’t paleo, you could use the cream cheese frosting from this vegan gluten free dairy free carrot cake!
I will not lie to you, because internet BFFs don’t lie to each other, the frosting does not exactly take like cream cheese. You will know that it is not cream cheese.
BUT, you will also know that is sweet, creamy and SO delicious so you will not even be mad about it. You might make all the carrot cakes for the rest of your life with cashew frosting. You don’t know. Maybe you will learn something new about yourself.
One thing I can pinky-promise-guarantee-you is this:
You will be going back for many, many bites of carrot cake BLISS.
Other Recipes You Might Like:
For the cake:
- 2/3 Cup Unsweetened coconut flakes + additional for garnish (optional)
- 1/2 Cup Raw pecans
- 3 Cups Almond Flour (270g) *
- 1 1/4 Cups Tapioca Starch (152g)*
- 1 1/2 Cups Coconut sugar
- 2 Tbsp + 1 tsp Cinnamon
- 2 tsp Baking soda
- 1 tsp Salt
- 1 tsp Nutmeg
- 4 Large eggs, at room temperature
- 2 Large egg yolks
- 6 Tbsp Coconut oil, melted
- 1 Tbsp Vanilla extract
- 2 Cups Carrots, grated (200g)
- 1 Cup Crushed pineapple, drained
- Preheat your oven to 350 degrees. Spread the coconut and pecans on two separate baking sheets and bake until the coconut is lightly golden brown and the pecans darken and smell nutty, about 2-4 mins for the coconut (watch closely as it burns quickly) and 10-12 minutes for the pecans. Set aside.
- Line the bottom of 2 9 inch cake pans with parchment paper and rub the sides with coconut oil.
- In a medium bowl, stir together the almond flour, tapioca starch, coconut sugar, cinnamon, baking soda, salt and nutmeg.
- Dice the pecans and stir them into the flour mixture, along with the toasted coconut.
- In a separate large bowl, use an electric hand mixer to beat the eggs, egg yolks, coconut oil and vanilla until smooth and mixed. Add the dry ingredients and stir by hand until well mixed.
- Place the grated carrot into a thin kitchen towel and ring out until you've gotten as much water out as possible. Do the same with the pineapple. You want them both to be nice and dry.
- Stir the coconut and pineapple into the batter until well mixed.
- Divide between the two cake pans (I like to use a digital kitchen scale for accuracy) and bake until deep brown and a toothpick inserted in the center comes out clean, about 30-32 minutes. Let cool in the pan COMPLETELY.
- Once cooled, drain the cashews and place them in a large food processor (mine is 10 cups) along with the milk, honey and vanilla. Process for 1-2 minutes until everything starts to smooth out.
- With the food processor running, stream in the oil. Blend, stopping to scrape down the sides as necessary, until smooth and creamy. Place the frosting in the fridge for 1 hour to firm up.
- Remove the cakes from the pans and place one, bottom-side up on a plate or cake stand. Spread 1 cup of the frosting in the middle and place the top cake on bottom side up.
- Spread a very thin layer of frosting all over the cake and then place in the freezer until it just begins to set, about 45 mins to an hour.
- Spread the rest of the frosting all over (I like to use an offset spatula) and garnish for more coconut if desired.
- DEVOUR! **
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
(No nutritional info today. Just enjoy the cake without worrying about it 🙂 )
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