Best Grain-Free Carrot Cake EVER!
Author: Life Made Full (Pinterest) and modified by Robyn Graber
This is one of the best carrot cakes I have ever had! It’s grain free, easy to make and a real crowd pleaser. The texture is perfect and it has just the right sweetness so don’t cut down on the sugar as I have already done that.
Prepare to WOW!
Ingredients:
Author: Life Made Full (Pinterest) and modified by Robyn Graber
This is one of the best carrot cakes I have ever had! It’s grain free, easy to make and a real crowd pleaser. The texture is perfect and it has just the right sweetness so don’t cut down on the sugar as I have already done that.
Prepare to WOW!
Ingredients:
- 4 large Organic Eggs
- 1 cup Virgin Coconut Oil, melted
- 1 cup Coconut Sugar
- ¼ cup pure Maple Syrup
- 2 tsp pure Vanilla Extract
- 2.5 cups Blanched Almond Flour (Honeyville brand)
- 2 tsp Baking Soda
- 2 tsp Baking Powder
- ½ tsp Sea Salt
- 2 tsp Cinnamon
- 3 cups chopped Walnuts (optional)
- 24 oz Organic Cream Cheese
- ¼ cup pure Maple Syrup
- 1Tbsp pure Vanilla Extract
- Preheat oven to 350 degrees and cut out a circular piece of parchment paper to put on the bottom of two 8 or 9inch round cake pans.
- In a large bowl or stand mixer, beat together the eggs, coconut oil, coconut sugar, maple syrup and vanilla.
- In a separate bowl, stir together the almond flour, baking soda, baking powder, salt and cinnamon and then add to the egg-sugar-oil mixture.
- Stir in carrots and chopped nuts.
- Bake in oven for about 30 minutes or until toothpick inserted comes out clean.
- Let cool in pan for about 20 minutes before gently running a spatula along the side and turning over upside-down onto wire rack to cool completely.
- Beat together the cream cheese, syrup and vanilla until smooth.
- Once cakes are cooled, place one cake on serving platter, then frost.
- Place the second cake on top and frost the remaining cake.
- Sprinkle with more nuts.