Grain-Free Carrot Cake

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When it comes to allergy-friendly cake, I do not think that it has to be complicated or professionally decorated to taste delicious or to satisfy a craving.

This Grain-Free Carrot Cake has soon become my go-to when I have a cakey craving because it is packed with carrots and contains both eggs and nuts or seeds which add to its nutritional density. Did I mention that it is also low sugar? In fact, I once forgot to add the sugar to the batter. This mistake led me to discover that omitting the sugar is not a problem because it tastes like a wonderfully spiced carrot bread, so if you want a carrot cake, omit the sugar. If, however, you really want the cake experience and happen to forget the sugar, then do not forget the frosting because it makes the cake.

My first renditions of the cake were with almond flour and I later experimented with both almond meal and sunflower seed flour. Both of the latter work well in the recipe. If you decide to use the sunflower seed option, I recommend grinding the seeds first and then following the remaining instructions as well as adding about 1 tsp. apple cider vinegar so that the cake does not turn green due to the seeds’ chlorophyll and baking soda reaction.

This Grain-Free Carrot Cake is so yummy even the littles will try to sneak a piece.

Grain-Free Carrot Cake

Gluten Free, Paleo, Dairy Free, Soy & Legume Free with Nut-Free Option

Dry Ingredients

• 2 cups almond flour (or almond meal)

• 1 cup tapioca starch or arrowroot

• ¼ cup coconut sugar*

• 1 Tbsp. ground cinnamon

• 2 tsp. (paleo) baking powder

• 1 tsp. sea salt

• 1 tsp. ground nutmeg

• ½ tsp. baking soda

• ½ tsp. ground ginger

• 1/8 tsp. ground cloves

Wet Ingredients

• 6 eggs

• ¼ cup melted coconut oil (or avocado oil)

• 2 cups shredded carrots

 Method

1. Preheat oven: 350ºF.

2. Line baking sheet with silicone liner or parchment paper.

3. Pulse dry ingredients in food processor to fully incorporate.

4. Whisk eggs & oil in small bowl & mix into dry ingredients.

5. Pulse in carrots.

6. Spread batter on baking pan.

7. Bake 20 mins.** Remove from oven & allow to cool.

     Notes: *Up to ½ cup sugar or equal amount of maple syrup & whisk with eggs & oil.

     **Ready when top is dry & bounces back when poked. Start checking at 15 mins.

Faux Cream Cheese Frosting

            Ingredients

• ½ cup palm shortening

• ½ cup coconut butter, softened

• ½ - ¾ cup powdered coconut sugar 

• 1 tsp. vanilla extract, optional

• splash apple cider vinegar

 Method

1. Beat shortening & coconut butter in stand mixer or by hand until fluffy.

2. Mix in remaining ingredients until a fluffy & spreadable consistency is reached.

Assembly

1. Cut cake into 3 sections when completely cool.

2. Frost the first layer.

3. Top the first layer with the next layer & frost.

4. Frost top & sides.