Happy Easter Weekend! To me, Easter and the arrival of spring mean its time to make a carrot cake. Granted, I love carrot cake, so I'll make it any time of year, but for me it's a necessity in the spring.
This recipe is adapted from a Sweet Laurel recipe and a Plated with Style frosting. If you try to eat mostly paleo, check out Sweet Laurel's blog - they have some gorgeous desserts and everything I've made based on their recipes has been delicious.
I decided that I wanted a two layer cake, so the recipe below is for a 2-layer 9" cake - if you want a single layer, just half each amount.
- 3 cups almond flour
- 2 tsps salt
- 3 tsps baking soda
- 2 Tbsps cinnamon
- 1 tsp ground ginger
- 1 tsp nutmeg
- 1/2 tsp cloves
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 6 eggs
- 2 cups grated carrots (I used about 6 smallish carrots)
- 1 cup raisins
- 1 cup walnuts, chopped
Preheat oven to 350F and prepare two 9" cake pans by greasing them with coconut oil.
Mix together your almond flour, baking soda, salt and spices (cinnamon, ginger, nutmeg, cloves) in a medium bowl.
Whisk together your coconut oil, maple syrup and eggs in a large bowl.
Pour the almond flour mixture into the wet ingredients and stir to combine. Then stir in your carrots, raisins and walnuts.
Divide batter between your two 9" pans and bake for 30-35 minutes (until a toothpick comes out clean).
When finished, remove cakes from oven and allow to cool. Once cool enough to touch, run a knife around the pan edges and flip cakes out of pans onto cooling racks. Allow to cool completely before frosting.
- 8 oz dairy-free cream cheese (I used Kite Hill, but if you can eat dairy, feel free to use real cream cheese)
- 4 oz softened butter (I used Earth Balance dairy-free butter, for paleo you can use grassfed butter/palm shorteningor coconut oil would likely work)
- 4 Tbsps maple syrup
- 1/4 cup arrowroot flour
- 1 tsp vanilla
Whip the butter and cream cheese until smooth.
Add arrowroot flour, maple syrup and vanilla and whip on low until the flour is absorbed into the butter (you don't want flour flying all over the place!), then whip on high speed until it's light and fluffy.
When cakes are completely cool, use an offset spatula to frost cake. I topped mine with a few walnut halves, but feel free to decorate anyway you'd like.