Description
This is an incredibly moist and crumbly carrot cake with a luscious cream cheese frosting. It is perfect for those who don’t eat gluten, grains, or refined sugar. And for dairy-free frosting, replace the cream cheese and butter with almond cream cheese and palm shortening (see note).
Ingredients
- 3 Eggs
- 1 cup Olive Oil
- 1-½ cup Coconut Sugar
- 2 teaspoons Cinnamon
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 teaspoon Vanilla Extract
- 1 cup Tapioca Flour
- ½ cups Coconut Flour
- 4 Grated Carrots
- FOR THE FROSTING:
- 8 ounces, weight Cream Cheese
- 1 stick Butter, Softened
- 1 Tablespoon Vanilla Extract
- 3 Tablespoons Real Maple Syrup
- 1 cup Tapioca Flour
Preparation
Preheat oven to 350°F and grease two round 8-inch cake pans.
With a hand mixer, beat eggs, oil, and coconut sugar until combined. Add cinnamon, baking powder, salt, vanilla extract and combine. Slowly add the flours as you beat the mixture until everything is incorporated.
Add grated carrots and hand mix with a spoon or spatula. Evenly divide batter between the two pans and bake for 25 minutes. Wait until cakes are completely cooled to frost.
For the frosting:
Add all ingredients in a bowl except for the tapioca flour and beat with a hand mixer. Slowly add tapioca flour and mix until everything is combined and the frosting is thick and fluffy (a few minutes).
Note: For dairy free frosting substitute, use Kite Hill almond cream cheese and Spectrum non-hydrogenated palm shortening instead of the cream cheese and butter.
