Paleo Almond Flour Carrot Cake! This carrot cake recipe is healthy super simple and quick to make. Topped with a cashew maple frosting that's irresistible. Soft, moist & almost dairy-free. Vegan option included! Paleo + Vegan
I must admit it makes me a little sad this Almond Flour Carrot Cake is gone because it was deliciously good. And, not overly sweet which is a big thing for me. I don't like things too sweet.
I feel like I'm going to fall off a cliff from the sugar rush when I eat traditional sweets. I'm telling you my reduced sugar plan works. You just have to trust the process. Read what my clients say about it here!
The week I made this Almond Flour Carrot Cake, I made 3 cakes. Yes, 3! A vanilla cake, carrot cake and chocolate cake. Guess which one I ate? Carrot Cake! The guy gobbled up the chocolate cake, which surprised me because he's super picky.
He always believes I sneak avocado, spinach or zucchini in my treats. I had to explain to him that while I do make things like sneaky spinach brownies, I also make "normal" things too. Men!
Needless to say, there was only so much cake the two of us could eat. I ended up throwing out the vanilla cake, but you better believe this almond flour carrot cake was devoured with zero guilt.
When it comes to cake, I can always say no to chocolate and vanilla, but never carrot.
Many of you loved my Paleo Raw Carrot Cake (p.s. it's one of my most popular recipes), but many of you have asked for something date free so here it is. Come and get it!
Now before you run off, listen up. If you fear cake making (like me), have no fear! This cake is the easiest cake you will ever make. The hardest part is getting everything out of the pantry and measuring it. Oh yeah, and not eating it all! Enjoy!
More Carrot Cake
Almond Flour Carrot Cake
For the Cake:
- 3 1/3 cups almond flour
- 4 eggs room temperature*
- 1/2 cup coconut oil melted at room temperature
- 1 cup carrots pulsed in a blender, reserve 1/4 cup for the topping
- 2 teaspoons almond extract or vanilla
- 1/2 cup maple syrup for lower calorie, sub the maple syrup with liquid stevia
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven 350 F. Prepare a 7" springform pan by placing a round piece of parchment paper on the bottom. Grease the sides of the pan or spray with cooking spray.
- Whisk together the eggs with salt, almond extract and maple syrup until frothy. Note, if using the egg replacement for Vegan you will use that in place of the eggs.
- In a separate bowl sift together the almond flour (measured properly) and baking soda.
- Stir the carrots into the batter than slowly add the batter. Last, stir in the coconut oil.
- Transfer the batter to the prepared springform pan. Spread into an even layer.
- Bake 25-30 minutes (35 minutes with egg replacement) or until a toothpick can be inserted in the center clean.
- Remove the cake from the oven and cool in the pan 15-20 minutes. Remove the springform about 5 minutes after it's been sitting. This will help it cool faster.
- While the cake cools, blend the cashews (drain the water) and maple syrup together in a blender until thick like a buttercream.
- Spread the cashew cream over the top then sprinkle with remaining carrots and pulsed almond as desired.
What I Used For The Recipe