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–+ servings
Paleo Almond Flour Carrot Cake! This carrot cake recipe is healthy super simple & quick to make. Topped with a cashew maple frosting that's irresistible. Soft, moist & dairy-free. Vegan option included! Paleo + Vegan
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5 from 2 votes

Almond Flour Carrot Cake

Paleo Almond Flour Carrot Cake! This carrot cake recipe is healthy super simple & quick to make. Topped with a cashew maple frosting that's irresistible. Soft, moist & dairy-free. Vegan option included! Paleo + Vegan
Prep Time10 minutes
Cook Time30 minutes
15 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 slices
Author: Megan Olson

Ingredients

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

For the Frosting:

US Customary - Metric

Instructions

  • 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. 

Notes

  • Store this cake in the refrigerator in a container up to 5 days.
  • Measure properly when baking with grain free flours or it will turn out very dry.
  • My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Nutrition

Serving: 1slice | Calories: 384kcal | Carbohydrates: 21g | Protein: 10g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 235mg | Potassium: 162mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1870IU | Vitamin C: 0.7mg | Calcium: 99mg | Iron: 2.2mg