Carrot Cake with Coconut “Cream Cheese” Frosting (gf, df, paleo)

April 18, 2019

 

 

 

We are BIG carrot cake fans (especially Jill, it’s her favorite). We have been waiting to make a carrot cake for the blog, and Easter seemed like the perfect occasion. We wanted this carrot cake to be legit— dense yet fluffy, right amount of sweetness, with creamy, thick frosting. But we also wanted it to be “on brand”— a carrot cake that tastes amazing but leaves out gluten, dairy, and huge amounts of sugar. 

 

 

 

 

We searched for inspo across the Google machine, Pinterest, and some of our favorite bloggers (Minimalist Baker and Ambitious Kitchen, namely). We found good stuff, but some were too complicated, used harder-to-find ingredients, or included dairy, too much sugar, or other ingredients we didn’t love. We finally landed on something that pulls the best parts from several recipes, played around with different ingredients and ratios, and mastered the most delicious, dairy free frosting that tastes just like a classic cream cheese frosting. 

 

 

 

 

We know there's a debate about walnuts vs pecans, coconut or no coconut, raisins or no raisins.  We decided to do chopped walnuts, unsweetened shredded coconut, and currants. We had lots of fun recipe and taste testing this one, and we think we ended up with an easy, super yummy carrot cake that you will love to make and  love even more to eat!

 

 

 

Ingredients:

Cake:

2 C almond flour

1/2 C coconut flour

1/2 C shredded unsweetened coconut

1 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp pink salt or sea salt

1/2 C chopped walnuts (may sub pecans or omit)

2 Tbsp currants (may sub raisins or omit)

1/3 C coconut oil (*melted/liquid)

3 eggs (*do not use straight from fridge, close to room temp)

2/3 C coconut sugar

1/3 C almond milk

1/3 C tahini paste

1 tsp vanilla extract

3 C shredded carrots

Frosting:

4 Tbsp coconut butter (we love Artisana or Eating Evolved)

4 Tbsp plain coconut yogurt (we love Culina, SO Delicious works too)

1 Tbsp pure organic maple syrup

 

Instructions:

1. Preheat the oven to 350, grease a 9x14 baking pan, and line with parchment paper to prevent sticking.

2. Combine dry ingredients (flours, coconut, baking soda, spices, salt, walnuts, and currants) in a large bowl and set aside.

3. In another large bowl, combine melted and slightly cooled coconut oil*, eggs that are room temp or nearly room temp*, coconut sugar, almond milk, tahini paste, and vanilla extract, and whisk until smooth and well combined.

4. Mix in the dry mixture with the wet mixture until smooth and well combined.

5. Add in the shredded carrots and mix until well combined. Here we recommend digging in with your hands, because the mixture is thick.*

6.  Using your hands or a spatula, press the dough into the pan spreading it evenly.

7. Bake for 26 to 28 minutes, and meanwhile, make the frosting.

8. Lightly warm the coconut butter over stovetop until just softened, then combine with the coconut yogurt and maple syrup. Stir until smooth and creamy, then set aside and allow to completely cool.

9. Remove the cake from the oven and once completely cooled, spread a thick layer of cream cheese frosting, cut into squares, and enjoy!

 

*it's going to seem like a lot of carrots, almost too many carrots. The dough mixture will be thick and sticking to all the carrot shreds. Don't worry, you've done it right! 

 

*you want the coconut oil to be liquid and either room temperature or slightly warm but not super hot, and you want the eggs to not be super cold, ideally room temperature. Coconut oil composition changes quickly and easily depending on its temperature. If the eggs are too cold and mix with coconut oil (especially "too hot" coconut oil), the coconut oil will quickly become chunky , solid, and the mixture will coagulate. 

 

 

 

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