Paleo Carrot Cake with Almond Flour Recipe

Ingredients

• 1/4 cup Coconut Oil (plus 1 teaspoon for greasing the pan, melted + cooled)
• 1 1/2 cups Almond Flour
• 3 Tbsp Ground Flaxseed (aka flax meal)
• 1 tsp Baking Powder* (Or Mix 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar for paleo version)
• 1/4 tsp Baking Soda
• 3/4 tsp Kosher salt (or fine sea salt)
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/2 tsp Ground Cardamom
• 3 Large Eggs (at room temperature)
• 1/2 cup Coconut Sugar (plus 2 tablespoons (total of 125 g))
• 1 teaspoon Orange Juice (freshly squeezed - optional)
• 1/2 teaspoon Vanilla Extract
• 6 oz Carrots (about 2 large, scrubbed, grated on the smallest holes of a box grater (1 1/4 cups packed))
• 1/4 cup Diced Fresh Pineapple, optional
• 1/4 cup Chopped Walnuts
• 1/4 cup Raisins (or golden raisins)
• 1/4 cup Shredded Unsweetened Coconut, optional
• 2 Tablespoons Unsalted Vegan Butter, cool room temperature
• 1/2 cup Vegan Cream Cheese, cool room temperature
• 2 Tablespoons Pure Maple Syrup
• 1/2 teaspoon Vanilla Extract
• Squeeze of Lemon/Orange Juice (about 1/2 teaspoon)

Instructions

1. 1

   --- To Make The Paleo Carrot Cake: ---

2. 2

   Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease an 8 or 9-inch cake pan with 1 teaspoon coconut oil and line the bottom with parchment paperIn a large bowl, whisk together the almond flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger and cardamom.

3. 3

   In a medium bowl, whisk the eggs, remaining coconut oil, coconut sugar, orange juice and vanilla until well combined, silky smooth and emulsified.Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the walnuts, raisins and coconut (if using).Fold in the carrots, pineapple (if using), and walnuts.

4. 4

   Transfer the batter to the prepared pan and smooth the top. Bake for 1 hour (8-inch) or 50-55 minutes (9-inch), or until lightly brown, a toothpick inserted in the center comes out clean and the center springs back to the touch.

5. 5

   Let cool in the pan for 10 minutes, then gently remove from the pan, discard the parchment paper and transfer to a cooling rack to cool completely. Top with the frosting.

6. 6

   --- To Make The Vegan Cream Cheese Frosting: ---

7. 7

   In the bowl of an electric mixer with the whisk attachment or with a large bowl and hand held mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.

8. 8

   Scrape down the sides of the bowl and add maple syrup, vanilla extract, and lemon/orange juice.

9. 9

   Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.

10. 10

    If needed, chill for 10 minutes in the fridge to stiffen slightly to spreadable consistency.