Grain-Free Carrot Cake Recipe
Course Dessert – serves 12
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Ingredients
Cake
- 3/4 cup mashed dates
- 3/4 cup Butter (softened; use coconut or ghee for paleo or dairy-free)
- 1 tsp Vanilla extract
- 4 large Eggs
- 2 1/2 cup Almond flour
- 2 tsp Gluten-free baking powder
- 2 tsp Cinnamon
- 1/2 tsp Sea salt
- 2 1/2 cup Carrots (grated, measured loosely packed after grating)
- 1 1/2 cup Pecans or walnuts (chopped; divided into 1 cup and 1/2 cup)
Frosting
- ½ cup butter
- ½ cup cream cheese
- ¼ cup mashed dates
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees F (177 degrees C). Line one 9 in (23 cm) round cake pan with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
- In a large bowl, cream together the butter and mashed dates, until fluffy. Beat in the vanilla extract, Beat in the eggs, one at a time. Set aside.
- In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.
- Stir in the grated carrots. Fold 1 cup (340 g) of the chopped pecans, reserving the remaining 1/2 cup (170 g) for the topping.
- Transfer the batter evenly in the baking pan. Bake for 30-35 minutes, until the top is spring-y.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, beat the frosting ingredients together and refrigerate.
- When the cake has cooled to room temperature, frost, and top with the remaining chopped pecans
Enjoy!
