Ingredients
- 4 eggs room temperature
- 1/2 cup pure maple syrup
- 1/3 cup coconut oil melted and cooled to almost room temperature
- 1/4 cup unsweetened almond milk
- 1 Tbsp raw apple cider vinegar
- 2 tsp pure vanilla extract
- 1 1/4 cups blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup tapioca flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 Tbsp ground cinnamon
- 1/2 tsp ground ginger
- Pinch nutmeg
- 2 and 1/2 cups shredded or grated, carrots (I use my food processor shredding attachment)
- 1/2 cup raisins
- 1 batch coconut cashew “cream cheese” frosting**--Click link for my recipe
- finely chopped pecans or walnuts for garnish
Instructions
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Recipe Note*** Prep time includes the time to cool before frosting, but NOT the time to make/chill the frosting
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Preheat your oven to 350 degrees and line two 8" round cake pans with circles of parchment paper*.
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In a medium bowl, combine the dry ingredients - almond, coconut, and tapioca flours, baking soda, salt and spices, set aside.
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In a larger bowl, with an electric hand mixer, beat together the eggs, maple syrup, almond milk, cider vinegar, coconut oil and vanilla on low/med speed. Add the dry mixture to the wet and beat on low speed until fully combined and a thick batter forms. Remove the mixer and gently fold in the shredded carrots and the raisins.
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Divide the batter equally between the two cake pans, scraping the bowl to use all the batter (remember to line with parchment paper first!)
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Bake both layers in the preheated oven for 22- 25 mins or until toothpick comes out clean.* Cool in the cake pans for 30 minutes, then carefully remove from cake pans (use the parchment to help) and transfer to wire racks to cool completely to room temp before frosting.
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Frost the cake with the coconut cream cheese frosting**, garnish with finely chopped pecans or walnuts, serve, and enjoy!
Recipe Notes
*I made this into a double layer 8" cake, however you can make it a single layer in a 9-10 inch pan, though the baking time will increase to about 30 minutes, give or take depending on your oven
**I recommend making this a few hours ahead of time, or the day before, since it thickens up to a great consistency when chilled in the refrigerator overnight, plus it will cut down on the workload when you make the cake.
Nutrition
Calories: 269kcal
Carbohydrates: 27g
Protein: 5g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 65mg
Sodium: 235mg
Potassium: 164mg
Fiber: 3g
Sugar: 11g
Vitamin A: 2135IU
Vitamin C: 1.1mg
Calcium: 82mg
Iron: 1.3mg