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–+ servings

Carrot Cake with Cream Cheese Frosting

5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • 3 cup almond flour not packed, spooned in
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tbsp Cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 4 eggs at room temperature
  • 3/4 cup maple sugar
  • 2 tsp vanilla extract
  • 1/3 cup neutral oil coconut oil works too
  • Juice from 1/2 an orange about 1 tbsp
  • 2 cups shredded carrots about 4-5 carrots
  • 1/2 cup chopped walnuts more for decorating if you want
  • 1/2 cup raisins
  • 1/2 cup shredded coconut

Frosting

  • 8 oz cream cheese
  • 1/4 cup maple syrup more if you like it sweeter. powdered sugar works too
  • 1 tsp vanilla
  • 4 tbsp softened butter
  • 2 tbsp powdered sugar **optional if you want the frosting sweeter. Measure with the heart on this one.

Instructions
 

  • Preheat oven to 350.
  • Optional step to toast the walnuts in a dry pan over medium heat for about 5-7 minutes.
  • In a large bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  • In another bowl, vigorously whisk the eggs until very well combined. Add the maple sugar, orange juice, vanilla, and oil.
  • Add the wet to the dry and mix until combined. Fold in the carrots, raisins, walnuts, and coconut shreds.
  • Take 2 8-inch cake rounds and place parchment paper on the bottom. This step is pretty necessary to keep the cake from sticking. I still add a little cooking spray too. Pour batter evenly into each pan. Bake for about 25 minutes. Check for doneness and then cool completely.
  • If you use 3 6-inch rounds or a 9x16, cooking time with vary.
  • For the frosting, cream all the ingredients together. Start with a lesser amount of maple syrup or powdered sugar and add more until it's sweet enough. For me, the perfect amount is 1/4 cup maple and 2 tbsp powdered sugar.
  • To assemble : Lay one cake down on a cake stand. Spread some frosting over the top. Lay another cake down and add the remainder of the frosting. Make sure the cake is COMPLETELY COOLED before frosting. If not serving right away, you can store in the fridge. Store leftovers in the fridge too for about 5 days.
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