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Homemade Paleo Carrot Cake With Almond Flour photo

Paleo Carrot Cake With Almond Flour

This Paleo Carrot Cake is a must-try! Packed with wholesome ingredients, it's a guilt-free dessert that everyone will love.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Paleo
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2/3 cup unsweetened coconut flakes (plus additional for garnish)
  • 1/2 cup raw pecans
  • 3 cups almond flour (270 grams)
  • 1 1/4 cups tapioca starch (152 grams)
  • 1 1/2 cups coconut sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 4 large eggs at room temperature
  • 2 large egg yolks
  • 6 tablespoons coconut oil (melted)
  • 1 tablespoon vanilla extract
  • 2 cups carrots (200 grams, grated)
  • 1 cup crushed pineapple (drained)
  • 2 1/4 cups roasted, salted cashews (300 grams, soaked in water overnight)
  • 3/4 cup unsweetened almond milk
  • 6 tablespoons honey
  • 2 teaspoons vanilla extract
  • 3 tablespoons coconut oil (melted)

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • 9-inch round cake pans
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
  2. Step 2: Prepare the Cake Pans - Grease two 9-inch round cake pans with coconut oil and line the bottoms with parchment paper for easy removal.
  3. Step 3: Mix the Dry Ingredients - In a large mixing bowl, combine the almond flour, tapioca starch, coconut sugar, ground cinnamon, baking soda, salt, and ground nutmeg. Whisk well to ensure there are no lumps.
  4. Step 4: Whisk the Wet Ingredients - In another bowl, whisk together the eggs, egg yolks, melted coconut oil, and vanilla extract. Mix until well combined.
  5. Step 5: Combine Wet and Dry Ingredients - Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix.
  6. Step 6: Add Carrots and Pineapple - Fold in the grated carrots and drained crushed pineapple, ensuring they are evenly distributed throughout the batter.
  7. Step 7: Pour into Cake Pans - Divide the cake batter evenly between the prepared pans, smoothing the tops with a spatula.
  8. Step 8: Bake the Cake - Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Step 9: Cool the Cakes - Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
  10. Step 10: Prepare the Cashew Frosting - While the cakes are cooling, drain the soaked cashews and place them in a blender or food processor. Add almond milk, honey, and vanilla extract. Blend until smooth and creamy. If the frosting is too thick, add a little more almond milk.
  11. Step 11: Assemble the Cake - Once the cakes are completely cool, spread a layer of the cashew frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
  12. Step 12: Garnish and Serve - Sprinkle the top of the cake with additional unsweetened coconut flakes for a beautiful finish. Slice and serve your Paleo Carrot Cake With Almond Flour to friends and family, and enjoy!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • For longer storage, freeze individual slices wrapped tightly.
  • Experiment with different nuts for added crunch!