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“This Is Grain Free? Are You Sure?!” – Your Family
Carrot cake with cream cheese frosting (hold the nuts) is a treat I have come to love. You won’t even need to throw out a disclaimer that this version has no gluten, grains, or refined sugar, I swear! It’s moist, flavorful, and crumbly.
Carrot cake was one of those desserts I assumed I didn’t like as a kid. (Child logic = carrots should not be in a dessert). But when I tried it sometime as a teenager, I realized I had been missing out all those years!
My tolerance for cream cheese (pasture-raised and organic) could not have come at a better time than the start of spring and the Easter season. I was overjoyed thinking of all the cooking and baking (and snacking) possibilities with cream cheese.
This may be the cleanest carrot cake you will ever make, but I truly think it will be one of the most delicious. And I am a tough critic of gluten free and paleo replacement recipes!
There is no refined sugar in this recipe. Coconut sugar is used to sweeten the cake and maple syrup is used to make a thick and creamy frosting.
No Dairy? No Problem.
If you can’t tolerate dairy, don’t fret! You, too can still eat this cake.
I have an alternative cream cheese frosting recipe listed below to replace the dairy-filled cream cheese and butter.
Regular cream cheese frosting (left), dairy free cream cheese (right)
If you enjoy nuts in your carrot cake, feel free to add them!
Besides the Spectrum Organic Non-Hydrogenated Shortening, other dairy free butters can be purchased at health food stores. Ghee is another option and there are a bunch of great brands now.
This recipe passed the family taste-test on the first try and that’s when I knew I was on the right track!
What springtime treats do you like making this time of year?
Carrot Cake w/ Cream Cheese Frosting (Grain & Refined Sugar Free – Dairy Free Option)
MAKES A DOUBLE LAYER 8″ ROUND CAKE.
Ingredients
For the cake:
- 3 pastured or organic eggs
- 1 cup olive oil
- 1 1/2 cups coconut sugar
- 2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1 cup tapioca flour
- 1/2 cup coconut flour
- 3–4 grated carrots or 1 3/4 – 2 cups grated carrot
For the frosting:
- 1–8 oz package of pastured/organic full fat cream cheese
- 1 stick of pastured/organic butter, softened
- 1 tsp vanilla extract
- 3 TBS real maple syrup
- 1 cup tapioca flour
For dairy free frosting substitute:
- 1 package of Kite Hill almond cream cheese
- 8 oz. Spectrum non-hydrogenated palm shortening
Instructions
- Preheat oven to 350°F and grease two round 8″ cake pans.
- Beat the eggs, oil, and coconut sugar until combined with a hand mixer.
- Add the cinnamon, baking powder, salt, vanilla extract and combine.
- Slowly add in the flours as you beat the mixture until everything is incorporated.
- Add in the grated carrots and hand mix with a spoon or spatula.
- Evenly separate the batter into the two pans and bake for 25 minutes.
- Wait until the cakes are completely cooled to frost.
To make the frosting:
- Add all ingredients in a bowl except for the tapioca flour and beat with a hand mixer.
- Slowly add in the tapioca flour and mix until everything is combined and the frosting is thick and fluffy (a few minutes).
I ❤️ carrot cake! So nice to see a recipe for those with allergies. It looks delicious!
Thank you Christine! Anything I can make free of allergens that tastes good, I am going to 😉
This looks delicious! I’ve been on a major carrot cake kick lately.
It’s so perfect this time of year 🙂 Thanks Emily!
NOM NOM NOM! Seriously, these sound so so so good! 🙂
Thanks so much! 🙂