Print

Carrot Cake w/ Cream Cheese Frosting (Grain & Refined Sugar Free – Dairy Free Option)

Print Recipe

MAKES A DOUBLE LAYER 8″ ROUND CAKE.

  • Author: Alexa

Ingredients

Scale

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

  1. Preheat oven to 350°F and grease two round 8″ cake pans.
  2. Beat the eggs, oil, and coconut sugar until combined with a hand mixer.
  3. Add the cinnamon, baking powder, salt, vanilla extract and combine.
  4. Slowly add in the flours as you beat the mixture until everything is incorporated.
  5. Add in the grated carrots and hand mix with a spoon or spatula.
  6. Evenly separate the batter into the two pans and bake for 25 minutes.
  7. Wait until the cakes are completely cooled to frost.

To make the frosting:

  1. Add all ingredients in a bowl except for the tapioca flour and beat with a hand mixer.
  2. Slowly add in the tapioca flour and mix until everything is combined and the frosting is thick and fluffy (a few minutes).

Find it online: https://girlinhealing.com/carrot-cake-w-cream-cheese-frosting-grain-refined-sugar-free-dairy-free-option/