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Homemade Paleo Carrot Cake With Almond Flour photo

Paleo Carrot Cake With Almond Flour

This Paleo Carrot Cake is irresistibly moist and bursting with flavor! Perfect for any occasion, it's sure to impress!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 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
  • 2 teaspoons 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 (grated, 200 grams)
  • 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
  • Spatula
  • 9x13 inch baking pan
  • Food processor
  • Grater

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). This ensures that your cake will bake evenly and rise beautifully.
  2. Grease your 9x13 inch baking pan with coconut oil or line it with parchment paper for easy removal.
  3. In a large mixing bowl, combine the almond flour, tapioca starch, coconut sugar, ground cinnamon, baking soda, salt, and ground nutmeg. Whisk until everything is well combined.
  4. In another bowl, whisk together the eggs, egg yolks, melted coconut oil, and vanilla extract until smooth.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix!
  6. Gently fold in the grated carrots and crushed pineapple into the batter, making sure they are evenly distributed.
  7. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
  8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  10. While the cake cools, drain and rinse the soaked cashews. In a food processor, blend the cashews with unsweetened almond milk, honey, and vanilla extract until smooth and creamy.
  11. Once the cake is completely cool, spread the cashew frosting evenly on top. Garnish with additional coconut flakes if desired.

Notes

  • Prep the cake a day in advance for better flavor.
  • Use room temperature eggs for the best texture.
  • Soak cashews overnight for a creamy frosting.