Moist, dense Paleo, gluten-free carrot cake with a nutty pecan flavor topped with a dairy-free 2-ingredient cream cheese frosting!
100 g almond flour (1 cup)
120 g arrowroot flour (1 cup)
50 g coconut flour (1/2 cup)
½ cup coconut sugar
2 1/2 teaspoons Primal Palate Apple Pie Spice*
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine salt
½ cup pumpkin puree
¼ cup maple syrup
1/2 cup extra virgin olive oil or avocado oil
½ cup non-dairy milk (I use almond milk)
Chia egg (directions below)
2 tablespoons chia seeds
½ cup hot water
Mix together in a small bowl. Let sit for 5-10 minutes until a thickened slurry forms before adding into batter as directed below.
2 cups grated carrots (I used my food processor)
1 cup chopped pecans
Dairy-Free Cream Cheese Frosting
2 8-ounce containers Kite Hill Almond Cream Cheese (plain) - or your dairy-free cream cheese of choice**
organic confectioner's sugar
Bake your cakes:
Make Your Frosting:
In a food processor, combine the dairy-free cream cheese with desired amount of organic confectioner's sugar. I used 1/4 cup but if you'd like a sweeter frosting, you may want to use more.
Frost Your Cakes
* you can make your own spice mixture using 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg. If you like a "spicier" cake, feel free to up the measurements.
** For a thicker frosted cake, use 3 containers of Kite Hill.
** I've tried this with Miyoko's vegan cream cheese made from cashews - it's much tangier but works as well!