Description

Moist, dense Paleo, gluten-free carrot cake with a nutty pecan flavor topped with a dairy-free 2-ingredient cream cheese frosting!

Scale

Ingredients

Dry ingredients:

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

Wet ingredients:

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)

Chia Egg

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

Instructions

Bake your cakes:

Preheat oven to 350 degrees and arrange oven rack in center of oven. Prepare two 9-inch cake pans by tracing the bottoms on a sheet of parchment paper and cutting out the circle. Grease bottom and side of pans and lay parchment circle on the bottom.
In a large mixing bowl, whisk together all the dry ingredients until no lumps remain.
In a separate medium bowl, whisk together all the wet ingredients (including the chia egg prepared as directed above) until smooth. Stir into the dry ingredients.
Stir carrots and pecans into cake batter until evenly combined.
Bake for 25 minutes until firm to the touch. Let cool completely.

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

Turn one cooled cake onto your serving platter. Frost with 1/3 of the Cream Cheese Frosting.
Carefully turn second cake on top of the frosting. Frost the outside and sides of the cake evenly with the remaining 2/3 of the frosting.

Notes

* 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!