Ingredients

The following ingredients have 15 Servings
  • 2 cups fine almond flour
  • 1/2 cup tapioca starch
  • 1/2 cup cane sugar, see notes
  • 1/4 cup coconut sugar
  • 2 Teaspoons baking powder
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon sea salt
  • 1 Tablespoon ground cinnamon
  • 1/8 Teaspoon ground cloves
  • 1/2 Teaspoon ground nutmeg
  • 3 cups grated carrots, from 1 bunch, 9 ounces
  • 2 eggs
  • 1/2 cup avocado oil
  • 1 Tablespoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1 Teaspoon vanilla extract
  • 2 Teaspoons freshly squeezed lemon juice
  • 4 Tablespoons salted butter, softened
  • 1 cup powdered sugar, sifted
  • Garnish with toasted coconut if desired

Instruction

  • Preheat the oven to 350ºF and grease a 9″x13″ pan with avocado oil. Or if you want to lift the cake out of the pan, line it with parchment paper and grease the parchment paper.
  • For the carrot cake, whisk together the almond flour, tapioca starch, coconut sugar, baking powder, baking soda, sea salt, cinnamon, cloves, and nutmeg until thoroughly combined.
  • Mix in the grated carrots until they’re coated and evenly distributed. Then add the eggs, avocado oil, and vanilla extract. Mix until a thick batter forms and the flour mixture has been incorporated.
  • Spread the batter evenly in the prepared pan and bake for 20-25 minutes, or until the cake is just starting to puff in the middle, and a toothpick inserted into the center comes out clean.
  • When the cake is done, remove it from the oven and let it cool in the pan on a cooling rack for at least 30 minutes before trying to lift it out with the parchment paper.
  • Let the cake cool completely to room temperature before frosting it. I recommend freezing it for 30 minutes to 1 hour before spreading the frosting on to firm up the surface and make it easier to frost.
  • To make the frosting, add the cream cheese, vanilla extract, lemon juice, and butter to an electric mixer. Mix until no lumps remain, scraping down the sides as needed.
  • Then add the sifted powdered sugar in 3 batches, beating to combine in between additions. Scrape down the sides and beat for a final time until the frosting is silky smooth.
  • Spread the frosting evenly over the surface of the cake in a swirling pattern, and garnish with toasted coconut flakes if desired.
  • Serve immediately for the best flavor and texture.
  • You can frost the cake and store it in the refrigerator for the day, then let it sit at room temperature for 1-2 hours before serving. The cake will keep up to 3-4 days in the refrigerator in an airtight container.