Ingredients

The following ingredients have 4 Servings
  • 5 Simply Nature Organic Grade A Cage Free Large Brown Eggs
  • 1 1/2 cup coconut sugar
  • 1 cup Simply Nature Coconut Oil, (melted)
  • 1 1/2 tablespoons vanilla extract
  • 2 8 ounce cans Sweet Harvest Crushed Pineapple, (drained)
  • 3 cups carrots, (grated)
  • 3 cups Baker’s Corner Almond Flour
  • 6 tablespoons coconut flour
  • 6 tablespoons tapioca flour
  • 1 tablespoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 1/4 cups chopped pecans, (plus extra for decorating, if desired)
  • salt, (pinch)
  • 16 ounces Happy Farms Cream Cheese, (softened)
  • 4 ounces unsalted butter, (1 stick, softened)
  • 2 teaspoons vanilla extract
  • 1/2 cup Specially Selected 100% Pure Maple Syrup

Instruction

  • Preheat oven to 350º F. Grease three 8" cake pans and line with a round piece of parchment paper.
  • Make carrot cake: In large bowl, whisk eggs. Stir in coconut sugar, melted coconut oil and vanilla extract, mixing until well combined. Add in drained crushed pineapple, carrots, as well as the dry ingredients: almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and ginger. Whisk well until everything is well combined and smooth. Fold in chopped pecans.
  • Portion out the batter into lined cake pans, filling each until completely full. Bake on the middle rack for 20-25 minutes or until toothpick inserted into middle comes out clean. Remove from oven and let cool.
  • Make the frosting: Mix all the ingredients together.
  • Place one layer of cake on a flat surface. Frost top of cake well, then gently place next layer on top. Repeat. Frost top and sides of cake. Add chopped pecans to sides if desired.