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Classic Carrot Cake (with Creamy Coconut Frosting)


From the 'Gluten-Free Almond Flour Cookbook'.

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  • (12 servings)
  • 3 cups blanched almond flour
  • 2 tsp sea salt
  • 1 tsp baking soda
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 cup grapeseed oil
  • 1/2 cup agave nectar
  • 5 large eggs
  • 3 cups grated carrots
  • 1 cup raisins
  • 1 cup walnuts, coarsely chopped
  • *************************************
  • (makes 3 cups)
  • 1 cup unsweetened coconut milk
  • 1 cup agave nectar
  • Pinch of sea salt
  • 2 Tbsp arrowroot powder
  • 1 Tbsp water
  • 1 1/4 cups coconut oil, melted over very low heat


Servings 12


Step 1


Preheat oven to 325F.

Grease (2) two 9-inch cake pans with grapeseed oil and dust with almond flour.

In large bowl, combine almond flour / salt / baking soda / cinnamon / nutmeg.

In a medium bowl, whisk together the grapeseed oil / agave nectar / eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined.

Fold in carrots / raisins / walnuts.

Scoop batter into prepared cake pans.

Bake for 30-35 minutes, until a toothpick inserted into center of cake comes out clean.

Let cake cool in pan for 1 hour, then serve.


In medium saucepan, bring coconut milk / agave nectar / salt to boil, stirring to combine. Whisk together then decrease heat and simmer 8 to 10 minutes stirring frequently.

In small bowl, dissolve arrowroot powder in water, stirring to make a paste.

Raise the heat under saucepan to medium-high. Add arrowroot paste to coconut mixture, whisking constantly until mixture thickens, about 1 minute.

Remove pan from heat and very gradually blend the coconut oil with hand held mixer until smooth.

Place in freezer 30-35 minutes, until frosting solidifies and turns an opaque white. Remove from freezer and whip with mixer until thick and fluffy.

Use to frost cakes or cupcakes or as filling between cookies. Store in a glass Mason jar in fridge for up to 3 days.


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