Carrot Cake with Maple-Orange Frosting (Grain-Free)

A delicious grain-free cake, full of carrots, coconut and walnuts, topped with a maple-orange cream cheese frosting…a perfect dessert for Easter or any springtime celebration!

yield:1- 9" cake or ~8 cupcakes
servings:8-9
prep time:15 min
cook time:45 min
ready in:1 min
Rising Moon Foods
I'm a nutrition and herb consultant in Portand, OR and I'm crazy about primal eating, playing outside, yoga, laughing, fermentation and feeding all the awesome people in my life!
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Ingredients
  • 1 1/2 cups almond flour
  • 3 Tbs coconut flour
  • 1 tsp cinnamon
  • 1 tsp dried powdered ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 3/4 tsp baking soda
  • 3 eggs
  • 3 Tbs coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup--substitute honey for GAPS-friendly
  • Zest and juice of 1 orange
  • 2 cups grated carrots, packed
  • 1/3 cup each: raisins, shredded coconut, chopped walnuts
  • 2 Tbs maple syrup
  • 1/4 tsp vanilla
  • 1 8oz. block full fat cream cheese
  • 1/4 cup butter, softened to room temp
Directions
  • Preheat oven to 350 F. Lightly grease a 9" round cake pan or line a cupcake pan with liners.
  • In a large bowl, combine the almond and coconut flours, salt, spices and baking soda. Stir to combine.
  • Create a well in the center of the dry ingredients. Add the eggs, vanilla, 1/2 of the orange zest and juice and maple syrup into the center and mix together. Stir to incorporate the wet and dry ingredients together until just mixed.
  • Add in the carrots, raisins, coconut and walnuts. Stir well to evenly distribute throughout the batter. Pour cake batter into the prepared pan and spread to create an even surface.
  • Bake for 40-45 minutes, rotating the pan halfway through cooking. When cake is done, it should be lightly browned on top and a toothpick inserted should come out mostly clean. Be careful to not overcook the cake, or it will become dry. Let the cake cool completely before frosting.
  • For the frosting: Cream together the butter and cream cheese until fluffy and smooth.
  • Add in the 1/4 tsp vanilla, 2 Tbs maple syrup and the remaining orange zest and juice. Stir well--I like using a strong fork--until all the ingredients are well combined and the frosting is creamy.
  • Spread evenly on top of cooled cake. Garnish with extra chopped walnuts and serve.
  • **The cake itself is dairy-free, but you could make the frosting without dairy by substituting 1 1/4 cups organic palm shortening (non-hydrogenated, I like Spectrum brand) at room temperature for the butter and cream cheese, and add 2 tsp lemon juice to the recipe for a little tangy flavor. Taste and see if it needs a little extra maple syrup to adjust to your taste/sweet preference.

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