Grain-Free Carrot Cake

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5 from 14 votes

Prep Time25

Cook Time35

Total Time1

Servings: to 12 Squares

Author: Alex Snodgrass

Ingredients

For the Cake:

2½ cups superfine almond flour
1¼ cups tapioca flour
2½ teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon kosher salt
3 large eggs, room temperature
¾ cup avocado oil
½ cup maple syrup
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon orange zest
2 cups shredded raw carrots (from 4-5 medium carrots; see note)
1/2 cup loosely chopped golden raisins

For the Frosting:

4 ounces dairy-free cream cheese, room temperature
2 tablespoons unsalted butter or vegan butter, room temperature
1½ teaspoons vanilla extract
1 tablespoon lemon zest
1/2 tablespoon lemon juice
2½ cups powdered sugar

For Serving:

1/4 cup chopped pecans

Instructions

Make the Cake

Preheat the oven to 350℉. Spray a 9x9-inch square baking pan with avocado or coconut oil spray and place a parchment sling into the pan for easy removal. Set aside.
In a medium bowl, thoroughly combine the almond flour, tapioca flour, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, or in a stand mixer fitted with the whisk attachment, add the eggs. Beat on medium high for 3 to 4 minutes until they are pale yellow and fluffy. Add the avocado oil, maple syrup, vanilla extract, lemon zest and orange zest and beat on medium speed to combine.
Reduce the mixer speed to medium-low, and, working in increments, slowly add the dry ingredients to the wet ingredients, scraping the sides of the bowl as needed. Mix for 1 to 2 minutes until everything is well combined.
Slowly add the shredded carrots and golden raisins to the batter and mix until well combined.
Tip the batter into the prepared baking pan, spreading the batter into an even layer with a spatula. Transfer to the oven and bake until the top is lightly browned and when pricked with a cake tester it comes out clean, 30 to 35 minutes. If the top starts to get overly browned, place a sheet of foil over the top, but do note this is a darker cake.
Remove from the oven and allow the cake to cool in the pan for 10 minutes. Use the parchment sling to carefully transfer the cake to a wire rack until completely cooled.

Make the Frosting

In a stand mixer with the paddle attachment, add the dairy-free cream cheese, butter, vanilla extract, lemon zest, and lemon juice. Beat on medium for 2 to 3 minutes until light and fluffy.
Slowly add the powdered sugar and beat on high for 2 to 3 minutes until combined. Transfer the icing to the fridge until your cake is completely cooled.
To finish, smooth a generous amount of icing and smooth out with an offset spatula evenly across the cake. Once you’ve iced the cake, sprinkle with the chopped pecans, cut into squares, and enjoy!

Notes

Carrot Shredding Notes: Once your carrots are washed and peeled, you can either hand shred or use a food processor with the shredding blade.

Batter Notes: Your batter may be a bit thicker than a typical cake batter, but this is to account for the moisture the carrots will release in the oven.

Storage Tips: This cake is best the same day it is made but any leftovers can be kept in an airtight container in the refrigerator for 2-3 days.

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