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Grain-Free Carrot Cake
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5 from 7 votes

Grain-Free Carrot Cake

Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Servings: 9 To 12 Squares


For the Cake:

  • 2 ½ cups superfine almond flour
  • 1 ¼ cups tapioca flour
  • 2 ½ tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp Kosher salt
  • 3 large eggs room temperature
  • ¾ cup avocado oil
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • ½ tsp orange zest
  • 2 cups shredded raw carrots about 4-5 medium carrots, see note
  • ½ cup loosely chopped golden raisins

For the Frosting:

  • 4 oz dairy-free cream cheese - room temperature
  • 2 tbsp unsalted butter or vegan butter - room temperature
  • tsp vanilla extract
  • 1 tbsp lemon zest
  • ½ tbsp lemon juice
  • 2 ½ cups powdered sugar

For Serving:

  • ¼ cup chopped pecans


Make the Cake

  • Preheat oven to 350F. Spray a 9x9 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 stir together the almond flour, tapioca flour, baking soda, cinnamon and salt. Set aside.
  • In a large mixing bowl, or a stand mixer fitted with the whisk attachment, add the eggs. Beat on medium high for 3-4 minutes until they are pale yellow and fluffy. Mix in the avocado oil, maple syrup, vanilla extract, lemon zest and orange zest. Beat on medium to combine.
  • Adjust 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 1-2 minutes until everything is well combined.
  • Next, slowly add the shredded carrots and add the golden raisins to the batter and mix until well combined.
  • Tip the batter into the prepared baking pan, spreading the batter with a spatula if needed. Transfer to the oven and bake until the top is lightly browned and when pricked with a cake tester it comes out clean, about 30-35 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. Then use the parchment sling to carefully transfer the cake to a wire rack until completely cooled.

Make the Frosting

  • Meanwhile, make your icing. In a stand mixer with the paddle attachment add the dairy-free cream cheese, butter, vanilla extract, lemon zest and juice. Beat on medium for 2-3 minutes until light and fluffy. Next, slowly add the powdered sugar and beat on high for 2-3 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!


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.