Healthy Paleo Carrot Cake (Gluten-free and Dairy-free)
This healthy carrot cake is just as good as any carrot cake you've had, but it's gluten-free, dairy-free, and paleo! It's made with almond flour, sweetened with maple syrup and dates, and frosted with whipped coconut cream.
In a large bowl, combine almond flour, salt, baking soda, cinnamon, nutmeg, and cardamom.
In a separate bowl, mix together eggs, maple syrup, and oil.
Mix chopped carrots and pureed dates into the wet ingredients.
Stir wet ingredients into the dry ingredients.
Fold in the pecans.
Pour batter into a greased 8" square baking dish.
Bake 40 minutes or until a toothpick comes out dry.
Frosting Directions
Open both cans of coconut milk and scrape the coconut cream that sits on top into a medium-sized bowl.
Use a whisk or a hand mixer to whip the coconut cream until light and fluffy.
Spread the coconut cream on the cake.
Store the cake in the refrigerator for up to five days.
Notes
Almond flour and almond meal are the same thing only almond flour is more finely ground. You can use either in this recipe.If you aren't dairy-free and want to splurge a little, you can frost this cake with cream cheese frosting.If you make this recipe as cupcakes, adjust baking time to 20 minutes.