Ingredients

Dry Ingredients:

2 cups (224g) packed super fine blanched almond flour

½ cup (56g) coconut flour (do not pack)
½ cup (43g) unsweetened finely shredded coconut

1 teaspoon baking soda
1 tablespoon ground cinnamon

¼ teaspoon ground nutmeg
½ teaspoon salt

Wet Ingredients:

4 large eggs, at room temperature
¾ cup (234g) pure maple syrup
⅓ cup (77g) drippy tahini (or sub almond butter)

¼ cup (60g) unsweetened almond milk
1 teaspoon vanilla extract
⅓ cup (75g) melted and cooled coconut oil

3 cups (300g) shredded carrots (medium grate)

Optional Mix-ins:

½ cup (80g) raisins

½ cup (56g) chopped pecans or walnuts

For the Frosting:

½ cup (113g) salted butter, at room temperature (or vegan buttery stick)

8 ounces (224g) cream cheese, at room temperature (or dairy free cream cheese)
3 cups (339g) powdered sugar
2 teaspoons pure vanilla extract

1 tablespoon (15g) unsweetened almond milk (any milk will work)

For the Topping:

Extra pecans and shredded coconut

Instructions

Step 1: Preheat oven to 350°F. Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. Spray the parchment and sides with nonstick cooking spray to prevent sticking.

Step 2: In a large bowl, whisk together almond flour, coconut flour, shredded coconut, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3: In another large bowl, whisk eggs, maple syrup, tahini, almond milk, and vanilla extract until smooth.

Step 4: Slowly whisk in melted and cooled coconut oil until well combined, then stir in shredded carrots. Ensure eggs are room temperature and coconut oil is cooled to avoid coagulation.

Step 5: Add dry ingredients to wet ingredients and mix with a wooden spoon until fully combined. Stir in raisins and nuts if using.

Step 6: Divide batter evenly between prepared pans and smooth the tops with a spatula. Bake for 22-32 minutes for 8-inch pans or 30-40 minutes for 6-inch pans, until a tester comes out clean or with a few crumbs.

Step 7: Allow cakes to cool completely. The cake should be at room temperature before frosting. Cakes can be made a day ahead.

Step 8: To make frosting, whip softened butter and cream cheese on high until light and fluffy. Add powdered sugar, vanilla, and almond milk, then beat for 2-3 minutes until smooth.

Step 9: Frost the cake by spreading about 1 tablespoon of frosting on your cake stand. Invert one cake layer onto the stand, spread ½ heaping cup of frosting between layers, repeat for each layer, then frost the top and sides.

Step 10: Decorate with extra pecans and shredded coconut. Refrigerate the cake once frosted.

Tips & Variations

Use parchment paper to line your pans to avoid sticking; do not skip this step.

Room temperature eggs and cooled coconut oil prevent texture issues in the batter.

Substitute almond butter for tahini if preferred, but tahini provides a unique, delicious flavor.

Add raisins and nuts for extra texture and flavor, or omit for a simpler cake.

For a vegan version, use dairy-free cream cheese and butter substitutes.

FAQs

Can I make this cake gluten-free?

Yes! This recipe uses almond and coconut flours, making it naturally gluten-free.

Can I prepare the cake ahead of time?

Absolutely. The cake layers can be baked a day ahead and frosted when ready. The frosted cake keeps well refrigerated for up to a week.

Dessert

The Best Healthy Carrot Cake You’ll Ever Eat Recipe

Introduction