Description

This healthy carrot cake is a moist, flavorful, and wholesome dessert made with almond and coconut flours, natural sweeteners, and packed with shredded carrots and warm spices. Topped with a creamy dairy or vegan-friendly cream cheese frosting and garnished with pecans and shredded coconut, it’s a delicious, guilt-free treat perfect for any occasion.

Ingredients

Scale

Dry Ingredients:

2 cups (224g) packed super fine blanched almond flour (Bob’s Red Mill recommended)
½ cup (56g) coconut flour (do not pack)
½ cup (43g) unsweetened finely shredded coconut (Bob’s Red Mill recommended)
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 substitute 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 substitute vegan buttery stick)
8 ounces (224g) cream cheese, at room temperature (or substitute dairy-free cream cheese)
3 cups (339g) powdered sugar
2 teaspoons pure vanilla extract
1 tablespoon (15g) unsweetened almond milk (or any milk)

For the Topping:

Extra pecans
Shredded coconut

Instructions

Preheat and prepare pans: Preheat oven to 350°F (175°C). 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.
Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, shredded coconut, baking soda, cinnamon, nutmeg, and salt until evenly combined. Set aside.
Combine wet ingredients: In another large bowl, whisk eggs, pure maple syrup, tahini, almond milk, and vanilla extract until smooth and well combined.
Add coconut oil and carrots: Slowly whisk in melted and cooled coconut oil until fully incorporated. Then stir in the shredded carrots. Ensure eggs are at room temperature to prevent coconut oil from coagulating.
Mix wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients and fold together using a wooden spoon until well combined. Stir in raisins and nuts if using.
Divide batter and bake: Evenly divide the batter between the prepared pans, smoothing the tops with a spatula. Bake for 22-32 minutes if using 8-inch pans or 30-40 minutes if using three 6-inch pans. The cakes are done when a toothpick inserted comes out clean or with a few moist crumbs.
Cool the cakes: Allow the cakes to cool completely in the pans before removing and frosting. The cakes should be at room temperature before frosting. Cakes can be made a day ahead and stored.
Prepare the frosting: Using an electric mixer, whip softened butter and cream cheese on high speed until light and fluffy. Gradually add powdered sugar, vanilla extract, and almond milk, beating for 2-3 minutes more until smooth and creamy.
Assemble and frost the cake: Spread about 1 tablespoon of frosting on the cake stand and invert one cake layer onto it. Spread about ½ cup of frosting between cake layers, stacking each layer. Frost the top and sides evenly with the remaining frosting.
Decorate and chill: Garnish the top with extra pecans and shredded coconut. Refrigerate the cake to set the frosting. Store covered in the fridge; it will keep fresh for 5-7 days.

Notes

Ensure eggs are at room temperature for smooth incorporation of melted coconut oil and to avoid texture issues.
Use parchment paper in pans to prevent cakes from sticking; alternatively, grease and flour pans thoroughly.
Optionally add raisins and nuts for extra texture and flavor.
The cake can be baked a day ahead and frosted the next day for convenience.
Can substitute vegan butter and dairy-free cream cheese for a vegan-friendly frosting.
Store the cake covered in the refrigerator to maintain freshness for up to one week.

Prep Time: 20 minutes
Cook Time: 30-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: healthy carrot cake, gluten free carrot cake, almond flour cake, tahini carrot cake, dairy free frosting, low sugar dessert, healthy dessert