Ingredients
2 cups finely ground blanched almond flour
1/2 cup coconut flour
2 cups grated, packed organic carrots
4 large room temperature eggs
1/2 cup melted, slightly cooled coconut oil (or unsalted butter)
1/2 cup pure maple syrup
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
For Topping:
1/2 cup coconut flour
2 cups plain yogurt (unsweetened, full-fat or plant-based)
2 tablespoons pure maple syrup
2 tablespoons cream of coconut
1/4 teaspoon ground cinnamon
Instructions
Preheat oven to 350°F (180°C)
Grease a 9-inch round or rectangular cake pan
In a large bowl, combine almond flour, coconut flour, cinnamon, nutmeg, salt, and baking soda
In a separate bowl, whisk eggs, then mix in melted coconut oil, maple syrup, applesauce, and vanilla
Add wet ingredients to dry, then fold in grated carrots until fully combined
Pour batter into prepared pan and smooth the surface
Bake for 35-40 minutes, or until a toothpick comes out clean
Let cake cool slightly before preparing topping
For frosting: Whisk coconut flour, yogurt, maple syrup, cream of coconut, and remaining cinnamon until smooth
Spread frosting over the cooled cake before slicing and serving
Notes
Room temperature eggs ensure a smooth batter
Adjust sweetness by increasing/decreasing maple syrup
Coconut oil must be cooled after melting to prevent over-browning
Substitute unsalted butter for coconut oil if preferred
Topping can be omitted for a simple, protein-rich version
- Prep Time: 20
- Cook Time: 35
- Category: Healthy Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 9g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg