Grain-Free Carrot Cake with Creamy Cashew Frosting
Flavorful grain-free carrot cake made with almond flour that is suitable for SCD, GAPS, Paleo, and Gluten-free diets.
Ingredients
Carrot Cake
- 2 cups grated carrots
- ⅓ cup boiling water
- 3 large eggs
- ¼ cup plain yogurt
- ¼ cup melted butter
- ½ cup honey
- 1 tsp vanilla
- 3 Medjool dates
- 1½ cup almond flour
- ⅓ cup coconut flour
- 1¼ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp cloves
- ½ tsp ginger
- ½ cup chopped walnuts
Creamy Cashew Butter Frosting
- ½ cup cashew butter
- ½ cup heavy cream yogurt
- 2 tbsp honey
- 2 tbsp butter (room temperature)
- 1 tbsp lemon juice
- 1 tsp vanilla
- dash salt
Instructions
Carrot Cake
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Preheat oven to 350 °F / 180 °C
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Line 9-inch cake pan with parchment paper
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Add carrots, boiling water, eggs, yogurt, butter, honey, vanilla, and dates to food processor
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Process until smooth
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Add almond flour, coconut flour, baking soda, and spices to mix in food processor
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Process until just mixed
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Stir in chopped walnuts
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Pour into baking pan
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Bake 35 - 40 minutes until toothpick inserted in middle comes out clean
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Cool on wire rack in pan for 10 - 15 minutes
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Remove cake from pan and cool completely on wire rack before frosting
Creamy Cashew Butter Frosting
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Add all ingredients to large mixing bowl
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Beat on high speed until frosting whips up to desired consistency
Recipe Notes
Substitutions:
For Dairy-Free:
Cake:
- coconut oil for the regular butter
- dairy-free milk for the yogurt and add 1/2 tsp lemon juice
Frosting:
- coconut oil for the regular butter
- chilled coconut cream for the heavy cream yogurt