top of page
  • Lauren

My Favorite Carrot Cake

I am Easter ready now with this healthy and delicious carrot cake! So many variations to carrot cake! Tell me, do you like yours with raisins, nuts, coconut.. pineapple? I added it all but the pineapple and I’m one happy bunny!


1 1/2 cups blanched fine almond flour

1/4 cup arrow root powder

1/4 cup coconut sugar

1/2 tsp baking soda

1/4 tsp sea salt

1 Tbs cinnamon

3/4 tsp ginger powder

1/4 tsp nutmeg


1/3 cup melted (and cooled) coconut oil

2 eggs

1/4 cup pure maple syrup

1 1/2 tsp pure vanilla extract

Add ins

1 cup shredded carrots

1/3 cup chopped nuts (walnuts or pecans)

1/4 cup raisins

1/4 cup unsweetened coconut


1 1/2 cup raw cashews (soaked in water overnight)

1/4 cup pure maple syrup

1/4 cup melted (and cooled) coconut oil

2/3 cup unsweetened coconut yogurt (Cocojune is a clean, yummy brand)

2 tsp lemon juice (acidity is neutralized with above ingredients)

1/4 tsp sea salt

1 tsp pure vanilla extract

Preheat oven to 350 and line 9x9 pan with parchment paper. You can use a different sized pan but bake time will vary.

Place dry ingredients in medium bowl and whisk together.

In large bowl, add wet ingredients and whisk until combined. Slowly add in dry ingredients and whisk or stir until completely incorporated.

Fold in carrots and any other desired add ins. Bake 20-25 minutes (mine was perfect at 23 minutes) toothpick test should come out clean.

Let cool at least 30 minutes in the pan, then may remove to wire rack to finish cooling. When completely cool, frost and enjoy!

Watch the reel here

Store in fridge up to 1 week.

For the frosting, drain and rinse cashews. Add cashews, yogurt, syrup, coconut oil, lemon, salt and vanilla to high powered blender and blend until smooth.

Try this nut free frosting option here

Tips: Shred carrots by placing in food processor. Place coconut oil in freezer for a few minutes to rapidly cool.

Recent Posts

See All
bottom of page