Grain-Free Carrot Cake with Dairy-Free Cream Cheese Frosting
Author: Fresh4Five
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
  • Cake Ingredients
  • Dry
  • 1/2 cup ground Pepitas (pumpkin seeds)
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground vanilla
  • Wet
  • 2 cups shredded carrots
  • 1/4 cup apple butter
  • 1/2 cup sunflower seed butter
  • 1/2 cup pure maple syrup
  • 4 pastured eggs
  • Dairy-Free Cream Cheese Frosting Ingredients:
  • 1 cup coconut oil
  • 1 cup coconut yogurt (or other dairy free yogurt option)
  • The cream from the top of one full fat can of coconut milk (approx. 1 cup)
  • 1 tblsp ground vanilla
  • 3 tblsp maple Syrup
Instructions
  1. Preheat oven to 325F
  2. Grease two 8 inch round cake pans and line their bottoms with unbleached parchment paper.
  3. In a medium bowl whisk together all of the dry ingredients.
  4. In a small bowl whisk the eggs until frothy and loosened.
  5. In a large bowl combine the carrots, apple and sunflower seed butter. Add in the eggs and combine.
  6. Add the dry ingredients to the large bowl with wet ingredients. Stir until combined.
  7. Divide between the 2 cake pans and bake for 25-30 minutes.
  8. NOTE: The cake pictured has 4 layers, I made the cake recipe twice.
  9. Dairy-Free Cream Cheese Frosting Instructions:
  10. Place all ingredients in your blender. Blend smooth and allow the mixture to set in the fridge for several hours or over night.
  11. Once icing has set, spread a thin layer on the top of each layer of cake. Chill and serve.
Recipe by Fresh4Five at https://fresh4five.com/2013/10/grain-free-carrot-cake-with-dairy-free-cream-cheese-frosting/