Real-Deal Carrot Cake

I am so excited to share this recipe with you today! This carrot cake is unlike any other gluten-free cake I have ever tried. Baked in a loaf pan, it is moist and flavorful with the perfect crumb. Also, it’s topped with a delicious lactose-free cream cheese frosting! Honestly, if you gave me a slice of this paleo cake and then a slice of conventional carrot cake, I wouldn’t be able to tell the difference! Except that this one is slightly less sweet, which is the way I like it 😉

This cake is nut-free, except for the walnuts in the batter. So if you omit the walnuts, it’ll be nut-free! I’ve also made it dairy-free. But if you are fine with dairy, you can substitute the palm shortening with butter, and the lactose-free cream cheese with regular cream cheese!

The best part about the cake is how little time it takes to make. Only a few minutes of prep time, then BOOM! You’ve got yourself a grain-free, gluten-free, dairy-free carrot cake, filled with spices, carrots, and topped with cream cheese.

Real-Deal Carrot Cake

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• Author: Sadie R
• Yield: 1 1x

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Description

Grain-free, gluten-free, paleo, dairy-free, can be made nut-free.

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Ingredients

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For the Cake

• 4 large eggs
• ½ cup pure maple syrup
• 1 Tbs vanilla extract
• 1/3 cup + 1 Tbs coconut flour
• 1/3 cup arrowroot flour
• ¾ tsp baking soda
• ¼ tsp sea salt
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp nutmeg
• 1 tsp ground allspice
• ¼ cup organic palm shortening (or butter), softened at room temperature
• 3 large carrots (about 1 cup shredded)
• ½ cup chopped walnuts (optional)

For the frosting

• ¾ cup lactose-free cream cheese (or regular)
• 2 Tbs organic powdered sugar
• ½ tsp vanilla extract
• 1 tsp dairy-free milk of choice (almond, coconut, etc.)

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Instructions

1. Preheat your oven to 350 degrees F, and line a 9×5 inch glass loaf pan with parchment paper.
2. Add the eggs, maple syrup, and vanilla to a large bowl or stand mixer. Beat until combined.
3. In a small bowl, whisk together the dry ingredients, then stir in the shortening.
4. Mix the flour/butter mixture into the egg mixture, and beat until smooth.
5. Let the batter sit for ten minutes. Meanwhile, grate the carrots! I used a hand-held cheese grater, but you could also use your food processor with the shredding attachment.
6. Give the batter a quick stir, then mix in the walnuts and carrots.
7. Pour your batter into the prepared loaf pan, and bake for 45 minutes.
8. Remove the loaf from the oven, and let it coll 100% before frosting.
9. Place the cream cheese and powdered sugar the bowl of your stand mixer (or a large bowl + an electric mixer). Mix together using your paddle attachment on low speed for a few seconds, then beat in the vanilla and milk. Beat on high until smooth and creamy.
10. Frost the top of your cooled loaf, and garnish with carrot shreds, if desired. Enjoy!

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Nutrition

• Serving Size: 10