Description
Grain-free, gluten-free, paleo, dairy-free, can be made nut-free.
Ingredients
Scale
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.)
Instructions
- Preheat your oven to 350 degrees F, and line a 9×5 inch glass loaf pan with parchment paper.
- Add the eggs, maple syrup, and vanilla to a large bowl or stand mixer. Beat until combined.
- In a small bowl, whisk together the dry ingredients, then stir in the shortening.
- Mix the flour/butter mixture into the egg mixture, and beat until smooth.
- 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.
- Give the batter a quick stir, then mix in the walnuts and carrots.
- Pour your batter into the prepared loaf pan, and bake for 45 minutes.
- Remove the loaf from the oven, and let it coll 100% before frosting.
- 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.
- Frost the top of your cooled loaf, and garnish with carrot shreds, if desired. Enjoy!
Nutrition
- Serving Size: 10