This grain-free carrot cake is low in sugar, but high in flavour and deliciousness! Packed with fresh ginger, cinnamon, and spices it's the perfect healthy indulgence!
- 1.5 cups almond flour
- 1/2 cup tapioca flour/starch
- 1/2 cup cassava flour* can sub for 1/4 cup coconut flour
- 3 tsp. baking powder
- 1/4 tsp. sea salt
- 3 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. cardamom
- 1/4 tsp. clove
- 4 large eggs
- 1 tbsp. vanilla
- 1 tsp. lemon juice
- 1 banana very ripe
- 3/4 cups avocado oil or light olive oil
- 1/3 cup coconut palm sugar
- 2 cups grated carrots firmly packed down
- 2 tsp. fresh ginger grated
- 2 tsp. coconut palm sugar
- 1/2 cup walnuts chopped
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Preheat oven to 350F and grease two 9 inch cake pans with coconut oil or butter. I've also baked it in one pan. It may take a little longer and be a little moister, but you get a fatter cake!
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In a bowl combine all dry ingredients and mix together until no clumps remain.
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Place all wet ingredients into a food processor and pulse until smooth.
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Pour wet ingredients into dry ingredients and mix together until all flour is incorporated.
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Stir in carrots and grated ginger and then divide mixture evenly into two baking pans.
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Sprinkle 1 tsp. of coconut palm sugar over each cake and place on middle rack in the oven.
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Bake for 40 minutes until the edges are golden and a tooth pick inserted in the middle comes out clean.
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Remove from oven and cool for 15 minutes in the cake pans then transfer to a cooling rack.
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Once fully cooled cover one cake with half of the goat cheese frosting (see recipe below). Then place the second cake on top, cover with the remaining icing and sprinkle with walnuts. Enjoy!
* If you don't have cassava flour use 1/4 cup almond and a 1/4 cup tapioca!