Carrot Cake with Cream Cheese Frosting (Grain-Free)
 
 
Grain Free and Refined sugar free carrot cake. It's perfect for the fall but can definitely be made anytime.
Author:
Recipe type: Dessert
Ingredients
  • 1 stick (1/2 cup) organic grass-fed butter, softened
  • 6 eggs
  • ⅓ cup raw honey
  • 2 teaspoon Stevita stevia
  • 4 cups carrots, shredded
  • 3 cups almond flour
  • ½ cup coconut flour
  • ½ cup arrowroot powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pink salt
  • 1 Tablespoon cinnamon
  • 1 teaspoon nutmeg
  • ⅛ teaspoon clove
Instructions
  1. Preheat the oven to 350 degrees and butter 2 9 inch cake pans. It's optional to line the bottom with parchment paper. I usually do to make sure the cake comes out of the pan easier
  2. In a food processor shred ½ pound of fresh carrots. If you don't have a food processor you can use a hand grater
  3. In a large bowl whip the butter with a hand mixer or stand mixer for 30 seconds
  4. Add the eggs, stevia and honey and mix together and then add the shredded carrots and mix again
  5. In a medium bowl add the dry ingredients: almond flour through the spices and with a fork lightly mix together
  6. Slowly add the dry ingredients to the wet ingredients and mix until completely combined
  7. Pour half of the batter into each cake pan
  8. Bake for 37-39 minutes until a toothpick comes out of the cake clean
  9. Let the cake cool completely before removing from the pans. Once cooled, frost the cake with cream cheese frosting (recipe below)
Recipe by Meghan Birt at https://meghanbirt.com/2014/09/carrot-cake-cream-cheese-frosting-grain-free/