Grain-Free Carrot Cake As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Total Time 1 hour Prep Time 25 minutes Cook Time 35 minutes Rating 5 out of 5 stars (14) Ingredients 9 servings 2 ½ cups superfine almond flour1 ¼ cups tapioca flour2 ½ tsp baking soda1 tbsp cinnamon1 tsp Kosher salt3 large eggs (room temperature)¾ cup avocado oil½ cup maple syrup1 tsp vanilla extract1 tsp lemon zest½ tsp orange zest2 cups shredded raw carrots (about 4-5 medium carrots, see note)½ cup loosely chopped golden raisins4 oz dairy-free cream cheese - room temperature2 tbsp unsalted butter or vegan butter - room temperature1½ tsp vanilla extract1 tbsp lemon zest½ tbsp lemon juice2 ½ cups powdered sugar¼ cup chopped pecans Calories DessertsBakingEggsGluten-FreeIntermediateHealthyVegetablesSweetCreamy ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Make the Cake Step 2 Preheat oven to 350F. Spray a 9x9 square baking pan with avocado or coconut oil spray and place a parchment sling into the pan for easy removal. Set aside. Step 3 In a medium bowl, thoroughly stir together the almond flour, tapioca flour, baking soda, cinnamon and salt. Set aside. Step 4 In a large mixing bowl, or a stand mixer fitted with the whisk attachment, add the eggs. Beat on medium high for 3-4 minutes until they are pale yellow and fluffy. Mix in the avocado oil, maple syrup, vanilla extract, lemon zest and orange zest. Beat on medium to combine. Step 5 Adjust the mixer speed to medium low, and working in increments, slowly add the dry ingredients to the wet ingredients, scraping the sides of the bowl as needed. Mix for 1-2 minutes until everything is well combined. Step 6 Next, slowly add the shredded carrots and add the golden raisins to the batter and mix until well combined. Step 7 Tip the batter into the prepared baking pan, spreading the batter with a spatula if needed. Transfer to the oven and bake until the top is lightly browned and when pricked with a cake tester it comes out clean, about 30-35 minutes. If the top starts to get overly browned, place a sheet of foil over the top, but do note this is a darker cake. Step 8 Remove from the oven and allow the cake to cool in the pan for 10 minutes. Then use the parchment sling to carefully transfer the cake to a wire rack until completely cooled. Step 9 Make the Frosting Step 10 Meanwhile, make your icing. In a stand mixer with the paddle attachment add the dairy-free cream cheese, butter, vanilla extract, lemon zest and juice. Beat on medium for 2-3 minutes until light and fluffy. Next, slowly add the powdered sugar and beat on high for 2-3 minutes until combined. Transfer the icing to the fridge until your cake is completely cooled. Step 11 To finish, smooth a generous amount of icing and smooth out with an offset spatula evenly across the cake. Once you’ve iced the cake, sprinkle with the chopped pecans, cut into squares and enjoy!
