This Carrot cake recipe is sure to please a whole family during dinner. With a possibility of leftovers! This recipe is Kaufmann 2 approved.
2 cups almond flour
½ cup Coconut flour
1 cup shredded coconut
½ tsp. salt
1 ½ tsp. baking soda
3 tsp. pumpkin pie spice
1 ½ cups pumpkin puree
2 cups shredded carrots
½ cup almond milk
1/3 cup melted coconut oil
1 tsp. vanilla
½ cup green apple diced small
½ cup chopped pecans
¾ -1 cup maple syrup
2 8oz softened cream cheese
1 stick softened butter
¼-1/2 cup maple syrup (add to taste)
2 tsp. vanilla
1 tbsp. almond milk
Pre heat oven to 350 degrees, and grease your cake pan/pans set aside.
In medium bowl add almond and coconut flour, shredded coconut, salt, baking soda, and pumpkin pie spice. Give a quick mix to combine everything.
In a large mixing bowl add pumpkin puree, shredded carrots, almond milk, coconut oil, vanilla, apples, pecans, eggs, and maple syrup. Using a hand mixer, mix until well combined (2-3 minutes).
Add dry ingredients to wet a little at a time until mixture is combined and incorporated.
Add batter to your pan/pans, and put in the oven for 30-35 minutes. You can check by inserting a toothpick into the middle of the carrot cake, if it comes out clean its safe to remove from oven. (Start checking around the 25-minute mark)
Once cooked, allow the carrot cake to cool completely before removing from cake pans (if you are using two 9 inch round pans) and frosting. This cake is very moist and dense, so it can break apart easily.
For the frosting, add all ingredients to medium sized bowl and mix until combined and creamy (just a few minutes). Do a taste test and if you would like to add more maple syrup add and mix until desired taste. Frost the carrot cake, and refrigerate.
If you have left over frosting, you can refrigerate and use with fruit or add to your oatmeal.
Other Carrot Based Recipes: