This three layer Paleo Carrot Cake with Cream Cheese Frosting is here to make any celebration a little sweeter!! This extra tender, supremely moist cake is layered with a simple cashew based “cream cheese” frosting. Refined sugar free, grain-free, and downright delicious!
With spring time, my birthday, and 5 year bloggiversary just around the corner, let’s celebrate with CAKE!! Carrot Cake with Cream Cheese Frosting to be exact. Because with the first cake recipe to my site finally published, it better be good.
And oh it is! Three perfect layers that are delicious fork tender and perfectly sweetened. Absolutely loving the addition of crushed pineapple, pecans, and the cream cheese frosting. One bite into this amazing cake has me feeling all the spring and warm weather vibes! Cakes such as these may warrant a special occasion, but an ordinary Tuesday will also suffice.
About Paleo Carrot Cake with Cream Cheese Frosting:
This masterpiece of a cake comes from my friend, Michele Rosen’s, brand new cookbook: Paleo Baking at Home. If you love to bake Paleo or Gluten-Free treats, this cookbook is an absolute must!!! You’ll love the book broken up into several chapters to include Decadent Cakes and Cupcakes, Irresistible Cookies, Favorite Quick Breads and Muffins, Rich and Chewy Brownies and Bars, Classic Homemade Pies and Pastries, Scones and Sweet Breads, and even a Savory chapter! Are you drooling yet?
I was quickly drawn to the cake chapter and have already made the Double Chocolate Frosted Layer Cake, and now this Carrot Cake with Pineapple and “Cream Cheese” Frosting. Both were so incredibly delicious! Even to my family who has no dietary restrictions.
Here’s what you’ll need:
- unsalted cashews
- coconut cream
- coconut oil
- lemon juice
- raw honey
- vanilla extract
- sea salt
- blanched almond flour
- tapioca flour
- baking soda
- baking powder
- coconut sugar
- maple syrup
- crushed pineapple
- grated carrots
- chopped pecans
How to make Carrot Cake:
Begin by making your frosting so you can allow it to chill for a few hours. Be sure that the cashews soak in water for a few hours. Mix everything into a Vitamix to create a smooth consistency.
To make the cake, whisk together the dry ingredients. In a separate bowl, beat together the wet ingredients. Fold the dry ingredients into the wet, and then add the carrots and pecans.
Divide the cake batter into 3 pans to bake. Once complete, cool completely. I though it was easier to chill the cakes before frosting them!
Plenty of frosting for the entire cake, but you can also leave the sides naked.
I found this cake tastes best refrigerated after it’s frosted to let the cake set. Return to room temperature and slice!
Quote from the husband, “I don’t know what that’s made out of, but it’s one of the best carrot cakes I’ve ever had.”
And there you go, friends! Hope you enjoy 🙂
Paleo Carrot Cake with “Cream Cheese” Frosting
Recipe from Paleo Baking at Home by Michele Rosen
For the Frosting:
- 2.5 cups unsalted cashews soaked in water for a minimum of 2 hours
- 2/3 cup coconut cream chilled
- 3 tbsp coconut oil solid
- 3.5 tbsp fresh lemon juice
- 1/2 cup raw honey
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
For the cake:
- 2 3/4 cups blanched almond flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1 tsp aluminum free baking powder or homemade baking powder
- 1/2 tsp fine sea salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 cup melted refined coconut oil
- 2/3 cup coconut sugar
- 1/3 cup pure maple syrup
- 4 large eggs
- 2 tsp pure vanilla extract
- 2/3 cup crushed pineapple drained and excess juice squeezed out
- 2 cups grated carrots (3 to 4 large carrots)
- 1.5 cups chopped pecans divided
Prepare the frosting: in a high speed blender or food processor, blend all the frosting ingredients until smooth and creamy. Chill the frosting for at least an hour before using it.
Prepare the cake: Preheat your oven to 350 degrees F and line three 8-inch round cake pans with parchment paper on the bottom, then spray the bottom and sides with coconut oil spray.
In a medium sized bowl, combine the almond and tapioca flours, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves, then set aside.
In a larger bowl, using an electric hand mixer, beat together the coconut oil, coconut sugar, maple syrup, eggs, vanilla, and pineapple on medium-low speed. Add the dry mixture to the wet and beat on low speed until fully combined and a thick batter forms. By hand, gently fold in the grated carrots and half of the pecans.
Divide the batter equally among the prepared cake pans. Bake for 18-20 minutes or until a toothpick inserted in the cetner of each layer comes out clean.
Remove from the oven and allow to cool in the pans for 30 minutes, then carefully remove from the cake pans and transfer to wire racks to cool completely to room temperature before frosting.
Frost the cake with the chilled frosting between the layers and over the top. Garnish with the remaining pecans.
Store leftovers, covered, in the refrigerator for up to 1 week.
In addition to chilling the frosting overnight, you can also refrigerate the cake layers for easier frosting. I found it easier to have them chilled before frosting!