Grain-Free Paleo Spiced Carrot Cake

Ingredients

For the Spiced Carrot Cake:

• 2.5 cups finely grated fresh organic carrots (squeezed in paper towels to remove excess moisture)
• 2 cups superfine blanched almond flour
• 0.5 cup tapioca starch or arrowroot flour
• 3 tbsp organic coconut flour
• 2 tsp Ceylon cinnamon and 1 tsp ground ginger
• 0.5 tsp ground nutmeg and 0.25 tsp ground allspice
• 1 tsp baking soda and 0.5 tsp coarse Celtic sea salt
• 4 large pasture-raised eggs (room temperature)
• 0.5 cup pure Grade A dark maple syrup
• 0.33 cup melted unrefined coconut oil or grass-fed ghee
• 1.5 tsp pure Madagascar vanilla extract
• 0.66 cup raw pecans or walnuts, roughly chopped and toasted

For the Dairy-Free Cashew Cream Cheese Frosting:

• 1 cup raw organic cashews, soaked in boiling water for 20 minutes and drained
• 0.33 cup culinary coconut cream or melted coconut butter
• 0.33 cup pure maple syrup
• 2.5 tbsp fresh organic lemon juice and 0.5 tsp apple cider vinegar (creates signature cream cheese tang)
• 1 tsp pure vanilla extract and 0.25 tsp fine sea salt

For Garnish:

• Toasted chopped pecans & dusting of Ceylon cinnamon

Step-by-Step Instructions

1. Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Grease a 9x9-inch metal square baking pan (or 9-inch round cake pan) and line with parchment paper with overhang.
2. Whisk Wet Ingredients: In a large mixing bowl, whisk together the 4 eggs, pure maple syrup, melted coconut oil, and vanilla extract vigorously for 1 minute until smooth and frothy.
3. Whisk Dry Ingredients: In a separate bowl, whisk together almond flour, tapioca starch, coconut flour, cinnamon, ginger, nutmeg, allspice, baking soda, and Celtic sea salt until lump-free.
4. Combine & Fold Carrots: Pour dry ingredients into wet ingredients; stir with a spatula until combined. Fold in the squeezed grated carrots and chopped toasted pecans until evenly distributed.
5. Bake (Golden Spring Invariant): Spread batter evenly into the prepared pan. Bake at 350°F for 28 to 32 minutes until the center springs back when lightly pressed and a toothpick inserted into the center comes out clean. Transfer pan to a wire rack to cool completely to room temperature.
6. Whip Cashew Cream Cheese Frosting: Place drained soaked cashews, coconut cream, maple syrup, lemon juice, apple cider vinegar, vanilla extract, and sea salt in a high-speed blender. Blend on HIGH for 90 seconds until ultra-creamy, glossy, and smooth like whipped cream cheese. (Chill frosting in fridge for 15 minutes to firm up).
7. Frost & Garnish: Spread chilled cashew cream cheese frosting generously over the cooled cake using an offset spatula. Garnish with chopped toasted pecans and a dusting of cinnamon. Slice into 12 squares and enjoy!

Nutritional Breakdown (Per Slice - Cake + Frosting)

Chef's Paleo Nutritional Science

Fresh grated carrots deliver concentrated beta-carotene (provitamin A) and falcarinol, an anticancer polyacetylene. Ceylon cinnamon (true cinnamon) contains cinnamaldehyde, which enhances cellular insulin sensitivity and stabilizes postprandial glucose levels.

Frequently Asked Questions