Author Notes
No one will know this moist and crumbly carrot cake has no gluten, grains or refined sugar! Use the dairy free frosting recipe to make it dairy free, too. —Alexa Federico
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Ingredients
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3
eggs
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1 cup
olive oil
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1 1/2 cups
coconut sugar
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2 teaspoons
cinnamon
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2 teaspoons
baking powder
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1/2 teaspoon
sea salt
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1 teaspoon
vanilla extract
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1 cup
tapioca flour
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1/2 cup
coconut flour
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3-4
grated carrots
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8 ounces
cream cheese
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1
stick of butter
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1 teaspoon
vanilla extract
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3 tablespoons
real maple syrup
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1 cup
tapioca flour
Directions
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Preheat oven to 350°F and grease two round 8″ cake pans.
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Beat the eggs, oil, and coconut sugar until combined with a hand mixer.
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Add the cinnamon, baking powder, salt, vanilla extract and combine.
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Slowly add in the flours as you beat the mixture until everything is incorporated.
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Add in the grated carrots and hand mix with a spoon or spatula.
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Evenly separate the batter into the two pans and bake for 25 minutes.
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Wait until the cakes are completely cooled to frost.
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For the frosting: Add all ingredients in a bowl except for the tapioca flour and beat with a hand mixer. (cream cheese, butter, vanilla, maple syrup)
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Slowly add in the tapioca flour and mix until everything is combined and the frosting is thick and fluffy (a few minutes).
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