Make A Healthy Carrot Cake With Me

A Healthy Carrot 🥕 Cake Recipe

This the perfect treat if you want something delicious without the guilt. It’s made with grain-free, gluten-free, dairy-free, refined-sugar-free, and seed oil-free ingredients, so it’s friendly to lots of different diets. It’s sweetened with Monk Fruit Sweetener and topped with a light, fluffy coconut whipped cream that makes it feel extra special. Whether you’re following paleo, low-carb, or just trying to eat a bit cleaner, this cake will definitely satisfy your cravings without all the extra stuff you don’t need. Have your cake and eat it too.

Ingredients

Cake

- 3 1/2 cups Paleo Baking Flour (Bob's Red Mill)

- 3/4 cup Monk Fruit Sweetener

- 3 Tbsp pumpkin spice

- Juice of 1 orange + enough water to make 1 cup total

- 3 eggs

- 1/4 cup melted coconut oil

- 1 tsp vanilla extract

- 1 cup shredded carrots (about 2 medium)

- Pinch of salt

Coconut Whipped Cream

- 15 oz can full-fat coconut cream (chilled overnight)

- 3 tbsp honey (adjust to taste)

- A sprinkle of cinnamon

- The guts from a vanilla bean or 1 tsp of vanilla extract

Instructions

1. Preheat the oven to 325°F (163°C). Grease two 8-inch round cake pans (I used olive oil).

2. Prepare the dry ingredients: In a bowl, whisk together the Paleo Baking Flour, Monk Fruit Sweetener, baking soda, salt, and pumpkin spice. Set aside.

3. Prepare the wet ingredients: In a larger bowl, whisk together the orange juice, water (to make 1 cup total), eggs, melted coconut oil, and vanilla extract.

4. Combine the wet and dry ingredients: Add the dry mixture to the wet ingredients and stir until just combined. Fold in the shredded carrots.

5. Pour the batter evenly into the prepared 8-inch round cake pans, smoothing the tops. It will be thick!

6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cakes as baking times may vary.

7. Cool the cakes in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

8. Prepare the whipped cream: Open the chilled can of coconut cream, drain off the liquid, and scoop the solidified coconut cream into a bowl (I used my stand mixer). Add the honey, vanilla bean guts (or vanilla extract), and cinnamon. Whisk on high for 3-5 minutes until smooth, creamy, and fluffy. Be careful not to overmix, as it may cause the whipped cream to separate. Place in the fridge until your cake is completely cooled.

9. Assemble the cake: Once the cakes have completely cooled (if they’re not completely cooled, the whipped cream will melt), place one layer on a serving dish. Spread half of the coconut whipped cream on top. Add the second cake layer and frost the top. I added walnuts to the top.

10. Once done, I like to put the complete cake in the fridge for 30 minutes to 1 hour before serving, because cold carrot cake hits differently.

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