Wild Carrot Cake
Prep time
Cook time
Total time
Serves: 8
Carrot Cake
  • 1½ cups almond flour
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon cinnamon
  • ½ cup coconut palm sugar
  • ½ cup unsweetened applesauce
  • 2 cups carrots, shredded
  • 3 eggs, beaten
  • 1 cup coconut oil, melted
  • 1 cup shredded coconut
  • 1 cup chopped pecans, plus more for topping
  • 1 cup crushed pineapple (drain any excess juices)
  • ½ cup grass-fed butter, softened
  • ½ cup unsweetened, full-fat coconut milk, chilled overnight (just the thick cream on top, not the water)
  • ½ teaspoon vanilla extract
  • ½ cup coconut palm sugar
  • ¾ cup shredded coconut
  1. Preheat the oven to 350°F, and grease a 9” springform pan with butter.
  2. In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, baking powder, and cinnamon. Add coconut palm sugar, applesauce, shredded carrots, eggs, coconut oil, shredded coconut, 1 cup chopped pecans, and pineapple. Mix until well incorporated.
  3. Pour batter into springform pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  4. Meanwhile, make frosting by beating together butter and coconut cream in a bowl with an electric mixer. Add vanilla, coconut palm sugar, and shredded coconut. Beat well.
  5. After the cake has cooled, remove the top part of the springform pan and frost the sides of the cake. Add a dollop of frosting in the middle of the cake and press pecan pieces all over the frosted areas.
  6. This can be served warm or cooled.
Recipe by Fat-Burning Man at https://fatburningman.com/the-easter-bunny-loves-wild-carrot-cupcakes-gluten-free-paleo-friendly/