A moist, sweet, nut free cake loaded with shredded carrots, topped with a dairy-free “buttercream” frosting.
- 72 grams coconut oil (1/3 cup) melted & cooled
- 110 grams tigernut flour (3/4 cup plus 2 tablespoons)
- 70 grams arrowroot starch or tapioca starch (1/2 cup)
- 30 grams coconut flour (1/4 cup)
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/4 teaspoon Celtic sea salt
- 2 tablespoons lemon juice
- 1/4 cup full fat coconut milk
- 1/4 cup applesauce
- 1/3 cup maple syrup
- 1 cup raw shredded carrots (80 grams)
- 1/3 cup chopped dates or raisins
- 2 gelatin eggs made by using directions below (flax eggs can be used for vegan)*
2 Gelatin Eggs
- 3 tablespoons warm water
- 2 Tablespoons grass fed gelatin
- 3 Tablespoons very hot water
- 1/3 cup palm oil shortening room temp, softened but still solid
- 1/4 cup coconut oil refined, softened but still solid
- 3 Tablespoons raw honey or pure maple syrup*
- 3 Tablespoons tapioca flour
- 1 ¼ teaspoons pure vanilla extract
- Pinch fine grain sea salt
- Preheat oven to 350 degrees F. Prepare a 8 or 9 inch springform pan* by lining the bottom with parchment and grease the sides with a thin layer of coconut oil.
- Melt coconut oil and set aside.
- In a medium bowl sift together the tigernut flour, arrowroot starch, coconut flour, baking soda, cinnamon, ginger and salt. Set aside.
- In another bowl, whisk together the lemon juice, coconut milk, applesauce, maple syrup and cooled coconut oil.
- Add carrots and dates to the flour mixture and stir to distribute evenly.
- Add the wet ingredients to the dry, stir until combined.
- Make your gelatin eggs, directions below. DON’T LET THE GELATIN EGGS SIT.
- Immediately stir gelatin eggs into the batter and combine evenly. It will be thick. Immediately pour into the prepared pan and spread evenly using a spatula to make as smooth as possible.
- Bake for 30-35 minutes.
- Remove and test with a toothpick. When it comes out clean the cake is done. If not done, continue baking for 2-4 minutes more until it’s done.
- Let cool completely at least 1 hour. Make frosting while cake is cooling.
- Remove sides of the pan and transfer the cake to a plate. Frost cake with a spatula.
- Chill for 15-30 minute to set frosting.
- Serve and enjoy.
- Store leftover cake in the refrigerator for up to 4 days. Remove from the refrigerator and let sit at room temperature for 30 minutes for best texture.
Directions for making 2 gelatin eggs
- Pour 3 tablespoons of water into a bowl. Sprinkle with the gelatin and let sit 1 minute. The gelatin will begin to bloom. Mix together until the gelatin is wet and mostly dissolved. It will be very thick.
- Pour 3 tablespoons hot water over the mixture and whisk vigorously using a mini whisk or fork. You will see the gelatin start to dissolve. Mix until there are no more lumps.
- Add to your recipe. Work quickly to mix it into the batter or it will get very thick.
- Using an electric hand mixer, beat the palm shortening until smooth.
- Add coconut oil and beat for about 1 minute until smooth and fluffy.
- Add in the honey and beat on low until combined, then add tapioca, vanilla and sea salt and beat until creamy, another minute.
- Frost cake immediately, OR store frosting in the refrigerator until ready to use. Frosting will harden in the fridge, but you can let it sit for 5 minutes at room temp, then re-beat before frosting the cake.
I highly recommend using a scale to measure the flour for any type of AIP/paleo/gluten-free baking because the weight of the flour is adjusted just perfectly for the amount of liquid. If you decide to use a measuring cup, don’t pack the flour in. Take a spoon and add the flour to the cup, then level off.
Coconut Whipped Cream can be used in place of the ‘Buttercream’ Frosting
Flax egg (2 eggs for this recipe)
Mix 2 tablespoons ground flaxseed with 5 tablespoons water in a small bowl and stir. Let rest for 5 minutes to thicken. Add to recipe.
I like using an 8” spring form pan but you can use a 9″ pan, the cake will be a little shorter. You can also use an 8” x 8” square pan.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Snack
- Method: Bake
- Cuisine: Paleo, AIP, Gluten Free, Dairy Free, Vegan Option Refined Sugar Free
Keywords: paleo carrot cake, AIP carrot cake, gluten free carrot cake, nut free carrot cake