Carrot Cake - Easy AIP Dessert - (AIP Elimination Phase, Grain Free, Gluten Free, Vegan, Paleo)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture and flavor, while sunflower seeds are nut-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed, while brown sugar is often cheaper.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while adding moisture.

Preheat oven to 350°F (175°C).

In a large bowl, combine 2 cups almond flour and 1 cup coconut flour.

Add 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt to the flour mixture and mix well.

In another bowl, mix 1 cup maple syrup, 1/2 cup melted coconut oil, and 1 tablespoon vanilla extract until combined.

Grate 2 cups of carrots and fold them into the wet mixture.

Gradually add the dry mixture to the wet mixture, stirring until just combined.

Pour the batter into a greased 9-inch round cake pan.

Bake for 30-35 minutes, or until a toothpick inserted comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For frosting, whip 1 cup coconut cream with 1/2 cup powdered sugar until smooth and creamy.

Spread the coconut cream frosting on top of the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens