This flourless, dairy free and refined sugar free Carrot Cake is so easy to whip up and SO GOOD. It's a much healthier take on my old fashioned carrot cake that I have been perfecting since I was a little girl (and have yet to share).
Combine the almond flour, baking soda, coconut sugar, lemon and all the spices. Mix in the carrots - you want each carrot to be coated with the mixture.
Whisk the eggs and maple, then fold in the carrot mixture.
Pour into a cake pan or sheet pan lined with parchment. Bake at 350F for 25-minutes.
Cool overnight. Frost only when the cake is completely chilled.
Whisk the cream cheese frosting, yogurt, coconut cream, and orange zest. Add maple to taste. The mixture will look thin, but will thicken up in the fridge.
Chill overnight, then frost the cooled cake.
Cream Cheese Frosting Option One
Cream cheese frosting: drain the macadamia nuts and blend in a @vitamix. Add ACV, then coconut yogurt and maple to taste. Pour over the cooled cake.
Cream Cheese Frosting Option Two
Whisk the cream cheese, yogurt, coconut cream and orange zest until smooth. Add maple to taste. Chill in the fridge overnight. The mixture will look thin, but will thicken once completely chilled.
