Amazing! Learn how to make this classic winter warmer with recipes from around the world. Do you think the frosting would hold up in the fridge if I made it ahead of time and then put the cake together with the frosting tomorrow? I am going to make it again in muffin form and then get started on your other recipes! The cake itself is so delicious I almost didn’t even bother to make the frosting. please let me know how it turns out! In fact, my 13-year-old son baked it and iced it all by himself. Also, I reduced oil to 1/4 cup and added applesauce. Interesting! This is very important. 3 cups as called for would have been way too sweet. I stuck to the recipe completely (using the cranberries and pecans too) except it was difficult for me to get the almond flour (I live in China) so I used low-gluten wheat flour (not sure exactly how that works). Here’s what you need: One of the best parts about this healthy carrot cake recipe is that you can make it 1-2 days ahead of time. I’ve also tried it with almond milk and normal semi-skimmed milk and both work well. I made this icing and I have to tell you this is hands down the best homemade cream cheese icing I’ve ever had! Can I use regular almond flour instead of super fine? The texture was incredible! This carrot cake is SO good!!! Was worried as paleo recipes don’t always turn out however this one was perfect. Will the cake almost be fudgy or fluffy? Slowly whisk in the melted and cooled coconut oil until it’s well incorporated, the stir in the carrots. Make your frosting: In the bowl of an electric mixer, add the softened butter and cream cheese and whip on high until light and fluffy. I was nervous because the batter was so thick, but it came out perfectly moist and cakey. I want to make it for my mom but she can’t have almond flour, can I just sub regular flour for the almond flour?? The perfect birthday cake. Can i leave out the shredded coconut? Thanks! My husband is the pickiest eater EVER and he loved this! I didn't have whole wheat pastry flour so I used plain whole wheat flour and for the icing I substituted the butter for coconut oil. Please report back if you try it! Thanks. By fueling your body and honoring your journey you can accomplish whatever you set your mind to. This recipe was originally published on April 1, 2019 and republished on April 6, 2020. Sorry to hear that you didn’t like this one. You could do slightly less (maybe 1/4 cup less) and it should be fine! The texture is amazing, and the frosting is so good! I’m so happy you're here. Made this and loved it! This is seriously the best carrot cake I have ever made! Hi! I’ve never really been able to taste the tahini in here with all of the spices and other ingredients. Let us know how it turns out! This looks amazing!!! We were a bit rusty and took us a few hours from start to finish, but it was well worth the sweat. I want to try all your recepies because they look so good but i find it dificult to mesure in cups since we dont use cups but grams. I also have hundreds more recipes here for you to enjoy. Preheat oven to 350 degrees F. Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. I made the cake 2 days in advanced and it stayed super moist and delicious in the fridge (unfrosted). Hi! Wish I had a better word to describe it. Spray parchment paper and sides of pan with nonstick cooking spray. Unfortunately I don’t weight out my ingredients so I don’t have the proper weight measurements on-hand. I’m blown away by how good it is with the only sweetener being maple syrup! But seriously, this is the BEST. I haven’t made the cake without coconut, but I think that maybe you could just add 1/2 cup quick oats! Invert cake onto the cake stand, add about ½ heaping cup frosting between each layer, repeat with each cake, then frost the top and sides of the cake with the remaining frosting. I made this cake for this past Easter. Hi! Thank you! I am a seasoned baker and followed this to a tee. I will definitely be making it again! I also used peanut butter instead of tahini (because I didn’t have any on hand) and didn’t taste at all like peanut butter. I will make it again. Your email address will not be published. Hi! I absolutely LOVED this recipe. . Also, has anyone tried using ghee instead of the coconut oil? She has since made it for multiple birthdays and it has become our family’s most favorite cake of all time! Such a great first cake! Thanks, I figured that, but was hopeful . to 1 1/2 tsp. I followed the recipe exactly with one exception: reduce the powdered sugar in the frosting to 1 cup. Information is not currently available for this nutrient. Thank you!! I was worried because it was taking so long to get done in the middle, but it was perfect. Delicious! However, once iced with cream cheese frosting, they should be stored in the fridge. I made this for my husbands birthday. Nutrient information is not available for all ingredients. I made this recipe exactly as directed, except that i made them into individual muffins with the intention of freezing some for later. Can I omit coconut if I don’t have it? Yes, this is correct! However, I have had problems with the cake’s sturdiness and have encountered it cracking upon assembly. It is perfect! Can you let me know what went wrong? I made the carrot cake for my mother in law and it was amazing! Hi! The first time I made it, I used WIlton’s teeny little layer cake pans. Frost the layers as you normally would and then coat the outside of the cake with a very thin layer of frosting then place in fridge for 10-15 minutes before you finish frosting. I did not do the frosting, instead I added some coconut whipped cream on top. Amazing! Amazing!! The cake was a huge hit!!! I gave the recipe to my mom earlier in the week and she made it too, without icing in a bundt pan and it also came out great. Any thoughts on what to replace the almond flour with? I’m glad those swaps worked out well! Turned out great! With the adjustments, this cake is "fabulous"! I took it to a birthday party and everyone really liked it. Hi! First, wrap each individual layers in plastic wrap, then aluminium foil and then placing the cakes in a zip-top freezer bag. I’m so glad you found this one! I also noticed that the cake tasted much better the second day after being refrigerated again. Without the icing it's a healther little snack cake, and I will make it again for sure! I haven’t tried the recipe with tahini yet as I couldn’t find any in the supermarket – they had sold out (pandemic problems maybe?!?) Thank you for sharing this awesome recipe!! So happy to hear that! Cakes are done when a tester comes out clean or with just a few crumbs attached. My dad commented that it was the best carrot cake he has ever had. These layers look so tasty! I’ve found it to be perfectly moist, as the gluten free flours actually hold a lot more moisture than traditional flours. I only have 2 9 inch pans. Being a diabetic, it is the one cake I can eat (without the frosting) that does not raise my blood sugar. In a large bowl, whisk together the eggs, pure maple syrup, tahini, almond milk, vanilla extract until smooth. This cake was perfect for Easter! Sift the flour and baking powder … You can make this cake 1-2 days ahead of time and it will still be absolutely delicious! As mentioned earlier, this carrot cake is delicious without frosting, but here are some options-Sugar Free Frosting– You … Hi! I will make this one again! 400 calories; protein 5.3g; carbohydrates 42g; fat 24.7g; cholesterol 57.6mg; sodium 354.9mg. You could add extra vanilla extract to try to offset the taste. This cake looks so good, but I have a huge question: I know you feel strongly about not omitting the shredded coconut from this recipe for texture’s sake, but the stringy texture of shredded coconut is what kept me from being a coconut fan for over 20 years (until I had coconut butter)- I like the flavor, I just can’t bear that hard-stringy texture. How could I replace another ingredient? Just be aware that sometimes they can go green due to chemical reaction with raising agents ( I stick to using them in chocolate cake, or just accept the green if I bake with them ). In this space, we are committed to the pursuit of wellness and determined to stay balanced and real. It looks amazing but I want to know if the cake come out as big like in the picture? I’m glad the 8″x11″ worked out well. For the dry ingredients, I omitted the salt. So happy you loved it! Love al your recipes!! This is incredibly expensive to make and a waste of time and money. Fab that they are gluten free – always great to find yummy GF recipes! Just like a traditional carrot cake, this cake is topped with a thick cream cheese frosting. I’m glad those swaps worked out well! Is it possible to sub almond meal for almond flour? So far it looks delish. Hi there. Wanting to make this for Easter. Preheat oven to 350 degrees F (175 degrees C). I find the hazelnut has a different texture to almond so add some coconut flour approximately 1-2T per C of hazelnut. Sorry about that. The perfect treat . Amazing! I haven’t made this yet, but I know it will probably be a 5 star because I LOVE all your recipes! I love this recipe is really easy to make and I have made it twice. I like the bumpy texture on top, and ended up only frosting half of them because the rest were so pretty, and I like a crunchy muffin top. This was simply a waste of time and one of the worst cake recipes if not the worst cake recipes I’ve seen. Note: It is important that your eggs are at room temperature otherwise the coconut oil with coagulate. It was still plenty sweet with less sugar. xo. I also made 1.5 x the icing just to have around and put on everything…. We welcome you to our Ambitious Kitchen. Percent Daily Values are based on a 2,000 calorie diet. I read every review before hand and watched the video. It is awful. Sure! In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of … Thank you so much this recipe! Amazing recipe. Can you offer any suggestions on doing anything differently? One of my favorites, too , LOVE! Mix well until combined. They’re delicious and so sweet, even without any refined sugar. I love love love carrot cake! It is well explained and easy to make ( just takes some time). How much arrowroot did you use? My mom took a bite and said “this must be a very rich cake!” so she was shocked when I told her how healthy it is. This recipe’s excellent. In the information about the flour, I wish I could help troubleshoot for you as this is one of my most popular cakes with tons of 5 star ratings. Thank you so much, Marie! And that everyone loved it You’ll have to try my gluten free tahini cake next (SO good): https://www.ambitiouskitchen.com/grain-free-tahini-chocolate-chip-cookie-cake/. You can use regular butter if you’d like, but if you need the frosting to be dairy free I’d suggest getting some dairy free butter & cream cheese . Made it and it turned out perfectly!! I have made this paleo carrot cake two times since you posted it! I can’t wait to bake this for my family this upcoming weekend for Easter! I’m glad that worked out well! I made it for my dads birthday and it was such a hit! Do you think you could sub the coconut flour for oat flour? I’ll likely make it again, although the grain free chocolate chip tahini cake is a top contender for remakes! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I suggest finding an online converter to help out! STEP 5 Spoon the mixture into a baking tin (I … Finally found a go-to recipe!! WOW this is THE BEST carrot cake i’ve ever had! Set aside. Now it’s time to frost the cake: place about 1 tablespoon down onto onto the cake stand and spread out. I’m glad it worked out well adjusting the milk a bit delicious! Is there any chance I can replace the almond milk in the actual cake to oat milk? https://www.ambitiouskitchen.com/how-to-make-paleo-powdered-sugar/, THE BEST healthy carrot cake!!! This is the best carrot cake ever. will the texture change? The brand I use is Ener-G and I buy it from my local grocery store. My non paleo husband actually prefers this cake over regular carrot cake. So happy to hear that. I’ve made this cake a couple of times now and it’s fast becoming a favourite. Pour into a prepared 20 cm baking tin. Top with Maple Cinnamon Frosting! As most of you know, I LOVE baking cake recipes for special occasions: paleo chocolate cake, tahini chocolate chip cake, my strawberry shortcake cake and my peanut butter banana cake are just a few of my favorites. How would I substitute it please? Perhaps it wasn’t fresh? It's about having the confidence to do what we were made to do. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. I used almond butter instead of tahini and it was still amazing. I would not recommend coconut or sunflower seed flour in place of almond flour, I’m sorry! One of the things I loved from my mom’s carrot cake was the addition of crushed pineapple. Do you think it would turn out similar to your cake, or does it need those two types of flour? The cake is not overly sweet and pairs perfectly with the frosting. So happy you all loved it (and that the 9″ cake pans worked out well!) Loved it! Amazing!! Recipe Healthy Carrot Cake. Unfortunately I wouldn’t recommend swapping the flours here. All I have to say WOW! I’m so glad you both loved it . I have checked online but it seems that I get different miss match information. I would recommend freezing without the icing Let me know how it goes! This website isn’t reliable. Turned out great! Any chance you could share the nutrition facts with us? You need coconut flour for liquid absorption and to help create a nice crumb for the cake. It came together so easily and did not disappoint. It was still sweet enough without being too much. Hi! thanks. Plus I would recommend adding 1 teaspoon vinegar to the recipe (this is all to help them rise a bit). I love the taste! You can also use Simple Mills frosting. I think a 9×13 would be perfect and work well! Thank you for leaving a comment too . Thanks so much!! Thanks for stopping by to fuel your health journey! Will definitely make again. It has a slight coconut flavor as many carrot cakes do! Yes the cake will look like the photo! I did follow the recipe and would continue to make with no substitutes. Fold in pecans. The cake shouldn’t be difficult to assemble. I know you’re going to love this healthy gluten free carrot cake, please let me know if you make it by leaving a comment and rating the recipe below. Perfect for Easter , Absolutely! <3, Wow! Making it again for easter sunday! So happy everyone loved it. Yes you can bake it in a 9×13 inch pan. So happy you found this one, Elyse , The most delicious carrot cake! My husband and I are so impressed with this cake. Thank you! In step 4 you’ll see when to stir in the carrots So happy to hear that you’re gaining confidence cooking and baking – love that! I made this cake yesterday. Level the tops of each cake with a knife or cake leveler. I’m so happy those swaps worked out well! Hardest part is the make the frosting paleo. Coming now and it smells delicious!! I just made this cake for my husbands birthday- he had requested a carrot cake with a great cream cheese frosting and I remembered this from your stories awhile ago. Place one of the cakes … The batter was very think and heavy, I was worried it would be dry, it baked level though so i wasn’t able to cut any off to taste. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight DinnersÂ, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Otherwise it’s a great recepie! It will be a completely different recipe. I am diabetic and so avoid all sugars. The only modifications I made was to double the recipe as I used 9 inch cake pans; only used 1/2 of sugar for the frosting, and added some lemon juice to the frosting. Hello Monique, I have read your recipe and I think this is a delicious dessert for my tea break. I followed the recipe and I used butter instead of coconut oil and oat milk instead of almond milk. Hi Julia! Please let me know ASAP as her bday is today! The recipe was so easy to follow along. Thank you for this wonderful recipe. Allow cake to cool completely before frosting or removing from the pans. In a large bowl, whisk the almond flour, coconut flour, unsweetened shredded coconut, baking soda, cinnamon, nutmeg and salt together. In one large bowl, whisk the eggs for 10 seconds. Texture may change for frosting but in trying to eliminate all processed sugars what do you suggest? I recommend freezing it unfrosted an in individual layers for best results. Glad you two loved it too . They’re in Step 4 you fold them in after adding the coconut oil. Or do you think that would ruin the flavor and texture? Hi Chelsea, I recommend storing this cake in the fridge after you frost it! Hopefully I can help troubleshoot as many people have successfully made this recipe and loved it. I use coconut sugar instead of regular sugar in all my recipes and it always tastes great so not sure what I did wrong here. Thanks a lot! Would it be possible to sub one of the cups of carrot for 8oz of crushed pineapple? I’m super excited to try this recipe. Amazing!! thank you so much for this recipe Monique, I know it will be a staple for us now for all birthdays and special occasions! The cake batter was extremely dry and the amount of oil and sugar didn’t add any type of moisture or flavor to the cake. The frosting should hold up just fine the day before! I also nixed the frosting since I'm not a big icing person. That’s the only thing I can think of that would be causing an issue. You'll get: gluten free carrot cake, healthy carrot cake, packed super fine blanched almond flour (I use Bob's Red Mill), unsweetened finely shredded coconut (I use Bob’s Red Mill), drippy tahini (or sub almond butter but tahini has better flavor for this cake! I would recommend this one! I added both raisins and extra walnuts, would to well with more also. Healthy Carrot Cake – Naturally sweetened with honey, applesauce, and pineapple, made with 100% whole grains, and topped with honey cream cheese frosting. I made this carrot cake last night and OMG it’s so delish! This cake exceeded all of our expectations. Thank you❤ I am confused by the cook times in step six. What a great recipe without the guilt of eating something so sugary a fatty! Made this for Easter and it was AMAZING. I made this for my family for Easter–it was delicous. I use a different frosting because I can’t have dairy but the cake itself is my new favorite. And yes the room temp egg is important – glad you were able to start over (and a good note for future baking in general!). Hi there!! I made this in a 9×13, and it took just under 40 minutes. Lets see!!!! I’d love to hear from you and it helps encourage others to make the recipe too! Unless they had not had a proper baked good in far too long. Thank you! So happy to hear that! I haven’t tried it but I think if it’s similar to powdered sugar than it would probably work. Hi! Would I be able to sub the coconut oil for applesauce?? I am trying to decide between this recipe and the gluten free carrot cake recipe for my daughters birthday, For someone who has never tried any of your recipes before (me, lol) which of these would you recommend? Thanks! Can I bake the cake in a 9×13 ? But I am wondering what kind of paleo powdered sweetener I can substitute the regular powdered sugar for? He said he’s never eaten so much carrot cake in one sitting because it’s usually too sweet and just too indulgent but this recipe with half the maple syrup was perfect. This cake was so easy to make. we’ve made this multiple times in my family for birthdays or celebrations and it is so good. I can’t wait. Delicious!!! This recipe is fantastic – and truly tastes just like the real thing! So glad the whole family loved this one! Hi!! I have some tips in the instructions feel free to use two, 8-inch cake pans and bake them for 22-32 minutes. I don’t know. He loves carrot cake. It was perfectly moist and just the right amount of sweet and savory flavor.. Thank you for the recipe! I also used powdered Swerve (erythritol) in the frosting, and it was amazing. Wonderful recipe! we launched a FREE 7-day Simp, YOUR absolute favorite recipes from this past year, here’s a quick breakfast that feels a little fan, a true birthday mood. SUPER exciting news! Instructions. Bake for 22-32 minutes in the two 8-inch pans and 30-40 minutes for three 6-inch pans. I know it would no longer be paleo, but could I substitute peanut butter for the tahini? I am confused…please help! Can you recommend a more organic type of sweetener, such as maple syrup? Plus, sweet crushed pineapple helps to make this cake delicious with less added sugar. I can’t believe I’m making the Easter dessert for my family! Learn how your comment data is processed. She loved it so much that she made me leave about 1/2 the cake with her! Made this for my bf’s birthday and it was a total hit. Thank you so much!!!! Lucky the cake turned out great and everyone loved it. I usually don’t find it too sweet with all of the maple syrup, but I’m glad halving it worked out well too A new go-to for you and your boyfriend! This is a joke. I changed the recipe to make healthy sweet potato cake, one that is sugar-free and oil-free. Great recipe! For this cake, I used more ingredients than I usually do in my recipes, however each is important in creating this epic Healthy Carrot & Zucchini Cake Recipe… I made this cake for Thanksgiving, and I loved it (and so did my kids). He said he couldn’t even tell it was healthy! You have added powdered sugar which is not paleo. ), is extra moist and very rich! Because I didn’t need it to be GF I used 2 cups unbleached flour and therefore only 3 eggs. This Healthy Carrot Cake also light and low-fat, making it Weight Watchers friendly at only 11 smart points per slice. It’s just not as good as the original. so I want to try and minimize the amount of coconut in the cake as much as possible! I know you haven’t tested this but any tips? I’m so glad it turned out well! As the only gluten-free eater at the table with 7 foodies, this GF carrot cake got high praise. So I used a little bit of each to make the full 1/3 cup and it came out perfect! Another super duper perfect recipe from you…. Instead of oil I used 1 cup applesauce and only 1 cup sugar and I put walnuts instead of pecans. I’ve tried many recipes for carrot cake (Paleo Versiover the year and this one beat all of them (BY FAR)!!! I am from the UK and therefore we use different weight measurements.Thank you. How did you even come up with that genius idea? The cake turned out so moist, not too sweet, and great texture. I made a batch of 1.5x the ingredients to make it as a birthday cake. The coconut flour does not need to be packed. My boyfriend ate it up! What Should I do? Try my paleo powdered sugar recipe! Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Having ambition is about being brave. I’ve never baked a cake before and this was perfection. The texture and flavor will completely change. Im cooking this for my boyfriend but he doesn’t like coconut very much. Could I use an all-purpose Gluten Free flour (say, Bob’s Red Mill) instead of the specific almond flour and coconut flour? Planning on making this today but with two 9 in pans. I substituted craisins for railings , Hey there! I made it for my birthday and used a classic cream cheese buttercream and it was AMAZING!! Feel free to leave out the nutmeg and yes, peanut butter is fine! Over the past few years, carrot cake has become my favorite cake on the planet. So glad it’s your new fav almond butter sounds delicious! This cake is amazzzziiiinnnnggg. Carrot cakes can store in an airtight container for 3 or 4 days. Do a crumb coat for the frosting first. Let me know if you test it out! Definitely making this again. Thanks for this delicious cake recipe! I used all purpose flour, and half brown sugar and half white sugar. All of your paleo recipes look so great, but my mom is allergic to almonds. I had to have the recipe, so found it online. Hope you get a chance to try this one . I would not make this cake with two 9-inch pans as I think it would be thin, however if you do it you’ll need to reduce your baking time. I accidentally overcooked it so it wasn't as moist as it probably would have been had I taken it out of the oven earlier but none the less it was delicious and no one could tell it was a healthier version. Thank you! Agreed – I tried to keep it nice and balanced , I’ve made this recipe before and LOVED it! Thanks! To make vegan: I haven't tried making this cake vegan, but if you want to try you can use 4 flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water). It is pretty dense and definitely delicious! You can also use Simple Mills Frosting as an alternative. Perfect for Easter . Definitely spray muffin liners before filling them. I looooove carrot cake – and love this healthier take. Love this as a birthday cake. 'M not a big cake so i wouldn ’ t believe it was moist. My mind easy ) mother ’ s party and everyone who tried it i! 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