Description
Vegan paleo carrot cake made with almond flour and filled with yummy spices, chunky walnuts, and a creamy cashew frosting on top. Easy, healthy, delicious!
Ingredients
Scale
- 1 cup non-dairy yogurt or unsweetened applesauce (240g)
- 1/3 cup coconut sugar (50g)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/2 cup tapioca starch (60g)*
- 2 1/2 cups almond flour (275g)**
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 tsp ginger
- 1/4 tsp salt
- 1 1/2 cups grated carrots (180g)
- 1/2 cup walnuts (60g)
Cashew Yogurt Frosting
- 1 cup (120g) raw cashews (soaked overnight)
- 1/3 cup (75g) nondairy yogurt
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350F.
- To a mixing bowl, add the yogurt/applesauce, coconut sugar, lemon juice, and vanilla. Whisk to combine.
- Add the tapioca starch, almond flour, baking soda, spices, and salt. Stir to combine.
- Fold in the grated carrots and walnuts.
- Transfer to a baking pan (I used a 9×9″ square pan, but round is fine too) that has been lightly sprayed with oil or lined with parchment paper.
- Bake for approximately 40 minutes at 350F or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool completely before frosting.
- Drain the cashews. Combine all the frosting ingredients in a high speed blender and blend until smooth and very creamy. If it gets stuck at a higher speed, reduce the speed to low and let it blend for a while (30-60 seconds).
- Spread onto the cooled cake and ideally refrigerate until the frosting is set (at least 2 hours). Or you can eat it immediately, but the frosting will be quite soft.
- Slice and enjoy! Keep leftovers in the refrigerator.
Notes
*You can substitute with arrowroot or corn starch. **For an oat flour version, try this recipe instead.
Nutrition
- Calories: 252
- Sugar: 9
- Fat: 16
- Carbohydrates: 23
- Fiber: 5
- Protein: 7
Keywords: baking, cake, birthday, vegan, paleo, gluten-free