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Carrot Cake with Frosting




2 cups shredded carrots

1/2 cup drained diced pineapple or apple/applesauce

2/3 cups oil of choice (I used MCT)

3 eggs

1/4 cup juice (pineapple or orange)



1/2 cup walnuts or pecans

1/2 cup shredded coconut

2 cups gluten free flour blend (I used Bob's Red Mill 1-to-1)

1 cup coconut sugar

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger


1 1/4 cups cashews, soaked a few hours

1/2 cup milk of choice (I used almond)

6 tablespoons maple syrup or coconut sugar

1/4 cup fresh squeezed lemon juice

1/2 tablespoon vanilla

pinch salt

zest of 1/2 lemon

1/2 cup melted coconut oil


Turn the oven up to 350°F. Grease 2 bread pans or a square cake pan.

Whisk all the wet cake ingredients together. In another large bowl, whisk all the dry cake ingredients together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined.

Pour/spoon the batter evenly into the pan(s). If using two bread pans, bake for 35-40 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

While cake is baking and/or cooling, place all the ingredients except for the coconut oil in a high-speed blender and blend on high until creamy. Slowly pour in melted coconut oil and continue to blend until fully incorporated and creamy. If frosting becomes warm from the high-speed blending, allow to cool--but don't let it get so cold that it is too firm to spread.

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