Best Healthy Carrot Cake (Gluten Free & Paleo-Friendly!)

ambitiouskitchen.com

Wheaty21

subheading: Dry Ingredients:

2 cups packed super fine blanched almond flour (I use Bob's Red Mill)

½ cup coconut flour (do not pack)

½ cup unsweetened finely shredded coconut (I use Bob’s Red Mill)

1 teaspoon baking soda

1 tablespoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon salt

subheading: Wet ingredients:

4 large eggs, at room temperature

¾ cup pure maple syrup

⅓ cup drippy tahini

¼ cup unsweetened almond milk

1 teaspoon vanilla extract

⅓ cup melted and cooled coconut oil

3 cups shredded carrots (medium grate)

subheading: Optional mix-ins:

½ cup raisins

½ cup chopped pecans or walnuts

subheading: For the frosting:

½ cup salted butter, at room temperature (or sub vegan buttery stick)

8 ounces cream cheese, at room temperature (or sub dairy free cream cheese)

3 cups powdered sugar

2 teaspoons pure vanilla extract

1 tablespoon unsweetened almond milk (any milk will work)

subheading: For the topping:

Extra pecans and shredded coconut

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