Dairy Free Spiced Carrot Cake with Coconut Cream Frosting

Total time2 hr 5 min

Prep time25 min

Cook time40 min

Dairy Free Spiced Carrot Cake with Coconut Cream Frosting

This spiced layer cake gets its warmth from cinnamon, ginger, and a touch of turmeric, folded into a tender almond flour crumb packed with freshly grated carrot and toasted walnuts. Each layer bakes up deep golden and moist, then gets stacked and swirled with a whipped coconut cream frosting that turns light and fluffy with just maple syrup and vanilla for sweetness. A final scatter of chopped walnuts on top adds crunch to every slice, and a chilled rest firms everything up for clean, bakery-style cuts. It's a naturally rich, satisfying dessert that fits beautifully into a dairy free spread, whether you're serving it for a holiday gathering or just because carrot cake sounds good. The coconut cream frosting alone is worth the overnight chill — it whips up impossibly airy and holds its shape like a dream.

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Ingredients

12 servings

For the coconut cream frosting

2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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3 tbsp maple syrup
1 tsp vanilla extract

For the cake

3 cups almond flour
¼ cup tapioca starch
1 ½ tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground turmeric
½ tsp fine sea salt
4 large eggs
½ cup maple syrup
⅓ cup coconut oil, melted and cooled
1 tsp apple cider vinegar
2 ½ cups finely grated carrots (about 4 medium carrots)
½ cup raw walnuts, roughly chopped (optional)

For serving

2 tbsp raw walnuts, roughly chopped (optional)

Instructions

1
The night before baking, place the 2 cans of full-fat coconut milk in the refrigerator upright. This allows the thick cream to separate from the liquid.
2
When ready to bake, preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

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