Gluten Free Spiced Carrot Cake with Coconut Cream Frosting

Total time2 hr 5 min

Prep time25 min

Cook time40 min

Gluten Free Spiced Carrot Cake with Coconut Cream Frosting

This layered carrot cake gets its structure from almond flour and tapioca starch instead of traditional cake flour, so it bakes up moist and tender with a warm hit of cinnamon, ginger, and turmeric in every bite. Freshly grated carrots keep the crumb soft and lightly sweet, while chopped walnuts fold in for a bit of crunch throughout. The whipped coconut cream frosting is the real showstopper here — light, fluffy, and barely sweetened with maple syrup and vanilla, it spreads into gorgeous swoops between the layers and over the top. A chill in the fridge sets everything up so slices come out clean and the layers hold their shape. It's a beautifully spiced, naturally rich dessert that fits easily into a gluten free spread, whether it's a holiday table or just a Sunday baking project.

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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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