Lactose Free Spiced Carrot Cake with Coconut Cream Frosting

Total time2 hr 5 min

Prep time25 min

Cook time40 min

Lactose Free Spiced Carrot Cake with Coconut Cream Frosting

This layered carrot cake leans on almond flour and tapioca starch for its base, spiced through with cinnamon, ginger, and a whisper of turmeric that deepens the color and warmth in every bite. Freshly grated carrots keep the crumb moist, while maple syrup and melted coconut oil bring natural sweetness and richness without ever feeling heavy. The real showstopper is the frosting: chilled coconut cream whipped with maple syrup and vanilla until it turns light, glossy, and cloud-like, then swept generously between the layers and over the top. A scatter of toasted walnuts on top adds crunch and a rustic, bakery-style finish. Chilling the finished cake firms everything up so each slice holds its shape beautifully. It's a genuinely satisfying, from-scratch layer cake that fits perfectly into a lactose free spread, no matter the occasion.

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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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