Red Meat Allergy Friendly Spiced Carrot Cake with Coconut Cream Frosting
Total time2 hr 5 min
Prep time25 min
Cook time40 min
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Learn more →Ingredients
12 servings
For the coconut cream frosting
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 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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