Sugar Free Carrot Cake with Cashew Cream “Cheese” Frosting (Gluten-Free/Dairy Free/Paleo)

I normally avoid carrots and other colored veggies (or at least I don’t count them as part of my daily veggie intake because of their sugar content, and count them as a fruit instead) but this cake is perfect for the Easter holiday. This is by far the best baking I’ve done sugar-free! (I tried a chocolate espresso cake once before for a birthday, and had a hard time finding something that would substitute the volume of sugar. It sadly came out rather dry.) This time, I am thrilled with the results. Plus, the frosting, is truly delicious – I exceeded my own expectations here! Note: You will want to start this the day before serving!

Need a good protein powder? I use one sugar-free approved that is only sweetened with Stevia and monk fruit.

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Sugar Free Carrot Cake with Cashew Cream "Cheese" Frosting (Gluten-Free/Dairy Free/Paleo)

Prep Time

30 mins

Cook Time

30 mins

Total Time

9 hrs

 

Servings: 12 1 cake

Ingredients

For Cake

• 1 and 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 packet vanilla protein powder (1/4 cup)
• 1 tsp baking soda
• 1 and 1/2 tbsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp ground ginger
• 4 eggs
• 1/4 cup unsweetened cashew or almond milk
• 1 tbsp apple cider vinegar
• 1/3 cup coconut oil (melted)
• 1/2 cup coconut cream
• 2 eye droplets liquid stevia
• 2 and 1/2 cups carrot grated

For Frosting

• 2 cups raw cashews
• 1 packet vanilla protein powder (or 1/4 cup)
• 1/2 cup coconut cream
• 1 tbsp vanilla extract
• 2 tbsp lemon juice
• 1/4 cup chopped pecans (for topping)

Instructions

1. Soak the raw cashews in water for at least 4 hours (or overnight). After soaking, drain the water and pat mostly dry. Add the cashews to a food processor with the other ingredients to make the frosting, and blend on high for about 4 minutes until smooth. Place in refrigerator to harden for a few hours.
   
2. In a separate large mixing bowl, add all of the wet ingredients. Mix together using an electric hand mixer. Add the dry mixture to the wet and continue to blend.
   
3. Next, fold in grated carrot. Preheat oven to 350 degrees. Line two 7" round cake pans with parchment paper (both the bottom and the sides.) To get the parchment paper to stick, spray the pan with an extra virgin olive oil spray first, then add your parchment paper to it.
   
4. Divide the batter in half and put in each of the cake pans. Bake for about 22-24 minutes (or until toothpick comes out clean when you poke it.)
   
5. Let the cake cool in the pans for about a half hour before taking out, letting them cool further to room temperature onto cooling racks. When the cake is completely cool, frost the cake and top with chopped pecans.