Grainless Carrot Cake

Walnut Carrot Cake On A Fork

By Jenn Bruer

Cake Ingredients
3 cups almond flour
1/2 tsp salt
1 tsp baking soda
1 tbsp cinnamon
1 tsp nutmeg
5 eggs
½ cup honey
¼ cup coconut oil
3 cups grated carrots
1/2 cup chopped dates
1/2 cup chopped raisins
1 cup chopped pecans (or walnuts)
2 tbsp coconut sap

Frosting Ingredients
8oz cream cheese
1/2 cup softened butter
1/2 cup honey
1 tsp vanilla extract


  1. Preheat oven to 325
  2. Line two 9 inch cake pans with parchment
  3. In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
  4. In a separate bowl, mix together eggs, honey and coconut oil
  5. Stir the dry and wet ingredients together until combined
  6. Fold in the carrot, dates, raisins, and pecans
  7. Place batter evenly into the two cake pans
  8. Bake at 325° for 35 to 40 minutes (or until a toothpick inserted in the center comes out clean)
  9. Place on cooling rack
  10. For the frosting, mix all of the ingredients on high speed until creamy and smooth
  11. Once the cake is FULLY cooled you can begin to ice it
  12. Before icing the bottom layer, pierce all over with a fork and spread on a thin layer of coconut sap
  13. Ice the bottom layer
  14. Carefully place the top layer, and ice

8 thoughts on “Grainless Carrot Cake

    • I got mine from whole foods, it’s a sweet low glycemic sweetener with a mild flavour. You can sub with maple syrup, honey or just leave that step out. I left the sap out last time and it was still lovely (and very comparable to a regular old wheat flour one)

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