Clean Carrot Cake

Why is carrot cake so slept on? I’ll never understand that. But here is a recipe that quite literally cannot be slept on because it’s both clean and addictively delicious.

Do a little prep
Preheat oven to 350.

Melt the coconut oil and set aside, you’ll want it at room temp when it goes into the recipe.

Line an 8x8 baking pan with parchment and spray with coconut oil.

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Method

Combine all the dry ingredients into a large bowl and whisk together until combined, set aside.

In a second large bowl, whisk the eggs, maple syrup, sun butter, nut milk, and vanilla extract until combined.

Mix in the coconut oil while whisking slowly until smooth. Add in the carrots, folding until combined.

Add the dry ingredients to the wet, and then stir in the walnuts.

Pour batter into a lined baking dish and bake for 55-65 minutes, or until a toothpick comes out clean!

Make the frosting by combining all the ingredients aside from the zest of lime and lemon in a standing mixer with a whisk-head attachment (or a hand mixer is fine).

Once the cake is cooled completely, frost!

Dust with the zest of lime and lemon for garnish and pop of color.

Serve and enjoy!

You can store it in the fridge for 3-4 days or in the freezer for a month.

Ingredients
2 cups almond flour
1/2 cup coconut flour
1/2 cup finely shredded coconut
1 tsp baking soda
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cardamon
1/2 tsp salt

4 large eggs, at room temp
3/4 cup maple syrup
1/3 sun butter
1/4 nut milk
1 tsp vanilla
1/3 cup melted coconut oil
3 cups shredded carrots
1/2 cup chopped walnuts

Frosting Ingredients
8 oz cream cheese
1/4 cup plain greek yogurt
1/4 maple syrup
1 tsp vanilla
1 tsp lemon juice
zest of 1/2 lemon
zest of 1/2 lime