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Healthy Grain Free Carrot Cake with Cream Cheese Frosting f

Healthy Grain-free Carrot Cake with Cream Cheese Frosting

This healthy carrot cake completely from scratch is made with coconut flour for a grain-free and gluten-free dessert everyone can enjoy. Super moist and spicy just enough, this cake is topped with a healthy, low-sugar cream cheese frosting that adds and extra layer of deliciousness. Let it become your new favorite healthy dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert
Servings 12
Calories 430 kcal

Equipment

  • 1 carrot grater or food processor
  • 1 Stand mixer or hand mixer

Ingredients
  

For the cake

  • 6 eggs
  • 3/4 cup (170 grams) butter or coconut oil
  • 1/2 cup + 2 tablespoons coconut flour
  • 1/2 cup brown sugar see notes
  • 1/2 cup coconut sugar see notes
  • 1 tablespoon honey
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups finely grated carrots 2-3 large carrots, see notes
  • 1 cup finely chopped pecans see notes

For the cream cheese frosting

  • 8 ounces softened cream cheese
  • 2 tablespoons (28 grams) softened butter
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped pecans optional

Instructions
 

Make the cake

  • Preheat oven to 350 degrees F.
  • While the oven preheats, place the butter or coconut oil in your 9x13 inch pan and place it into the oven until melted. Set apart to cool off.
  • Grate the carrots finely using a box grater or a food processor with a grater attachment.
  • Finely chop the pecans using a knife or by pulsing them a few times in a food processor. Set apart grated carrots and chopped pecans.
  • In a large bowl combine eggs, melted and cooled butter (or coconut oil), sugar, honey, and vanilla extract. Whisk together well.
  • In a separate bowl combine coconut flour, salt, cinnamon, baking powder, and baking soda. Mix together.
  • Add the dry ingredients into the wet ingredients and whisk well until incorporated and smooth. Don't over mix.
  • Fold in grated carrots and chopped pecans.
  • Pour into the prepared pan and bake in the oven for about 35 minutes, or until ready. If you're unsure, poke the cake with a toothpick in the middle. If the toothpick comes out clean, the cake is ready.
  • Allow the cake to cool completely before frosting.

Make the cream cheese frosting

  • Place softened cream cheese and butter in a large bowl or stand mixer. Whip together with a hand mixer or with the stand mixer for a few minutes.
  • Slowly add sugar and pour in vanilla and honey. Keep whipping until nice and fluffy, but don't over-whip!
  • Fold in finely chopped pecans, if you want. You can also sprinkle the pecans on top of the frosted cake, if you prefer.

Notes

For this recipe you can use 1/2 cup of brown sugar and 1/2 cup of coconut sugar, or you can use 1 cup of either brown or coconut sugar. If using coconut sugar, you can add 1 extra tablespoon of honey to keep the cake moist.
Use freshly and finely grated carrots rather than pre-shredded carrots for the best results.
You can swap out pecans for any other chopped or sliced nuts such as almonds, walnuts or pistachios.
Allow the cake to cool completely before frosting!
You can bake this cake in a 9x13 inch dish, or in two round 8 inch pans and turn this into a layered cake with frosting in the middle and on top. You can also use this recipe to make delicious carrot cake cupcakes!