This Healthy Carrot Cake is made with coconut flour, which makes it gluten-free, clean eating, paleo and low-carb option. Frosting options range from whipped coconut cream, dairy-free yogurt or traditional cream cheese icing. The bottom line is that you will be able to serve this cake to almost anyone no matter their diet or preference. I recommend you keep this in your back pocket whenever you require something sweet to share with friends or family.
In a large bowl beat eggs, maple syrup, coconut oil, milk and vanilla extract until combined.
On top of the wet mix add coconut flour, baking powder, salt, cinnamon. and nutmeg. Whisk the dry ingredients into the wet mixture until smooth and combined. (Alternatively, you can also blend all ingredients in a food processor or blender.)
Stir in grated carrots, chopped pecans and crushed pineapple (optional) by hand. Fill batter into prepared pan.
Bake the healthy carrot cake for about 25 minutes until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
For the frosting, beat softened cream cheese and maple syrup with a handheld mixer until smooth and fluffy.
Using an angled spatula, spread the cream cheese frosting over the fully cooled cake. Create a swirl pattern with an angled spatula or the back of a spoon.
If avoiding dairy, try substituting a thick dairy-free yogurt or this recipe for whipped coconut cream as alternative frosting.
Store the cake covered in the fridge.
* monk fruit syrup is a great low-carb alternative
** paleo baking powder = 2:1 ratio cream of tartar and baking soda
*** Nutrition data is calculated with low carb sweetener alternative