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Grain-Free Carrot Cake with Cashew Cream Cheese Frosting

Natalie Eng | Naturally Natalie Eng
5 from 1 vote
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine dairy-free, gluten-free, naturally sweetened, paleo
Servings 1 9-inch cake



  • 2 c. Almond flour
  • 3 Eggs
  • 1 tsp. Baking soda
  • Pinch Pink Himalayan salt
  • 1 1/4 tsp. Cinnamon
  • 3/4 tsp. Ground ginger
  • 3/4 tsp. Nutmeg
  • 2 c. Finely peeled and shredded carrots
  • 1/2 c. Raisins I used golden
  • 1 c. Chopped Walnuts
  • 1/2 c. Chopped Dates Chop finely so they don't sink to the bottom
  • 1/3 c. Maple syrup

For the Frosting:

  • 1 1/4 c. Raw Cashews Soak for 1 hour beforehand, then drain and rinse
  • 1/2 c. Full-fat Coconut Milk
  • 2 tbsp. Lemon Juice
  • 1/2 c. Maple Syrup
  • 2 tsp. Vanilla Extract



  • Preheat the oven to 350 degrees. Grease a 9 inch cake pan with coconut oil and line the bottom with parchment paper.
  • Peel and grate carrots. (Tip: This can be done the day before)
  • In a medium bowk, whisk together the almond flour, baking soda, salt, cinnamon, ginger, and nutmeg.
  • In a separate bowl, combine the eggs and maple syrup. Then, slowly fold in the dry ingredients.
  • Add in the carrots, raisins, dates, and walnuts.
  • Pour the batter into the cake pan and bake for 30 minutes, or until a knife comes out clean. Allow to cool on a cooling rack completely before putting any frosting on.

For the Frosting:

  • Blend together the soaked cashews, coconut milk, maple syrup, lemon juice, and vanilla. Chill in the refrigerator for at least 30 minutes before frosting. (Tip: you can make the frosting the day before, but I think it holds best when made the same day as the cake).


When the cake is completely cooled and the frosting has chilled for at least 30 minutes, cover the cake with frosting. To make the little "nest" on top, toast coconut flakes in a pan for a few minutes, constantly stirring until they reach your desired color. Filled it with walnuts, dates, and/or raisins as the "eggs". Chill in the refrigerator until ready to serve.