Dairy Free · Desserts · Frosting · Gluten Free · Vegan

Carrot Cake

If it doesn’t have chocolate, how can it be called dessert?  I don’t know, but I do know that Jim… my  FIANCE`! (sorry, still giddy)…. enjoys carrot cake.  Well I had carrots and I love Jim, so why not whip up a carrot cake?  Even though this recipe really lacks chocolate, I really like this cake!

Carrot Cake

Carrot Cake
Carrot Cake


  • 1 ripe plantain
  • 1/2c arrowroot starch
  • 1/2c coconut flour
  • 1/2c brown rice flour (or sorghum flour)
  • 1/4c maple syrup
  • 1T coconut oil
  • 1c shredded carrot
  • 1/8t uncut stevia
  • 2T vanilla extract
  • 1T cinnamon
  • 1/2t nutmeg
  • 1/4t ginger
  • 1T baking powder
  • pinch salt
  • 1 flax egg (1T flax meal and 3T water; let stand five minutes)

Coconut “Buttercream” Frosting:

  •   1/2c coconut butter
  • 2T maple syrup
  • 2T+ almond or coconut milk (coconut creamer works, too!)
  • stevia to taste


Preheat oven to 350F and line an 8×8 pan with parchment paper or lightly grease with coconut oil.  Blend together everything but flours, flax egg and carrot shreds.  In a separate bowl, sift together your different flours, baking powder and cinnamon.  Pour the contents of the blender into the flour and stir to combine.  Now stir in the flax egg and begin to fold in carrot shreds.  Pour batter into the lined or greased pan and bake for 26-30 minutes.  Remove from oven and let cool before frosting.

To make frosting, place all of the ingredients in a blender or food processor until you reach the desired consistency and taste.  Now frost your carrot cake and enjoy the extra frosting with a spoon… or a fruit plate.

Enjoy your carrots! And, if you really like carrot cake check out this recipe or this one, too!

Carrot cake carrots


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