Carrot Cake

posted in Dessert

From the Kitchen of Lara Lyn Carter



Moist and delicious without dairy or gluten!


  • 3/4 cup coconut oil
  • 1 cup coconut sugar
  • 3 eggs at room temperature
  • 1 tsp. pure vanilla
  • 1 1/3 cups almond flour
  • 1 tsp. GF baking soda
  • 2 tsp. cinnamon
  • 1 1/2 tsp. ground ginger
  • 1 tsp. fine sea salt
  • 1 cup grated carrot
  • 1 cup crushed pineapple (no added sugar drained well and reserve 1 tbsp. juice)
  • 1 cup chopped walnuts
  • 8 oz. plant based cream cheese (you can substitute dairy based if you prefer but nutritional value will change)
  • 1/2 cup honey
  • 1/2 cup coconut sugar
  • 2 tsp. pure vanilla
  • 1 tbsp. reserved pineapple juice


For the cake, cream the coconut oil, coconut sugar and eggs together. Add the vanilla, carrots, and pineapple. Mix the almond flour, soda, salt, cinnamon, and ginger together and add to the wet ingredients. Stir in the walnuts last. Bake at 350 degrees for 50 minutes in a parchment lined and 8×11 1/2 pan that has been sprayed with coconut oil cooking spray. Cool completely before icing.

For the icing, whip the cream cheese, honey, coconut sugar, vanilla, and juice together. Keep the icing chilled until ready to ice the cake.


Store the cake in the refrigerator. Serves 12