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Carrot & Walnut Cake with Coconut Cinnamon Cream

I know it’s Thanksgiving week and everything around us screams of pumpkin pie, muffins, and cakes… but while I make a healthier version of that, I wanted to share with you my all-time favorite carrot cake that doesn’t need a holiday to be celebrated!

This carrot cake is deliciously moist and will fill your kitchen with the warm smells of cinnamon, cloves, and nutmeg. It’s packed with shredded carrots and walnuts and is made of a grain-free flour blend of almonds, coconut, tapioca, and arrowroot starch. Its dark and caramel-like sweetness naturally comes from this wonderful organic coconut sugar that is naturally healthier, unrefined, and considered a lower-glycemic sweetener.

It’s the perfect loaf to make and gift for anyone who’s craving a warm and cozy cake but is a bit more health conscious this season. It also ticks all the boxes for those who are paleo, gluten-free, or vegan… a win-win for all!

Carrot Cake w/ Coconut Cinnamon Cream (Paleo, Vegan, Gluten-Free)

Created by on November 19, 2017

Original recipe inspiration by Bob's Red Mill.

  • Prep Time: 20m
  • Cook Time: 1h
  • Total Time: 1h 20m

Ingredients

For the cake

  • 3 1/2 c Paleo Baking Flour (I used Bob's Red Mill)
  • 3/4 c Coconut Sugar (I used Organic Larder)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. grated nutmeg
  • 1/4 tsp. ginger powder
  • 1 c orange juice + zest (from 2 oranges)
  • 2 eggs*
  • 1/4 c melted coconut oil**
  • 1 tsp. vanilla bean paste
  • 1 c shredded carrots, (about 2 medium)
  • 1/4 c walnuts, chopped

For the topping

  • 1 can full-fat coconut milk, chilled in the freezer
  • 1/2 tsp. cinnamon
  • 1 tbsp. pure maple syrup
  • some extra chopped walnuts
  • dash cinnamon and coconut sugar

Notes

  • *I used 2 tsp egg replacer, but you can also do a flax egg or use regular eggs
  • **use refined coconut oil if you don't want a strong coconut flavour.

Instructions

  1. Preheat the oven to 325F / 160C
  2. Lightly oil an 8x4 inch / 20x10 loaf pan or 12-muffin tin if you prefer.
  3. In a small bowl, combine the dry ingredients; flour, coconut sugar, baking soda, salt, and spices
  4. In a larger bowl, whisk together the wet ingredients; orange juice, flax egg or egg replacer, coconut oil, and vanilla.
  5. Add the dry ingredients to the wet and mix well, then fold in the shredded carrots and walnuts.
  6. Pour the batter into the loaf pan and smooth evenly.
  7. Bake for about 1 hour until a toothpick inserted in the center comes out clean. If the top is browning too quickly, lightly cover with foil and continue to bake.
  8. Let the loaf cool in the pan for 30 minutes, then unmold and cool completely.
  9. Drain the coconut water from the cream and add the cream to a mixing bowl. Add the cinnamon and maple and whisk to incorporate. Drizzle onto the cake, top with extra walnuts, and sprinkle with cinnamon and coconut sugar.
Source: Roya Tarzaban

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