Carrot Cake with Dairy-Free Cream Cheese Frosting

Ingredients

• 2 cups finely shredded carrots
• 1.5 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 3 eggs
• 1/2 cup allulose
• 1/3 cup avocado oil
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts
• 8 oz dairy-free cream cheese, softened (frosting)
• 3 tbsp powdered allulose (frosting)
• 1/2 tsp vanilla extract (frosting)

Method

1. 1

   Shred the carrots, then squeeze them firmly in a clean kitchen towel to remove excess water — carrots hold a surprising amount of moisture, and squeezing them dry first is what keeps the cake from turning soggy and dense in the center once baked.

2. 2

   Whisk almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt together.

3. 3

   Whisk eggs, allulose, avocado oil, and vanilla together, then fold in the dry ingredients until just combined. Fold in the squeezed carrots and walnuts.

4. 4

   Pour into a lined 8-inch round pan and bake at 350°F for 32-36 minutes until a toothpick comes out clean. Cool completely.

5. 5

   Beat dairy-free cream cheese, powdered allulose, and vanilla together until smooth, then spread over the cooled cake.