Gluten Free Carrot Cake with Cream Cheese Frosting

Gluten Free Carrot Cake with Cream Cheese Frosting

Just in time for Easter, I absolutely LOVE carrot cake! This past week, I got some cassava flour that I’ve been wanting to try since Paleo f(X) last year. I’ve heard it was a really great option for people with nut allergies that can’t use almond flour, but it’s still gluten free, grain free, and nut free.

Cassava flour is made from the whole yuca root and has somewhat of a nutty flavor, but pretty subtle to the point you couldn’t tell the difference between wheat flour and cassava! Which I love + what I want! With cassava flour, you aren’t supposed to have to mix different flours together like most gluten-free flours. I felt like this was pretty accurate. I think I’d love to try the combination of almond + cassava flour soon though!

Ingredients

  • 2 1/2 Cups Carrots (Shredded)
  • 1 1/2 Cups Cassava Flour
  • 4 Eggs (Pasture-Raised Preferred)
  • 3/4 Cup Coconut Oil (Melted)
  • 2 Tsp Vanilla Extract
  • 1/2 Cup Coconut Sugar
  • 1/2 Cup Maple Syrup
  • 2 Tsp Baking Powder
  • 3 Tsp Cinnamon
  • 1 Tsp Nutmeg
  • Handful of Walnuts

Frosting

  • 8 oz Cream Cheese (Room Temperature)
  • 8 Tbs Grass-Fed Butter (Melted)
  • 2 Tsp Vanilla Extract
  • 1 1/2 Cup Powdered Sugar (Organic Preferred)

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease 8×8 pan with a little bit of coconut oil.
  3. Shred up the carrots with a food processor.
  4. Mix the carrots, cassava flour, baking powder, cinnamon, nutmeg, and coconut sugar together in a bowl.
  5. Next, mix in the eggs, melted coconut oil, vanilla extract, and maple syrup in the cassava flour bowl until all the ingredients are mixed well.
  6. Fold in a handful of walnuts.
  7. Place the mixture into pan and bake for about 45 minutes or until toothpick comes out clean.
  8. Let cool down completely and add the cream cheese frosting to the top!

Frosting

  1. Combine all ingredients into a bowl and mix together with hand mixer.
  2. Ta-da!

***If you don’t have or like cassava flour, I remade this cake recipe with 1 1/2 Cups Almond Flour and 1/2 Cup Coconut Flour. I had to add an additional egg and 7 tbsp of almond milk. It worked perfect! It lengthened the cooking time to 55-65 minutes.

Lahana Vigliano
lahana@thrivalnutrition.com

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Thrival Nutrition. She has her Bachelor's Degree in Nutrition Science and currently pursing her Masters Degree in Nutrition Science and Functional Medicine. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@thrivalnutrition).