Dairy-Free · Dessert · Grain-Free

Cinnamon Spice Carrot Cake

Cinnamon Spice Carrot Cake (SCD, Grain-Free, Dairy-Free) - SpecificHealth

Brace yourselves because this recipe is delicious!!

I made way too many pumpkin recipes this fall and was looking for something to help our “pumpkined-out” taste buds.  This Cinnamon Spiced Carrot Cake is the perfect mix of sweet and spice.  Enjoy!

Cinnamon Spice Carrot Cake (SCD)

  • 2 cups carrots, shredded
  • 1/4 cup applesauce
  • 1/2 cup almond butter, unsalted
  • 1/4 cup honey
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon (each) ground ginger, nutmeg, cloves
  • 1 teaspoon baking soda
  • 1/2 cup almond flour
  • 1/4 cup coconut flour, sifted

Preheat oven to 325 degrees and grease a 9×13 pan with coconut oil.

In a large bowl mix together carrots, applesauce, almond butter, and honey.  Stir in eggs and vanilla.  Add the rest of the dry ingredients and stir to combine.

Pour into greased 9×13 pan and bake for 30-35 minutes.

carrot cake2

Dairy-Free Cinnamon Frosting (SCD)

  • 1/4 cup coconut yogurt
  • 1/4 cup palm shortening
  • 1/4 cup coconut oil
  • 1/2 cup coconut cream, skimmed from top of cold can of coconut milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • pinch of sea salt

Add all ingredients to a saucepan.  Heat over low heat until all ingredients are melted and combined.  Refrigerate for about an hour or until frosting is firm.  Frost whole cake, add a doll up to each slice, or eat it straight from the spoon 🙂

Recipe from Fresh4Five



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