The Finest Wholesome Carrot Cake You may Ever Eat (gluten free!)

Angela

says:

I looooove carrot cake and this appears to be like wonderful!

Becca

says:

Will this recipe Work for cupcakes?

I believe so, though I might most likely recommend utilizing 1 teaspoon baking powder and 1/2 teaspoon baking soda. Plus I might advocate including 1 teaspoon vinegar to the recipe (that is all to assist them rise a bit). I’m undecided on baking time, however i might guess 15-20 minutes.
- Jessica
  
  replied:
  
  So I made these within the cupcake model utilizing Monique changes. They have been nonetheless very moist so I ponder if eliminating a little bit little bit of the milk would have helped. I baked them at 350 for 20 min however then upped the temp to 375 For 10 minutes. Stored the temperature at 375 for the second batch they usually nonetheless took about 30 min.
  They’re scrumptious and so candy, even with none refined sugar. I’m amazed!
- Dk
  
  replied:
  
  Is that this a 1/2 tsp baking soda along with what’s already within the recipe, or scale back the baking soda to 1/2 tsp? I need to make these into cupcakes too immediately
  - Nameless
    
    replied:
    
    I had the identical query, are you able to please make clear please!
    - Sorry for the delay! I’d advocate 1/2 tsp. baking soda whole, plus 1 tsp. baking powder. I haven’t examined this so I can’t be certain it’s going to work completely, however that’s what I’d attempt! Let me know if you happen to attempt them 🙂
  - cat
    
    replied:
    
    this has been my go-to carrot cake recipe for a lot of rounds of birthdays now! complete household LOVES it!! curious, did any of you who requested about cupcake modifications truly attempt it and what outcomes did you will have?

I like love love carrot cake! These layers look so tasty! Good for Easter 🙂

Completely! Hope you get an opportunity to do that one 🙂

Melissa

says:

All your paleo recipes look so nice, however my mother is allergic to almonds. Do you suppose a hazelnut flour or one thing might work? Or do you suppose that might damage the flavour and texture?

Emaleigh Downey

replied:

I discover that subbing hazelnut flour in recipes in excessive quantities messes with the flavour!
- Melissa
  
  replied:
  
  Thanks, I figured that, however was hopeful 🙂
- Rhiannon
  
  replied:
  
  I don’t eat almonds both. So substitute most baked items with hazelnut meal. I’ve tried 1/2 hazelnut and 1/2 cashew meal. I discover the hazelnut has a unique texture to almond so add some coconut flour roughly 1-2T per C of hazelnut.

Hazelnut flour would undoubtedly work right here, however sure, the cake will style like hazelnuts. Another choice is to make use of pecan flour, which might be delish and assist preserve the flavour in tact higher.

Roimata

replied:

Floor sunflower seeds might work

Pixie

says:

This cake appears to be like so good, however I’ve an enormous query: I do know you are feeling strongly about not omitting the shredded coconut from this recipe for texture’s sake, however the stringy texture of shredded coconut is what saved me from being a coconut fan for over 20 years (till I had coconut butter)- I like the flavour, I simply can’t bear that hard-stringy texture. So- in your educated opinion, might I make the shreds smaller and nonetheless have the identical general cake construction, or does it need to be shredded for the integrity of the cake? Or can I simply omit the shreds and add extra coconut flour? The little laborious shards significantly skeeve me out, sorry. I’ve gooseflesh even writing about them. 🙂

Truthfully I couldn’t inform there was coconut in right here in any respect. I exploit the Bob’s Crimson Mill finely shredded unsweetened coconut and it’s wonderful. If you wish to omit, I recommend including a tablespoon or two of extra coconut flour — however once more, please know I haven’t examined it every other means than written.

Gretchen Gall

says:

I looooove carrot cake – and love this more healthy take. One of many issues I beloved from my mother’s carrot cake was the addition of crushed pineapple. However this is able to add extra moisture (her cake additionally had like a cup of vegetable oil) might you add pineapple right here with out adjusting the moist elements you suppose?

That’s powerful. I did attempt it with pineapple and felt prefer it was *too moist* however if you happen to determine so as to add pineapple, I would recommend draining it COMPLETELY and decreasing the almond milk to 2 tablespoons as a substitute of doing 1/4 cup. please let me know the way it seems!

Sara Stewart

replied:

Did you find yourself including pineapple? I’m about to make this recipe and I’m desirous to attempt including pineapple, with the changes urged.
- Tai
  
  replied:
  
  Hello! I like carrot cake and would love a more healthy choice, nonetheless, I’ve a nut allergy (all nuts). Is there one other flour I can use? Or no? Thanks!

Emaleigh Downey

says:

OMG I like your different GF carrot cake greater than something! I’ve had it for my birthday cake for the previous 2 years hahaha! May this one beat it? Lets see!!!! <3

Wonderful!! Let me know what you consider this one 🙂 excited to listen to!

Sheri

replied:

Thanks for this scrumptious cake recipe! As the one gluten-free eater on the desk with 7 foodies, this GF carrot cake acquired excessive reward. I like the style! I added some chopped dates together with the raisins and pecans and baked it in a 9×13 glass casserole pan, Since I solely had almond meal and never superb almond flour, I used what I had. Turned out nice! Who would’ve thought tahini would work so effectively on this recipe? How did you even provide you with that genius concept?
- So glad you really liked this one! Tahini is certainly one of my favourite issues to bake with 🙂

Lauren

says:

May I sub the powdered sugar within the frosting for lankanto’s powdered monkfruit sweetener?

I haven’t tried it however I believe if it’s just like powdered sugar than it could most likely work.

Gabrielle

replied:

Hello! Nice recipe. I made the frosting with the powdered monkfruit sugar and it turned out nice!
- YUM! excited to listen to this recipe turned out nice for you, Gabrielle! ❤️

This can be a STUNNER. Good work, buddy!

Thanks a lot, Dana! 🙂

Oh my gosh, this appears to be like completely wonderful!!! Mouth watering!

Thanks Kelli!! It’s SO scrumptious.

Steph

says:

Seems to be scrumptious! I can’t use however elements as a consequence of an allergy. Any ideas on what to switch the almond flour with? Thanks!

Hello! Sadly I don’t have a substitution for this cake.

Linda

replied:

Strive sunflower meal! Grind up sunflower seeds. Simply remember that generally they will go inexperienced as a consequence of chemical response with elevating brokers ( I stick with utilizing them in chocolate cake, or simply settle for the inexperienced if I bake with them ).

Niki Symeonidou

says:

I made this cake yesterday. I did multi functional sq. pan.
Omg….that is THE BEST carrot cake I’ve ever had…lady….wonderful….
One other tremendous duper good recipe from you….
Thanks❤
Niki

Wonderful! Glad to listen to it really works out in a sq. pan. So comfortable you really liked it!

Stacey Morse

replied:

What dimension pan did you utilize and the way lengthy did you cook dinner it for? Thanks a lot!

Felicity

says:

Can I bake the cake in a 9×13 ? Can also I substitute the tahini with apple sauce?

Sure you may bake it in a 9×13 inch pan. I might verify it round half-hour, nevertheless it might take as much as 45 minutes. I might not sub the tahini with applesauce as a result of I believe it could add an excessive amount of moisture. As an alternative attempt almond or cashew butter.
- DARLENE MCLEAN
  
  replied:
  
  HI, locked in due to the pandemic and don’t need to scoot to the shop only for almond butter , cashew butter or tahini. Any options what I might sub with? thanks
  - You could possibly attempt one other 1/4 cup coconut oil OR use 1/2 cup packed almond flour. i haven’t examined any subs, these are simply options.

Serena

replied:

I made this in a 9×13, and it took slightly below 40 minutes. It was extremely moist and scrumptious. I used to be nervous as a result of it was taking so lengthy to get accomplished within the center, nevertheless it was good. I additionally used powdered Swerve (erythritol) within the frosting, and it was wonderful.
- Good! Glad you loved!

Isabella

says:

Hello! Is the coconut taste distinguished? Im cooking this for my boyfriend however he doesn’t like coconut very a lot. Thanks!

Hello! I don’t suppose it’s in any respect. It extra tastes like a spice cake!

Krista

says:

Made this and beloved it! The cake just isn’t overly candy and pairs completely with the frosting.

So comfortable to listen to that! Agreed – I attempted to maintain it good and balanced 🙂
- Noelle
  
  replied:
  
  I’ve made this recipe earlier than and LOVED it! I need to make it for my mother however she will’t have almond flour, can I simply sub common flour for the almond flour?? Please let me know ASAP as her bday is immediately! Thank yoy
  - Hello! Sadly I wouldn’t advocate utilizing common flour because the consistency of the cake will actually change. Sorry!

Heather

says:

I divided the recipe in half and baked in a loaf pan for 35 min and it got here out completely! I additionally used peanut butter as a substitute of tahini (as a result of I didn’t have any readily available) and didn’t style in any respect like peanut butter. Nice recipe!

Good!! Glad to listen to that peanut butter labored in right here, too 🙂

Beth

says:

This was a crowd pleaser for certain! 🙂 Finest cream cheese buttercream ever!

Do you suppose you would sub the coconut flour for oat flour?

If you wish to sub oat flour in for the coconut flour, I believe it’s attainable. You might want to make use of just a bit extra.

Claire

says:

Seems to be wonderful, can’t wait to make this!! Is it attainable to sub almond meal for almond flour?

I haven’t tried it, however if you happen to do, simply know that it could be a little bit grainy. Please report again if you happen to attempt it! Would love to listen to.

Becca

says:

I made this for my husbands birthday. He loves carrot cake. Wished to discover a wholesome recipe that might style good. I’m not a giant fan of carrot cake, however this cake has modified my thoughts. So good. The icing is unbelievable.

So glad you discovered this one! Simply have to seek out the correct carrot cake 🙂

Becca Munro

says:

AMAZING!!!

Kristin

says:

Within the details about the flour,
the directions state to pack the almond flour just like the coconut flour, however then it says that the coconut flour doesn’t must be packed. I’m confused…please assist!

Hello Kristin! The coconut flour doesn’t must be packed. Sorry about that.

Krissy

says:

Made it and it turned out completely!! Nice recipe!

Wonderful! So comfortable to listen to that.

Emily

says:

Made this cake for my boyfriend’s birthday and it was an enormous hit, tremendous moist and scrumptious! My dad commented that it was one of the best carrot cake he has ever had. Will certainly make once more!

So comfortable to listen to that, Emily! Love this one for birthdays (and all celebrations actually).

SuzieL

says:

It’s not that carrot cake isn’t good, it’s simply that there are a number of different muffins that I like MORE than carrot cake – like something with chocolate. That being mentioned, this was a winner! Simple and scrumptious. I’ll seemingly make it once more, though the grain free chocolate chip tahini cake is a high contender for remakes! Undoubtedly scrumptious and pretty low upkeep

Glad you appreciated this one! I’m all about chocolate too, however there’s one thing a few scrumptious carrot cake 😉

Darla Pello

says:

swerve makes powdered sugar, low carb, order on amazon

Hello once more. I don’t have coconut flour however a great deal of almond flour so do I exploit much less almond flour or extra liquid?
BTW I like all of your recipes.

Hello! You’ll be able to try to use oat flour however I’m not sure that can work. You want coconut flour for liquid absorption and to assist create a pleasant crumb for the cake.

Be at liberty to frost the cake with something you want! This cake is “paleo-friendly” that means you may make slight changes to it (i.e. the frosting) to make it paleo.

Julia

says:

Hello! I might like to make this recipe for Easter. However I’m questioning what sort of paleo powdered sweetener I can substitute the common powdered sugar for? Thanks!

Hello Julia! I record that you should utilize Easy Mills Frosting or you should utilize a stevia based mostly powdered sugar.

Kim

says:

This cake is wonderful! I’ve by no means made carrot cake earlier than, so I used to be a little bit nervous. It got here collectively so simply and didn’t disappoint. I will likely be making this each Spring now. It’s good!

I’m SO glad you prefer it! Thanks for leaving a remark, too!

Chelsea

says:

Can this keep on the counter high for a pair days or ought to it’s refrigerated?

Hello Chelsea, I like to recommend storing this cake within the fridge after you frost it!

Laura

says:

Turned out fantastically! Created a bunny face on high with three jellybeans and some Easter jimmies 😉

So cute!! Glad you really liked it 🙂

siobhan

says:

im so upset. turned out so flat- in flavour and dimension. I’m so disenchanted and I’m undecided what went unsuitable. I learn each evaluate earlier than hand and watched the video. No substitutions!

Hello! I’m sorry you had that concern, particularly since everybody else has success with the recipe. I’m curious what pans you used and in addition if any of your elements have been outdated? That’s the one factor I can consider that might be inflicting a problem.

Marie

says:

Monique, that is the primary time I’ve ever commented on a blogger’s web site. However this time I felt compelled to lastly inform you that I’ve been following your recipes for years and your dishes brings a lot pleasure to my household. My 5 12 months outdated son loves your pumpkin cinnamon rolls and paleo chocolate banana muffins, and my three 12 months outdated daughter loves all the candy potato dishes and salads. I’ve made this paleo carrot cake two occasions because you posted it! My husband and I just lately took our household to Disneyworld and we packed this cake up for our resort fridge. Thanks for sharing your ardour with us. You’re in our house weekly via your recipes.

Thanks a lot, Marie! I’m comfortable you appreciated the carrot cake and different dishes on AK! Thanks for leaving a remark too 🙂

Teresa Larson

says:

Hello,
I’m tremendous excited to do that recipe. I don’t have so much if expertise baking so sorry for this most likely apparent query. I solely have 2 9 inch pans. Are you able to supply any options on doing something in a different way?

Katie Caponigro

replied:

HI – I’ve the identical query! Planning on making this immediately however with two 9 in pans.
- Hello! I might not make this cake with two 9-inch pans as I believe they’d be too skinny, nonetheless if you happen to do it you’ll want to scale back your baking time. I might verify the muffins at 18-22 minutes!

I might not make this cake with two 9-inch pans as I believe it could be skinny, nonetheless if you happen to do it you’ll want to scale back your baking time. I might verify the muffins at 18-22 minutes.
- Katie
  
  replied:
  
  it turned out nice – even in 9 inch pans – everybody LOVED IT! Thanks for the inspiration!

Cheryl

says:

Is there a strategy to substitute for the maple syrup? I’m diabetic and so keep away from all sugars.

You’ll be able to try to use a sugar free sweetener! I haven’t tried it so I can’t touch upon the way it will prove. Let me know if you happen to check it out!
- Carolyn
  
  replied:
  
  I made the cake utilizing Carey’s sugar free maple syrup (erythritol) and it nonetheless tasted nice.

Lori

says:

This was unimaginable!! Large hit!! And two of the eaters are tremendous choosy allergy-recipe haters, lol. They not solely couldn’t inform, however completely beloved it. I did sub vegan butter (miyoko’s creamery) for the coconut oil cuz needed much less coconut taste and the c.o. I’ve is robust in taste. In any other case, adopted precisely as written. Did each add-ins of pecans and raisins. Oh — recipe didn’t state except I missed however I did toast the pecans first and that labored fantastically. Each for adorning however the add-in to the batter too. I believe it imparts extra taste that means. Will make once more!! Thanks a lot!!!!

Wonderful!! So comfortable to listen to that Lori. Love the pecans + raisins in right here. Thanks on your remark!

Ashley

says:

THis cake….. is fabulous. Household beloved it, I beloved it, and wouldn’t even identified it was gluten free. Moist crumb, not too candy (relying on how a lot sugar you place within the icing) and FULL of flavour. Undoubtedly making this once more. Glorious recipe. Thanks.

So comfortable to listen to that Ashley! Good for holidays (or any day actually). Glad you loved 🙂

Kristin

says:

I made this for Easter and it turned out extremely effectively!!! I’ll undoubtedly be making this once more!

Wonderful!! I’m so glad 🙂

Ashley

says:

Made this for Easter and it was AMAZING. Undoubtedly a crowd pleaser-highly advocate:)

Find it irresistible!! So comfortable to listen to that 🙂

Maggie

says:

This was ABSOLUTELY PHENOMENAL!! I’ve by no means baked a cake earlier than and this was perfection. Since going gluten and dairy free I’ve missed carrot cake so thanks! Everybody at Easter beloved it!!

Maggie

says:

Wonderful! My husband loves carrot cake and I made this immediately for his birthday. It was good and I’m making it for him yearly! Such an superior recipe!

Good! Love this as a birthday cake. Glad you two beloved it too 🙂

Molly

says:

This cake was good for Easter! I used two 9″ cake pans and fortunately it nonetheless turned out completely moist and never too skinny! My mother took a chew and mentioned “this should be a really wealthy cake!” so she was shocked after I instructed her how wholesome it’s. Even just a few of my members of the family who don’t like carrot cake tried a chunk as a result of everybody was speaking about how scrumptious it was. Wanting ahead to creating this and the tahini cake once more!

So comfortable you all beloved it (and that the 9″ cake pans labored out effectively!) Benefit from the tahini cake, too 🙂

Kate

says:

I discovered this recipe days earlier than my boyfriend’s birthday and despite the fact that I’m nonetheless engaged on getting him on the “wholesome” prepare, carrot cake is his favourite dessert, so I made a decision to attempt it so he might have a deal with and I might be capable of have some, too (since I can’t eat processed sugar, dairy, and so on). The cake was an enormous hit!!! We each completely beloved it. I used half the quantity of the maple syrup in order that it wouldn’t be tremendous candy, which we each appreciated. It was nonetheless candy sufficient with out being an excessive amount of. My boyfriend ate it up! He mentioned he’s by no means eaten a lot carrot cake in a single sitting as a result of it’s normally too candy and simply too indulgent however this recipe with half the maple syrup was good. He mentioned he couldn’t even inform it was wholesome! 🙂 Thanks for sharing this superior recipe!!

So comfortable to listen to that, Kate! I normally don’t discover it too candy with all the maple syrup, however I’m glad halving it labored out effectively too 🙂 A brand new go-to for you and your boyfriend! <3

BakingRENA

says:

Wow! This cake is amazzzziiiinnnnggg. Cool playlist too 🤤❤

Thanks! So scrumptious 🙂

Anna Mae

says:

My sister in legislation simply made this for my husband’s birthday. She is understood for her gluten free muffins. This cake is marvelous. It has a unique texture than a moist greasy carrot cake, It’s mild and refreshing with the almond and coconut flours in it. I needed to have the recipe, so discovered it on-line. Will certainly SAVE this recipe perpetually! Thanks

Wonderful! Certainly one of my favourite muffins, too 🙂 Glad everybody beloved it!

Kay

says:

The recipe was really easy to comply with alongside. This was the primary time I making a carrot cake. I made the carrot cake for my mom in legislation and it was wonderful! She beloved it a lot that she made me depart about 1/2 the cake together with her!

Wonderful! So comfortable to listen to that, Kay 🙂

KW

says:

I made this for my spouse and he or she mentioned this was THE BEST carrot cake she has ever had. Nice recipe! I agree it’s undoubtedly the most effective I’ve had as effectively. I do need to ask, do you will have a diet meals desk for this recipe?

Wonderful! So comfortable to listen to that. I don’t have diet on this one because it’s meant to be extra of an indulgent, big day dessert 🙂

Josy

says:

May I make this recipe with common milk?

Sure that ought to work simply superb!

Irina

says:

Made this for my bf’s birthday and it was a complete hit. Plus was my first cake EVER. Tremendous straightforward to comply with. The one modifications I made was to double the recipe as I used 9 inch cake pans; solely used 1/2 of sugar for the frosting, and added some lemon juice to the frosting. Turned out scrumptious! Thanks for the recipe!!

Such an incredible first cake! I’m so glad you each beloved it 🙂

I simply made this cake for my husbands birthday- he had requested a carrot cake with an incredible cream cheese frosting and I remembered this out of your tales awhile in the past. That is by far the BEST carrot cake and it’s unimaginable moist and flavorful!

thanks a lot for this recipe Monique, I do know will probably be a staple for us now for all birthdays and particular events!

So comfortable to listen to that Jessica! Really certainly one of my favourite muffins I’ve made – good for holidays & birthdays 🙂

Stacey Morse

says:

I’m confused by the cook dinner occasions in step six. You’ve got longer cook dinner occasions for the smaller cake pan sizes, is that this right? Thanks!

Sure, that is right! Smaller muffins take longer to bake since they’re thicker 🙂

I made this for a cocktail party and everybody demanded that I share the recipe. That is significantly one of the best carrot cake I’ve ever made! Moist, textured, and flavorful! Undoubtedly learn via the directions although as a result of I forgot to carry the egg to room temperature and the oil undoubtedly coagulated. I needed to begin over. However significantly, that is the BEST. I’m about to make it a second time for Thanksgiving!

Wonderful! So comfortable everybody beloved it. And sure the room temp egg is vital – glad you have been capable of begin over (and an excellent be aware for future baking generally!)

Drew

replied:

You’ll be able to put a chilly egg within the microwave to heat it to room temp. Only a few seconds till you are feeling the surface of the egg is heat.

Liz

says:

This was completely scrumptious! Thanks a lot! I’ve tried many recipes for carrot cake (Paleo Versiover the 12 months and this one beat all of them (BY FAR)!!! I used almond butter as a substitute of tahini (as a result of that’s what I had). AMAZING!!!

Find it irresistible!! So glad it’s your new fav 🙂 almond butter sounds scrumptious!

Blebea nicoleta

says:

Hello there. I need to attempt all of your recepies as a result of they give the impression of being so good however i discover it dificult to mesure in cups since we dont use cups however grams. Is there any posibility to place additionally în grams the elements? Thanks.

An

says:

That is probably the most cake-like almond cake I’ve made in a very long time. I really feel just like the 6 inch spherical cake pans make an enormous distinction. The feel was unimaginable! I used to be practically out of tahini and took the advice to make use of a drippy almond butter. So I used a little bit bit of every to make the complete 1/3 cup and it got here out good! Thanks!

Wonderful! So comfortable to listen to that. Love this cake all 12 months spherical 🙂

Emma Jenkins

says:

I assume this cake may be frozen, together with the icing – have you ever tried it? Cake is made and I simply must ice it. I’ll put up my evaluate as soon as we’ve tried it!

I haven’t tried it however I’m certain will probably be simply superb! I might advocate freezing with out the icing 🙂 Let me know the way it goes!

Have made the Carrot cake recipe a few occasions and completely adore it. Nonetheless, to my data true paleo doesn’t use any sugar. Powdered sugar is used within the frosting. Are you able to advocate a extra natural sort of sweetener, akin to maple syrup? Texture might change for frosting however in attempting to remove all processed sugars what do you recommend?

Abby

says:

This cake out good! I’ve a ton of meals intolerances and was nervous I wouldn’t capable of finding a birthday got here that might agree with me and extra importantly be fulfilling. This cake exceeded all of our expectations. It was completely moist and simply the correct amount of candy and savory taste.. I might allocate greater than 50 minutes for baking. We have been a bit rusty and took us just a few hours from begin to end, nevertheless it was effectively definitely worth the sweat. I’m certain the subsequent time round we’ll minimize the prep time in half.

For the frosting, we subbed the powdered sugar for 1/4 cup of maple syrup to make this fully refined sugar-free. This cake will likely be a staple for birthdays and holidays to return in our home.

Good! I’m so glad you discovered this one on your birthday 🙂 certainly one of my all time favorites!

Claudia

says:

Nice recipe! I adopted the recipe and I used butter as a substitute of coconut oil and oat milk as a substitute of almond milk. My family and friends loved this cake. I’ll make it once more.

Good! I’m glad everybody beloved it!

Steph

says:

Wonderful recipe. I made a batch of 1.5x the elements to make it as a birthday cake. Baked on 180c for 38 minutes. Was nervous as paleo recipes don’t all the time prove nonetheless this one was good. I added each raisins and further walnuts, would to effectively with extra additionally.
The batter was very suppose and heavy, I used to be nervous it could be dry, it baked stage although so i wasn’t capable of minimize any off to style. Fortunate the cake turned out nice and everybody beloved it.

I’m so glad it turned out effectively! The proper birthday cake.

Monica

says:

This appears to be like wonderful!

May I exploit an all-purpose Gluten Free flour (say, Bob’s Crimson Mill) as a substitute of the precise almond flour and coconut flour? Do you suppose it could prove just like your cake, or does it want these two forms of flour? Thanks!!

So sorry however I might not advocate subbing flours on this one!

Zoe

says:

Hello there!! I’ve been eyeing this recipe for some time and I lastly suppose I’m going to provide it a attempt! I can’t wait. I used to be questioning if you happen to thought cashew buttercream frosting would work with this cake? Thanks a lot for the good recipe!!

Hello! Be at liberty to make use of your fav frosting on this 🙂 Let me know while you give it a attempt!

Elizabeth Mathew

says:

This appears to be like wonderful might I sub the maple syrup for honey and the coconut oil for melted butter??

I haven’t examined these swaps however I believe it could work effectively! Let me know the way it seems 🙂

Sasha

says:

Hello!! Desirous to make this for Easter. Would I be capable of sub the coconut oil for applesauce?? Thanks!!

Hello! I might not recommend it, it could seemingly be too moist and never bake correctly.

Laura

says:

The cake is within the oven and we will’t wait to get pleasure from it for my daughters third birthday tomorrow! Do you suppose the frosting would maintain up within the fridge if I made it forward of time after which put the cake along with the frosting tomorrow? Or ought to I wait and Make the frosting proper earlier than I construct the Cake? Thanks! Love al your recipes!! 🙂

The frosting ought to maintain up simply superb the day earlier than! I hope everybody beloved this!

Camille Laliberte

says:

I’ve by no means left a evaluate for a recipe earlier than however that is one of the best carrot cake recipe I’ve discovered. The cake itself is so scrumptious I virtually didn’t even trouble to make the frosting. That is implausible.

So comfortable you discovered this one! My absolute favourite, too!

Larson Bennett

says:

I can’t wait to bake this for my household this upcoming weekend for Easter! I’ve a fast query for anybody studying this remark/Monique relating to flour… is it attainable to sub a little bit of complete wheat flour for the quantity of almond flour referred to as for? Additionally, has anybody tried utilizing ghee as a substitute of the coconut oil? My two sisters aren’t followers of coconut (I do know, loopy!) so I need to try to decrease the quantity of coconut within the cake as a lot as attainable!

Thanks!

I believe melted ghee would work effectively! I might not recommend utilizing complete wheat flour, however you *would possibly* be capable of get away with subbing 1/2 cup complete wheat flour for 1/2 cup almond flour.

Jen

says:

Hello! trying ahead to creating this cake! Would it not be attainable to sub one of many cups of carrot for 8oz of crushed pineapple?
Thanks!

Laurie

says:

Would like to attempt these as muffins!! Even with or with out the frosting. Have you ever made as muffins?

I haven’t, however let me know if you happen to attempt them out as muffins!

Julian

says:

Can’t wait to do that Monique.
Fast query: as I’m clumsy and would undoubtedly make a multitude of a 3 layered cake – can I exploit the identical elements and simply make 2 muffins? I do know you haven’t examined this however any ideas?
Thanks.

Sure! I’ve some ideas within the directions 🙂 be at liberty to make use of two, 8-inch cake pans and bake them for 22-32 minutes.

Kelli

says:

This appears to be like unimaginable and I can’t wait to attempt!! We’re in the midst of lock down proper now and I don’t have any nutmeg, might I omit this or is there a substitution you’ll advocate? I do know it could now not be paleo, however might I substitute peanut butter for the tahini? Thanks a lot!!

Be at liberty to depart out the nutmeg and sure, peanut butter is ok!

LAETITIA

says:

Hello there, I’ve made your carrot cake yesterday for no different big day than the truth that they’d recent carrots at my native natural farm and I had all of the elements listed readily available. Additionally I assumed your recipe was very fascinating by way of diet! All I’ve to say WOW! That cake, regardless of forgetting so as to add the almond milk (duh!), is further moist and really wealthy! I didn’t do the frosting, as a substitute I added some coconut whipped cream on high. Good for breakfast ! That recipe will likely be my go to recipe going ahead. Thanks a lot and greetings from France!!

Wonderful!! I’m so comfortable you gave this one a attempt 🙂 sounds scrumptious with coconut whipped cream on high!

Fransuas

says:

This recipe wasn’t helpful in any respect. The cake batter was extraordinarily dry and the quantity of oil and sugar didn’t add any sort of moisture or taste to the cake. This was merely a waste of time and one of many worst cake recipes if not the worst cake recipes I’ve seen. It’s additionally extremely expensive to make and never handy in anyway. This web site isn’t dependable. Please don’t belief this web site.

Hello! Sorry to listen to that you simply had hassle with this cake recipe. I’ve discovered it to be completely moist, because the gluten free flours truly maintain much more moisture than conventional flours. I might recommend double-checking your measurements right here to make sure! I even have lots of extra recipes right here so that you can get pleasure from.

Joanna

says:

I normally don’t depart opinions however this web site and recipe are utter bullshit. That is extremely costly to make and a waste of money and time. There are barely any destructive opinions which makes me suppose that whoever is in control of this web site deletes all of them. DO NOT TRUST THIS WEBSITE AND RECIPE. This can be a joke.

Hello Joanna! Sorry to listen to that you simply didn’t just like the recipe. Are you able to let me know what went unsuitable? Hopefully I can assist troubleshoot as many individuals have efficiently made this recipe and beloved it.

Laura

says:

This was completely scrumptious. My new favorite recipe. I subbed powdered sugar in cream cheese frosting for powdered swerve…. so so so good!!!!

Good! Glad you really liked it!

That is one of the best carrot cake recipe I’ve tried thus far! Making it once more for easter sunday!

So comfortable to listen to that! Good for Easter 🙂

Amy

says:

Sooo good! My household is small so i halved the recipe and made it in an 8 inch spherical pan. I didn’t change anything in regards to the recipe. It turned out implausible! It was gone shortly and I’m already planning to make one other. I really feel much less responsible about consuming it with the wholesome elements. The truth is, it could be nice even with out the icing. Thanks Monique!

Good! So glad the entire household beloved this one!

Vinnie

says:

Will the cake virtually be fudgy or fluffy? Coming now and it smells scrumptious!!

It must be tremendous moist however fluffy! Hope you adore it!

I’ve to say, I all the time shrink back from making muffins (for some cause they intimidate me) however this was tremendous straightforward to comply with and DELICIOUS. As all the time, Monique, you killed it! You’re the most dependable recipe creator I’ve ever identified.

Truffles may be intimidating however when you begin they’re a lot simpler than you suppose! So glad you gave this one a attempt 🙂

Melanie

says:

I haven’t made this but, however I do know it’s going to most likely be a 5 star as a result of I LOVE all of your recipes!

Query – has anybody tried making it vegan but with flax eggs? I’ve by no means baked with them however I would love attempt… however I additionally don’t need to mess up the cake as a result of I’ve been enthusiastic about all of it week!

So glad you’re discovering recipes right here that you simply love! Let me know if you happen to give the flax eggs a attempt, or be at liberty to verify the feedback 🙂

Angela

says:

When can we add the carrots??

Thanks for this recipe, you’ve given me a lot confidence cooking and baking! I can’t consider I’m making the Easter dessert for my household!

In step 4 you’ll see when to stir within the carrots 🙂 So comfortable to listen to that you simply’re gaining confidence cooking and baking – love that! I hope the entire household loved!

Lacie

says:

So yummy and moist!!!

Gail

says:

I like carrot cake, however I’m not going to the difficulty of three layers. Would I sound like a absolute clod if you happen to might inform me if the identical quantity of batter would do effectively in a 9×13 pan?
Thanks.

Completely, you’ll simply have to look at the baking time. Tell us the way it seems!

Adrienne

says:

This carrot cake is unimaginable. We made it for Easter and It’s now my true go to carrot cake. Thanks but once more Monique for one more killer recipe.

So comfortable you really liked it, Adrienne! 🙂

Nicole

says:

My brother desires me to make a carrot cake that’s dense like a Bundt cake. Would you say this cake is like that? Additionally he would hate the shredded coconut. What might I substitute that with? Or simply depart it out?

It’s fairly dense and undoubtedly scrumptious! If you wish to pass over the coconut, I recommend 1/2 cup extra almond flour.

Marie-Claire

says:

I made this for my household for Easter–it was delicous. I gave the recipe to my mother earlier within the week and he or she made it too, with out icing in a bundt pan and it additionally got here out nice. This may grow to be an Easter custom for our household. Thanks!

Good! So comfortable to listen to that!

Heather

says:

Scrumptious! I modified the recipe to make wholesome candy potato cake, one that’s sugar-free and oil-free.
For the dry elements, I omitted the salt.
For the moist elements, I used date paste as a substitute of maple syrup, selfmade pecan butter as a substitute of tahini, milk as a substitute of almond milk, selfmade applesauce as a substitute of coconut oil, and shredded candy potato rather than shredded carrots.
Turned out fairly moist and yummy!

Erin

says:

I adopted the recipe precisely and substituted dairy free cream cheese for the frosting (left the butter as dairy) and it got here out unbelievable! So so good! My boyfriend is lactose illiberal so omitting a few of the dairy within the frosting made it an incredible recipe for him.

Good! So glad you each loved!

Lindsay B.

says:

I made this carrot cake final night time and OMG it’s so delish! I used to be nervous as a result of the batter was so thick, nevertheless it got here out completely moist and cakey. I subbed the tahini for a similar quantity of almond butter, simply because I had it readily available, and as a substitute of doing a number of spherical pans I baked the cake in a 8″x11″ glass pan with the parchment paper in fact for about 40 minutes. My husband and I are so impressed with this cake. It doesn’t style wholesome and guiltless AT ALL, however as a substitute extraordinarily delectable and completely sinful which is the whole lot a cake must be.

Wonderful! I’m glad the 8″x11″ labored out effectively. So comfortable you each beloved it!

MARIA

says:

I made this cake for this previous Easter. Whereas the cake and frosting have been excellent general, I undoubtedly felt just like the tahini was overpowering. I like tahini, however I wasn’t anticipating it to be the strongest taste within the cake. I additionally seen that the cake tasted a lot better the second day after being refrigerated once more. I might make this once more however substitute the tahini.

Fascinating! I’ve by no means actually been capable of style the tahini in right here with all the spices and different elements. Agreed that the second day makes this cake tremendous scrumptious and moist 🙂

Celia

says:

I made this icing and I’ve to inform you that is arms down one of the best selfmade cream cheese icing I’ve ever had! Bravo my buddy.

Wonderful! So comfortable to listen to that 🙂

Mari

says:

I consider that within the directions the carrots are lacking. In any other case it’s an incredible recepie!

They’re in Step 4 🙂 you fold them in after including the coconut oil. Glad you loved!

Catrine Roen

says:

Can I omit coconut if I don’t have it?
Do I would like to switch it with one thing else?

Sadly the coconut is essential for the feel of the cake so I wouldn’t recommend omitting – sorry!

tiffany l Gehrke

says:

I made this recipe precisely as directed, besides that i made them into particular person muffins with the intention of freezing some for later. This recipe got here out completely in texture and style. I extremely advocate! My husband is the pickiest eater EVER and he beloved this! Thanks

Sunaina

says:

I completely LOVED this recipe. I made it for my dads birthday and it was such a success! Good quantity of sweetness!

Bre Jelsma

says:

Made this immediately and it’s presently cooling. To this point it appears to be like delish.

I made the frosting with powdered coconut sugar as a substitute of powdered cane sugar and… it’s fascinating. Has sort of a bizarre style to it. Want I had a greater phrase to explain it. Virtually… soapy? I don’t know. I’m pondering it’s the arrowroot I added when making the powdered sugar? I nonetheless used common butter and cream cheese. I exploit coconut sugar as a substitute of standard sugar in all my recipes and it all the time tastes nice so undecided what I did unsuitable right here. What Ought to I do? Perhaps to offset the arrowroot style?

Love all of your recipes!

How a lot arrowroot did you utilize? Maybe it wasn’t recent? You could possibly add further vanilla extract to attempt to offset the style.

Kelly

says:

I’m a seasoned baker and adopted this to a tee. It’s terrible. I do not know how anybody might give it greater than 2 stars. Until they’d not had a correct baked good in far too lengthy. The icing is sweet as a result of it’s regular. The cake is so dangerous I’m going to throw it away and I’ll eat about something. Waste of Time and comparatively costly elements.

Hello Kelly! Sorry to listen to that you simply didn’t like this one. I want I might assist troubleshoot for you as that is certainly one of my hottest muffins with tons of 5 star scores.

Christa

says:

Hello there, I’m all the time excited to seek out paleo recipes. You’ve got listed this as a paleo pleasant recipe. Hardest half is the make the frosting paleo. You’ve got added powdered sugar which isn’t paleo. Have you learnt a strategy to make the frosting paleo? I tried to make my carrot cake recipe and switch it paleo. I failed miserably and wasted so many elements. I’m planning to make yours tomorrow. Thanks for sharing.

meredith scudder

says:

can you are taking out the shredded coconut?

I wouldn’t advocate it – sorry!

Kate

says:

THE BEST wholesome carrot cake!!! Lastly discovered a go-to recipe!! I made cupcakes @ 350 levels round 20 minutes & made handmade tahini (tremendous straightforward). I added the one tsp baking powder & vinegar. Scrumptious!!! 🏅🏅🧁🧁

THANK YOU!!!

Wonderful! So comfortable to listen to that!

Sabrinah

says:

Hello I’m so excited to make this cake this week for my husbands birthday.
Can I exploit common self-raising flour on this recipe? As an alternative of the almond and coconut flour.
How would I substitute it please?

Hello! Sadly I wouldn’t advocate swapping the flours right here. So sorry! It will likely be a totally totally different recipe.

Bee

says:

I’m attempting to determine between this recipe and the gluten free carrot cake recipe for my daughters birthday, For somebody who has by no means tried any of your recipes earlier than (me, lol) which of those would you advocate? Thanks!

I might advocate this one! Hope she loves it 🙂

Lindsay Robinson

says:

I even have a query: if I solely care about making this dairy free, can I do the identical measurement of standard flour to equal the opposite flours?

I wouldn’t advocate it – sorry! The feel and taste will fully change.

alison

says:

I simply made this final night time with pecans and I used almond butter as a substitute of tahini (solely as a result of i didn’t have any) and it was truthfully one of the best carrot cake I’ve ever had 🙂 SO DELICIOUS. I’m blown away by how good it’s with the one sweetener being maple syrup! superior

Wonderful! So comfortable to listen to that!

meredith scudder

says:

Am i able to pass over the shredded coconut? Does it add further sweetness / taste?

meredith scudder

replied:

Can the coconut be substituted for one thing else? Added sugar?
- I haven’t made the cake with out coconut, however I believe that perhaps you would simply add 1/2 cup fast oats!

Ayesha

says:

Can I exploit common almond flour as a substitute of tremendous superb?

Certain! It simply might need extra of a grainy texture.

Elyse

says:

Absolute crowd pleaser all spherical! My boyfriend simply his birthday the previous week and his favorite cake is in fact carrot cake (fortunately mine as effectively) nonetheless he’s a celiac so I got down to discover one of the best gluten free recipe and I did! Thanks a lot this recipe! I will likely be making it once more very shortly! It’s a keeper!

Wonderful! So comfortable you discovered this one, Elyse 🙂

Jinny

says:

Probably the most scrumptious carrot cake! I made it final night time for my mother’s birthday, and we determined to make use of this recipe for all future birthdays. Used two 9″ diameter cake pans for about 45 minutes they usually turned out good. Thanks for this glorious recipe 🙂

Wonderful! So comfortable to listen to that 🙂

Laura

says:

Great recipe! I made these into cupcakes that yielded 15 in a daily dimension muffin tin. Undoubtedly spray muffin liners earlier than filling them. I adopted the recipe precisely with one exception: scale back the powdered sugar within the frosting to 1 cup. 3 cups as referred to as for would have been means too candy.

Good! Glad you loved!

I made this cake a pair years in the past for my sisters birthday and it turned my favourite cake. Vegan muffins are laborious to seek out within the wild, however this cake is so moist and scrumptious that we truly regretted frosting it.
It’s my go to cake for each occasion!

Wonderful! So comfortable to listen to that!

Katie

replied:

Does that imply you used flax eggs with success?!

It’s true. I like this recipe a lot, you realize. As a result of I’m into carrot and no matter related… I’ll attempt it quickly. SO AMAZINGG!

Gellar

says:

Ummmm…when do you add the carrots??

Hello! In Step 4 you’ll see when so as to add them.

This recipe’s glorious. I’ve tried another recipes and nonetheless return for this.

Chris

says:

The most effective cake I’ve ever made! Baked it for a buddy’s occasion and everybody was so impressed. I caught to the recipe fully (utilizing the cranberries and pecans too) besides it was tough for me to get the almond flour (I dwell in China) so I used low-gluten wheat flour (undecided precisely how that works). I made the 2 tier model within the 8 inch baking trays. The outcomes have been implausible – smelled and tasted scrumptious with satisfying and moist texture. I used Betty Crocker’s icing and it didn’t unfold effectively, so I solely used it within the center and on high and the lined the highest with combined shredded coconut and chopped pecans – so it nonetheless regarded fairly skilled, however not as crisp because the one within the image. This was the primary recipe I used from Formidable Kitchen – cant wait to attempt extra!

I’m so comfortable these swaps labored out effectively! Such an incredible cake for events 🙂

LeAnn

says:

That is by far one of the best wholesome carrot cake I’ve made. Second time making it, completely great!

Lisa

says:

Howdy, This recipe appears to be like great however want to attempt your carrot cake utilizing a 9×13 cake pan? Please let me know what you suppose or if I ought to use one other dimension for one layer? Thanks!

I believe a 9×13 could be good and work effectively! Baking time might must be adjusted.

Keyla Dalee

says:

That is one of the best carrot cake ever. The feel is wonderful, and the frosting is so good! The primary time I made it, I used WIlton’s teeny little layer cake pans. It made 6 skinny layers, and I had PLENTY of icing to go in between and on high. It’s a really thick batter, so I like to recommend smoothing it in your pan earlier than baking – in any other case it comes out trying precisely the way it went in, bumps and all. The second time I made it, I made cupcakes (I didn’t see Monique’s cupcake options within the feedback till afterwards, oh effectively!). I just like the bumpy texture on high, and ended up solely frosting half of them as a result of the remaining have been so fairly, and I like a crunchy muffin high. Each occasions I used powdered Swerve and it tasted nice. 10/10 advocate.

I’m glad that labored out effectively! The proper deal with 🙂

laurence boswell

says:

are you able to substitute further coconut flour for almond 4?

I don’t advocate making substitutions to this recipe, I’m sorry!

Mary

says:

This recipe is implausible – and really tastes similar to the true factor! I like pineapple in my carrot cake,so I added a 1/2 cup of pineapple crushed (drained the juice) and 1 TBSP of almond milk – vs the 1/4 cup of almond milk and it turned out nice! thanks a lot – I used the complete fats icing which was nice – however plan to experiment along with your urged vegan options.

Love that concept! I’m glad it labored out effectively adjusting the milk a bit 🙂 scrumptious!

Yemi

says:

I like this recipe is very easy to make and I’ve made it twice. Undoubtedly my go too!!

So comfortable to listen to that! Certainly one of my favorites, too 🙂

Laura

says:

LOVE! LOVE! LOVE! I’ve made this cake a few occasions now and it’s quick changing into a favorite. I’ve been in search of cake recipes which are extra wholesome and don’t use as a lot refined sugar, however I used to be nervous they wouldn’t style nearly as good… I’m undoubtedly being transformed! 😊

I haven’t tried the recipe with tahini but as I couldn’t discover any within the grocery store – they’d offered out (pandemic issues perhaps?!?) I’ve additionally tried it with almond milk and regular semi-skimmed milk and each work effectively. I baked mine in muffin tins, as I didn’t need to bake a big cake and this labored nice as effectively.

Fab that they’re gluten free – all the time nice to seek out yummy GF recipes! Wanting ahead to attempting extra recipes 🤍

Wonderful! I’m so glad it really works out effectively in muffin tins – so cute. Glad you like this one!

Sam

says:

This cake is AMAZING. Make this cake.

This cake is simply amaaaaaazing! I beloved it and everybody who tried it mentioned it is likely one of the greatest muffins they’ve ever had

So comfortable to listen to that, Steph!

MMM!!! Simple selfmade carrot cake recipe – so moist and SOOO good! Thanks!

Completely! Glad you adore it!

Diti

says:

I’m on a sugar free weight loss program, what can I exploit to substitute the maple syrup??
Thanks so much!

I might not advocate a substitute I’m sorry!

Saskia

says:

This appears to be like wonderful!!! I can’t eat almond flour or sunflower seeds/flour. May I exploit extra coconut flour as a substitute?

I might not advocate coconut or sunflower seed flour rather than almond flour, I’m sorry!

Jennifer

says:

I made this yesterday for my birthday and it was completely scrumptious!! I’m so glad I made a decision to make this. I used almond butter as a substitute of tahini and it was nonetheless wonderful.

Do you occur to have diet information for this?

Thanks!

Wonderful! I don’t sometimes calculate diet for my extra indulgent recipes (like muffins) as they’re meant to be a particular deal with 🙂 Glad you loved!

Lindsay

says:

Does anybody know what the calorie depend for this recipe?

I don’t sometimes calculate diet for my extra indulgent recipes (like muffins) as they’re meant to be a particular deal with 🙂

Shaked

says:

Hello. It appears to be like wonderful however I need to know if the cake come out as large like within the image? I don’t want such a giant cake so I what to know if I ought to make 1/2 of the combination. Thank u💗

Hello! Sure the cake will appear like the photograph!

Jackson Miller

says:

It appears to be like yummy. Past yummy. However how does it being gluten free and paleo make it wholesome? All that does is make it edible for individuals with celiac. With 4 eggs and coconut oil this cake remains to be fairly excessive in saturated fat and sugars which for the typical particular person are worse for you than gluten 😆 I’m curious to attempt with applesauce and flax eggs although. Thanks!

Everybody’s definition of “wholesome” is totally different however this cake makes use of principally all pure elements (and is appropriate for gluten intolerances) which, when eaten carefully, matches my definition 🙂 Let me know the way it goes!

Sana

says:

I haven’t made the cake but I simply needed you ask if I can sub tahini for apple sauce? We don’t have nut butters right here in Karachi

You’ll be able to actually attempt it!

Patricia

says:

Even though almond flour just isn’t mine I appreciated the cake so much. Any probability you would share the diet information with us? Thanks

I’m glad you appreciated it! I don’t sometimes share diet information for my indulgent recipes as they’re meant to be a particular deal with 🙂

Nancy

says:

Superior recipe!!!!

joone

says:

is it okay if I exploit all-purpose flour as a substitute of almond and coconut flour? will the feel change?

I wouldn’t advocate it, sorry! The feel will likely be very totally different.

Poppy

says:

The flavour and mixture of elements is completely superior. Nonetheless, I’ve had issues with the cake’s sturdiness and have encountered it cracking upon meeting. I’m now going so as to add half a teaspoon of xantham gum and see if it fares higher – this cake is scrumptious simply that I discovered it a bit tough to assemble as a consequence of its fragility. Any hints could be so welcomed!

The cake shouldn’t be tough to assemble. Whether it is, you may attempt putting it within the fridge to chill and harden up extra earlier than stacking them!

Howdy Monique, I’ve learn your recipe and I believe it is a scrumptious dessert for my tea break. Nonetheless, I ponder that I don’t have vegan butter. How might I substitute one other ingredient?

Hello! You need to use common butter if you happen to’d like, however if you happen to want the frosting to be dairy free I’d recommend getting some dairy free butter & cream cheese 🙂

Mary

says:

The most effective carrot cake ever! Wholesome or not that is the one I’ll make to any extent further. As a result of I didn’t want it to be GF I used 2 cups unbleached flour and subsequently solely 3 eggs. I used a Bundt pan and baked for about 40 minutes.
However the whole lot else because the recipe referred to as for. It’s a good sweetness with the three/4 cup maple syrup. I used the tahini and the Bob’s coconut and the coconut oil. I’ve been doubtful of coconut oil as a result of I favor olive oil however apparently is is nice for baking and may be substituted 1:1. These objects should be why this cake is so good. The feel is wonderful. I’m going to make it once more in muffin type after which get began in your different recipes!

I’m glad these swaps labored out effectively! Such an incredible deal with 🙂

Jordan

says:

This appears to be like so good, however does it have a coconut taste??

It has a slight coconut taste as many carrot muffins do! 🙂

Lindsey

says:

WOW that is THE BEST carrot cake i’ve ever had! I made it for my birthday and used a basic cream cheese buttercream and it was AMAZING!! it was tremendous *moist* regardless of the tremendous thick batter- in order that’s good to notice!!

So comfortable you really liked it! Such an incredible birthday deal with 🙂

Danielle

says:

This carrot cake is SO good!!! I’ll undoubtedly be making it once more!

Steph G

says:

I made this for my mother’s birthday upon request (we each LOVE your recipes), and it was one of the best carrot cake we’ve ever had! My members of the family are enormous carrot cake / cream cheese icing snobs and this exceeded all expectations. I made the cake 2 days in superior and it stayed tremendous moist and scrumptious within the fridge (unfrosted). I additionally made 1.5 x the icing simply to have round and placed on the whole lot…

Jeannie

says:

Your web site is my go-to for many baked items. Scrumptious, moist and simple cake! Adopted cake recipe as is and flavors of carrots and coconuts actually popped. Did modify the frosting recipe by slicing the sugar all the way down to 1.5 cups solely and nonetheless tasted candy and like cream cheese frosting. Will certainly make once more.

Good! So glad you’re discovering treats right here that you simply love!

Meg

says:

this cake is AMAZING! we’ve made this a number of occasions in my household for birthdays or celebrations and it’s so good. I’m an avid carrot cake fan and all the time need one for my birthday, easter, any time actually. this recipe has a lot taste and you may’t go unsuitable with the frosting. so so good and moist! retains for just a few days and doesn’t lose any taste, moisture.

Love this one! Good for all events 🙂

Diana

says:

I made this cake and it turned out splendidly. I used coconut threads that are fairly coarse however I beloved the feel. I’ll make this one once more!

Good! So glad you loved!

Ari

says:

I made this utilizing two 9 inch pans (cooked for 18 minutes) as a substitute of the smaller 3-tiered choice and whoa – it’s so good! My mates couldn’t consider it was gluten free. The cake turned out so moist, not too candy, and nice texture. I’m slowing working my means via your baking recipes, and this is likely one of the greatest!! Thanks Monique!

Good! So comfortable to listen to that. Hope you retain discovering recipes right here you like!

Topaz

says:

Thanks for this glorious recipe. I completely beloved it. It’s effectively defined and simple to make ( simply takes a while).
The mixture of nutmeg, cinnamon, maple syrup and vanilla extract is simply good and the nuts makes it even higher.
I added some blueberries for adornment and I discovered it’s good contact of freshness for a steadiness of sugary frosting style.
Preserve creating one other stunning recipes like this 😊

You wager! I’m glad you really liked it!

Anna

says:

That is a completely magnificent recipe! My sister in legislation discovered this recipe and made it for Mom’s Day. She has since made it for a number of birthdays and it has grow to be our household’s most favourite cake of all time! It simply melts in your mouth. Being a diabetic, it’s the one cake I can eat (with out the frosting) that doesn’t increase my blood sugar. Please be aware: Observe the procedures so as of the recipe and use the precise elements. We extremely advocate NO substitutions. It’s simply not so good as the unique. You may be making this recipe for YEARS to return – it’s that nice!

Wonderful! So comfortable she discovered this recipe and that it’s a success with the entire household 🙂

Daniela

says:

HI, I might be grateful if you happen to might recommendation the ingredient’s quantity in weight. I’ve checked on-line however plainly I get totally different miss match info. I’m from the UK and subsequently we use totally different weight measurements.Thanks

Hello! Sadly I don’t weight out my elements so I don’t have the correct weight measurements on-hand. I recommend discovering a web-based converter to assist out!

Lene van Heerden

says:

Thanks for the recipe! Cherished it! Can I depart a few of the maple syrup out to scale back the sweetness? What ought to I add if I depart a few of it out to make sure moisture?

You could possibly do barely much less (perhaps 1/4 cup much less) and it must be superb!

Ana

says:

This cake was really easy to make. The truth is, my 13-year-old son baked it and iced all of it by himself. Extremely advocate it!

Becs

says:

I actually like this recipe and have baking powder and baking soda at house…right here you utilize baking soda however I assumed that was used when different elements are acidic…right here the elements appear like they don’t seem to be acidic except I’m lacking one thing? May I exploit baking powder to get a fluffier cake or a mix of the 2?
Thanks!

Tamara

says:

This is likely one of the few recipes I’ve that want no modification. I’ve made this 2x now and it has come out good every time! I exploit a unique frosting as a result of I can’t have dairy however the cake itself is my new favourite. My non paleo husband truly prefers this cake over common carrot cake.

Wonderful! So comfortable to listen to that 🙂

Claudia G.

says:

I made this cake for Thanksgiving, and I beloved it (and so did my youngsters). I needed to make it once more per week later. Nice consistency and style.

Pefect! So comfortable to listen to that 🙂

Gabriela M

says:

I like the flavour and texture. I substituted craisins for railings 😊

Good! Glad you loved 🙂

Charlotte

says:

Hey there! Is there any probability I can substitute the almond milk within the precise cake to oat milk? General can’t wait to do that 🙂

Kirsten

says:

My stepmom and I completely love this recipe precisely as written and simply made it for the second time! Carrot cake has all the time been my favourite and he or she discovered this recipe figuring out I like more healthy baked items. It’s SO scrumptious and we devour it so shortly!!! I’ve one query—each occasions we’ve made this and proper after we minimize into it, a few of the cake has turned to an odd inexperienced/blue shade (storing within the fridge too- so I do know it isn’t spoiled.) Since I’m not too conversant in paleo or GF baking, I figured perhaps it is a frequent prevalence? Perhaps it’s simply oxidation of the coconut and almond flour? Couldn’t discover any related feedback. Thanks a lot on your work, Monique!

So comfortable to listen to that! And unusual – this could occur if you happen to use sunflower seed butter in recipes, however I’m undecided how else? It should be that or a unique response with the baking soda (nevertheless it must be simply superb!)

Samantha A.

says:

That is, by far, one of the best carrot cake recipe EVER. I’ve made numerous recipes to seek out the proper one and look no additional, that is completely it.

When my sister eloped, I whipped up this recipe for her as a marriage cake and it was a complete hit. She mentioned it was one of the best ever and I used to be stoked. Quick ahead, a 12 months and I had misplaced this recipe. Couldn’t discover it wherever and I used to be devastated.

Over a 12 months later, I discovered this recipe stuffed in a cooking folder and realized that it was an Formidable Kitchen recipe! I’ve been such a hardcore follower of the formidable kitchen for the previous few months (principally making dinner recipes) however had no concept that this recipe I printed out years in the past was from right here! But another excuse why the Formidable Kitchen is my favourite cooking weblog.

Thanks Monique, you’re significantly gifted. All your recipes are over. the. high. scrumptious!

Wonderful! Love this story a lot 🙂 I’m glad you discovered it once more and I hope you retain discovering recipes right here that you simply love!

Grace

says:

That is a tremendous recipe! I’m not a professional in cake making however the taste, texture & sweetness are spot on. In case somebody’s in search of substitution, right here’s mine: I solely made 2 layers. I used 2 6-inch pans then minimize down the recipe to 11 servings. I don’t have the precise elements so I used what’s out there in my kitchen. For almond flour, I used the pure one. Gluten free flour for coconut flour. I ran out of maple syrup so, half maple syrup-half honey. Creamy peanut butter for tahini, microwave it with intervals to make it runny. Soy milk for almond milk. For frosting, I’ve leftover much less candy vanilla frosting, I simply eyeball add some cream cheese and a heaping of powdered sugar. General, it was a implausible cake. Thanks!⭐️⭐️⭐️⭐️⭐️

I’m glad that labored out effectively! Good dessert!

Kelly

says:

I simply made the Carrot cake for New Years day and it was great. Actually moist and the flavors are simply wonderful!

Thanks!

So comfortable to listen to that! Certainly one of my favs, too 🙂

Linda

says:

This appears to be like AMAZING. If I exploit sweetened coconut flakes as a substitute of unsweetened, wouldn’t it make an enormous distinction and make it too candy? If that’s the case, can I exploit much less honey to counterbalance it? I like my desserts reasonably candy.

The sweetened coconut flakes shouldn’t make that large of a distinction!

Irma

says:

Glorious recipe. Pretty much as good as any non gluten free carrot cake – or higher! Thanks for this nice recipe.

Tara

says:

Can I make this recipe in a unique type apart from a cake akin to a slab, loaf pans or muffins? Thanks

I haven’t tried, however I don’t see why not!

Sue Minnitti

says:

My 85 12 months outdated Mother mentioned I dont like Carrot Cake however that is wonderful! Sooo scrumptious was the response from ages 12 to 85…I’m so comfortable…now I’m making one for my sister’s birthday!

Wonderful! So comfortable to listen to that 🙂

Nancy Biasatti

says:

This cake appears scrumptious. I haven’t made it but. I used to be questioning what number of energy it has?

It’s scrumptious! I don’t calculate diet info for my indulgent recipes like this one as they’re meant to be a particular deal with 🙂

Sheila

says:

I made this cake final week with my 2 12 months outdated and it turned out wonderful! Taste was completely good!
I’m questioning If the coconut flour might be swapped with one thing like oat flour? Thanks you!

So glad it was a success! And sure I believe that might work!

David

says:

I simply tried this recipe and it turned out completely! This was my first time making carrot cake, however this was significantly one of the best carrot cake I’ve ever had. I did substitute the butter within the frosting with vegan margarine, to make the carrot cake fully dairy-free, however in any other case did the whole lot precisely as urged (together with eggs) and the outcomes have been implausible. A++

Wonderful! So comfortable to listen to that 🙂

Lynette

says:

My “batter” was not liquid in any respect, however trusting the method as I adopted the recipe to a Tee. Fingers Crossed!

It will likely be thicker than conventional cake batter – let me know the way it turned out!

This recipe is so good I can hardly consider adjectives ample to explain it! My teenage son who avoids all issues good-for-him snuck a second serving to bigger than his first! He had no concept he was consuming one thing I used to be happy to see on his plate. Nonetheless, I acted just like the dutiful mom and had him scale back that second portion, all of the whereas smiling inside.

Wonderful! So glad it was a success 🙂

Katie

says:

I make this cake each single 12 months for Easter and it’s a hit for your complete fam. The primary 12 months I ever made it I used complete wheat pastry flour and it nonetheless turned out yummy!

Love that! I’m glad that labored out, too.

Laurie

says:

Wonderful! Made it for my daughter’s birthday. She mentioned she couldn’t cease consuming it or speaking about it!

Renee.M

says:

Perceive it is a GF recipe – however for anybody who doesn’t significantly must make gluten free (I don’t all the time love the style of Almond or different nut-flour subs) any ideas on if/how this is able to work with oat flour or WWFlour??

I haven’t examined this one with various flours so I can’t advocate a sub right here – sorry!

Katie

says:

Hello Monique – I’ve made this cake twice up to now 2 days and I’m at a loss. After baking for greater than the beneficial period of time and having a tester come out clear, the cake is absolute mush. It has no texture and feels prefer it isn’t baked – like it’s uncooked. I’ve by no means baked with various flours earlier than, is that this simply the best way they bake? The one modifications I made have been to make use of butter as a substitute of coconut oil, and it’s been like this each occasions. You say the cake must be moist however fluffy, and that’s undoubtedly not how I might describe what I’ve! Any ideas could be appreciated, thanks.

Hello! Hmmm that’s unusual. Let’s see if I can assist you troubleshoot a bit: Did you pack your almond flour? Did you utilize coconut flour? Did you comply with the directions and use the elements precisely as written? I haven’t had anybody else describe it like this, most love this recipe and I need to be sure to can have success too!
- Katie
  
  replied:
  
  Thanks for replying! Sure, I did all of these issues – adopted the recipe to the letter. I simply wasn’t certain if there was one thing unsuitable or if this was the feel it must be. It was very moist. How would you evaluate the feel of this cake to a cake baked with conventional AP flour? Ought to it’s fairly related? I recognize your assist!
  - It shouldn’t be ‘moist’ nevertheless it must be moist. appears like maybe you would have baked it a bit longer, or perhaps your carrots have been good and juicy! Be at liberty so as to add a tablespoon or two extra coconut flour subsequent time if you’d like a drier cake! 🙂

Brenda

says:

This cake was a success! Completely beloved it and will likely be making once more!

Olivia

says:

Hopefully it’s going to style nearly as good because it smells! Sadly, regardless of following the recipe precisely, I didn’t get an increase within the cake as pictured. Fast search revealed that with gluten free muffins & heavier flour substitutes many advocate 2 teaspoons of baking powder per cup of gluten-free flour to make sure correct leavening. Want I discovered these earlier than continuing. Oh effectively, despite the fact that it’s flat and dense it smells heavenly. Thanks for the inspo.

The cake layers gained’t rise fairly as a lot as common muffins with gluten however no want so as to add baking powder – the recipe is right as-is! I’d advocate double checking to make sure that you didn’t pack your coconut flour, and take a look at the video to see how the layers prove.

Pauline

says:

I attempted studying via the feedback however there are SO many and I’m undoubtedly going to make this cake however I’d like to make use of my bundt pan. Would this recipe match for this pan? I like your web site and use lots of your recipes and by no means disenchanted.

This could work in a bundt pan! Let me know if you happen to give it a attempt 🙂

Romana

says:

I made this recipe for the primary time on my mom’s birthday because it’s certainly one of her favs.. and despite the fact that I used to be nervous about it, it turned out amaaaazing!
Tremendous moist, further taste, and really satisfying !
A great deal of ❤️

Ps: I personally used much less sugar powder for the frosting. What number of energy would you say in a serving?

So comfortable to listen to that! I don’t calculate diet for my extra indulgent recipes & desserts as they’re meant to be a particular deal with 🙂

Rowena

says:

I’ve made just a few carrot muffins and by far that is one of the best recipe for gluten free. I like my carrot cake moist so I used 3 giant carrots which made up a little bit greater than the three cups right here. I don’t have a candy tooth and carrots are naturally candy already so I used 1/3 C of maple syrup and didn’t put any sugar in my frosting. I put just a few tablespoons of lemon juice in my frosting and it got here out nice.
Thanks for sharing this recipe. It’s undoubtedly a keeper!

I’m glad that works out effectively! Good dessert 🙂

Jessica

says:

Do you suppose this recipe would work effectively as cupcakes?

j

says:

Can this be baked in a 9×13 pan?

Sure completely! Simply watch the bake time 🙂

Jacqueline Evans

says:

Doesnt this recipe require xanthum gum? I’ve by no means baked something gluten free that doesn’t have xanthum gum in it. It sounds great and I plan to make it for Easter however I’m nervous about it not having a binder.
Thanks.

Hello! It doesn’t. I’ve truly by no means baked with xanthan gum and have lots of of scrumptious gluten free baked items that work simply superb 🙂

Robiin

says:

Hello, recipe appears to be like scrumptious! I’m questioning if I can use this recipe for cupcakes?
Thanks. Joyful Easter!

Hello! Sure, that ought to work! Joyful Easter to you, too 🙂

susan

says:

I like pineapple in my carrot cake, how would you allocate for this?

I did attempt it with pineapple and felt prefer it was *too moist* however if you happen to determine so as to add pineapple, I would recommend draining it COMPLETELY and decreasing the almond milk to 2 tablespoons as a substitute of doing 1/4 cup. please let me know the way it seems!

Natasha

says:

Can this be made with out the coconut flour? Solely ingredient I’m missing.

I believe that you would get away with utilizing oat flour, although you’d seemingly want about 3/4 cup as a substitute of 1/2 cup. Let me know the way it seems!

Emily

says:

That is one of the best carrot cake!! I make it yearly for Easter. Nobody in my household ever eve guessed it was “more healthy”.

Patti Keyworth

says:

I dwell in Denver, CO. Are there any excessive altitude changes I must make? This recipe sounds delicious. Can’t wait to provide it a whirl!

Nice query! I’m not tremendous conversant in baking changes at excessive altitudes. I would recommend doing a fast Google search (I believe you could need to alter the baking time and temp a bit?)

Katie

says:

This was scrumptious! I made it for my grandparents’ seventy fifth birthday- my grandma’s favourite sort of cake is carrot cake. I didn’t point out that it was a “more healthy” model and everybody beloved it! I’ll say that it was a little bit crumbly when transferring the muffins to be frosted ect. and I ended up making a little bit further frosting for it since we love cream cheese frosting a lot. To high I caramelized/candied some chopped pecans by heating them over medium low warmth with maple syrup till caramelized and scrumptious. I additionally toasted some coconut to sprinkle on high as effectively. I might undoubtedly advocate some espresso with it to assist minimize the sweetness and richness. General very yummy!

Wonderful! So comfortable to listen to that 🙂 the candied pecans sound scrumptious!

Christina Sheppard

says:

The most effective carrot cake I ever had!

Beth

says:

Hello! I’ve made this up to now and LOVE it! Making is once more for Easter and questioning if there’s a substitute for coconut oil?

So glad you adore it! You can even use melted butter. Test the complete put up for all of my substitutions suggestions 🙂

I need to make this for easter for my household and I used to be questioning if I can use peanut butter as a substitute of tahini? additionally the one peanut butter I’ve is easy witch chunks… do you suppose that would work? May I additionally use common flour as a substitute of coconut flour and almond flour? and common milk as a substitute of almond milk? sorry for all of the sub questions 😂!!!!

Hello! Sadly I believe the peanut butter will actually overwhelm the flavour of this cake and alter the consistency. I might additionally not advocate utilizing common flour as the feel will likely be a lot totally different. See the complete put up for all of my substitution suggestions 🙂

Freya

says:

This was scrumptious!

Adrienne

says:

I actually remorse losing money and time (elements) to make this cake for Easter. I exactly adopted the recipe with nice care, and the tip result’s fully void of taste. It tastes like carrot, plain and easy. I’m hoping I can redeem them by stuffing them with frosting and in addition piling it excessive on high. I used to be so excited to do that, however I couldn’t be extra disenchanted.

Sorry to listen to that, Adrienne! I’m stunned that the flavour didn’t prove for you given all the different elements (moreover carrot) in right here like maple syrup, shredded coconut and even flavors from coconut & almond flour. I would recommend double checking your elements accurately moist and properly candy!

Shannon

says:

Used Flax egg for this for easter, it was AMAZING!!! The one factor to watch out with is eradicating it from the pan, it virtually fell aside (i did use parchment paper) i recommend cooling it within the fridge for an hour earlier than meeting. Nice recipe!

So glad that labored out effectively! And sure nice tip to ensure the muffins are fully cooled earlier than eradicating them. The flax eggs are inclined to make the feel a little bit extra fragile, too.

Kara

says:

Good god – simply served this after brunch and it’s insane!!! For these nervous in regards to the coconut – it’s a tiny quantity and also you gained’t even discover. My mom in legislation who HATES coconut didn’t even discover and mentioned it was one of the best she has ever had. The cake is so moist and is ideal with raisins and walnuts. We toasted up some walnuts for the highest. It was divine. Thanks Monique – one other good recipe. So glad I can all the time depend in your recipes.

Wonderful! So comfortable to listen to that 🙂 Certainly one of our favs, too!

Cheryl

says:

This was DELICIOUS!! The household needed carrot cake for Easter so I searched the online and got here throughout your gluten free recipe! I’ve by no means made a gluten free cake earlier than, so all of the flours and a few flavors like tahini have been new, however you made all of it really easy to comply with! Thanks a lot for the more healthy however nonetheless scrumptious recipe!! 😁

Love that! I’m glad you gave this one a attempt 🙂

Rachel B

says:

This cake was a reasonably first rate gf carrot cake choice. It was moist, flavorful, and the frosting was scrumptious. The one factor that I used to be not a fan of was the robust and overwhelming tahini taste. It fully overpowered the style of a conventional carrot cake (which I like). I could attempt subbing with applesauce or one other less-competing nut butter.

Sorry to listen to that! With all the different elements and the three/4 cup of maple syrup I’ve by no means been capable of style the tahini in right here. Be at liberty to make use of almond or cashew butter subsequent time!

anon

replied:

Thanks for this remark! I had the very same query

Annie

says:

So yum!!!

Colleen

says:

Simply made this for easter and was completely scrumptious! Didn’t change a factor and used two 8′ pans. The cake itself just isn’t overly candy and the cream cheese frosting simply ties all of it collectively for the proper sweetness and texture! One other hit. I introduced a few of this to my neighbors as effectively they usually all beloved!

Good! So glad it was a winner!

Karen

says:

I haven’t made a cake in a very long time, however I like me an excellent carrot cake. I made this for Easter and it was AMAZING!!! I didn’t change a factor and it was a keeper. Everybody beloved it!!

The most effective!! So glad it was a success 🙂

Marija

says:

Such a tremendous cake, the entire household beloved it! It’s so moist, and the spices style pretty. Thanks very a lot for one more great and more healthy dessert, Monique!

So comfortable to listen to that, Marija!

Caitlin

says:

That is one of the best carrot cake! Made it for a members of the family birthday and everybody was raving about how good it’s. Will certainly be making once more!

Hilary

says:

I made this for my household for Easter dessert they usually LOVED it! To maintain dairy free, I purchased the Miss Jones Cream Cheese Frosting at Complete Meals (1.5 tubs), similar to the Easy Mills model. It was scrumptious!

Love that! Nice concept for a swap 🙂

Jessica

says:

Cherished this recipe! Made it final 12 months for Easter and couldn’t wait to make it once more this 12 months. My daughter’s birthday fell on the identical weekend so it doubled as her birthday cake! We eat each chew 👌🏻

Megan

says:

I used retailer purchased frosting b/c I used to be lazy however this was scrumptious. Even my sister who instructed me she “doesn’t like carrot cake” had the leftovers for lunch the subsequent day.

Good! So glad it was a success!

Ahmed

says:

Nice recipe, I beloved the thought of utilizing tahini in cake batters trigger we normally have it round however use it primarily for savory sauces. Was a bit nervous trigger I dont like halvas however it is a candy utility for tahini I can get behind.

The coconut doesn’t make it too “coconuty” it nonetheless tastes like a *good* basic carrot cake. The cake is moist and has an incredible texture. I used maple glazed roasted pecans within the batter and to brighten.

Thanks for the recipe.

Agreed! I’ve beloved baking with tahini, too. Maple glazed pecans sound scrumptious!

Dorian

says:

The most effective wholesome carrot cake ever made it 10 occasions for me and others thanks for that dessert going to make it to day❤️

Wonderful! Glad it’s a favourite!

This cake is completely scrumptious. I didnt make any modifications. Even my boyfriend who doesnt like something wholesome simply beloved it! May attempt the frosting with Truvia powered sugar.

So comfortable that you simply guys beloved it!!

Mon

says:

I dint know if I did one thing unsuitable however the cake got here up very dense and heavy 🙁

Hello, Mon. Sorry to listen to that. I’ve by no means had this concern with this recipe! Did you measure all of the elements exactly? And is your baking soda recent?

Carin

says:

This was scrumptious. I used melted butter as a substitute of the coconut oil as a result of this was my daughter’s birthday cake this 12 months and he or she doesn’t like coconut. Love your cake recipes as a result of the frosting quantity is all the time good — I by no means run quick.

I’m so comfortable you really liked it! Nice name on the melted butter. And sure, working out of frosting is the worst, so glad to listen to that this makes sufficient!

Darlene

says:

I used to be questioning if 1 egg and the equal in egg whites might be substituted for the 4 eggs? I used to be questioning if it might be baked in a 13×9 inch pan. I noticed within the feedback that somebody had accomplished this, however they didn’t say in the event that they needed to alter the baking time. Has anybody made it in a 9 x 13 pan and what was the baking time?

Hello, Darlene! I haven’t tried both of these, so I’m not fully certain. Let me know if you happen to attempt the egg + egg whites! And for a 9×13 pan, you’ll almost definitely must bake for much less time because the cake is thinner. I’d advocate utilizing a cake tester/toothpick/knife to check the cake at round 18-20 minutes, baking till the tester comes out clear and dry 🙂

Malvina

says:

The most effective carrot cake I’ve had! Made it for Easter and all of the visitors couldn’t consider how wholesome but delish it’s!

Woohoo! So comfortable to listen to everybody beloved it!

Rachel

says:

This turned out amazingly, far exceeded expectations. I substituted half a diced apple rather than raisins as I had an anti-raisin visitor. I used to be nervous this would possibly make it too moist, nevertheless it was so good!

I’m so glad that the apple labored out effectively and that you simply beloved it, Rachel! 🙂

Erin

says:

I made this cake for my husband’s birthday and it was a giant hit! It was moist, flavorful, and completely scrumptious. My husband doesn’t like overly candy muffins and he thought this was simply good. My virtually 14 month outdated daughter additionally beloved it. I made your rattling good peanut butter cake for my daughter’s first birthday which was unbelievably good. Your muffins will likely be on rotation for all of our upcoming celebrations!

Aw yay! I’m so comfortable you guys all beloved this a lot! And the PB cake too–that’s certainly one of my favs 🙂

I made this for my mom’s birthday – She mentioned it was one of the best carrot cake she’d ever eaten!
It was barely modified since she dislikes candy icings, however this recipe will certainly be a keeper 🙂

Included the 1/2 C of Chopped Pecans and the almond butter substitute within the cake batter.
Diminished the quantity of powdered sugar within the icing by 2C.
Used toasted pecans and toasted shredded coconut because the toppers

Omg greatest ever?! SO comfortable to listen to that!! Thanks for the evaluate 🙂

Loves carrot cake

says:

Does anybody know what the cake thickness must be like? I’m within the UK, we solely have floor almonds that are blanched however is probably not flour like sufficient? And my 1 cup = 250ml as a substitute of 240ml. I mainly don’t need to mess up the amount quantity and get a garbage cake (has occurred earlier than fairly just lately lol), however I like the usage of almond flour and coconut flour for wholesome muffins. It’s a disgrace you don’t put weight measurments alongside 🙂

anon

replied:

Are you able to substitute the coconut oil with an unsaturated oil, will it have an effect on the feel? I couldn’t discover my reply within the remark part
- The coconut oil provides good taste, however if you happen to favor you should utilize olive oil or butter or vegan butter.

So sorry we don’t do that at the moment!

Kathy

says:

This cake is AWESOME! I made it for my dads birthday as a result of he’s diabetic and has to look at his sugar consumption, and I even have some df/gf members of the family. Everybody LOVED it! Even these with out allergy symptoms mentioned they have been pleasantly stunned how good it was, and all the youngsters beloved it too! I’ll undoubtedly be make this recipe once more!

Sophie Le S

says:

Have made this cake just a few occasions and actually prefer it and would recommend- but- I undoubtedly favor having the almond butter relatively than tahini….and the icing is simply all the time means too runny unfortunately- are the portions undoubtedly proper or any ideas?

Glad you’ve loved it! Completely superb to make use of almond butter. And hmm are you cooling the muffins down fully earlier than frosting them? You could possibly additionally attempt popping the frosting within the fridge to arrange a bit.

Molly

says:

That is arms down one of the best carrot cake I’ve ever had!!!! I’ve Celiac’s and have been trying to find an alternative to the “actual” factor with out the heavy style of GF flour. The almond and coconut flour give the standard texture with out feeling cloggy or dense. And the TAHINI. I dwell for all issues tahini and this simply despatched the recipe excessive. So moist and flavorful. I made the frosting dairy free utilizing almond milk cream cheese and butter various, and used solely 2 cups of powdered sugar. Frosting did must set for a little bit within the fridge however got here out implausible. I can’t cease consuming it, will completely be making it once more!! Thanks!

Oh that is wonderful to listen to! I’m so comfortable you lastly discovered a GF carrot cake you like! I’m obsessive about tahini, too 😍 Thanks for the sort evaluate!

One other nice recipe. I completely love this. It’s so good, but wholesome.

Thanks, Dayne! I’m so comfortable you’re loving this one!

Kathleen

says:

Finest carrot cake ever!!! I added a ripe banana and used almond butter and a half teaspoon of sesame oil rather than tahini. And I used coconut almond milk and candied pecan items so it wasn’t sugarless as that’s all I had readily available.
Texture was unimaginable for gluten-free and taste was scrumptious! Undoubtedly a make-again recipe!

These are nice subs, I’m so comfortable you really liked it a lot!!

Kayla

says:

Made this cake for my boyfriend’s birthday this previous week. It’s SO GOOD!!! So moist and sooo many cozy flavors. We are able to’t cease consuming it.

Woohooo! Joyful you guys beloved it!

Sue Lenssen

says:

I haven’t made this cake but; I ponder if I can add pineapple items

Yum! Love pineapple. Sure I believe so, although it could enhance the cook dinner time barely due to the added moisture. Simply you’ll want to check it to ensure it’s accomplished!

I comply with the recipe and wow… it so so good. Thanks for sharing the recipe!

Robin

says:

I adopted the recipe to the letter together with utilizing the identical manufacturers of urged flour. The cake was dry and crumbly. And tasteless. Very disenchanted.
The frosting turned out nice. Glorious frosting. Used a vitamix and it was easy.

Hello, Robin! Any probability the muffins have been overcooked? They need to undoubtedly be actually moist and never dry.

Shirley

says:

Scrumptious cake and frosting! I made the recipe precisely as said and my household gave this dessert rave opinions! It stands up in opposition to recipes that aren’t gluten and sugar free. and that’s laborious to do. Thanks

I’m so comfortable you guys beloved it, Shirley! Thanks a lot for leaving a evaluate 🙂

Kaye

says:

I adopted this to the T besides I used walnuts and this can be very scrumptious. I’m not into sweets and never a professional baker however the whole lot turned out effectively. I didn’t put an excessive amount of frosting so I froze the remaining for subsequent time. I made this for my child’s dedication day with out even doing a dry run and it’s an instantaneous success. I have already got a request to make it for Thanksgiving. Thanks a lot.
Could I ask if I can substitute any of the flour into oat flour? I’m pondering it could be an incredible snack after I’m breastfeeding and I’ll most likely add a little bit Brewer’s yeast. Thanks once more!

Good!! So comfortable to listen to it turned out wonderful and that you simply beloved it 🙂 I believe the consistency would change if you happen to used one other flour, so I most likely wouldn’t advocate it.

Giselle

says:

Love the style and texture of this cake. Solely modifications made have been 1/2 tbsp of cinnamon and I didn’t have tahini so I subbed Solar butter. However beware, Solar butter reacts with baking soda and turned my cake inexperienced!! So subsequent time almond butter or perhaps cashew nut? And even peanut butter?

Oh my!! Sure I believe cashew butter would work effectively in right here 🙂 Joyful you loved it!

This recipe makes probably the most scrumptious carrot cake. It’s moist and wonderful. I put a cashew cream cheese frosting on it, which made all of it nearly as good as attainable! Thanks!

I’m so glad you really liked it, Barbara! That cashew cream cheese frosting sounds good 🙂

Emily

says:

This cake was amazingly moist and tasted scrumptious. Everybody completely beloved this.

So glad it turned out good 🙂 Thanks for leaving a evaluate!

Sonia

says:

Howdy! Joyful New 12 months! I tried to make this cake and I seen it didn’t develop or develop as different muffins I made. I adopted the directions. Undecided what occurred. By any probability are you aware? I’m did at myself. Let me know so I can do it higher subsequent time.
Thanks.
Sonia

Hello, Sonia! Hmm did the feel look much more dense than the pictures above? Just a little laborious to say what might have occurred, and it’s actually a moist cake, nevertheless it undoubtedly shouldn’t come out heavy. Did you comply with the directions exactly and is your baking soda recent?

LOVE this recipe!! Tremendous straightforward, moist, refined sugar free and gluten free?! My two 8 inch pans took half-hour to cook dinner and I watched some YouTube movies that helped me ice it!

Superior!! I’m so glad you adore it, thanks!

Yobie

says:

Made this recipe as requested by a buddy and it turned out very pretty and moist ☺️ Thanks!
Took 35minutes in 8″pans as my oven just isn’t fan compelled. I then complimented the cake with cashew blueberry cream cheese to make the colour pop. She beloved it to bits!
So happy with the way it turned out, a gf/vegan model was tried utilizing the urged flax egg. Took 40 minutes to cook dinner perhaps as a result of it has no eggs? Texture was crumblier however impressively scrumptious with out being too gummy (because it tends to be with flax eggs)
p.s. Subbed the almond milk with water as I had none helpful. Didn’t compromise the flavour for certain. A gorgeous and wholesome recipe certainly🙏🏽

I’m SO comfortable you really liked it, Yobie! As for the flax egg model, that is smart in regards to the cooking time 🙂

Lilian

says:

Hello! I need to make this cake actually dangerous however i’m particular to the gram (blame my perfectionism ahah) might you present the recipe in grams please? I’d recognize it!

Hello, there! I don’t personally weigh my elements so I can’t present correct gram measurements, sorry! In case you measure rigorously it ought to prove nice 🙂

Lena

says:

I by no means used to love carrot muffins till I’ve tried this one. Gorgeous. Agree with the cook dinner tahini is absolute should.
I’ve changed powdered sugar and maple syrup with honey and coconut flour with buckwheat. Almond milk with soy, coconut oil with vegetable oil. Apologies for the modification 🙂
That’s all I had at hand. Thansk for this nice recipe. Making it repeatedly

I’m so comfortable you really liked it and that these substitutions labored out effectively! Thanks, Lena 🙂

Anne

says:

Completely wonderful!!! I did comply with the cake batter recipe precisely as written, no substitutes, and I included the raisin/walnut addtions.
Solely change I made was to the frosting. For the primary try, I adopted the unique recipe posted. Sadly, it was a tiny bit off for my style buds. I remade it utilizing my Grandma’s recipe calling for a similar amt of cream cheese & butter (room temp essential!) however solely 2cups powdered sugar, 1 tsp vanilla, and no milk. Couldnt have been extra prefect!
I made the muffins and frosting the day earlier than, refrigerated, and adorned the subsequent for my daughters birthday. I used two 9inch cake pans – after 25min (with a rotation halfway through) they have been good! Finest carrot cake Ive ever had, significantly!

Thanks a lot for sharing all of this! I’m so comfortable you really liked it!

Mia

says:

Worse cake… crumbly, doesn’t rise, coconut flour over powers the flavour and ruins the feel. Wasted a complete bunch of elements

Hello, Mia. So sorry it didn’t prove effectively. Feels like one thing might need gone unsuitable as a result of it undoubtedly shouldn’t be crumbly or tremendous dense. Thanks for sharing, although.

Natalie

says:

Can I exploit coconut sugar rather than the maple syrup?

I haven’t examined it, and am not completely certain as a result of the maple syrup provides vital moisture. Sorry I can’t be certain!

Juli

says:

Would this work to switch the carrots with zucchini? Could possibly be fascinating

Carolyn

replied:

I made this recipe as cupcakes, substituting zucchini as a substitute of carrots. Style was nonetheless nice, they usually all acquired eaten, however I felt the cake texture appeared mealy/grainy, despite the fact that I adopted the whole lot else to the letter. Have by no means made the recipe with carrots, so I’ve no comparability if that is how the cake texture must be, or if the water content material within the zucchini is totally different and affected it.

Julia

replied:

Hello! I’d like to bake this as a loaf. Have you learnt what the baking time and temperature must be? I additionally plan to depart out the frosting so if I have been to scale back the maple syrup would the cake not be candy sufficient? Thanks for the recipe!
- Hello! I believe there will likely be an excessive amount of batter so as to add to a loaf pan. Strive my carrot cake banana bread as a substitute, and if you happen to’d wish to make it gluten-free, a 1:1 gluten-free all goal flour ought to work!

Jen

says:

Nice recipe! No person might inform it was gf. I used skim milk as a substitute of almond, and suppose I could have missed one layer barely bc a bit was a little bit dry however that’s consumer error. Will def make this once more and the frosting was wonderful I’ll preserve that recipe as a staple frosting to any extent further!

I’m so comfortable you really liked it, Jen! And glad you just like the frosting, too! Thanks a lot 🙂

Sadie

says:

Is there an almond flour substitute (ideally gluten free nonetheless)?!

Sorry to say I haven’t examined anything!

Anne

says:

I want to do this recipe however would like to not have to purchase 6 inch cake pans to take action. What changes must be made, if any, to make use of two 9 inch spherical pans?

Hello, Anne! I haven’t used a 9-inch pan however I believe they need to work so long as you don’t overbake them (because the muffins will likely be thinner) 🙂 I’d advocate beginning to verify them round 18-20 minutes, and baking till a tester comes out clear or with just some crumbs connected. Hope you like this cake!

rivka

says:

this got here out so effectively! didn’t have sufficient maple syrup, so I substituted with coconut sugar. additionally didn’t have grated carrots so I blended it with the almond milk + vanilla and it got here out SO AMAZINGLY. nobody would know that it’s gluten free + refined sugar free!! thanks!!

Finest carrot cake recipe ever!!! Couldn’t recover from how moist the cake is. Flavors all mix so completely. Can be a brand new Easter custom! My 10 12 months outdated beloved it!

Lori

says:

I actually want to make this cake for Easter however my daughter particularly requested for no cream cheese icing. Would you be capable of make a suggestion for an alternate icing that might work on this cake and ice the identical means. Thanks a lot. Wanting ahead to attempting…ordered my pans immediately…

Hello, Lori! SO excited so that you can make this one 🙂 I’d advocate the frosting recipe from this recipe (minus the sprinkles). Take pleasure in!

Rebecca Moore

says:

I give this 5 stars!! The fifth star wouldn’t choose for me so it reveals 4, however I say 5! This cake was so scrumptious, even my husband, who not often has something good to say about gluten free baked items, beloved it. It was devoured for dessert! Solely 2 slices left! Thanks for sharing it!

We used the add ins of raisins and pecans. We didn’t put the coconut or pecans on high although. I’ve one member of the family that may’t stand coconut shreds, however beloved the cake despite the fact that they have been inside it. So this was undoubtedly a win/win all the best way round!

Rebecca Moore

replied:

Forgot so as to add that we used dairy free butter, dairy free cream cheese and rice milk to make it dairy free.

S

says:

Wonderful carrot cake recipe! I used almond meal as a substitute of almond flour and almond butter as my tahini was outdated. It labored out completely! The icing was a little bit too candy for me however that may simply be adjusted subsequent time. Thanks for this recipe!

Anne

says:

I LOVED this carrot cake! It was an enormous hit at my daughter’s birthday. Solely modifications I made was within the frosting. I made it per the recipe the primary try, however determined to make some modifications on my second try. I used solely 2 cups powdered sugar, 1 tsp vanilla extract, and excluded the almond milk altogether (my grandma’s frosting recipe). It’s a private choice, however I do suppose the frosting got here out higher with the changes.

QUESTION: I’m planning to make this once more for Easter, however want to make them into cupcakes. How would you alter your bake temp/time for the cake batter?

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[comment_content] => So thrilled you really liked it, Anna! And completely superb to make these changes to the frosting 🙂

As for making them into cupcakes, I have not personally accomplished it however I might most likely recommend utilizing 1 teaspoon baking powder and 1/2 teaspoon baking soda, and including 1 teaspoon vinegar to the recipe (that is all to assist them rise a bit). I’m not precisely certain on baking time, however I might guess 20 minutes; you’ll want to check and take them out when the tester comes out clear or with just some crumbs connected. Take pleasure in!!
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So thrilled you really liked it, Anna! And completely superb to make these changes to the frosting 🙂

As for making them into cupcakes, I haven’t personally accomplished it however I might most likely recommend utilizing 1 teaspoon baking powder and 1/2 teaspoon baking soda, and including 1 teaspoon vinegar to the recipe (that is all to assist them rise a bit). I’m not precisely certain on baking time, however I might guess 20 minutes; you’ll want to check and take them out when the tester comes out clear or with just some crumbs connected. Take pleasure in!!

Rhonda

says:

We made this recipe as directed, besides we baked this recipe as cupcakes. They have been full.of scrumptious taste and splendidly moist. I’ll undoubtedly use this recipe once more.

Good! So glad they got here out nice 🙂

Amanda

says:

The batter was very thick after I was placing it within the pans, and doesn’t appear accomplished popping out though the toothpick is clear. Is that this regular?

Hello! Sure it’s undoubtedly a thick batter due to the flours we use in right here. If the toothpick is popping out clear, it must be accomplished. It’s actually a moist + dense cake 🙂 How did it prove?

Diann Faflick

says:

I made this for a household Easter celebration and nobody would have identified it was gluten-free if I hadn’t instructed them. There have been so many optimistic feedback in regards to the taste, texture, moist and scrumptious taste! I added raisins and walnuts, additionally used tahini. In an effort to scale back the sugar load, I used about half the frosting, leaving the edges un-frosted. The colour was attractive.I might be comfortable to share a photograph! I’m additionally curious in regards to the dietary information.

I’m so glad you all beloved it, Diann! Thanks 🙂 Be at liberty to hitch our non-public Fb group to share a photograph if you happen to’d like! And we haven’t calculated the diet for this recipe however I’d advocate pasting the elements record into a web-based diet calculator which you will discover on Google 🙂

EiBell

says:

Made this recipe and did one thing wrong- batter was very thick and dense – used two 9” layers, checked cake at 22 min after which once more at 28 min. Edges have been very dry however remainder of cake didn’t cook dinner.
Instructions have been very thorough and particular so I was cautious to comply with all options about eggs and coconut oil.
I did use bagged, shredded carrots- maybe they retained an excessive amount of water than if I grated them myself? Any concepts on what went unsuitable?

EiBell

says:

Batter was fairly thick. Baked mine in two 9”pans. Checked at 20 minutes after which put again in for one more 8. Edges have been very dry however center didn’t cook dinner. Have to be my mistake, as instructions have been very thorough and particular.
I did use bagged, pre-shredded carrots. Maybe they made the batter too moist? Any concepts on what went unsuitable?

Sorry to listen to that! The batter will certainly be thick due to the flours used however they shouldn’t have cooked inconsistently. I’m questioning if the pre-shredded carrots have been shredded a bit too thick for this one in order that they didn’t cook dinner via? Did you make any modifications to the recipe/elements?
- Eileen
  
  replied:
  
  I will need to have made an error someplace in measuring elements. Should attempt once more and shred the carrots myself, simply in case this was the rationale the cake was too moist. Thanx on your response!
  - You’re welcome, hope it comes out higher subsequent time! 🙂

Melanie

says:

Seems to be wonderful! Can’t wait to make this! I’m hoping to make this into two loaf muffins so I can share one with a neighbour. Do you suppose it could work? Any ideas?

Hello, Melanie! So excited so that you can attempt it 🙂 I haven’t truly baked it in a loaf pan, however I believe 350º could be superb and also you’ll simply need to check it beginning at round 45 minutes with a cake tester, taking it out of the oven when the tester comes out clear or with just a few crumbs connected. I even have an analogous carrot cake banana bread recipe you would possibly like!

Lisa D

says:

Oh my gosh this was wonderful. My mother made it for me for Easter- she is a a lot better baker than I! She was skeptical however made it and now it’s her favourite carrot cake recipe!!!

Good! I’m so comfortable you each beloved it, Lisa! Thanks a lot for leaving a evaluate 🙂

Mariana

says:

I made this immediately for our household Easter dinner and everybody beloved it! I did the three layers and put an Easter bunny on high. It regarded actually fairly and it was such a tasty cake. A keeper for certain!

How enjoyable!! Such an incredible Easter cake 🙂 Joyful you really liked it!

I made this carrot cake for Easter yesterday and it was scrumptious! The cake got here out completely.
I made the frosting paleo with almond cream cheese, palm shortening as a substitute of butter and that i made my very own powdered sugar utilizing coconut sugar (per monique’s directions). I added rains and chopped pecans. It was completely scrumptious. My boyfriend (who’s NOT paleo) beloved it as effectively.

I will likely be utilizing the frosting recipe (with variations) for numerous recipes sooner or later.

Thanks Monique and AK!!!!

Aw YAY I’m so glad to listen to that each one labored amazingly effectively! Such an excellent one for Easter 🙂 Thanks, Amber!

Morgan

says:

I made this for Easter and it was implausible! Tremendous moist and flavorful. I’ve truly been consuming a slice with my breakfast each morning since (ha!).

I like that!! Such an incredible breakfast 🙂 Joyful you loved this one!

Yani

says:

Oh my….. I made this cake for Easter and it was delicioso, I may even describe the flavour. For the frosting I used the paleo pleasant powdered sugar and dairy free butter and cream cheese, however subsequent time I could use rather less sugar.

I’m so glad you really liked it, Yani!! Thanks a lot for the evaluate. And I believe it must be completely superb to scale back the sugar within the frosting by a bit.

Jessie

says:

Oh my goodness I made this for a gathering this previous weekend and he or she’s proper, it’s significantly one of the best carrot cake! And the frosting is divine, everybody LOVED it! Thanks for one more winner!

Ahh thanks, Jessie!! Thrilled to listen to everybody beloved it!

Amanda

says:

Do you will have dietary information for this recipe?? I attempted it for my birthday final weekend (husband cooked it) and it was excellent!!! Wish to have if attainable….
Thanks for the scrumptious recipes!

Eileen belmonte

says:

Glorious recipe- nice instructions which I adopted rigorously. Baked in two 9” spherical pans- made certain to carry eggs and coconut oil to room temp. Baked at 350 for twenty-four minutes, toothpick check was clear however cake was very dense and raw within the center. Returned to oven for one more 5-7 minutes- edges have been very dry and cake nonetheless not cooked.
Needed to throw it away ☹️ However questioning what went unsuitable?????
Eileen

Eileen

says:

Baked in two 9” spherical cake pans for twenty-four min- cake center was nonetheless undercooked- very dense and moist. Returned to oven for one more 5-7 minutes. Edges turned dry and center remained raw. Adopted recipe rigorously (nice instructions!) letting eggs and oil come to room temp. Used bagged shredded carrots- have been they too thick and heavy? Please lmk what I could have accomplished wrong- this cake appears to be like scrumptious and I need to attempt it once more!!

Autumn

says:

I’ve Bob’s Crimson Mill gluten free flour however its not particularly almond or coconut. Can I exploit it for both of these or I should purchase precisely what you mentioned?

Hello, Autumn! I’d undoubtedly advocate sticking to the recipe on this one and utilizing each almond + coconut flour. They’ve a very totally different texture than gluten free all goal flour 🙂

Paula

says:

Love this recipe ! I’ve made as is and in addition vegan, each turned out. Wonderful. I’m now truing the recipe with minimize u p recent fruit as a substitute of carrots. Within the oven now will let up know.

Thanks!

So glad you adore it, Paula! Let me know the way it seems with the fruit 🙂

That is really a tremendous cake recipe. I’m an avid cake baker and bake commonly. The feel of this cake is strictly like a conventional baked cake with the bonus of being a a lot more healthy various AND filling you up with protein and fiber from the almond/coconut flour. I used the batter in my mini Bundt cake pan (6 cavities) and had sufficient batter for one more 6 common muffins. I greased the pans rather well they usually all got here out completely (besides the one which I dropped on the ground, however that’s not the cake’s fault!) Ha! My youngsters helped me bake this recipe they usually give it a thumbs up as effectively. Merely scrumptious!

Ahh I’m SO glad you really liked it, Kristina! So enjoyable that you simply and the youngsters acquired to make it collectively, too 🙂 Thanks for commenting!

TERI

says:

Most scrumptious carrot cake i’ve ever made!!
Thanks 🙂

TERI

replied:

I forgot so as to add 5 stars 🙂
- Thanks, Teri!! I’m SO comfortable you really liked it 🙂

Isane

says:

I made it as à birthday cake and it s simply scrumptious

Good! So glad you really liked it!

Cristina

says:

Do you will have any considerations about halving the recipe and making muffins relatively than a full cake?

Hello! I haven’t tried it however just a few commenters have made it into muffins with success 🙂 Ought to work simply superb!

G Noland

says:

Simply made this cake tonight. First cake I’ve ever made. Turned out SO good. Extremely advocate this recipe.

I’m so comfortable to listen to that!! Thanks a lot for the great evaluate 🙂

tami

says:

are you able to sub extra almond flour for the coconut flour?

I wouldn’t advocate it – sorry!

Jean

says:

Are you able to make this in a 9×13? Any changes wanted?

I haven’t examined it however I consider that ought to work out superb with none changes! Simply you’ll want to check the cake with a tester to ensure it’s accomplished 🙂

AA

says:

Has anybody tried egg free??

Jessie

says:

I’ve made this cake twice now and every time it will get RAVE opinions! Even my buddy whose favourite is carrot cake says that is one of the best he’s ever had! I did the recipe X1 1/2 to make 3 8” layers
Thanks for one more nice recipe!
P.S. when are you popping out with a cookbook?

Siobhain

says:

Hello there,
Simply questioning if you happen to pondering the Bob’s pink Mill 1 to 1 Flour would work on this as a substitute of the combo of almond and coconut flours? And in that case would you continue to use the baking soda?
Thanks on your recommendation
Sio

Hello! I haven’t examined a 1:1 flour in right here and I’m undecided how the feel could be. The combo of almond + coconut flours is absolutely good for this cake so if you happen to can, I’d advocate sticking to the recipe 🙂

Corinne

says:

Made this cake for Thanksgiving dinner and it was wonderful!I adopted the instructions besides used almond butter. Very moist and flavourful. Undoubtedly my new “Go To” cake recipe.

So comfortable you tried and beloved it, Corinne!!

Jacoba

says:

Probably the most fascinating and scrumptious trying carrot cake i’ve ever seen. Would’ve beloved to repeat and previous the recipe to take to a rustic the place wifi just isn’t available however i simply don;t have the time or power to put in writing it down. Perhaps only a setting on the web site. Fabulous web site you will have! Sustain the nice work! Should discover extra on my return. Joyful Thanksgiving!

Hello! Thanks a lot! There’s a “print recipe” button you could click on to print the recipe 🙂

Patty

says:

I’m going to make this for my daughter who’s just lately dairy free and gluten free. I assumed she would get pleasure from cupcakes as a substitute of a complete cake. Do you suppose this recipe would work as cupcakes? Thanks!

I haven’t examined this recipe as cupcakes however I believe it ought to work! I might recommend utilizing 1 teaspoon baking powder and 1/2 teaspoon baking soda, and including 1 teaspoon vinegar to the recipe (that is all to assist them rise a bit). I’m not precisely certain on baking time, however I might guess 20 minutes; you’ll want to check and take them out when the tester comes out clear or with just some crumbs connected. Let me know the way it goes!

This appears to be like wonderful! Would it not be a sin to make use of thicker coconut shards relatively than skinny shreds? I’ve a few of the variety that appear like very skinny slices and questioning if I can use them up with this?

Tanya Spurrell

says:

This was a scrumptious recipe and it turned out good! It was a success for my husbands birthday! This recipe is a keeper & will likely be a go-to recipe!

Ah yay! SO comfortable to listen to you and your husband are loving this recipe ❤️

Very proud of this recipe! I will likely be attempting extra of your recipes!! THANK YOU. This cake is great. I subbed goat’s milk for almond milk, after which added a tiny pinch of lemon juice as a whim on the finish simply to ensure there was one thing to work together with the baking soda. I additionally added further walnuts. This cake is REALLY GREAT. I additionally made a gaps weight loss program impressed frosting with goat cheese and honey which labored for me, however barely runny. However good if you happen to can’t do an excessive amount of sugar. It’s about 2 cups goat cheese (or 1 1/2 c goat cheese + 1/2 cup thickest attainable greek yogurt) and 1/2 cup honey, whipped with hand mixer. I adore it.

Jessica

says:

Do you will have diet info for candy/dessert recipes such as you embrace on your savory recipes?

I didn’t calculate diet for this one as I would like individuals to give attention to the healthful elements in right here (as a substitute of numbers) 🙂 Take pleasure in!

Erica

says:

This was wonderful!
I did use my gluten free flour rather than the coconut flour.

Yay! I’m excited to listen to this this recipe got here out nice and that you’re having fun with it 🙂

Nameless

says:

The three cups of powdered sugar for the frosting sadly doesn’t make this a wholesome cake

Talene W.

says:

Really probably the most moist, scrumptious, flavorful carrot cake I’ve ever made — and to be grain and refined sugar free!? I made it for a child bathe and no one might inform. Everybody was asking for the recipe. It’s really unimaginable. It will likely be my go-to recipe to any extent further!

Anni Weston

says:

Hello Monique,
Can this recipe be made as cupcakes? It appears to be like scrumptious and I can’t wait to attempt it!

I believe so, though I might most likely recommend utilizing 1 teaspoon baking powder and 1/2 teaspoon baking soda. Plus I might advocate including 1 teaspoon vinegar to the recipe (that is all to assist them rise a bit). I’m undecided on baking time, however i might guess 15-20 minutes. Let me know the way it seems!

Nameless

says:

Finest carrot cake ever.

Kath M

says:

Finest carrot cake ever.

I couldn’t agree extra 🙂

Thea

says:

I do know I’ll be giving this 5 ⭐️‘S, it appears to be like delish! I’m simply questioning if anybody has tried this in a 9×13 pan or for pineapple lovers-added some pineapple? Would love your ideas! Thanks for creating such nice recipes!

Nameless

says:

That is such an incredible recipe! I’ve made it just a few occasions, a pair as muffins!
This morning I used 1/4 cup of Steeves Maple Sugar Free syrup as a substitute of maple with an apple (didn’t have bananas) … to make it keto-friendly and it was additionally glorious!!

Lee

says:

That is such an incredible recipe! I’ve made it just a few occasions, a pair as muffins!
This morning I used 1/2 cup of Steeves Maple Sugar Free syrup as a substitute of maple with an apple (didn’t have bananas) … to make it keto-friendly and it was additionally glorious!!

Nameless

says:

I’m going to do that recipe this weekend! I don’t have cake pans like that. Do you suppose I might use a silicone bundt cake pan?

Alex

says:

I made this on the weekend for some mates they usually all beloved it. I adopted the recipe precisely. It had the correct amount of sweetness, texture and moisture. I’ll undoubtedly make this once more.

Ah glorious! I’m so excited to listen to this recipe turned out nice and also you all loved it 🙂

Danielle

says:

I made this carrot cake over the weekend and it’s scrumptious. I used dairy free cream cheese and butter and I it tastes similar to the true factor. Subsequent time I’ll refrigerate the frosting whereas the cake cools, it was a little bit too runny to frost, I threw the whole lot within the fridge final night time and frosted it this morning, it was a lot simpler to work with.

Thanks for one more scrumptious dessert!

Unbelievable! I’m so glad you might be loving this cake and it seems nice ❤️

Nameless

says:

This appears to be like wonderful! I can’t wait to attempt it! Do you suppose this may be made “sheet cake” type? I’d wish to carry it to a church potluck with plenty of kiddos and see this being a better and cleaner preparation. Thanks!

Sure you may bake it in a 9×13 inch pan. I might verify it round half-hour, nevertheless it might take as much as 45 minutes. Take pleasure in!

Tsoler

says:

Can I exploit 2 9inch spherical pans for this?

I might not make this cake with two 9-inch pans as I believe they’d be too skinny, nonetheless if you happen to do it you’ll want to scale back your baking time. I might verify the muffins at 18-22 minutes!

Sarah

says:

I made this cake and it was like cookie dough after I put into pan and baked right into a strong dense mass. I believe it was my poor measurement of elements nonetheless. This isn’t a forgiving recipe and I’m certain it’s seems nearly as good as you say if accomplished proper. Not a cake to attempt for somebody who isn’t taking there their time and carefully measuring. Perhaps the carrots weren’t moist sufficient? I put in a number of further syrup, milk and an additional egg nevertheless it simply wouldn’t flip batter like. Only a dense cookie dough that didn’t rise.

Hello Sarah – For a cake like this, it is rather vital to comply with the directions step-by-step. I’m not certain why your cake didn’t come out appropriately, I truthfully haven’t had this drawback with this recipe. I hope you give it one other attempt!

Brenda

says:

This carrott cake is unimaginable! So moist and scrumptious! It’s my newvEaster go to cake!🧡🧡🧡

Glorious! Glad this cake turned out nice, comfortable you really liked it!

Caroline

says:

How does cooking time change if made in a 9 x 11 pan?

Nameless

says:

This was scrumptious! I didn’t make any changes and used pecans within the cake. I put a skinny later of the frosting on and it was good!

Natalie

says:

I made this for Easter brunch and it turned out wonderful! I went with the 6” layers and adopted the recipe with no changes – included raisins however determined to depart the nuts out of the cake and simply use them for adornment, and baked for the complete 40 minutes. I simply frosted it with an offset spatula and didn’t must do a crumb coat. (The frosting is one of the best half, SO good!) I purchased 10x10x8” cake containers on Amazon (that got here with greaseproof cardboard rounds/bases) which labored so effectively with this cake and make it straightforward to relax within the fridge after which transport. Monique – thanks for one more wonderful recipe that accommodates gluten free wants! I by no means scour the web for the proper recipe since I do know you’ll have one thing certain to prove scrumptious.

Aw this implies a lot ❤️ Thanks for trusting me, I’m so glad you might be loving my recipes!

Nameless

says:

Can’t make it with out it eggs. I made this with flax eggs and it didn’t prove in anyway. It didn’t bind and was crumbly and mealy 😔

Oh I’m so sorry this didn’t prove, thanks for sharing your suggestions!

Mary Helen

says:

I made the recipe precisely as written aside from utilizing three 9-inch spherical cake pans. It was the hit of our Easter dinner. Thanks! I like all your recipes, they by no means disappoint.

Mary Helen

Bethany

says:

Scrumptious! I made this for Easter and acquired so many compliments. It was tremendous straightforward, and despite the fact that it’s GF, it’s not that heavy, dense cake you get generally with almond & coconut flours. Will certainly be making this each Easter to any extent further! Yum!

Ah glorious! I’m glad you might be loving this recipe and it turned out nice ❤️

Nameless

says:

This recipe was a success for our Easter lunch! Everybody beloved it! Thanks!

Laurie

says:

This recipe was a success for our Easter lunch! Everybody beloved it! Thanks!

I’m so glad these have been a success! ❤️

Abby

says:

Hello! Simply curious why the baking time is longer for the 6 inch pans than for the 8 inch pans? I assumed the smaller pans would want much less time. Going to make this and need to be certain I do it proper.

Smaller pans will make the cake thicker so it’s going to want longer time to bake. Hope you get pleasure from this cake!

Hollie ZP

says:

We made these as cupcakes they usually have been scrumptious! We did 2 cups of powdered sugar and a half cup of apple sauce for the frosting. Very moist! Additionally- oat milk vs almond. Extremely advocate!

Nameless

says:

I adopted this recipe to a T. It tasted wonderful and I obtained a number of enhances. However after I took the cake out of the pan, it cut up into 3 items. I simply served it pre-sliced 😉. Any options to stop the cake from falling aside sooner or later.

Hello! Did you line your pans with parchment + spray the paper?

Chelsea

says:

I made this carrot cake however used flax/water as urged to make the cake vegan. It was scrumptious! I’ve additionally made the cake with eggs and it was equally scrumptious. The flax substitute does give it a little bit little bit of a unique texture, however nonetheless tastes wonderful! In case your seeking to make this cake vegan and use vegan cream cheese/butter for frosting, you gained’t be disenchanted!

So glad the vegan swaps work out effectively! Good dessert 🙂

Georgia

says:

Unbelievable recipe! I’ve made it twice now. The primary time was with the 6” rounds and the second time as a sheet cake for a celebration. The sheet cake turned out stunning and I didn’t change a factor within the recipe. The icing to cake ratio is ideal. I believe this cake is much more scrumptious chilled! I’ve sprinkled candied nuts on high and in addition toasted walnuts, each have been glorious.

YUM! So glad you might be loving this recipe and it turned out nice for you. The icing is a very MUST!!!

Lisalea

says:

Wow! Surely, not solely is that this one of the best carrot cake I’ve ever eaten, it’s the BEST cake of any variety I’ve ever eaten! My buddy made it for my boyfriend’s birthday, and everybody was oohing and aahing as we ate it. Extremely moist, great texture, complicated and balanced flavors, not too candy. Fortunately, I acquired to take the leftover portion house and we oohed and aahed as we ate two slices each day over the weekend! MAKE. THIS. CAKE.

Ah thanks a lot, so glad you might be loving this cake and it turned out nice for you ❤️😍

Caitlin

says:

I attempted making this with bobs pink mill egg replacer as a substitute of eggs and I’m undecided I might advocate. The batter turned out very thick, virtually like a cookie dough, and it’s practically inconceivable to inform when its completed baking. I’m certain this recipe is nice with out that modification however if you happen to’re seeking to make this vegan I would seek for one other recipe.

Debby

says:

I normally love the style of tahini in baked items, however on this carrot cake it was so overpowering that my husband requested me what sort of cake it was since he couldn’t style the carrots. The frosting was tasty however I gained’t be making this cake recipe once more.

Hello! So sorry you guys didn’t adore it. Thoughts if I ask what model of tahini you used? A few of them may be so bitter!

Gia

says:

I like this recipe and have made it (and shared it) numerous occasions! So moist…the tahini sauce…I’ve a query. I’m making an “occasion” sheet cake. Can this cake be made right into a sheet cake, and in that case, what would your elements be for a 1/2 sheet pan (11×15 inches)?

Ahh thanks, Gia! Glad you adore it. And hmm I truly haven’t examined it so I’m undecided! Let me know if you happen to attempt it, although.

Aneta

says:

Hello,
Would this recipe work for one small batch loaf recipe or these measurements are particularly for 2-3 pans?

I’ve not examined baking this cake in a loaf pan so I’m not certain how it could prove. In case you are in search of a loaf cake I might advocate my more healthy carrot cake banana bread! Take pleasure in!

Kathryn

says:

Hello Monique! LOVE this recipe, I’ve made it a pair occasions as written and it comes out good. I’m overseas for the summer time and can’t discover maple syrup right here… if you happen to have been to make use of coconut sugar (or common sugar), any options for a way a lot I would want/any changes you would possibly recommend? Thanks upfront!!

Hello Kathryn – I’m so glad you’re loving this recipe, however sadly I’ve not tried it with a unique sort of sugar so I’m not certain how a lot or how the recipe would prove. If attainable, I might attempt to keep on with one other liquid sweetener akin to agave. Let me know the way it seems.

Nameless

says:

Scrumptious! I omitted the shredded coconut and beloved it.

YUM! Joyful to listen to you’re loving this cake and it turned out nice for you 🙂

Linda

says:

I’ve made these as cupcakes a number of occasions they usually all the time come out scrumptious I’ll attempt the 1/2 teaspoon baking powder half teaspoon baking soda concept. For cupcakes you don’t want as a lot frosting so you may minimize that recipe in half. Relying on the dimensions of your cupcakes they should bake for 15 to 22 minutes roughly or when a clear knife comes out clear.
Remark: let the almond milk and carrots get to room temperature additionally in order that they don’t solidify the coconut oil.
DELICIOUS!

Thanks a lot for sharing, glad they prove nice for you as cupcakes. Recognize your remark, Linda!

Tatiana

says:

Carrot cake has all the time been my favorite, and as a gluten-free and ideally dairy free particular person, I’m all the time in search of good gf and dairy free recipes (however I do love eggs so I’m not essentially aiming for a totally vegan recipe). This recipe is wonderful! The consistency is completely moist however the cake holds collectively fantastically (not all the time the case with gf baked items, and the style is scrumptious as a result of the spices got here via and the combo of coconut, tahini and almond flour provides a delicate nuttiness that compliments the carrots so effectively. A pair minor modifications as a result of i didn’t have coconut flour: I used 1/2 cup of half gf flour and half milled flax seeds. I wasn’t certain it could work nevertheless it got here out effectively. I additionally put 1/2 cup half maple syrup half honey (simply because i’m stingy with my maple syrup – dwelling the UK, it s actually costly), and I all the time use a contact much less sugar in baking recipes as a behavior (so as a substitute of three/4 cup, used 1/2), and my daughter doesn’t like raisins so as a substitute I minimize up pitted prunes in small items and added a small handful of these within the batch on the finish, spreading them out rigorously as soon as the batter was within the mould, and pushing them down gently. That means they’re effectively distributed and never all clumped collectively in a single nook. Didn’t make the frosting as a result of I’m lazy and my household likes so as to add both yogurt or cream cheese on their slices, so the cake is un frosted 🙂 I’m saving this recipe and can make once more typically! Thanks a lot.

Aw that is so nice to listen to. I’m so glad you gave this recipe a try to the entire household it loving it! ❤️

Sue

says:

Blimey, this was one of the best carrot cake I’ve ever made! I simply put further cinnamon, that’s all. The maple syrup perfected it. Thanks from down underneath!

WOO! That is wonderful – I’m so glad you’re loving this cake and it turned out nice for you 🙂❤️

Nameless

says:

Riley

says:

Hello Monique,

I simply made the cake and had a bizarre outcome, nevertheless it was almost definitely my fault and I settle for all of the blame, haha. I need to run one thing by you for subsequent time although. I believe the tahini I used was too thick as a result of the flavour of the cake was too robust main in that route. Does the tahini need to be tremendous tremendous runny?

I additionally grated the carrots actually superb in a blender. They have been undoubtedly not medium grate, however this was my first time making carrot cake and I hoped if I used like 2 cups tremendous superb grated carrots it could be the equal of your 3 cups of medium grate carrots. This might even have messed with the flavour.

I’ll undoubtedly end the cake anyway — it was nonetheless fairly good, and consuming it plain strikes me as undoubtedly wholesome 🙂 (Versus the “more healthy” you will have within the title 😊) I hope I could make this cake once more and get a outcome nearer to what you supposed.

Riley

Hello Riley – To reply your query, sure, tahini ought to sometimes be fairly runny. I’m glad you loved this cake!

BERGOT

says:

bonjour POURRIEZ VOUS METTRE EN GRAMMES VOS RECETTES JE NE COMPRENDS PAS LES TASSES JE SUIS EN FRANCE MERCI

Lucie

says:

Hello, I’d like to do that recipe because it appears to be like very tasty, however as I dwell in central Europe, we don’t use cups for measurements, however good and logical metrics and kitchen scales as a substitute. This isn’t a lot of an issue for many elements as I can simply ask Google for convertion, however I’m afraid it gained’t work for the almond flour as you say it must be packed, so there’s going to be a bit extra of it. May I ask you to weigh it? Google says that normally 1 cup of flour is 4,2oz which must be 120g, however that must be for non-packed flour. And 1 cup of sugar is meant to be 7,1oz? Which is, truthfully, ridiculous (100 g is all the time 100 g and it doesn’t matter what you place in your scale) so might I plese trouble you for the measurement of the flour in oz (or lb or no matter you utilize for this quantity of ingredient). Thanks and searching ahead to having the ability to do this out 🙂

Hello! So sorry for the delay. I haven’t weighed the elements for this actual recipe so I can’t provide you with exact measurements, I’m so sorry!

Kathy

says:

So sorry you are feeling that means. Did you modify something in regards to the recipe?

Alexandra

says:

Hey! I like your recipes (particularly the grain free tahini brownies, they’re wonderful!!). I used to be simply curious if you happen to suppose I might sub every other flour for Almond Flour on this recipe?

I look ahead to listening to from you!

Thanks!!

Hello! I don’t advocate subbing any various flours on this recipe. It’ll change the feel and consistency. So sorry.

April

says:

One thing very unsuitable with this recipe. The batter was bone dry, so I saved including milk to get it wherever close to a cake-like consistency. Cake turned out inedible – fully dry and crumbly.

Sorry to listen to that it didn’t prove! Have been you certain to comply with the measurements precisely? The batter will likely be thicker than common cake batter as a result of it’s gluten free, however the cake ought to come out completely moist (particularly because of the greater fats content material within the flours).

Nameless

says:

Has anybody tried changing almond flour with cashew nut flour? My sister in legislation is allergic to almonds.

Has anybody substituted almond flour for cashew flour? My sister in legislation is allergic to almonds

I haven’t examined it so I’m not 100% certain! Let me know if you happen to give it a attempt.

Nicole

says:

This was a giant hit for my aunt who’s just lately gluten free. She mentioned it was the most effective carrot muffins she’s ever had! And that’s saying so much as a result of she used to bake A LOT. My husband even beloved it and he isn’t so open minded about gluten free options. I adopted the recipe precisely and it got here out nice!

Wonderful! So glad it was a success!

Karen T

says:

Why are there no dietary values listed?!?!?!?

Hello! I don’t embrace diet info in my extra indulgent desserts as a result of they’re meant to be a particular deal with.

Peggy Murphy

says:

Any options of the way to use this Carrot Cake Recipe into Carrot Cake Muffins? If that’s the case,, What temperature to bake & what number of minutes? Thanks.

Be at liberty to bake them as cupcakes at 350 levels F for about quarter-hour! Alternatively, you may attempt my carrot cake muffins right here.

Nameless

says:

Hello!! Can I substitute maple syrup for honey for on this recipe?

Hello! I haven’t examined it, however I believe it ought to work superb! Different readers have accomplished so with success.
- Patricia
  
  replied:
  
  Sure! I did with honey and it turned out wonderful! So so scrumptious, thanks! It wasn’t tremendous moist, I’m questioning if my carrots have been too large, however nonetheless so deliciuos!

Christan

says:

This appears to be like nice! I need to make it for my boyfriend’s birthday celebration. Is it attainable to make this right into a sheet cake as a substitute? If that’s the case, what would the cook dinner time be? Thanks!

Sure you may bake it in a 9×13 inch pan. I might verify it round half-hour, nevertheless it might take as much as 45 minutes.

Heather Taylor

says:

Hello,
Am i able to make this cake in a 9x 13 pan ?

Thanks!

Hello! Sure you may bake it in a 9×13 inch pan. I might verify it round half-hour, nevertheless it might take as much as 45 minutes.

Nameless

says:

I’ve made this cake so many occasions and I adore it. So does my household! I hope to make it for Easter this weekend however somebody has an almond allergy and I’ve a pecan allergy so I can’t sub with pecan flour. Every other concepts of one thing I could possibly use as a substitute of almond flour? Thanks a lot for this glorious recipe.

Hello! I’ve solely examined the cake as-written, so I can’t recommend a substitute for the almond flour. Sorry about that!

Kendra

says:

My new go-to recipe- this was so dynamite! I used two 8 inch pans and used a conventional cinnamon cream cheese frosting recipe that I like however the star was the cake right here – it was dense however not overly and completely not dry – I added coconut, raisins and pecans. It was so good!!!

The most effective! Glad you really liked it!

Sarah

says:

Whereas the cake was very flavorful, I did discover the batter was extra dough like. Maybe it’s as a result of I used almond butter vs tahini?

The batter will likely be thicker than conventional cake batter due to the gluten free flours! Did it bake up effectively?
- SARAH
  
  replied:
  
  It baked up effectively, however was very crumbly. Do you recommend including any extra elements? I did add a little bit extra almond milk and water.
  - Hmm it ought to bake up correctly as is and never be tremendous crumbly. Did you utilize an all pure almond butter (simply almonds and salt?) It shouldn’t want any ingredient alterations!

Jen P

says:

I made this to carry to Easter dinner and it was scrumptious! Everybody beloved it. I *virtually* made it precisely because the recipe says to besides I didn’t have two spherical pans, so I made it in a single bigger spherical pan (which ended up needing a baking time of about 35 minutes). I additionally solely used 1/2 of the frosting, simply private choice, however everybody mentioned it was lots !

Good! So glad it was a success!

Julia

says:

5 out of 5! Rave opinions from the household Easter dinner!

Nameless

says:

Can this be made into cupcakes?

Sure, many readers have turned this into cupcakes! I might recommend utilizing 1 teaspoon baking powder and 1/2 teaspoon baking soda, and including 1 teaspoon vinegar to the recipe (that is all to assist them rise a bit).

Mimi

says:

Has anybody made this utilizing flax eggs? Did it come out good. Did it style good.
Thanks.

Elizabeth

says:

By far one of the best carrot cake recipe ever!!!! I’ve made this dozens of occasions and everybody loves it!!!! Thanks for sharing!!!

Love that!! Our fav, too 🙂

Hannah

says:

I adopted this precisely because it was described. It’s so dry and the frosting simply appears to be like like a giant brown gloop. I’ve baked for a very long time so no concept what went unsuitable as I did comply with the recipe together with the cooled down coconut oil. Fairly disenchanted that I wasted all of the elements as they’re fairly costly! The style is bearable however undoubtedly not one of the best carrot cake I’ve ever tasted!

Hello! So sorry to her that this cake didn’t prove for you. I’m undecided what the difficulty might be – it appears like there was an excessive amount of flour or not sufficient moist elements if the cake was popping out dry. Are you able to let me know what model of tahini you used? And did the batter look dry?

Mimi Chep

says:

Hello Monique,
I like this more healthy recipe and I need to make it however I used to be questioning if I might perhaps use simply 1 actual egg and the remaining flax eggs or if you happen to might advocate every other substitutions. I’ve to look at my ldl cholesterol. May I substitute apple sauce or non dairy yogurt? I’ve purchased all of the elements and am trying ahead to creating this cake.
May you please advise me as to what you suppose could be one of the best substitutes.
Thanks a lot.
Mimi

Mimi Chep

says:

Hello Monique,

I like this recipe and I need to make it however I used to be questioning if I might perhaps use only one actual egg and the remaining Flax eggs or or if you happen to might advocate every other options as I’ve to look at my ldl cholesterol. May I substitute apple sauce or non dairy yogurt? I’ve purchased all of the elements and I’m trying ahead to creating this cake.

May you please advise me what you suppose would make one of the best substitute,

Thanks a lot.

Mimi

Hello Mimi! I’ve seen quite a lot of readers make this with success utilizing flax eggs, so be at liberty to attempt that out 🙂
- Mimi Chep
  
  replied:
  
  Thanks a lot for getting again to me. I believe I’ll use one egg and the remaining flax eggs. I’ll let you understand how it comes out.

Sabina

says:

I adopted the recipe to the t aside from the maple syrup ( changed with honey ) and didn’t add coconut flower – nonetheless the outcome was completely scrumptious ! I actually by no means give suggestions on recipes on-line however for this one I needed to ! So yummy !!

Good! So glad you really liked this!

Mimi

says:

Hello Monique,
I made this cake final Sunday to eat on Monday for dessert. It was DELICIOUS! I did make just a few substitutes. I used 2 eggs and a pair of flax eggs. I used coconut butter in each the cake and the frosting as a substitute of butter. The frosting got here out stunning. The batter was very dry so I added extra almond milk, (perhaps due to the flax eggs). I want you had a video so I might see what the batter is meant to appear like. I didn’t need it to return out dry so I saved including a little bit extra almonds milk at a time to get the batter to be extra moist. I might need added a tiny bit to a lot almond milk as a result of the center of the cake sunk a little bit nevertheless it didn’t do something to the style of the cake. I added raisons and toasted crushed pecans and I used rather less of the maple syrup and it was nonetheless lots candy. I froze the remainder of the cake as a result of I might have eaten all of it by now! My youngsters are coming house this weekend and can take it out on Friday for them to have. Thanks for this more healthy model of carrot cake. We beloved it! Please make a video making this cake so we will see precisely the way you do it. My cake didn’t appear like yours, however I made it look as fairly as I might!

Hello! I’m glad it was scrumptious! The batter for this cake will likely be thicker than conventional cake batter due to the gluten free flour mix, nevertheless it shouldn’t be dry. There’s a video instantly within the put up, too! It ought to seem a the highest proper when begin scrolling, and can comply with you down the put up as you scroll. You can even watch it on YouTube right here if you happen to’d like!

SoupandSalad

says:

that is probably the most scrumptious carrot cake I’ve ever eaten, not to mention baked.

Madee

says:

This cake is implausible! I’ve made many AK muffins and that is undoubtedly a favourite. Can be making this once more. I used the vanilla buttercream recipe as a substitute of cream cheese frosting and it was delish. I made this for my mates who love carrot cake they usually mentioned that is one of the best they’ve ever had.

Wonderful! So comfortable to listen to that!

Erin

says:

This recipe is absolutely good! I believe sooner or later after I make it I might use much less coconut shavings (I glided by grams), however general the cake was tremendous moist, and the frosting is nice (a little bit too skinny so I added a little bit extra powdered sugar). Truthfully stunned how nice this tastes with out all the additional sugar carrot cake initially requires. Even my fiance who doesn’t like veggies thought the cake was wonderful!

Good! Such an incredible deal with with some extra healthful elements 🙂

Irene Rossi

says:

I see you do embrace metrics in recipes! Simply questioning how a lot 3/4 cup of packed almond flour weighs for the Paleo Choco Tahini muffin! Thanks I ought to have checked different recipes!

Hello! We’re manually including the weighted elements to our recipes – thanks on your endurance 🙂 3/4 cup almond flour is 84g

Katie

says:

Wholesome? yea most likely, however i’ll by no means make this cake once more. it lacks construction and the style simply doesnt hit. The frosting is wonderful and partially makes up for the dearth of sweetness. however do your self a favor, simply eat the sugary muffins as a substitute of the wholesome variations.

So sorry you didn’t love this one! It’s certainly one of my hottest cake recipes, and is supposed to be the proper steadiness with the frosting. Was the cake by probability underbaked if it wasn’t holding up effectively?

Vanessa F.

says:

WOW wow WOW!! This Carrot Cake recipe blew me out of the water. Really easy, *moist* and recent. For the frosting-I subbed common confectioner sugar for Stevia Confectioners sugar and you’ll have by no means identified. Wholesome & so scrumptious! 🙂

Good! So glad you really liked it!!

Lezlie

says:

Is it attainable to make this cake in a 9 x 13 pan as a substitute of within the smaller cake pans??

For a 9×13 pan, you’ll almost definitely must bake for much less time because the cake is thinner. I’d advocate utilizing a cake tester/toothpick/knife to check the cake at round 18-20 minutes, baking till the tester comes out clear and dry 🙂

Carol

says:

I’ve made this recipe SEVERAL occasions. We omit the shredded coconut and I’ve accomplished each tahini and almond butter and may say tahini is healthier! Both comes out DELICIOUS. Love this recipe and I’m about to make it once more 🙂

Good! So comfortable to listen to that 🙂

Wealthy

says:

Didn’t rise in any respect. I wound up with two dense layers, about one inch thick. No GF flour in any respect?

So unusual! Did you utilize almond flour and coconut flour? The mixture will create a denser cake than ones with gluten, however they shouldn’t bee overly dense.

Pleasure

says:

Hello Monique! I’ve made a few of your different muffins they usually’ve been scrumptious however I’m going to make this one for the primary time for my mother’s birthday! The one concern is that we’ve to drive to their home and I don’t have a cake field, so I used to be pondering it may be simpler to make it as a 9″x13″ inch cake as a substitute of a tiered cake. Do you suppose that might work? Any concept of how lengthy it’d take to bake?

Hello Pleasure! The cake could also be a bit thinner as a result of 9×13 holds extra batter, so I’d recommend checking it round 20-25 minutes 🙂
- Pleasure
  
  replied:
  
  Thanks!! It turned out nice and was completely scrumptious!

Nameless

says:

do you suppose changing almond flour with gluten free flour would work?

I haven’t examined it so I’m undecided the way it will change the feel or taste!

claire

says:

4 flax eggs was sadly overly mealy, dense, and by no means baked via (even when i doubled the bake time). a buddy with extra vegan baking expertise suggested that something with greater than 3 flax eggs gained’t work out. nonetheless giving 4 stars as a result of i wager the unique recipe is nice!

Thanks for the suggestions! Famous on utilizing the flax eggs.

Almondmilk666

says:

The creator says you may’t style or really feel the coconut shreds however I might and it was tremendous distracting and dominated the cake imo. In case you love coconut give this a attempt nevertheless it was a bust for me. Not my favorite carrot cake recipe by way of different elements as effectively. I adopted the recipe to a T and used grams.

Sorry to listen to that! Did you utilize finely shredded coconut?

Erin

says:

Do you suppose olive oil might be subbed for coconut oil? No actual cause apart from I’ve been obsessive about making olive oil muffins just lately lol

I haven’t tried it however I believe it ought to work! Let me know if you happen to give it a attempt 🙂

Sandrea

says:

Planning on making this for Easter, appears to be like delish! What number of cupcakes will the recipe make? Do you will have an approximate baking time for a muffin tin?

Sandrea

says:

I plan on making this recipe for easter, what number of cupcakes will it make if I exploit a muffin tin and the way lengthy and what temp do you recommend baking them at?

It ought to make 12 cupcakes (although one reader talked about that she acquired 15 out of the batter!) I might recommend utilizing 1 teaspoon baking powder and 1/2 teaspoon baking soda, and including 1 teaspoon vinegar to the recipe (that is all to assist them rise a bit). They need to bake in about 15-20 minutes!

Lindayn

says:

What about utilizing a 9×13 pan???

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The Finest Wholesome Carrot Cake You may Ever Eat (gluten free!)

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