2 1/2 cups almond flour
1/2 cup tapioca flour
1 cup coconut sugar
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
2 tsp baking soda
3 tsp cream of tartar
1/2 tsp salt
5 large eggs
1/2 cup palm shortening, ghee or butter, melted and room temperature
1/2 cup applesauce
2 tsp vanilla extract
3 cups shredded carrots
1/2 cup chopped pecans, (plus extra for garnish)
16 ounces cream cheese, room temperature
4 tbsp butter, room temperature
3 cups powdered sugar, (or more, as needed)
2 tsp vanilla extract


1.Preheat oven to 325 degrees fahrenheit.
2.Grease three 8-inch pans and line the bottom of each with a circle of parchment paper.
3.Add all of the dry ingredients to a medium bowl and whisk together.
4.In a separate large bowl, add the eggs, palm shortening or butter, applesauce and vanilla extract. With a hand mixer on medium speed, blend together for 30 seconds.
5.Add the dry ingredients to the wet and blend for another minute, or until well combined. Fold in the shredded carrots and chopped pecans.
6.Evenly divide the cake batter between the three 8-inch pans. They'll only be about 1/4 full, and that's okay. Use a spatula to flatten them on top.
7.Cook the cakes for 30-35 minutes, or until a toothpick comes out clean. Rotate the cakes halfway through.
8.Let the cakes cool for 15 minutes in the pan. Then remove them from the pan and continue cooling on a cooling rack.
9.While the cakes are cooling, make the cream cheese frosting. Combine all frosting ingredients together and blend in a stand mixer or large bowl with a hand mixer on medium speed.
10.Divide the frosting between the layers and add a thin layer of frosting, which is then scraped off, from the outside edge. Top with chopped pecans.

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