Mary's Carrot Cake | Nikki's Coconut Butter


Mary's Carrot Cake

Written by Nikki Velez | June 25, 2013

This recipe was created by our friend Mary who is a professional baker and was kind enough to share her recipe and pictures with us! I made this cake as soon as she sent us the recipe with hopes of getting some more great pictures to post. Well, that didn't go too well since we started eating it immediately and got totally distracted by the wonderful taste and great flavors!  Luckily, we held back and took a picture of the last slice (below)! This recipe is very true to the original carrot cake with the same flavors, but better since it's gluten free!



Cake Ingredients:

-1 ½ cups blanched almond flour

-½ tsp. sea salt

-½ tsp. baking soda

-2 tsp. cinnamon

-½ tsp. fresh ground nutmeg

-1/4 cup of unsweetened shredded coconut

-3 large eggs

-1/4 cup of Nikki"s Honey Pecan Pie Coconut Butter, warmed

-3 Tbls of coconut oil, warmed

-¼ cup maple syrup

-1 ½ cups carrots, grated

-½ cup walnuts or cashews  plus 2 Tbsp., chopped for topping

-½ cup raisins or chocolate chips

-A few drops of liquid stevia or a few packets todesired sweetness



-Preheat oven to 325° F

-Grease a 8×8 inch baking pan or 8 inch springform pan and line with parchment paper

-In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg  and shredded coconut, combine with wire whisk 

-In a mixer bowl, fitted with paddle, mix together eggs, coconut oil, Nikki's Coconut Butter and maple syrup, mix well

-Add and mix on low, carrots, nuts and raisins or chocolate chips into wet ingredients

-Mix wet ingredients into dry

-Spread batter into prepared 8×8 inch baking pan or 8 inch springform pan

-Bake at 325° check at 45 min (depending on oven), should be springy and soft but not wet

-When cake is cooled, frost and decorate with nuts & a dusting of unsweetened shredded coconut





-1 Stick of butter, softened

-1 block of cream cheese, softened

-1/4 cup of pure maple syrup plus a few drops or packets of stevia to taste

-1/4 cup of Nikki's Vanilla cake batter, warmed

-2 tsp of pure vanilla extract



-Mix in mixer with a wire whip attachment, mix well!

-Frosting will be very velvety.  

-Frost cooled cake and refrigerate!


Mary says.... enjoy!!!

Recipe guest post by Mary.

Tagged: carrot cake, chocolate, coconut butter, dark chocolate, dessert, gluten free, honey pecan pie, paleo, paleo indulgence, paleo treat, party dishes, primal, recipe, vanilla cake batter