Do you LOVE carrot cake? I do too! I love it for breakfast, a power snack, or dessert. And with all the carrot that goes in it, you’re getting at least a serving or two of veggies, right!? 🙂

Because of the oats and sugar I would not call this recipe paleo but it is gluten free, moist and pretty super delicious! Check out my Paleo Carrot Cake here, and if we haven’t convinced you yet, we’re all fans of carrot cake here on this blog. Check out Lauren’s Healthy Gluten Free Carrot Cupcakes and her Carrot Cake Muffins!

Ingredients

• 3/4 cup almond meal
• 1/4 cup quick-cooking oats
• 1 Tbsp coconut flour
• 1.5 tsp cinnamon
• 1 tsp baking powder
• 1/2 cup coconut sugar
• 1/4 cup melted butter, coconut or other oil
• 1/2 cup apple sauce
• 2 large eggs, lightly beaten
• 1 1/4 cups grated carrot
• handful of raisins

Directions

• Preheat oven to 325
• Combine the dry ingredients (except sugar) in a food processor (first 5 ingredients)
• Transfer to a large bowl
• Combine eggs, oil, sugar, applesauce in food processor and mix until blended
• Add liquid to flour mixture and stir just until moist
• Stir in grated carrots and raisins
• Bake @ 325 for 40 minutes or until a wooden pick inserted in center comes out clean
• Cool on wire rack before frosting

Frosting

• 1/3 cup cream cheese, softened
• 1 Tbps butter
• 1 c powdered sugar
• 1/2 tsp vanilla
• 1/2 c unsweetened flaked coconut
• Directions: combine cheese and butter and beat until creamy. Add powdered sugar and vanilla, beating until smooth. Spread over cake, sprinkle with coconut. Cover and chill.

Enjoy! 🙂