top of page


Time: 40 mins.

Serves: 4+

Stores: Metro, No-frills, Green Bean, Needhams, McGregors

Dietary: Gluten free, Paleo, DF


  1. 2 cup Almond flour

  2. ½ cup Coconut flour

  3. ½ cup Shredded coconut

  4. 1 tsp baking soda

  5. 1 tsp cinnamon

  6. 1 tsp nutmeg

  7. Vanilla extract

  8. 4 Eggs

  9. ¾ cup Pure maple syrup

  10. ⅓ cup Tahini

  11. ⅓ cup Coconut oil

  12. ¼ cup Almond milk

  13. 3 cups grated Carrots

  14. Raisins walnuts optional


  • ½ cup butter or alt at room temperature

  • 8 ounces cream cheese or DF, at room temperature

  • 3 cups powdered sugar

  • 2 teaspoons vanilla extract

  • 1 tablespoon unsweetened almond milk


1. Preheat oven to 350 degrees F. Line the bottom of three 6-inch round cake pans or two

8-inch round cake pans with greased parchment paper.

2. Mix eggs, maple syrup, tahini, almond milk, vanilla extract, coconut oil until smooth.

3. Add the almond flour, coconut flour, coconut, baking soda, cinnamon, nutmeg and salt and then mix. Add raisins if using.

4. Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 20-30 minutes.

Frosting: Whip softened butter and cream cheese until light and fluffy. Mix in powdered sugar, vanilla and milk. Frost and decorate the cake.


29 views0 comments

Recent Posts

See All


bottom of page