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Carrot Cake with Cream Cheese Frosting

Yield: 1 cake or 12 cupcakes

Ingredients for cake

• 3 cups almond flour

• 1 ¾ teaspoons sea salt

• ¾ teaspoon baking soda

• 1 tablespoon ground cinnamon

• 1 ¼ teaspoons ground nutmeg

• 1 teaspoon cardamom (optional)

• ½ teaspoon ginger

• ½ cup xylitol or erythritol (like Swerve) or spoonable stevia to taste

• 5 large organic eggs at room temperature

• ¼ cup melted coconut oil or grape seed oil

• 3 cups shredded organic carrots

• ½ cup organic raisins

• 1 cup walnuts, chopped (optional)


1. Preheat the oven to 350 degrees F. Line pan with unbleached parchment paper or grease two 9-inch cake pans with butter and dust with almond flour.

2. In a large bowl, combine the dry ingredients and mix well.

3. In a medium bowl, whisk together the oil and eggs.

4. Stir the wet ingredients into the dry ingredients. Fold in the carrots, raisins and walnuts if desired.

5. Pour the batter into the prepared cake pans. The batter will be a bit thick, so try to even it by pushing the batter down carefully rather than spreading it.

6. Bake for about 30 minutes or until a toothpick comes out clean. Let the cakes cool for 1 hour before frosting. (Adjust time for cupcakes).

Cream Cheese Frosting


• 2 – 8 ounce packages of organic cream cheese, softened

• ½ cup plain Amasai or organic heavy whipping cream

• 1 tablespoon vanilla

• ½ cup xylitol or erythritol (like Swerve) or spoonable stevia to taste


Mix all ingredients together with a hand mixer until well combined. For a thinner consistency, add more Amasai or whipping cream.

Adapted from: Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner

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