Carrot Cake with Dairy-Free Cream Cheese Frosting

Serves 12 servings     adjust servings


For the cake

For the frosting

  • 2 1/4 cups cashews, raw, soaked (for at about 6 hours), and drained
  • 1 cup plus 2 tablespoons palm shortening (may substitute with ghee)
  • 4 1/2 teaspoons coconut flour
  • 3/4 cup honey
  • 3 tablespoons apple cider vinegar
  • 4 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups walnuts, roughly chopped


  1. Preheat oven to 300 F and place a circle of cut parchment paper in the bottom of two 9” round cake pans.
  2. Whisk all the dry ingredients together.
  3. In a mixer, combine all the wet ingredients, including the carrots, until smooth.
  4. Add the dry to the wet ingredients and mix until evenly incorporated.
  5. Separate the cake batter evenly into the two cake pans.
  6. Bake at 300 F for 30-35 minutes, or until a toothpick comes out clean.
  7. Combine all the ingredients (minus the walnuts) together in a food processor until smooth.
  8. Spoon into bowl and set aside until the cakes are cooled.
  9. When the cakes come out of the oven, let them cool completely before frosting.
  10. Once cakes are at room temperature, lay one cake on a platter and then evenly spread 1/3 of the frosting over the top-facing portion.
  11. Carefully lay the other cake on top.
  12. Spread the rest of the frosting evenly over the top and sides of the entire cake.
  13. Top with walnuts, slice, and serve.
  14. Keep refrigerated for up to one week.


Recipe Notes

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