Easter Carrot Cookie Cake

Prep Time 00:15 Cook Time 00:20 Total Time 0:35 Serves 8-10



    For the Cookie Cake

    • 3 cups almond flour
    • 1/4 teaspoon sea salt
    • 1/2 teaspoon baking soda
    • 1/3 cup honey
    • 2 tablespoons butter (may substitute ghee or coconut oil)
    • 1/2 teaspoon vanilla extract
    • 1 egg
    • 1/2 cup shredded unsweetened coconut
    • 1/2 cup pecan pieces (may also use walnuts)
    • 2 medium carrots, shredded

    For the Cream Cheese Frosting


    For the Cookie Cake:

    1. Preheat oven to 350 F.
    2. Lightly grease a 10-inch cast iron skillet, or other 10-inch round baking dish, with butter or coconut oil, or line with parchment paper.
    3. In a large bowl, thoroughly mix the almond meal, salt, and baking soda together with a whisk. 
    4. In a medium-sized, microwave-safe bowl, microwave the honey and butter for 30 seconds to liquefy them. Let cool slightly, then whisk in the vanilla extract and egg until fully combined.
    5. Make a crater in the center of the dry ingredients and pour in the whisked wet ingredients.
    6. Stir the wet ingredients into the dry until evenly mixed.
    7. Stir in the shredded coconut, pecans, and shredded carrots until fully combined.
    8. Form the dough into a ball and press down into the cast iron skillet, making sure it is even. 
    9. Bake for 20-22 minutes until the top is golden brown. 
    10. Let cool for at least 1 hour, then frost and garnish with sprinkles.

    For the Cream Cheese Frosting:

    1. Beat the cream cheese and butter on high until a creamy consistency is achieved. 
    2. Add the powdered sugar to the cream cheese mixture, then beat to combine. 
    3. Add the vanilla, the beat to combine.


    Recipe Notes

    Click here for a Paleo frosting option.

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