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5 from 1 vote

Easter Carrot Cookie Cake

This Easter Carrot Cookie Cake has a Paleo almond flour carrot cookie base and a luscious cream cheese frosting! It’s the perfect festive treat for any Springtime gathering.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Amber Goulden

Ingredients

For the Cookie Cake:

For the Cream Cheese Frosting:

  • 8 ounces cream cheese softened (use Kite Hill for dairy free)
  • 1/2 cup 1 stick butter, softened (may substitute ghee)
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Sprinkles for garnish

Instructions

For the Cookie Cake:

  • Preheat oven to 350 F.
  • 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.
  • In a large bowl, thoroughly mix the almond meal, salt, and baking soda together with a whisk.
  • 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.
  • Make a crater in the center of the dry ingredients and pour in the whisked wet ingredients.
  • Stir the wet ingredients into the dry until evenly mixed.
  • Stir in the shredded coconut, pecans, and shredded carrots until fully combined.
  • Form the dough into a ball and press down into the cast iron skillet, making sure it is even.
  • Bake for 20-22 minutes until the top is golden brown.
  • Let cool for at least 1 hour, then frost and garnish with sprinkles.

For the Cream Cheese Frosting:

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

Notes

Here's a delicious Paleo frosting option.

Nutrition

Calories: 666kcal | Carbohydrates: 41g | Protein: 13g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 365mg | Potassium: 166mg | Fiber: 7g | Sugar: 30g | Vitamin A: 3404IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 2mg