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Pumpkin Carrot Cake with Healthy “Cream Cheese” Frosting

✨PUMPKIN CARROT CAKE WITH HEALTHY ‘CREAM CHEESE’ FROSTING✨ that’s #GF #vegan & under 80 calories per slice!
Print Recipe Pin Recipe
Course Breakfast

Ingredients
  

For the Cake:

  • 5 Medium Carrots Peeled and shredded
  • ¾ Cups Raisins, optional
  • 1 Cup Maple syrup
  • ¾ Cup Coconut flour
  • 1½ TBSP Cinnamon
  • ¼ TSP Nutmeg
  • 1 TSP Salt
  • 1 TSP Baking soda
  • 10 Eggs or vegan eggs
  • 1¾ Cup Pumpkin purée (one 15 oz. can)
  • 1 TBSP Vanilla
  • 1 Cup Coconut oil, melted & cooled

For the Frosting:

  • 3⅓ Cup Raw cashews
  • 4-5 Cups Boiling water
  • 1 Cup Coconut oil, melted & cooled
  • 1 Cup Good maple syrup
  • 3 TSP Vanilla
  • 2 TSP Lemon juice
  • ½ TSP Salt

Instructions
 

For the Cake:

  • Stir the shredded carrots and raisins (if using) together with the maple syrup and refrigerate for one hour.
  • Heat the oven to 325°F. Grease two 9" cake pans with coconut oil and dust with coconut flour, line the bottoms with circles of parchment paper cut to fit and set aside. If using a Bundt pan, grease and flour as described and set aside.
  • Combine the coconut flour, cinnamon, nutmeg, salt and baking soda.
  • Crack the eggs into a large mixing bowl and whisk.
  • Add the pumpkin puree, vanilla and coconut oil and beat until well combined.
  • Fold in the dry ingredient mixture until just combined.
  • Fold in the maple syrup/carrot mixture until evenly combined.
  • Bake 35-40 minutes in cake pans, or 1 hr and 20-30 minutes in Bundt pan.

For the Frosting:

  • Transfer the cashews to a food processor and process until they're broken down into a paste. Add the remaining frosting ingredients one at a time, processing well after each addition. Continue to process until the mixture is very smooth.
  • Add a tablespoon or two of your favorite paleo milk if the mixture is too thick.
  • Transfer the frosting to a freezer-safe bowl and freeze about 30 minutes.
  • Remove from freezer and beat with an electric mixer until the frosting begins to thicken.
  • Return the frosting to the freezer for another 30 minutes. Remove and beat until thick.
  • At this point, the frosting should thicken quickly. If it's too thick to spread easily, let it sit out at room temperature until it softens slightly.
  • Refrigerate until ready to use.