Spectacular Carrot Cake
I like birthdays.
Last night I was in heaven as I sat on the couch in my free Alaskan Airlines t-shirt and washed out, grey boxer shorts with my recently pampered feet on the coffee table. I’d just done the unthinkably torturous act of rewinding and rewatching my favorite performances on Idol twice. There was a slice of cake on my left, a slice of “can’t complain because it’s not his birthday” husband on my right.
It was then that I knew how hard today would be.
No “Happy Birthday” would play when I scanned my membership card at the gym.
No one would pretend to look the other way when I licked the syrup from my breakfast plate, used up all the hot water in the shower and pretended to lose my tweezers, razor and dental floss.
No one would immediately surrender when I reminded them, “Hey, it’s Mommy’s birthday” during a dispute over whose turn it was to play Angry Birds. Seriously, it was my turn.
But I still have an inbox full of sweet messages from you, my tweezers are mysteriously still missing and there’s half of this in my fridge.
Thank you.
My heart has never been fuller, my eyebrows have never been hairier and seriously, carrot cake has never been this spectacular.
Spectacular Carrot Cake
Makes 1 9-inch cake
- 1 lb. of carrots, peeled and cut into 1-2 in. chunks
- 3 c. almond flour
- 1 1/2 t. baking soda
- 1 t. salt
- 2 t. cinnamon
- 1/2 t. nutmeg
- 1/4 t. ground ginger
- 1/3 c. maple syrup
- 1/4 c. olive oil
- 3 organic eggs or egg-replacer equivalent
- 2 t. vanilla extract
Cream Cheese Frosting:
- 1 c. organic or non-dairy cream cheese
- 1/4 c. organic butter or vegan margarine
- 1/4 c. maple syrup
- pinch of salt
- 1 t. vanilla extract
*This cake is gluten-free, grain-free and free of refined sugars. Rather than modifying this recipe to use flour, you can find a more traditional carrot cake recipe here.
Preheat oven to 350 degrees. Grease two 9-in. cake pans and set aside.
Place carrots in a pot or in a microwave-safe bowl filled with about a 1/2 c. of water. Steam carrots until soft, approximately 10 minutes. Using a food processor or high speed blender, puree carrots, along with remaining cooking water, until completely smooth. Set aside.
In a large bowl, combine almond flour, baking soda, salt, cinnamon, nutmeg and ginger.
In a smaller bowl, beat together maple syrup, olive oil, egg or egg replacer and vanilla.
Add the wet ingredients to the dry ingredients and combine. Fold in pureed carrots.
Divide batter evenly between the two cake pans.
Bake for 28-32 minutes, or until a toothpick inserted in the center of each cake comes out clean.
Allow cakes to cool in pan for at least 30 minutes before carefully transferring to a cooling rack.
For frosting, beat together cream cheese, butter or margarine, maple syrup, salt and vanilla. This recipe will yield enough to frost just the top and the middle of the cakes, so double it if you want to frost the sides too.
Or eat more than a spoonful.
Okay two.
Use half of the remaining frosting to frost the first layer of cake.
Top with the second cake.
And frost with remaining frosting.
I grated a little extra nutmeg on top because I love nutmeg more than any person should.
And because I love you more than any person should, I cut into my birthday cake at 10 a.m. to show you how great it is.
Only for you.
No other reason.
Some may frown upon eating cake for second breakfast. Especially the day after your birthday.
Those are probably the same people who want you return to self-grooming, putting on clothing that you didn’t elicit while signing up for a credit card and only watching amateur karaoke performances once.
But I bet if you give them a slice of leftover birthday cake, they’ll get over it real fast.
At least, I hope so.
My favorite veggie in cake form! It doesn’t get any better!
My favorite veggie in cake form would be a broccoli cake. Yeah, that’s not going to happen.
No birthday is complete without carrot cake! My absolute favorite. We need to get some walnuts in there.
The girls don’t like nuts in/on baked goods…and neither do I!
oh Sarah, happy birthday. sorry I missed it, friend. runnin’ around like a chicken…
glad to hear it was a good one, and that you are in a positive place! XO
Omg that looks amazing! Josh and I love carrot cake, I made it for his birthday last year. I’ll have to try this recipe next time! Is there a particular reason for the almond flour instead of regular flour? Does it enhance the taste or is it healthier? I’ve never used it before.
Almond flour is gluten-free and I’ve been playing with it in my recipes. I’m not a nutritionist, so I can’t comment to whether or not it’s “healthier” than regular flour, I’ve just preferred it lately.
Oh my word, I must try this cake!! It looks outstanding and I am a huge fan of carrot cake. Mother’s Day might be the perfect upcoming holiday to bake myself this cake (and maybe I’ll share with my family, too).
Yes! I’m making it again for Mother’s Day.
This looks incredible!! Just out of curiosity, is there a reason many of your baked recipes have been paleo-friendly lately? I see no issues with it whatsoever (how could anyone, looking at that cake?!)…just wondering
thanks for the great recipe, as always!
I’ve just been experimenting with a lot of gluten-free baking and definitely prefer almond flour to the rice flour/garbanzo bean flours that I’ve tried in the past (my birthday cake last year was gluten-free but I didn’t like it nearly as much!). If it means more people who are eating grain-free can enjoy it too, that’s just the icing on the cake for them, I guess.
Gorgeous pics, lady!
Oh I loooooove carrot cake! This sounds fantastic – I’m guessing the almond flour added a bit of almondy flavour to it which would be brilliant, no wonder it’s been declared spectacular!
Seriously, you have a way with words.
Hope you had a wonderful birthday. Next week is supposed to be totally sunny! WooHoo, here we come park (I expect a little cake…)
It’s not going to last that long. But I’m making another one next weekend too!
Sounds like you had a fantastic birthday
I love carrot cake, and this looks amazing! Yum, I’m pretty sure you’re completely entitled to eat this cake for breakfast, lunch, and dinner until it’s gone. What else is a birthday cake good for, after all?
Birthday cake always taste even better the next day. Especially carrot cake! That looks perfect. Love these grain-free recipes. I see what you did there.
My little guy just asked for carrot cake yesterday. When we were leaving the house in 2 minutes, he just said ‘I’m hungry for carrot cake. Can you get me some now please?’ like I could just pull it out of the pantry. He got an apple and some almonds instead, but I was thinking I should make one soon. I’ve never baked with almond flour – maybe this weekend I’ll make his little boy food dreams come true.
Happiest of birthdays to you!
I love how he just asks for a carrot cake like you are going to whip one up on a moment’s notice. You should, you know…
Happy Birthday! I just turned 34 last week, no one made me a delicious carrot cake though! I did get a mommy’s day out, that is almost like a carrot cake!
I hope you had a great day!
You make me happy, Sarah! Glad you had a good birthday. This almond flour cake….will be happening in my house asap. I’ve been having a craving.
Oh good…feed that craving!
Looks amazing! I was curious if you’ve been leaning towards more of a paleo way of eating? (minus the meat i’m assuming!) Just curious, I loved your post on hating running when you posted that article by Mark Sisson and I’ve been loving all your almond flour recipes recently I’m enrolled in the Institute for Integrative Nutrition & got to see him speak live at a conference in March. Ever since then, I’ve been leaning more towards Paleo & I’m currently reading a book on Paleo. I was veg but now I’ve been eating fish and thinking about meat…but we’ll see. I’ve cut out a majority of grains though & have been stocking up on almond & coconut flour! I definitely want to try this recipe & I was planning on making your caveman cookies tonight!
Just experimenting with new ways of cooking and baking…not adopting any new labels
Awesome! I hate labels myself
but I’m loving all the almond & coconut flour uses and I am paleo-curious 
Wow! This cake does look spectacular. Hope you had a fantastic birthday! I love birthdays too!
Oh my gosh, I love your blog name! Off to check it out…
Ahhh this sounds fantastic! I’ve been looking for a grain free somewhat primal/paleo friendly cake to make for my birthday this month and this would be perfect!
I love the new recipes!
My whole family loved this and requested it for our Mothers’ Day dinner. I think you’ll love it too!
Aww, mama Pea – you make my heart sing. Your posts bring me such laughter and joy. Happy belated birthday. And if you think about it, you can celebrate every day as an Un-birthday, in Alice and Wonderland Fashion. That may involve upside down cake and wearing clothes inside out, but it would work.
Looks so delicious! Annnnnd your a life saver. My daughters 3rd birthday is coming up and she pretty much has a food intolerant to everything imaginable but your cake seems pretty safe for her except for the vanilla. Can I use almond instead? or any other suggestions. I can’t wait to try it! Thanks
Honestly, I’d just leave out the vanilla. The almond might overwhelm it. I hope your daughter has a great birthday!
Carrot cake is always my go-to birthday cake…I love the frosting more than anything! And I hate the after-birthday blues. Almost as bad as the Sunday blues…
I want to live in a big bowl of this frosting.
Huge fan of carrot cake over here! I’m also in love with almond flour baked goods. Definitely a great combo!
You would never think almond flour would stay so moist and not be heavy, but it’s just the best!
Looks great- although I’m allergic to carrots and have never had carrot cake!! One question… you seem to be eating eggs and dairy (which is totally ok!) but I thought you used to be vegan? No judgement what so ever, I support everyones eating habits I am just curious as to when this switch happened/ what was your thought process. I am beginning to think that I like eating without a label (aka calling myself a vegan, but rather saying I don’t eat animal products). Happy belated birthday by the way!
Hi Sarah, I am no longer strictly vegan due to some health complications. I still have great respect for my vegan friends and their lifestyle, though. I think everyone just needs to assess what is best for their own health & well-being.
I agree! Take care of yourself no matter what
I had to make a switch to eating primal because of gluten sensitivity and ulcerative colitis so I was really sad to say goodbye to my favorite vegan blogs… however, I’m so thankful that you’ve been dabbling in different ways of cooking because you’re blog has been my favorite for awhile now and I am SUPER excited to try this cake out and not feel sick afterwards. hahha.. just thought you should know that i am very thankful for your blog and for what you do.
I’m very glad you’ve found a way to eat that alleviates your symptoms! What a relief that must be. I can empathize and hope you enjoy this cake as much as I do.
nommmmmmmmmmmm
i loveeeeeeeeeeeeee carrot cake! and i am all about using almond flour in baked goods! CHYEA
Happy Birthday!
I just decided my new tradition will be making myself this cake for my birthday. Carrot cake is my absolute favorite and while my siblings were asking for different themed cakes growing up, I only asked for a stacked carrot cake. There’s nothing better. Especially with creamy frosting.
Double the frosting. Seriously.
you only live once.
HAPPY HAPPY BIRTHDAY!!! What a year this has been for you
Love this cake recipe – that batter is gorgeous!
Cheers to a spectacular year ahead for you,
~Rebecca
Sometimes I wish my birthday could be every day! I have never actually had a carrot cake I liked, but maybe I would if I made it myself. Just gotta swap in hazelnuts or peanuts for the almonds and I can try it out!
Have you baked with hazelnuts before? I have a bag that I’ve been considering turning into some brownies…
I have! I blended them up in the food processor until they turned into a crumbly powder and then mixed with other ingredients to make a banana bread once.
Awesome. Brownies, here I come.
I love carrot cake and this looks awesome:)
I bet my husband would be more open-minded about this carrot cake; he doesn’t like the texture of shredded carrots in cake, but this sounds perfect. Carrot cake is totally traditional for Cinco de Mayo, right?
Yes! I am with him on not digging the grated texture. Who wants stringy cake?! I like this SO much better.
The simplest birthday cakes are always the best! I love carrot cake but as much as I love to bake I have never made it at home. The only carrot cake I’ve had is the Costco one. Terrible right? Happy late birthday Mama Pea! More blessings to you and your beautiful family!
Gorgeous cake. I love carrot cake. It’s such an underrated and under-loved cake, I feel. Yours looks fabulous. The only thing wrong is that there is no where near enough frosting involved. I would need double the thickness you used, and then some
I know. I told Pea Daddy last night, over our cake, in a scene similar to the beginning of this post, “Next time I double the frosting!” And the next time is next week for Mother’s Day.
Left-over birthday cake is *always* my breakfast on the day after my birthday. And, yours looks pretty healthy too, so why worry?
Oh, I don’t worry a bit
I find it interesting that you cooked and pureed the carrots. Whenever I make carrot cake I just grate them.
That said, I haven’t made carrot cake in ages, and I think I still have some almond flour sitting in my pantry, so I guess I’ll just have to try your version. It’s time!
I always cook and puree my carrots in my carrot cake! I like the smoother texture so much better than grated. Let me know what you think!
Yay, happy belated birthday! I’m hitting 33 next month and I’d love to make this for myself. The hubs is allergic to almonds- is there a good substitute?
Fun fact: almost every year growing up my birthday was celebrated with my grandpa (his birthdate was four days away from mine) and every year we requested CARROT CAKE and mint chocolate chip ice cream from our horrified, chocolate-addicted family. An awfully weird combination, but believe me… delicious.
Ah, this takes me back.
That IS a crazy combo! Lulu asked me to use chocolate frosting…and then proceeded to eat half the bowl of the cream cheese version.
Ooooh yuuuummmo! I want to make this NOW…sweetheart it looks good enough to eat for breakfast, lunch and dinner. So I say go for it! Im thrilled you had a wonderful birthday so why not make it last:) xx
I’m so jealous of your day. Birthdays like that should happen once a month. Ha. This cake looks delicious and I’m totally going to try it since my one guy is off gluten. Yay. You are fabulous Sara. Hope this next year has lots in store for you. Hey- I’ll shave my moustache when you pluck your eyebrows. Deal?
I’m not making any promises. I hope you love this cake…seriously, it is INSANE.
Im flying you over in September for my Birthday. I’ll wear my UP sweatpants, circa 2000 and a my favourite sweatshirt of Andrew’s. You can wear whatever you’d like, but please fly Qantas over Alaska.
Amen..carrot cake, gluten free.
It’s a date!
Glad it sounds like you had a nice birthday!!!
Carrot cake has become a personal favorite of mine these last few years, so this sounds like the perfect ending to what sounds like a great birthday!
Carrot cake is my absolute favorite! I had this on my birthday as well.
It’s my favorite too!
Carrot cake is one of my faves, and it’s my choice for birthday cake too! I already get awkward looks at the grocery store due to the endless amounts of carrots in my shopping cart, but I don’t mind…. those people won’t be invited over for cake.
You have awesome taste in cake.
Love it and perfect timing! I have a big bag of carrots that I’ve been struggling to use. Note to self: do not buy carrots in bulk.
The Costco bag? Been there
Happy Birthday Week! I’ll keep saying it for you
Now THAT is a friend.
Now THAT is a perfect birthday! LOVE the cake. I am totally doing this on my birthday – I might even go whole hog and take the day off so I can get a pedicure and watch Being Human all day…!!
Also, is there anything better than carrot cake fresh from the icebox?
Happy Birthday again! Now, rock that second birthday party tomorrow! Another carrot cake or something different?
We’re going out for Second Birthday
Have a great weekend, Christine!
Happy birthday! I hope it isn’t creepy, but I saw this link and thought of you: http://www.arkinspace.com/2011/06/cats-are-evil-and-plan-world-domination.html
If you’re uncomfortable clicking links, Google “arkinspace cats are evil” and it should pop up. Hooray!
Wow. I am speechless and slightly terrified.
That looks amazing, and I think it is just what I’m looking for because am hosting Mother’s Day lunch for 7 at my house. It will give me a reason to use my lovely glass cake stand and cover. And I’m extra thrilled it’s low in sugar and gluten-free! I’ve been sneaking in gluten-free items into our meals recently.
So glad you had a great birthday!
Thanks Beth! I hope this cake steals the show at your lunch!
XO
I just finished off the last slice of my birthday cake last night. It was amazing and chocolate and I licked the frosting off the cake plate….no shame.
Well done, my friend.
Bookmarked!! This looks delicious
I like the way you do birthdays. My mom’s bday is tomorrow and she loves carrot cake, sooo I think this is how we’ll celebrate! I don’t mind
And there’s no doubt I’m doubling the icing. Probably half of it will go straight into my mouth
Let me know if you make it and love it as much as we do!
YUM!
This looks so good! I have just recently discovered almond flour, but TJ’s has been out for a few weeks now and Bob’s Red Mill is pretty expensive. In your opinion, what are the best brands and what are the most economical brands of almond flour to bake with? (I am in the Portland area too)
Thanks and have a great day!
I agree that the BRM is pretty spendy. I’ve been grinding my own using the TJ’s blanched, raw almonds. You can see the package/process here:
http://peasandthankyou.com/2012/03/08/caveman-cookies/
I’ve been meaning to try to find a bit cheaper source that is already ground, but haven’t had luck yet. Keep me posted if you do and I will do the same!
I love that you used steamed and pureed carrots. It means all I have to do is thaw out some of my daughters baby food
Definitely making this for Mother’s day.
Brilliant! I hope this is a hit at Mother’s Day!
You know what you can do with the leftovers? 2 words. French toast.
I love you.
Just wondering, did you use organic eggs in this recipe or egg replacer? My little boy is allergic to eggs and I’m wondering what you used to turn out such a beautiful cake? Thanks.
I used eggs, but I really think the egg replacer would work great. If soy isn’t an issue, you could also try silken tofu (I’d use about 1/3 c.) Good luck!
Mmmmm, Perfect for get togethers with my celiac in laws!
Green bean cake next? Nevermind…I’d settle for a casserole though
hope you had a lovely birthday Mama! and thanks for the recipe – ironically, carrot cake is on my agenda to make this weekend…although the one i have planned is going to be wayyyy less healthy than this one
thank you for your friendship – love you so much!
holly
Back at ya, sister.
looks really good!!!!
happy birthday!
Looks delish! I bet you Janetha will be all over this recipe.
She should be!
Love carrot cake! I just made one but instead of butter I added goat cheese to the cream cheese frosting. Delish!
I wish I liked goat cheese…but I just don’t
Lovely!!
And happy birthday!
Happy Birthday. that was a seriously beautiful post. thanks for sharing it — 34 is awesome – Have loved being 34.
ohhhh my gosh. i love carrot cake. LOVE it. made with almond flour was probably incredible. anything i bake with that flour is incredible, thanks to the natural oils making anything BUT dry. yum!!
um, can you ship this to us?? k thank you!!
we love carrot cake!
Yes Mama Pea, you brilliant woman! I was looking at the density of the cake before scrolling to the ingredient list and thought – wait, is that grain free?!?! Amazing! I think I will be making this in cupcake form for mother’s day.
Hope you love it–let me know!!!
The cake looks incredible Mama Pea! I will make it this week for sure
And Happy Birthday to you!!
You are awesome and it makes me happy to know you had a great time on your special day. And on the day after too!!
Ana
Hm. I’m in the middle of making this and was going to use a round pie pan (don’t have even one cake pan, much less two) but now realize it’s too small. Think an 8×8 square will work? (I’m only doing one layer, of course). I’m about to find out! Here goes…
Carrot cake is my fav!!! Love this version…so healthy
Happy belated birthday!! Wishing you all the best.
HAPPY BIRTHDAY!!!! <3 <3 <3
I am so intrigued to try it with the almond flour; not so much because I need gluten-free but because I think it must give it an awesome flavor!
Seriously, Sarah, I do not know what I did for recipes before I found your blog (and then got your cookbook). 90% of my meal planning and party planning recipes comes from you. THANK YOU!
Oh sweet girl, thank you so much! I hope you had a really great weekend.
This look fabulous, I adore carrot cake!
I really do love that you post both vegan and vegetarian recipe options. It means I can just use what is in my fridge and pantry. I save a lot of money that way.
Cannot wait to make this! My best friend’s birthday is Thursday, he’s vegan and his partner is vegan/g-f. Can’t wait to please both crowds!
Oh, they’ll love it!
Mama Pea! I made the worst cake! I am not blaming this on you, rather two things I am not familiar with using–almond flour (or any gluten-free variety) and egg replacer. I have made plenty of veeg cakes without using the egg replacer (because they never called for it) and so maybe I didn’t do the mixing right? I cooked it for around 40 minutes and let it cool for 30. The consistency was sort of mushy, not very bread-like (or cake like). Unfortunately I was the one person bringing cake to the party and I had to salvage it the best I could, so I placed it in a pie dish and called it a carrot-cake-ish cream pie-ish. Everyone loved it, but I was left questioning my ability to bake! Do you think there could possibly be an issue with egg replacer and almond flour? Maybe eggs are necessary?
I made this for my Dad for his birthday last night as carrot cake is his favourite. I accidently left it in the oven for 20 minutes over the recommended cooking time (I blame the pre-dinner cocktails) but it was still wonderful and thoroughly enjoyed by all: vegan, vegetarians, gluten-free, the refined sugar-avoiding and the carnivores.
oh, also, I put about 1.5 tablespoons of lemon juice in the frosting to give it a little tang, it really complimented all the other flavours.
Annnnd I had the leftovers for breakfast this morning. A hearty, delicious start to the day
Thank you
I am late to the party but Happy Mother’s Day and birthday!
My youngest is turning one next month and this cake looks amazing. We are also gluten free…do you think it would hold up as a cupcake(s) vs a cake? Just easier and more fun for little hands.
Also toying with using baby food carrots too … Would you say a cup of puréed carrots is what you get out of the 1lb of carrots. I am just being lazy and cutting out a step.
I may not be commenting much (technolog issues) but I am reading and loving your latest recipes!
You have turned me into an almond flour addict! I made your caveman cookies a few weeks ago and they were a big hit with the family! Couldn’t wait to make your carrot cake for myself for mother’s day – so good (though next time I need to grind the almonds a bit longer. I was afraid they would turn into butter so my flour was a bit chunky but still really good!). I had a little left over so I substituted it for some of the spelt flour I use in your chewy energy bars and they were amazing! Must have been the dozenth batch of bars I’ve made in the past few months and they were by far the best. Just a little bit of almond flour added the perfect amount of moisture. Thanks for all your great recipes!!
This looks SO GOOD. It may be worth testing my sugar theories out on.
This looks soo good! Do you think you could use reg whole wheat flour? I’m not very familiar with gluten free baking. Thanks!
You could try, but if you’d like a non-gluten-free carrot cake recipe, I’d try this one:
http://peasandthankyou.com/recipage/?recipe_id=6000697