Gluten Free Chaga Carrot Cake

PALEO CARROT CAKE WITH COCONUT “CREAM CHEESE” FROSTING 

This recipe is directly from @paleorunningmomma's website: http://www.paleorunningmomma.com/paleo-carrot-cake-cream-cheese-frosting/

I used her wonderful recipe exactly, of course with the addition of our Chaga powder. I added 2 tsp of Chaga to the dry ingredients to make this extra special! This turned out way better than expected and did not last long in our house :) You can add any of the powders you like into this recipe for whatever added benefits you are looking for. 


PREP TIME
1 hour 30 mins
COOK TIME
25 mins
TOTAL TIME
1 hour 55 mins
 
The perfectly moist, sweet, and subtly spiced Paleo carrot cake with a coconut "cream cheese" frosting made with cashews. It's gluten free, grain free, dairy free, and refined sugar free, yet you'd never guess!
Author: Michele
Recipe type: Dessert
Cuisine: Paleo
Serves: 8-12 servings
INGREDIENTS
4 eggs, room temperature
½ cup pure maple syrup
⅓ cup coconut oil, melted and cooled to almost room temperature
¼ cup unsweetened almond milk
1 Tbsp raw apple cider vinegar
2 tsp vanilla
1 and ¼ cups blanched almond flour
¼ cup coconut flour
⅓ cup tapioca flour
1 tsp baking soda
¼ tsp salt
1 and ½ Tbsp ground cinnamon
½ tsp ground ginger
Pinch nutmeg
2 and ½ cups shredded, or grated, carrots (I use my food processor shredding attachment)
½ cup raisins
1 batch coconut cashew “cream cheese” frosting** <--Click link for my recipe
finely chopped pecans or walnuts, for garnish


INSTRUCTIONS

Recipe Note*** Prep time includes the time to cool before frosting, but NOT the time to make/chill the frosting
Preheat your oven to 350 degrees and line two 8" round cake pans with circles of parchment paper*.
In a medium bowl, combine the dry ingredients - almond, coconut, and tapioca flours, baking soda, salt and spices, set aside.
In a larger bowl, with an electric hand mixer, beat together the eggs, maple syrup, almond milk, cider vinegar, coconut oil and vanilla on low/med speed. Add the dry mixture to the wet and beat on low speed until fully combined and a thick batter forms. Remove the mixer and gently fold in the shredded carrots and the raisins.
Divide the batter equally between the two cake pans, scraping the bowl to use all the batter (remember to line with parchment paper first!)
Bake both layers in the preheated oven for 22- 25 mins or until toothpick comes out clean.* Cool in the cake pans for 30 minutes, then carefully remove from cake pans (use the parchment to help) and transfer to wire racks to cool completely to room temp before frosting.
Frost the cake with the coconut cream cheese frosting**, garnish with finely chopped pecans or walnuts, serve, and enjoy!
NOTES
*I made this into a double layer 8" cake, however you can make it a single layer in a 9-10 inch pan, though the baking time will increase to about 30 minutes, give or take depending on your oven
**I recommend making this a few hours ahead of time, or the day before, since it thickens up to a great consistency when chilled in the refrigerator overnight, plus it will cut down on the workload when you make the cake.