Cashew Cream Cheese Frosted Carrot Cake

"Beautiful carrot cake with cream cheese frosting recipe. Warm spices, naturally sweetened and made with whole, healthy ingredients. Gluten-free, dairy-free, and paleo-friendly."
-- @thegracereal
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  • Recipe Card
Prep time 1hr
Cook time 30mins
Serves or Makes: 1 9-inch cake

Recipe Card

For the Cake:


  • 2 cups almond flour
  • 3 eggs
  • 1 teaspoon baking soda
  • pinch pink himalayan salt
  • 1 1/4 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon ginger
  • 2 cups carrots
  • 1/2 cup golden raisins
  • 1/2 cup chopped dates
  • 1 cup chopped walnuts
  • 1/3 cup maple syrup

For the Frosting:


  • 1 1/4 cups soaked in water 1 hour, then drained and rinsed raw cashews
  • 1/2 cup full fat coconut milk
  • 1/2 cup maple syrup
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract


  • Step 1

    Preheat the oven to 350 degrees. Grease a 9 inch cake pan with coconut oil and line the bottom with parchment paper.

  • Step 2

    Peel and grate carrots. (Tip: This can be done the day before)

  • Step 3

    In a medium bowk, whisk together the almond flour, baking soda, salt, cinnamon, ginger, and nutmeg.

  • Step 4

    In a separate bowl, combine the eggs and maple syrup. Then, slowly fold in the dry ingredients.

  • Step 5

    Add in the carrots, raisins, dates, and walnuts.

  • Step 6

    Pour the batter into the cake pan and bake for 30 minutes, or until a knife comes out clean. Allow to cool on a cooling rack completely before putting any frosting on.

For the Frosting:

  • Step 1

    Blend together the soaked cashews, coconut milk, maple syrup, lemon juice, and vanilla. Chill in the refrigerator for at least 30 minutes before frosting. (Tip: you can make the frosting the day before, but I think it holds best when made the same day as the cake).

  • Step 2

    When the cake is completely cooled and the frosting has chilled for at least 30 minutes, cover the cake with frosting. To make the little "nest" on top, toast coconut flakes in a pan for a few minutes, constantly stirring until they reach your desired color. Filled it with walnuts, dates, and/or raisins as the "eggs". Chill in the refrigerator until ready to serve.

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