Carrot Cake with Whipped Coconut Frosting {AIP, Paleo}

I made these today and they came out absolutely delicious. Much better than any of the recipe I’ve tried. The only question I have is there was a bit of a grainy texture. I’m not sure if it was the carrots or maybe it was the tiger not flour? What do you think? PS I made cupcakes with the same timing that you suggested and also I use banana instead of applesauce, and organic coconut whipping cream instead of coconut cream or milk.

Wow, the cake was amazing! Way better than expected. The frosting didn’t turn out so good, but eating it like a sweet bread with aip butter was perfect.

Any sub other than banana for the applesauce? I love how how low in sugars this is overall (please create more recipes with no refined sugar/very low sugar!) …Also dreaming of making a layer cake with cashew cream cheese frosting with this beautiful post, or just using 1 & 1/2 or doubling the ingredients to make a thicker square cake- any suggestions?

SO DELICIOUS! The only things I changed were I using a little less maple syrup (figured the raisins added enough sugar) and used chicken eggs (I’m dairy free but not vegan). Texture is amazing, especially for gluten free. And so happy to use tiger nut and coconut flour because they’re (IMO) the healthiest gluten free flours.

I’ve made this without raisins Solange, and I’ve also tried adding some lightly toasted walnuts and coconut to the batter- both versions turned out lovely and perfect!!

A little robin shared that it’s carrot cake season;) so I am eyeing this up and am captivated by all of those lush and nutritious ingredients…and I absolutely love coconut whipped cream on anything and everything! I’m so allergic to the sugar in raisins sadly- would you suggest soaking them first or can I leave them out/sub something (like chopped walnuts) without losing the overall integrity of this gorgeous cake?

Just made this yesterday for my husband’s birthday. We made it 1 day ahead just in case this didn’t work out (we have had many fails with recipes in the past – this is our first recipe on this website though)……it is AMAZING! My kids and I have been trying not to eat the cake before it’s actually frosted and ready :) We used a 6in round pan and then used a silicone donut pan (made 6 donuts). The cake has a great crumb and is not dry at all – I honestly can’t tell that it contains zero wheat! My oldest daughter is dealing with Hashimoto’s and still waiting from more answers. We are trying to please those in our family without food restrictions as well and this is prefect – AIP is new to us but this is definitely a winner!! Thank you!!!

This recipe worked perfectly. I would add vanilla extract, but then I’m not worrying about AIP or paleo–just can’t handle wheat. Definitely making this again.

Loved this. Made the cake two days ahead of serving and stored it wrapped at room temperature Made the icing the morning of the party but kept it separate in the fridge for a few hours then served it on the side. It was really good and the texture was nice, like a spice cake. I did sift the tigernut flour through a fine mesh strainer. Thanks for a great recipe!

It is a very good cake. The kids were amazed. I love carrot cake. I read through all the comments before I made it. I sifted through the tigernut flour. A lot of it does not go through the sift! It was a fine powder after that. It was such a good moisture and texture. It was just like any regular flour cake. It cooks so quickly too. I’ve never toasted coconut flakes so the first batch got burnt. I put them in the toaster oven on toast for 2:30 and that was enough to make them black. The second time I toasted them for 1 minute. They all wanted more! Thank you for taking the time to get this right. I appreciate it.

Hi can I substitute the maple syrup with more Apple sauce and add stevia for sweetener. I can’t do honey or maple syrup right now.